Experience a burst of tropical delight with Thai Mango Sticky Rice – a sweet, sticky, and utterly irresistible treat that tantalizes your taste buds with its perfect harmony of flavors!
This Thai sticky rice recipe is going to change the way you look at rice! The first time I saw this dish, I couldn’t imagine considering rice as a dessert. What? Every time I make or order rice, it is always savory and a part of an appetizer, a meal, or attached to the outside of my sushi, but never have I had it as a dessert. That is, before this recipe.
This Thai sticky rice is a popular Thai dessert most often served in the spring when mangoes are in their peak season, but it can still be made year-round.
Table of Contents
What is Thai Mango Sticky Rice?
Thai Mango Sticky Rice is a traditional dessert popular in Southeast Asia, particularly in Thailand, known for its sweet, creamy, and slightly savory flavor profile. Sticky rice (also known as glutinous rice) cooks and sweetens with coconut milk, combining to serve typically with fresh ripe mango slices.
In Thailand, people call this beloved dessert “Khao Niew Mamuang.” The term “Khao Niew” translates to sticky rice, while “Mamuang” means mango, directly reflecting the main ingredients of the dish.
Reasons to Love This Sticky Rice
- I love that the natural sweetness of ripe mangoes harmoniously blends with the subtle sweetness of the sticky rice.
- The combination of creamy sticky rice and soft, juicy mango creates a delightful texture.
Recipe Ingredients
- Thai Sweet Rice: Thai Sweet Rice is sticky and chewy and essential for the dish’s texture.
- Coconut Milk: Adds a creamy, rich taste and smooth texture.
- Ripe Mangoes: Their sweet, juicy nature adds a fresh, fruity contrast to the creamy rice.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Sprinkle toasted sesame seeds for a nutty crunch. For an herbal freshness, add fresh mint leaves. Add crispy toasted coconut flakes, and zesty lime zest to complement the mango. You can also use colorful edible flowers for presentation, and chopped peanuts for a savory contrast.
How to Make Thai Mango Sticky Rice
Step #1: Soak the rice in 1 cup of water in a pot for 20-30 mins. Do not drain the rice.
Step #2: Add ½ cup more water, plus ½ of the can of coconut milk, salt, and 1 tablespoon of brown sugar. Stir well. Bring to a gentle boil, then reduce to medium-low heat until you reach a gentle simmer. Partially cover with a lid so that steam can still escape.
Step #3: Simmer for 20-30 minutes until the mixture has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid closed for 5 – 10 minutes.
Step #4: To make the coconut sauce, warm, but do not boil, the rest of the coconut milk mixture over medium-low heat in a small saucepan. After 3-5 minutes, add 5 tablespoons of brown sugar, stirring to dissolve. Taste test for sweetness, adding more sugar if desired.
Step #5: In a serving bowl, scoop some rice and drizzle the sauce over the top. Add in your mango slices and enjoy!
Expert Tip
To make the perfect Thai Mango Sticky Rice, pay close attention to the ripeness of the mangoes. Choose mangoes that are ripe but still firm. They should give slightly to pressure, indicating sweetness without being overly mushy.
Frequently Asked Questions
Unfortunately, no. The dish requires the components found in sweet rice or glutinous rice, and other types of rice do not have this same composition, so the overall dish would not be good. You can use any sweet rice, but for authenticity, I prefer sweet rice from Thailand, and you can get it easily from Amazon.
Not necessarily. Mangoes are the traditional fruit used in this dish, but sadly, mangoes are not always in season. So, with the natural sweetness that comes from most fruits, you can make this dish with another sweet fruit and still be a delicious dessert.
Thai Mango Sticky Rice pairs wonderfully with a variety of Thai dishes. Ideal companions include Thai Style Papaya Salad Rolls, which offer a fresh and tangy flavor; Thai Cashew Chicken, known for its savory stir-fry taste; and 20 Minute Spicy Panang Peanut Noodles, which provide a creamy and spicy contrast. These dishes complement the sweetness of the mango sticky rice with their unique flavors and textures.
Storage Info
Store Thai Mango Sticky Rice leftovers in an airtight container in the refrigerator, where they will stay good for up to 3 days. While freezing is possible, it may affect the texture, particularly of the mango.
To reheat, sprinkle a bit of water over the rice and warm it in the microwave for a few minutes, or steam it until it’s heated through. The mango is best enjoyed fresh, so add it after reheating the rice for the best flavor and texture.
More Recipes That You’ll Love
Thai Mango Sticky Rice Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup Thai Sweet Rice
- 1 ½ cups water - divided
- 1 13.5 oz. can coconut milk, divided
- ¼ teaspoon salt
- 6 tablespoons light brown sugar - divided
- 2 ripe mangoes; sliced
Instructions
- Soak the rice in 1 cup of water in a pot for 20-30 mins. Do not drain the rice.
- Add ½ cup more water, plus ½ of the can of coconut milk, salt, and 1 tablespoon of brown sugar. Stir well. Bring to a gentle boil, then reduce to medium-low heat until you reach a gentle simmer. Partially cover with a lid so that steam can still escape.
- Simmer for 20-30 minutes until the mixture has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid closed for 5 – 10 minutes.
- To make the sauce, warm, but do not boil, the rest of the coconut milk mixture over medium-low heat in a small saucepan. After 3-5 minutes, add 5 tablespoons of brown sugar, stirring to dissolve. Taste test for sweetness, adding more sugar if desired.
- In a serving bowl, scoop some rice and drizzle the sauce over the top. Add in your mango slices and enjoy!
VIDEO
NOTES
Nutrition
Finally made the mango sticky rice. The rice turned out softer than I thought it would and the coconut sauce was really good. Everything came together better than I expected.