This Thai dessert of glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, fragrant slices of mango, will be irresistible.
Ataúlfo mangoes are sweeter, more fragrant, more flavorful, and less fibrous than the more commonly available Tommy Atkins mangoes.
When their season hits, one of the places you're certain to see them here in New York is on Thai restaurant menus, almost always as part of this sticky-rice dessert. Of course, in Thailand, they use other varieties of mango and not a Mexican one like the Ataúlfo, but here in the Western Hemisphere, the Ataúlfo makes a good stand-in.
This type of Thai rice also requires a long soak in water—at least an hour and up to overnight—before it's drained and then steamed. The steaming is simple enough: Just line a steamer with cheesecloth or a clean dish towel, add the rice in an even layer, and let it steam over boiling water for about 20 minutes.
While it's sitting, add some fresh coconut milk to the saucepan, bring it to a simmer, and then work in a little cornstarch, making a slurry with the starch and a small amount of the coconut milk before adding it to the main pot to prevent lumps. Once again, a large pinch of salt goes in. As soon as it's thickened, I add sugar again and stir to dissolve.
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