Coconut Mango Sticky Rice W/ Ginger Air




Introduction: Coconut Mango Sticky Rice W/ Ginger Air

About: I love good food, who doesn’t? Millions of people make “good food” on a daily basis. Thousands of people have published cookbooks filled with “good food”… but good food gets boring… dull, dreary, mind-numbi...
One of my favorite desserts to order at Thai restaurants is fresh Mango Sticky Rice. Don't get me wrong, cheesecakes and chocolate mousse is up there too, but there's something incredibly satisfying about this somewhat savory dessert with its bright flavors and fresh fruit sweetness. So... as I do with many of my restaurant favs, I tried to recreate the Mango Sticky Rice myself, of course giving it a little something extra by adding a molecular twist. The ginger air that you can see on top, is very light, but since the ginger paste packs such a punch a little goes a long way. The air is full of flavor and gives the whole dish overall a little tang that really livens up the mango and coconut flavors. All-in-all a very successful dish that proved very popular at home.


  • 1 1/2 cups uncooked short-grain white rice
  • 2 cups water
  • 1 1/2 cups coconut milk
  • 1 cup white sugar
  • 1/2 teaspoon salt
  • 1/2 cup coconut milk
  • 1 tablespoon white sugar
  • 1/4 teaspoon salt
  • 1 tablespoon corn starch
  • 3 ripe mangos, peeled and sliced
  • 1 tablespoon toasted sesame seeds


  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. In a separate saucepan, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt over medium heat. Bring to a boil, remove from heat and set aside. Stir the cooked rice into the coconut milk mixture, cover, and allow to cool for an hour.
  3. Sauce: Mix together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and corn starch in a saucepan. Bring to a boil.
Ginger Air:
1 tablespoon ginger paste (found in produce section of most grocery stores)
1 cup water
2 grams Soy Lecithin
  • Mix the ginger paste, water and soy lecithin in a bowl with a hand blender. Once a foam forms on top, let sit for 3 minutes.
  • Repeat so that foam should continue to grow. Set aside for 3 more minutes.
  • Plate your sticky rice and slices of mango, top with sauce and toasted sesame seeds.
  • Spoon the "air" onto the dessert as garnish.
Conclusion: Double the sauce recipe, it's delicious and I wish I had made more of it from the start. Also, using light coconut milk works just as well and you'll feel less guilty about this treat.

For more molecular recipes:

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Be the First to Share


    • Copycat Recipe Speed Challenge

      Copycat Recipe Speed Challenge
    • First Time Author Contest

      First Time Author Contest
    • Scraps Speed Challenge

      Scraps Speed Challenge

    6 Discussions


    8 years ago on Introduction

    Over here in Bangkok you will sometimes see condensed milk being used instead of sugar. Then again, the Thais have the world's biggest sweet tooth!


    8 years ago on Introduction

    The ginger foam sounds like an excellent addition. I usually swap the sticky rice in favor of (much quicker) tapioca pearls in sweet coconut sauce - a different texture, but one I find even more in keeping with the texture of alphonse mangos.


    Reply 8 years ago on Introduction

    That sounds like something I'm definitely going to have to try as well! :) Thanks canida!