Sourdough, But Make It Tropical: Mango Sticky Rice Sourdough Bread!

You asked, and I (finally!) delivered! After getting flooded with requests to turn everyone’s favorite Thai dessert into a sourdough loaf, I locked myself in the kitchen to experiment. The result? Absolute tropical perfection.

This Mango Sticky Rice Sourdough is a gorgeous, vibrant, double-dough marvel. It features a bright yellow mango-and-turmeric dough swirled right next to a sweet coconut-infused dough. But we didn’t stop there. Inside, it’s loaded with actual coconut sticky rice, chewy dried mango bits, and sweet coconut flakes.

The BEST Serving Suggestion: Mango Sticky Rice Toast

Before we get to the recipe, we need to talk about how to eat this. While a slice of this warm with butter is great, you haveto try making Mango Sticky Rice Toast.

1. Toast up a thick slice of this bread.
2. Top it with a generous scoop of the leftover coconut sticky rice.
3. Layer fresh, juicy mango slices right on top.
4. Drizzle with the extra coconut sauce.

It is a total game-changer. It’s crunchy, chewy, sweet, and tangy all at once!

Baking Tip: Don’t skip the turmeric in the mango dough! It doesn’t add any savory flavor in this quantity, but it gives the crumb a stunning, vibrant yellow hue that screams “fresh mango.”

Happy baking, friends! If you make this, tag me @littlebbanghouse on Instagram, TikTok, or Facebook so I can see your beautiful swirls and epic toast creations!

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Mango Sticky Rice Sourdough Bread

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Mango Dough:

• 55g ripe sourdough starter
• 87g water
• 87g ripe mango fruit, puréed smooth
• 250g bread flour
• 1g ground turmeric (for the extra yellow coloring)
• 5g salt

For thee Coconut Dough:

• 55g ripe sourdough starter
• 100g water
• 75g coconut milk
• 20g sugar
• 250g bread flour
• 5g salt

For the Quick Coconut Sticky Rice: 

• 1 cup steamed/cooked glutinous sweet rice 
• 1 cup full fat coconut milk
• 1/4 cup sugar
• 1/2 tsp cornstarch + 1/2 tsp coconut milk (the make a slurry)

Inclusions:

• about 1/2 to 3/4 cup of the coconut sticky rice from above
• 1/3 cup chopped up dried mangoes 
• 1/3 cup sweetened coconut flakes

Instructions:

Make the Coconut Sticky Rice:

1. In a small pot, add in the 1 cup of coconut milk, 1/4 cup sugar and bring to a boil. Once it reaches a boil, take out 1/2 of the sauce mixture into a small bowl and that set aside.
2. Then add in the cornstarch slurry into the pot and stir and cook for about 1-2 minutes until thickened. Pour into another bowl and set aside in the fridge. NOTE: This thickened coconut sauce will be used as coconut sauce topping if you wanted to make a mango sticky rice toast snack with your baked sourdough bread. This is totally optional though.
3. Add the non-thickened coconut sauce to the cooked rice and mix well. Set aside and let it cool for 30 minutes before storing in the fridge. NOTE: You will have some leftover coconut sticky rice. You can use this leftover as a topping for your sourdough toast. This is totally optional though.

Make the Mango and Coconut Doughs:

1. To make the mango dough portion, in a medium glass or ceramic bowl, mix together the warm water, ripe sourdough starter, and the mango puree.
2. Add in the bread flour, ground turmeric, and salt and mix until a shaggy dough forms.
3. To make the coconut dough portion, in a medium glass or ceramic bowl, mix together the warm water, ripe sourdough starter, and the coconut milk.
4. Add in the bread flour, sugar, and the salt. Mix until a shaggy dough forms.
5. Cover and rest both bowls for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch both of the doughs into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the both of dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. 
6. In a larger bowl, put together both of the mango and coconut doughs into the bowl, side by side. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. 

Shape the Dough:

1. Flip the dough over and gently stretch to a long rectangle. Sprinkle the about 1/2 to 3/4 cup of coconut sticky rice, the chopped dried mangoes, and the sweetened coconut flakes evenly on top. Perform a book fold and then roll the log tightly into a ball. Then gently push/pull dough into a tight round in a candy cane motion.
2. Dust with rice flour and place the dough into a banneton bread mold. 
3. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes. 
4. Cover and proof in the fridge overnight (8-10 hours).

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 30 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for about 15-20 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving.