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When it comes to grilling, few things are as satisfying as a perfectly cooked tomahawk steak. With its rich flavor and tender texture, this cut of beef is sure to impress your friends and family. But what makes a great tomahawk steak recipe? Is it the marinade, the seasonings, or the cooking method itself? In this article, we’ll explore 20 different tomahawk steak recipes that are sure to satisfy your cravings.

From classic combinations like garlic butter and rosemary, to more adventurous options like coffee rub and sriracha-honey glaze, we’ve got you covered. Whether you’re a seasoned grill master or just looking for some inspiration, these recipes are guaranteed to elevate your grilling game.

So what are you waiting for? Fire up the grill and get ready to indulge in some seriously mouth-watering tomahawk steaks!

Garlic Butter Tomahawk Steak with Rosemary

Elevate your dinner game with this mouthwatering recipe, featuring a tender and flavorful tomahawk steak smothered in a rich garlic butter sauce infused with the herbal notes of rosemary.

Ingredients:

– 1 (1.5-2 pound) tomahawk steak
– 4 tablespoons (60g) unsalted butter, softened
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt 2 tablespoons of butter over medium heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Stir in chopped rosemary.
5. Place the tomahawk steak on a wire rack set over a baking sheet.
6. Brush the garlic-rosemary butter mixture evenly across the steak.
7. Season with salt and pepper to taste.
8. Cook in the preheated oven for 12-15 minutes, or until cooked to desired level of doneness.

Cooking Time: 12-15 minutes

Smoked Tomahawk Steak with Coffee Rub

Elevate your steak game with this bold and aromatic recipe, featuring a rich coffee rub that pairs perfectly with the tender smokiness of the Tomahawk cut.

Ingredients:

– 1 (2.5-3 pound) Tomahawk steak
– 1/4 cup brown sugar
– 2 tablespoons ground coffee
– 2 tablespoons smoked paprika
– 1 tablespoon kosher salt
– 1 tablespoon black pepper
– 1 tablespoon vegetable oil

Instructions:

1. Preheat your smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, ground coffee, smoked paprika, kosher salt, and black pepper.
3. Rub the mixture all over the Tomahawk steak, making sure to coat it evenly.
4. Place the steak in the smoker, fat side up. Close the lid and smoke for 2-1/2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. Remove the steak from the smoker and brush with vegetable oil.
6. Let the steak rest for 10 minutes before slicing and serving.

Cooking Time: 2-1/2 hours

Reverse Seared Tomahawk Steak with Red Wine Jus

Savor the bold flavors of a perfectly cooked tomahawk steak, paired with a rich red wine jus.

Ingredients:

– 1 (1.5-2 pound) tomahawk steak
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon Worcestershire sauce
– Salt and pepper, to taste
– Fresh thyme, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the tomahawk steak with salt and pepper.
3. Heat olive oil in a large skillet over high heat. Sear the steak for 1 minute per side, or until a nice crust forms.
4. Transfer the skillet to the preheated oven and cook for 10-12 minutes, or until the steak reaches your desired level of doneness.
5. While the steak cooks, combine red wine, beef broth, tomato paste, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat.
6. Remove the skillet from the oven and let the steak rest for 5 minutes.
7. Slice the steak against the grain and serve with the red wine jus spooned over the top.

Cooking Time: 12-15 minutes

Chimichurri Marinated Tomahawk Steak

Elevate your steak game with this Argentine-inspired recipe, featuring a tangy and herby chimichurri marinade on a tender Tomahawk steak.

Ingredients:

– 1.5-2 pound Tomahawk steak
– 1/4 cup olive oil
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 1 tablespoon red pepper flakes (optional)
– Salt and pepper, to taste
– Chimichurri marinade (recipe below)

Chimichurri Marinade:

– 1/2 cup olive oil
– 1/4 cup freshly chopped parsley
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 teaspoon Dijon mustard

Instructions:

1. In a blender or food processor, combine chimichurri marinade ingredients and blend until smooth.
2. Place the Tomahawk steak in a large ziplock bag or shallow dish. Pour the marinade over the steak, turning to coat evenly.
3. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 4 hours or overnight (8-12 hours).
4. Preheat grill or oven to medium-high heat. Remove steak from marinade, letting excess liquid drip off.
5. Cook to desired level of doneness: 10-15 minutes per side for medium-rare.

Cooking Time: 20-30 minutes total

Blackened Cajun Tomahawk Steak

Experience the bold flavors of Louisiana with this mouth-watering Blackened Cajun Tomahawk Steak recipe.

Ingredients:

– 1 (2-3 pound) tomahawk steak, preferably prime ribeye or strip loin
– 2 tablespoons blackening seasoning (such as Tony Chachere’s)
– 1 tablespoon butter
– 1 clove garlic, minced
– 1 cup chicken broth
– 1/4 cup Worcestershire sauce
– 2 teaspoons hot sauce (optional, for added heat)
– Fresh parsley or thyme leaves for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the tomahawk steak with blackening seasoning on both sides.
3. Heat butter in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Sear the steak for 2-3 minutes per side, or until it reaches your desired level of doneness.
5. Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the steak reaches internal temperature of 130°F – 135°F (54°C – 57°C) for medium-rare.
6. Remove from oven and brush with chicken broth, Worcestershire sauce, and hot sauce (if using).
7. Let rest for 5-7 minutes before slicing and serving. Garnish with fresh parsley or thyme leaves.

Cooking Time: Approximately 25-30 minutes

Honey Glazed Tomahawk Steak with Thyme

Elevate your steak game with this sweet and savory recipe, featuring a tender Tomahawk cut smothered in a sticky honey glaze infused with thyme.

Ingredients:

– 1.5-2 lbs Tomahawk steak
– 2 tbsp honey
– 2 tbsp olive oil
– 4 sprigs of fresh thyme
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, olive oil, and thyme.
3. Season the Tomahawk steak with salt and pepper.
4. Brush the honey glaze all over the steak, making sure to coat it evenly.
5. Place the steak on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked to desired doneness.
6. Remove from oven and let rest for 5 minutes before slicing.

Cooking Time: 15-20 minutes

Bone-In Tomahawk Ribeye with Blue Cheese Butter

Elevate your steak game with this show-stopping recipe featuring a rich, buttery blue cheese sauce.

Ingredients:

– 1 (6-7 pound) bone-in tomahawk ribeye
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons crumbled blue cheese
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the ribeye with salt and pepper.
3. In a small bowl, mix together softened butter, crumbled blue cheese, and minced garlic until well combined.
4. Place the ribeye on a wire rack set over a rimmed baking sheet or broiler pan.
5. Spread the blue cheese butter evenly across the top of the steak, leaving a 1-inch border around the edges.
6. Roast in the preheated oven for 20-25 minutes per pound, or until the steak reaches your desired level of doneness.
7. Remove from the oven and let rest for 10 minutes before slicing and serving.

Cooking Time: 45-50 minutes

Spicy Sriracha-Honey Tomahawk Steak

Elevate your steak game with this bold and sweet recipe that combines the spicy kick of Sriracha with the richness of honey.

Ingredients:

– 1.5-2 pound Tomahawk steak
– 2 tablespoons Sriracha sauce
– 1 tablespoon pure honey
– 1 teaspoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together Sriracha and honey until well combined.
3. Season the steak with salt and pepper on both sides.
4. Brush the Sriracha-honey mixture evenly onto both sides of the steak.
5. Place the steak on the preheated grill and cook for 4-5 minutes per side, or until it reaches your desired level of doneness.
6. Remove from heat and let rest for 5 minutes before slicing and serving.

Cooking Time: 12-15 minutes total

Peppercorn Crusted Tomahawk Steak with Brandy Cream Sauce

Elevate your dining experience with this decadent recipe, featuring a succulent tomahawk steak coated in a flavorful peppercorn crust and served with a rich brandy cream sauce.

Ingredients:

– 1 (2.5-3 pound) tomahawk steak
– 1/4 cup black peppercorns
– 1 tablespoon coriander seeds
– 1 teaspoon kosher salt
– 2 tablespoons olive oil
– 1 cup heavy cream
– 2 tablespoons brandy or other liquor of your choice
– 1 tablespoon unsalted butter

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a spice grinder, combine peppercorns and coriander seeds; grind into a coarse mixture.
3. Season the tomahawk steak with kosher salt and coat evenly with the peppercorn-coriander mixture.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steak for 2-3 minutes per side, then transfer to the preheated oven. Cook for 15-20 minutes or until desired doneness.
5. In a small saucepan, combine heavy cream and brandy; bring to a simmer over medium heat.
6. Reduce heat to low and whisk in butter until melted.
7. Serve the peppercorn-crusted steak with the brandy cream sauce spooned over the top.

Cooking Time: 20-25 minutes

Herb-Stuffed Tomahawk Steak with Roasted Garlic

Elevate your steak game with this mouthwatering recipe, featuring a tender Tomahawk steak stuffed with fragrant herbs and served with the richness of roasted garlic.

Ingredients:

– 1 (1.5-2 pound) Tomahawk steak
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– 2 sprigs fresh thyme, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, and garlic.
3. Season the Tomahawk steak with salt and pepper.
4. Stuff the steak with the herb mixture, making sure to distribute evenly.
5. Place the steak on a baking sheet lined with parchment paper and roast for 25-30 minutes or until cooked to your desired level of doneness.

Cooking Time: 25-30 minutes

Tomahawk Steak with Balsamic-Onion Jam

Experience the rich flavors of a slow-cooked Tomahawk steak paired with a sweet and tangy balsamic-onion jam. This indulgent dish is perfect for special occasions or a cozy night in.

