Sticky rice that has been sweetened and is served with fresh mangoes is known as mango sticky rice. In Thailand and Southeast Asia, this Thai dessert is frequently given as a meal-ending course on some Thai restaurant. Making this Thai mango sticky rice at home is simple and authentic.
If you love sticky rice, you may also try out our Thai Sticky Rice Dumplings.
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What is Mango Sticky Rice?
Khao niaow ma muang, often known as Thai mango sticky rice, is a traditional delicious and exquisite dessert in Southeast Asian’s Indochina region, which includes Thailand, Laos, Cambodia, and Vietnam. This tropical rice pudding is well-known for being served as street food in Thailand and at Thai restaurants all over the world. It is also simple to prepare at home.
The ingredients for this mango sticky rice recipe are few. Thai sweet sticky rice, high-quality coconut milk (avoid “light” varieties), and the ripest mangoes you can locate should all be used. It is available in well-stocked supermarkets and Asian food stores. It is also known as glutinous rice or sticky rice.
You don’t need a rice cooker because you can make the sticky rice in a saucepan on your stove. Brown sugar and coconut milk give the sauce and the rice a delightful flavor.
Tips and Variations
- The best sticky rice is still warm and flavorful after cooking.
- It’s essential to keep the sticky rice and sauce apart when storing them.
- Keep leftovers fresh for up to five days in the fridge in an airtight container.
- When reheating, transfer the required quantity of sticky rice to a small microwave-safe serving dish and cover with a moist paper towel. Heat in the microwave for 30 to 60 seconds, or until well heated.
- Add a little coconut milk if the sauce becomes too thick upon reheating process.
- If you don’t have a microwave in your house, you can reheat the sticky rice by steaming it in a steamer.
- The dish’s star is sticky rice. Make sure the cooked sticky rice is soft, sticky, and still has good bite to it. Nothing ought to be mushy.
- Traditional palm sugar can also be used in place of the packed brown sugar.
- For this treat, you can also use durian instead of mangoes.
- While choosing your mango, give it a sniff. If it smells fragrant, it is more likely to be completely ripened and will taste exactly as nice as it smells once it has been cut and served.
- You can also use coconut flakes on top of the dessert bowl to glam it up.
Ingredients
- glutinous rice
- coconut cream
- salt
- brown sugar
- ripe mango
- sesame seeds
Directions
Using your traditional pot, add the glutinous rice and water following package instructions. Wait until you achieve a firmly cooked rice with the desired sticky texture and then set aside. While waiting for the glutinous rice to cook, combine coconut cream, salt, and brown sugar in a saucepan and then bring the mixture to a boil through medium heat. You then reduce it to a simmer for 5 minutes while stirring constantly. Once you achieve its best sweet coconut sauce flavor, remove the coconut milk mixture from the heat and set aside.
You can now scoop out cooked sticky rice into a nice serving bowl and add mango slices with a pleasant plating. Gently pour over the coconut sauce and sprinkle the toasted sesame seeds to dress it up.
You are now ready to serve this delicious mango dessert immediately. Let them eat this mango sticky rice while it is still warm.
Frequently Asked Questions
While sushi rice produces savory sushi, sticky rice is typically used to make desserts. Although they are sometimes used synonymously, it’s vital to understand that sushi rice is the Japanese manner of making rice while sticky rice is a variety of rice.
Often referred to as “sweet rice” or “glutinous rice” (despite being gluten free).
It tastes sweeter than conventional white rice that is why it works so well in recipes for desserts.
Mango Sticky Rice
Ingredients
- 1 ½ cups glutinous rice
- 2 cups coconut cream
- ¼ teaspoon salt
- ⅔ cups packed brown sugar
- 2 ripe mangoes seed removed and sliced
- 1 tablespoons sesame seeds toasted
Instructions
- Cook the glutinous rice following package instructions.
- Combine coconut cream, salt, and brown sugar in a saucepan. Bring the mixture to a boil and reduce to a simmer for 5 minutes while stirring constantly.
- Remove from the heat and set aside.
- Scoop out cooked rice into a serving bowl and add mango slices.
- Pour over the coconut sauce and sprinkle the sesame seeds.
- Serve immediately.
Notes
- Add a touch of vanilla extract to add a bursting flavor profile.
- Ripe mangoes should be used to complement well with the creamy coconut sauce.