Ingredients:

– 1 (1.5-2 pound) Tomahawk steak
– 2 large onions, thinly sliced
– 1/4 cup balsamic vinegar
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season the steak with salt and pepper.
3. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the steak for 2-3 minutes per side, or until it reaches your desired level of doneness.
4. Transfer the steak to a baking sheet and roast in the oven for an additional 10-15 minutes, or until it reaches your desired level of doneness.
5. While the steak is cooking, caramelize the onions in the same skillet over medium-low heat, stirring occasionally. Add balsamic vinegar, garlic, salt, and pepper to the onions. Cook for an additional 20-25 minutes, or until the onions are deep golden brown and jam-like.
6. Serve the steak with the warm balsamic-onion jam spooned over the top.

Cooking Time: 30-40 minutes

Whiskey-Glazed Tomahawk Steak on the Grill

Elevate your grilling game with this rich and savory recipe, perfect for a special occasion or a weekend dinner. A tender and juicy tomahawk steak gets a sweet and sticky whiskey glaze that will leave you wanting more.

Ingredients:

– 1 (2-3 pound) tomahawk steak
– 1/4 cup whiskey (such as bourbon or scotch)
– 1/4 cup brown sugar
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 2 cloves garlic, minced
– 1 teaspoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together whiskey, brown sugar, honey, Dijon mustard, and garlic until smooth.
3. Brush the tomahawk steak with olive oil and season with salt and pepper.
4. Grill the steak for 4-5 minutes per side, or until it reaches desired level of doneness.
5. During the last minute of grilling, brush the whiskey glaze all over the steak.
6. Let the steak rest for 5 minutes before slicing and serving.

Cooking Time: 12-15 minutes

Mustard and Herb-Crusted Tomahawk Steak

Elevate your steak game with this flavorful recipe that combines the richness of mustard with the brightness of herbs.

Ingredients:

– 1 (1.5-2 pound) Tomahawk steak
– 2 tablespoons whole-grain mustard
– 2 tablespoons chopped fresh thyme
– 2 tablespoons chopped fresh rosemary
– 1 tablespoon olive oil
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together mustard, thyme, and rosemary.
3. Season the steak with salt and pepper.
4. Spread the mustard-herb mixture evenly over both sides of the steak, making sure to cover all surfaces.
5. Drizzle olive oil over the steak, then place it on a wire rack set over a baking sheet or broiler pan.
6. Roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches your desired level of doneness.
7. Remove from oven and let rest for 5 minutes before slicing.

Cooking Time: 15-20 minutes

Tomahawk Steak with Truffle Butter and Wild Mushrooms

Elevate your dinner game with this decadent dish, featuring a tender tomahawk steak smothered in rich truffle butter and paired with earthy wild mushrooms.

Ingredients:

– 1 (6-8 oz) tomahawk steak
– 2 tbsp unsalted butter, softened
– 1 tsp truffle oil
– 2 cups mixed wild mushrooms (such as shiitake, cremini, and oyster)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the tomahawk steak with salt and pepper.
3. Heat the softened butter in a skillet over medium-high heat until melted. Add truffle oil and whisk until combined.
4. Sear the steak for 1-2 minutes per side, or until browned. Transfer to oven and cook to desired doneness (8-12 minutes for medium-rare).
5. Meanwhile, sauté the wild mushrooms in butter until tender and fragrant (3-5 minutes). Season with salt and pepper to taste.
6. Serve the steak topped with truffle butter and wild mushrooms.

Cooking Time: 15-20 minutes

Argentinian-Style Tomahawk Steak with Chimichurri

Experience the bold flavors of Argentina with this mouth-watering Tomahawk steak recipe, perfectly paired with a tangy and herby chimichurri sauce.

Ingredients:

– 1.5 lbs Tomahawk steak (bone-in ribeye)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup fresh parsley, chopped
– 1 cup fresh oregano, chopped
– 2 tbsp red wine vinegar
– Salt and pepper to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, parsley, oregano, salt, and pepper.
3. Rub the mixture all over the Tomahawk steak, making sure to coat evenly.
4. Grill the steak for 4-5 minutes per side, or until it reaches desired doneness.
5. Meanwhile, combine chimichurri sauce ingredients in a bowl. Refrigerate for at least 30 minutes to allow flavors to meld.
6. Let the steak rest for 5 minutes before slicing and serving with chimichurri sauce.

Cooking Time: 15-20 minutes

Bourbon-Marinated Tomahawk Steak with Charred Corn

Elevate your steak game with this indulgent recipe, featuring a rich bourbon marinade and perfectly charred corn. This show-stopping dish is perfect for special occasions or a night in with friends.

Ingredients:

– 1 (2-3 pound) tomahawk steak
– 1/4 cup bourbon whiskey
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– Salt and pepper, to taste
– 4 ears of corn, husked and silked

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together bourbon, olive oil, garlic, and brown sugar.
3. Place the tomahawk steak in a large zip-top plastic bag or shallow dish. Pour marinade over the steak, turning to coat evenly. Seal bag or cover dish with plastic wrap.
4. Refrigerate for at least 2 hours or overnight.
5. Grill the steak for 4-5 minutes per side, or until desired level of doneness is reached.
6. Meanwhile, grill corn ears for 10-12 minutes, turning every 2-3 minutes, until slightly charred.
7. Let steak rest for 5 minutes before slicing and serving with charred corn.

Cooking Time: 20-25 minutes

Maple-Soy Glazed Tomahawk Steak

Elevate your steak game with this sweet and savory glaze, perfect for special occasions or a indulgent treat.

Ingredients:

– 1 (1.5-2 pound) tomahawk steak
– 1/4 cup pure maple syrup
– 2 tablespoons soy sauce
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon Dijon mustard
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, soy sauce, olive oil, garlic, and Dijon mustard.
3. Season the tomahawk steak with salt and pepper.
4. Brush the glaze all over the steak, making sure it’s evenly coated.
5. Place the steak on a wire rack set over a rimmed baking sheet or broiler pan.
6. Roast in the preheated oven for 12-15 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Remove from the oven and let rest for 5 minutes before slicing and serving.

Cooking Time: 24-30 minutes

Tomahawk Steak with Roasted Cherry Tomatoes & Basil

A classic combination of flavors and textures, this recipe pairs the tenderness of a Tomahawk steak with the sweetness of roasted cherry tomatoes and the freshness of basil.

Ingredients:
– 1.5 lbs Tomahawk steak
– 12 oz cherry tomatoes, halved
– 2 tbsp olive oil
– 4 sprigs fresh basil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Season the Tomahawk steak with salt and pepper.
3. Heat a skillet over high heat. Sear the steak for 1-2 minutes per side, then transfer to the preheated oven.
4. Roast the cherry tomatoes in the same skillet for 10-12 minutes, or until they release their juices and start to caramelize.
5. Remove the steak from the oven when it reaches your desired level of doneness (130°F – 140°F for medium-rare).
6. Let the steak rest for 5 minutes before slicing.
7. Garnish with fresh basil sprigs and serve with roasted cherry tomatoes.

Cooking Time: 20-25 minutes

Garlic-Rubbed Tomahawk Steak with Herb Compound Butter

This recipe elevates the classic tomahawk steak to new heights by incorporating the pungency of garlic and the brightness of fresh herbs, all wrapped up in a rich buttery package.

Ingredients:

– 1 (2.5-3 pound) Tomahawk steak
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– 1 tablespoon unsalted butter, softened
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together minced garlic and olive oil.
3. Rub the garlic-olive oil mixture all over the Tomahawk steak, making sure to coat it evenly.
4. Season with salt and pepper to taste.
5. Heat a skillet or grill pan over high heat. Sear the steak for 2-3 minutes per side, or until desired doneness is reached.
6. Transfer the steak to the preheated oven and cook for an additional 10-15 minutes, or until cooked through.
7. Meanwhile, mix together softened butter, chopped parsley, and chopped chives.
8. Remove the steak from the oven and let it rest for a few minutes. Serve with herb compound butter on top.

Cooking Time: 20-25 minutes

Sous Vide Tomahawk Steak with Crispy Herb Crust

Experience the tender, juicy perfection of sous vide cooking combined with the satisfying crunch of a flavorful herb crust.

Ingredients:

– 1.5-2 pound Tomahawk steak (bone-in ribeye)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh thyme
– 1 sprig fresh rosemary
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup panko breadcrumbs

Instructions:

1. Preheat your sous vide machine to 130°F (54°C).
2. In a small bowl, mix together olive oil, garlic, thyme, and rosemary.
3. Season the Tomahawk steak with salt and black pepper on both sides.
4. Place the steak in a sous vide bag or a ziplock bag with the marinade mixture.
5. Seal the bag and cook for 2-3 hours or overnight (8-12 hours).
6. Preheat your oven to 400°F (200°C).
7. Remove the steak from the bag, pat dry with paper towels.
8. In a small bowl, mix panko breadcrumbs with a pinch of salt and pepper.
9. Coat the steak evenly with the breadcrumb mixture.
10. Place the coated steak on a baking sheet lined with parchment paper.
11. Cook in the oven for 15-20 minutes or until the crust is crispy and golden brown.

Cooking Time: 2-3 hours (sous vide) + 15-20 minutes (oven)

Summary

Get ready to grill like a pro with these mouth-watering Tomahawk Steak recipes! From classic garlic butter and rosemary to spicy sriracha-honey and whiskey-glazed, there’s something for every taste. Try smoky coffee rub, blackened Cajun seasoning, or herby chimichurri marinades to add depth to your steaks. Don’t miss out on our other creative twists, like peppercorn crusted with brandy cream sauce or truffle butter and wild mushrooms. Whether you’re a beginner or a seasoned grill master, these 20 Tomahawk Steak recipes will guide you to culinary greatness.

As the summer sun beats down, there’s nothing quite like a refreshing bowl of mango sticky rice to quench your thirst and satisfy your cravings. This classic Southeast Asian dessert has gained worldwide popularity for its simplicity, comfort, and versatility. With the sweetness of ripe mangoes paired with the creaminess of coconut-infused sticky rice, it’s no wonder why this treat is a staple in many tropical countries.

In this article, we’re excited to share 20 exotic mango sticky rice recipes that will take your taste buds on a wild ride. From classic Thai-inspired dishes to innovative fusions and modern twists, we’ve got you covered with a variety of flavors and textures to explore. Whether you’re looking for vegan options, gluten-free alternatives, or simply want to spice up your dessert game, we’ve got the perfect recipe for you.

Classic Thai Mango Sticky Rice

Savor the sweet and fragrant flavors of Thailand with this iconic dessert, pairing perfectly ripe mango with creamy sticky rice.

Ingredients:
– 1 cup Thai glutinous (sticky) rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon pandan extract (optional)
– 1 ripe mango, sliced
– 1 tablespoon coconut cream or half-and-half (optional)

Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice with the sugar, salt, and pandan extract (if using) in a medium saucepan over medium heat. Stir until the mixture comes to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, or until the rice is tender and creamy.
3. Prepare the mango by slicing it into bite-sized pieces.
4. Serve the sticky rice warm or at room temperature with sliced mango on top. If desired, drizzle with coconut cream or half-and-half for an extra touch of luxury.

Cooking Time: 20-25 minutes

Coconut Mango Sticky Rice with Toasted Sesame Seeds

This fragrant and flavorful dessert combines the sweetness of mango, the creaminess of coconut, and the nutty taste of sesame seeds. Perfect for a quick and satisfying treat.

Ingredients:

– 1 cup sticky rice (also known as glutinous or sweet rice)
– 3 cups water
– 1/2 cup shredded coconut
– 1 ripe mango, diced
– 2 tablespoons unsalted butter
– 1 tablespoon honey
– Salt to taste
– Toasted sesame seeds for garnish

Instructions:

1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Cook the soaked rice according to package instructions with an additional cup of water.
3. In a pan, melt butter over medium heat. Add honey and stir until combined.
4. Add diced mango to the pan and cook for 1-2 minutes, until slightly caramelized.
5. Fluff cooked sticky rice and mix in shredded coconut, salt, and mango mixture.
6. Serve warm or at room temperature, garnished with toasted sesame seeds.

Cooking Time: 30 minutes (including soaking time)

Vegan Mango Sticky Rice with Almond Milk

This sweet and creamy dessert is a refreshing twist on the classic Thai treat, featuring tender mango slices and fluffy sticky rice cooked in almond milk. Perfect for warm weather or as a special treat any time of the year.

Ingredients:

– 1 cup glutinous rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1 ripe mango, sliced
– 1 tablespoon coconut oil
– Salt to taste

Instructions:

1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with sugar, almond milk, and a pinch of salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is creamy and tender.
4. Heat coconut oil in a separate pan over medium heat. Add sliced mango and cook for 2-3 minutes on each side, or until caramelized.
5. Serve the sticky rice with caramelized mango slices.

Cooking Time: 20-25 minutes

Grilled Mango Sticky Rice with Honey Drizzle

Transforming fresh mango and fragrant sticky rice into a sweet and savory treat is easier than you think! This dessert combines the juiciest grilled mango, creamy sticky rice, and a drizzle of warm honey to create a tropical delight.

Ingredients:

– 1 ripe mango, sliced
– 1 cup sticky rice (glutinous or sweet rice)
– 2 cups water
– 2 tablespoons honey
– 1/4 teaspoon salt

Instructions:

1. Grill the mango slices for 2-3 minutes per side, until caramelized and slightly charred.
2. Cook the sticky rice according to package instructions with 2 cups of water. Add salt and stir well.
3. Once the rice is cooked, fluff it with a fork to separate the grains.
4. To assemble, place a scoop of sticky rice on a plate, top with grilled mango slices, and drizzle with warm honey.

Cooking Time: 20 minutes

Pandan-Infused Mango Sticky Rice

Combine the creamy sweetness of mango with the nutty aroma of pandan leaves, all wrapped up in a bed of chewy sticky rice. This unique dessert is a twist on the classic Thai treat, adding an exotic flavor dimension that will leave you wanting more.

Ingredients:

– 1 cup glutinous (sweet) rice
– 2 cups water
– 1/4 cup pandan extract or 2-3 fresh pandan leaves
– 1 ripe mango, sliced
– 2 tablespoons palm sugar (or brown sugar)
– 1/4 teaspoon salt
– 1 tablespoon coconut cream (optional)

Instructions:

1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight. Drain and cook according to package instructions.
2. In a separate pot, combine pandan extract or fresh leaves, palm sugar, and salt. Heat over low heat until the mixture dissolves and the pandan aroma fills the air (about 5 minutes).
3. Combine cooked rice with the pandan mixture and stir well.
4. Arrange mango slices on top of the rice. If using coconut cream, drizzle it over the mango.
5. Serve warm or at room temperature.

Cooking Time: Approximately 30-40 minutes, including soaking time.

Black Sticky Rice with Mango and Coconut Cream

This creamy and sweet dessert combines the nutty flavors of black sticky rice with the freshness of mango and the richness of coconut cream, making it a perfect treat for warm weather.

Ingredients:

– 1 cup black sticky rice
– 2 cups water
– 1 ripe mango, diced
– 1/4 cup coconut cream
– 2 tablespoons sugar
– Pinch of salt

Instructions:

1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight. Drain and cook according to package instructions.
2. In a separate pot, combine coconut cream, sugar, and salt. Heat over low heat until warm and smooth.
3. To assemble, place cooked black sticky rice in a serving bowl, then top with diced mango and drizzle with the coconut cream mixture.
4. Serve immediately and enjoy!

Cooking Time: 1 hour (includes soaking time)

Turmeric Mango Sticky Rice for Extra Color

This colorful dessert combines the warmth of turmeric with the sweetness of mango and creamy sticky rice, perfect for a quick and impressive treat.

Ingredients:

– 1 cup glutinous rice (also known as sweet or sticky rice)
– 2 cups water
– 1/4 teaspoon salt
– 1/2 teaspoon turmeric powder
– 1 ripe mango, diced
– 2 tablespoons coconut milk
– 1 tablespoon palm sugar (or brown sugar)
– 1/4 teaspoon pandan extract (optional)

Instructions:

1. Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a medium saucepan, combine the drained rice, salt, and turmeric powder. Add 2 cups of fresh water and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and sticky.
3. In a separate pan, cook the mango with coconut milk, palm sugar, and pandan extract (if using) over medium heat until the mango is tender and the mixture is caramelized.
4. Combine the cooked rice and mango mixture in a serving dish. Serve warm or at room temperature.

Cooking Time: 20-25 minutes

Mango Sticky Rice Sushi Rolls

This sweet and savory sushi recipe combines the creamy texture of mango sticky rice with the crunch of toasted coconut flakes, all wrapped up in a delicate sushi roll. Perfect for a unique dessert or snack.

Ingredients:

– 1 cup cooked white rice
– 1/2 cup sweetened condensed milk
– 1 ripe mango, diced
– 1/4 cup toasted coconut flakes
– 1 sheet of nori seaweed
– 1 tablespoon water

Instructions:

1. Prepare the sticky rice by mixing the cooked rice with sweetened condensed milk until well combined.
2. Add diced mango to the sticky rice and mix until just combined.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sticky rice mixture onto the seaweed, leaving a 1-inch border at the top.
4. Sprinkle toasted coconut flakes along the length of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
6. Slice into individual pieces and serve immediately.

Cooking Time: 10 minutes

Spiced Mango Sticky Rice with Cardamom

This aromatic rice dish combines the natural sweetness of mango with the warm spices of cardamom, perfect for a unique dessert or snack. The addition of sticky rice adds a satisfying chewiness to this flavorful treat.

Ingredients:

– 1 cup glutinous (sticky) rice
– 2 cups water
– 1/4 teaspoon salt
– 1/2 teaspoon ground cardamom
– 1 ripe mango, diced
– 2 tablespoons sugar
– 1 tablespoon unsalted butter

Instructions:

1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a medium saucepan, combine the drained rice, salt, and cardamom. Add 2 cups of water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
3. In a small skillet, melt the butter over medium heat. Add the diced mango and cook for 2-3 minutes or until slightly caramelized.
4. Combine the cooked sticky rice with the sugar and melted butter mixture. Mix well to combine.
5. Serve warm or at room temperature.

Cooking Time: 20-25 minutes

Matcha Mango Sticky Rice Fusion

This sweet and savory fusion dish combines the creamy richness of matcha with the tropical sweetness of mango and the comforting warmth of sticky rice. A perfect blend of East meets West flavors.

Ingredients:

– 1 cup Japanese short-grain rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 teaspoon salt
– 1 tablespoon matcha powder
– 1 ripe mango, diced
– Fresh mint leaves for garnish (optional)

Instructions:

1. Rinse the rice and soak it in water for at least 30 minutes. Drain and cook according to package instructions.
2. In a small saucepan, combine sugar, coconut milk, and salt. Bring to a boil over medium heat then reduce heat to low and simmer for 5 minutes.
3. Stir in matcha powder until well combined.
4. Fluff cooked rice with a fork and stir in the matcha-coconut mixture.
5. Top with diced mango and garnish with fresh mint leaves if desired.

Cooking Time: 45-50 minutes

Fried Mango Sticky Rice Balls

Fried Mango Sticky Rice Balls Recipe

Experience the sweet and savory fusion of Thailand’s beloved street food, with a twist! These crispy fried treats are filled with creamy coconut sticky rice and juicy mango chunks.

Ingredients:

– 1 cup cooked sticky rice
– 1/2 cup grated coconut
– 1 ripe mango, diced
– 1 egg, beaten
– 1/4 cup all-purpose flour
– Vegetable oil for frying
– Confectioner’s sugar, for dusting (optional)

Instructions:

1. In a mixing bowl, combine cooked sticky rice, grated coconut, and diced mango.
2. Add the beaten egg to the mixture and mix until well combined.
3. Gradually add the flour to the mixture, stirring until a dough forms.
4. Divide the dough into small portions and shape each portion into a ball.
5. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a deep frying pan over medium-high heat.
6. Fry the rice balls until golden brown, about 3-4 minutes per side.
7. Drain the fried rice balls on paper towels and dust with confectioner’s sugar if desired.

Cooking Time: About 15-20 minutes for frying all the rice balls.

Enjoy your crispy Fried Mango Sticky Rice Balls!

Chocolate-Dipped Mango Sticky Rice

Transform sticky rice into a tropical treat by combining it with juicy mango and rich chocolate. This indulgent dessert is perfect for warm weather or any occasion when you need a sweet escape.

Ingredients:

– 1 cup cooked sticky rice (Thai-style)
– 2 ripe mangos, diced
– 1/4 cup unsalted butter, softened
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1 tablespoon honey
– Salt to taste

Instructions:

1. In a medium saucepan, combine sticky rice and 1/4 cup water. Cook over low heat, stirring constantly, until the rice is well coated and fragrant.
2. Remove from heat and stir in softened butter and diced mango. Let it cool slightly.
3. Melt dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
4. Stir honey into melted chocolate until combined.
5. Spoon sticky rice mixture onto a parchment-lined baking sheet. Drizzle with chocolate glaze and sprinkle with salt to taste.
6. Refrigerate for at least 30 minutes to allow flavors to meld together.

Cooking Time: 15-20 minutes (including cooling time)

Enjoy your sweet and sticky fusion!

Mango Sticky Rice Parfait with Granola

A sweet and satisfying dessert that combines the creamy texture of sticky rice with the freshness of mango, topped with crunchy granola for a delightful contrast. Perfect for warm weather or any time you need a pick-me-up!

Ingredients:

– 1 cup cooked sticky rice (cooled)
– 2 ripe mangos, diced
– 1/4 cup granola
– 1 tablespoon honey
– 1/4 teaspoon salt
– Fresh mint leaves for garnish

Instructions:

1. In a small bowl, mix together cooled sticky rice and honey until well combined.
2. Layer the rice mixture at the bottom of a glass or parfait dish.
3. Add diced mango on top of the rice layer.
4. Sprinkle granola evenly over the mango.
5. Drizzle with a pinch of salt (optional).
6. Garnish with fresh mint leaves, if desired.

Cooking Time: None! This recipe is ready in just 5 minutes.

Enjoy your delicious Mango Sticky Rice Parfait with Granola!

Savory Mango Sticky Rice with Lime Zest

This unique dessert combines the sweetness of mango with the savory flavor of sticky rice and a burst of citrus from lime zest, creating a refreshing twist on traditional desserts.

Ingredients:

– 1 cup glutinous (sweet) rice
– 2 cups water
– 1/4 cup coconut milk
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 ripe mango, diced
– 2 tablespoons unsalted butter
– 1 tablespoon lime zest
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Cook the rice according to package instructions using a 1:2 ratio of rice to water. Drain excess water and stir in coconut milk, sugar, and salt.
3. In a separate pan, melt butter over medium heat. Add diced mango and cook until caramelized, about 5 minutes.
4. To assemble, place sticky rice on a serving plate or bowl, top with caramelized mango, and sprinkle with lime zest. Garnish with fresh cilantro leaves if desired.

Cooking Time: Approximately 30-40 minutes (including soaking time)

Gluten-Free Mango Sticky Rice Pudding

This creamy and aromatic pudding is a twist on the classic Thai dessert, infused with the sweetness of mango and the comforting warmth of sticky rice. Perfect for warm weather or as a unique dessert option.

Ingredients:

– 1 cup gluten-free short-grain rice (such as Koshihikari or Akita Komachi)
– 2 cups coconut milk
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup mango puree
– 1 tablespoon honey
– 1/4 teaspoon vanilla extract

Instructions:

1. Rinse the rice and soak it in water for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions.
3. In a medium saucepan, combine coconut milk, sugar, salt, and mango puree. Heat over medium heat until sugar dissolves.
4. Add cooked rice, honey, and vanilla extract to the saucepan. Stir well to combine.
5. Reduce heat to low and simmer for 10-12 minutes or until pudding thickens.
6. Remove from heat and let cool slightly before serving.

Cooking Time: 15-17 minutes

Mango Sticky Rice with Caramelized Bananas

A sweet and indulgent twist on the classic Thai dessert, this recipe combines creamy sticky rice with ripe mango and caramelized bananas for a taste of tropical paradise.

Ingredients:

– 1 cup glutinous rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 ripe mango, sliced
– 2 ripe bananas, sliced
– 2 tablespoons unsalted butter
– 1 tablespoon honey

Instructions:

1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a medium saucepan, combine sugar, salt, and 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Add the soaked rice to the saucepan and stir gently. Cook for an additional 10-12 minutes or until the rice is cooked and sticky.
4. While the rice cooks, melt butter in a non-stick skillet over medium heat. Add sliced bananas and cook for 2-3 minutes on each side, or until caramelized.
5. Serve the sticky rice with sliced mango and caramelized bananas, drizzled with honey.

Cooking Time: 25-30 minutes

Purple Sticky Rice with Mango and Coconut

This vibrant dessert combines the natural sweetness of mango with the creamy richness of coconut, all wrapped up in a bed of fragrant purple sticky rice. Perfect for warm weather or as a unique dessert option.

Ingredients:

– 1 cup glutinous (sweet) rice
– 2 cups water
– 1/4 cup shredded coconut
– 1 ripe mango, diced
– 2 tablespoons honey
– 1 tablespoon coconut oil
– Pinch of salt

Instructions:

1. Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and cook according to package instructions.
2. In a pan, heat the coconut oil over medium heat. Add the shredded coconut and toast until lightly browned.
3. In a separate pan, combine the cooked rice, toasted coconut, honey, and salt. Mix well to combine.
4. Arrange the mango slices on top of the rice mixture.
5. Serve warm or at room temperature.

Cooking Time: 30 minutes (including soaking time)

Mango Sticky Rice Stuffed Crepes

Experience the flavors of Southeast Asia with these delicate crepes filled with sweet and fragrant mango sticky rice. Perfect for a unique dessert or snack.

Ingredients:

– 1 cup crepe batter
– 1/2 cup cooked mango sticky rice (see note)
– 1 ripe mango, diced
– 1 tablespoon honey
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar, for dusting

Instructions:

1. Cook the crepes according to package instructions.
2. In a small bowl, mix together the cooked mango sticky rice and diced mango.
3. Spoon about 1/4 cup of the mango mixture onto the center of each crepe.
4. Fold the crepe into a triangle or a roll shape to enclose the filling.
5. Drizzle with honey and sprinkle with confectioners’ sugar, if desired.
6. Serve warm or at room temperature.

Cooking Time: 15-20 minutes

Note: To cook mango sticky rice, combine 1 cup of uncooked glutinous rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the rice is cooked and creamy.

Sticky Rice with Mango and Passion Fruit Sauce

This sweet and tangy dessert combines the creamy texture of sticky rice with the natural sweetness of mango and the zesty flavor of passion fruit. A perfect treat for any occasion!

Ingredients:

– 1 cup glutinous or “sticky” rice
– 2 cups water
– 1 ripe mango, diced
– 1/4 cup passion fruit juice or puree
– 2 tablespoons honey
– Salt to taste
– Fresh mint leaves for garnish (optional)

Instructions:

1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Cook the soaked sticky rice according to package instructions or steam it with a steamer basket until fluffy.
3. In a small saucepan, combine passion fruit juice, honey, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
4. Mix in diced mango into the saucepan and stir well.
5. Serve the cooked sticky rice with the warm mango-passion fruit sauce spooned on top. Garnish with fresh mint leaves if desired.

Cooking Time: 1 hour (including soaking time)

Charcoal Mango Sticky Rice for a Modern Twist

This innovative take on traditional Thai sticky rice adds a smoky depth and vibrant color to the classic dish, perfect for adventurous foodies. With the addition of charcoal powder and fresh mango, this recipe is sure to impress.

Ingredients:

– 1 cup Thai jasmine rice
– 2 cups water
– 1/4 teaspoon charcoal powder (activated or natural)
– 1 ripe mango, diced
– 1 tablespoon coconut oil
– Salt to taste

Instructions:

1. Rinse the rice thoroughly and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low and cover.
2. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
3. Stir in charcoal powder and salt to taste.
4. Heat coconut oil in a small pan over medium heat. Add diced mango and cook for 2-3 minutes or until caramelized.
5. Serve sticky rice with grilled or roasted mango, garnished with toasted coconut flakes if desired.

Cooking Time: 20-25 minutes

Summary

Get ready to indulge in the sweet and sticky world of mango sticky rice! This summer, try out 20 exotic recipes that will take your taste buds on a thrilling adventure. From classic Thai dishes to modern twists with charcoal and matcha, there’s something for everyone. Discover how to add toasted sesame seeds, honey drizzle, and coconut cream to give this beloved dessert an extra boost of flavor. Whether you’re looking for vegan options or gluten-free alternatives, these recipes have got you covered.