Indulge your taste buds with one of Thailand’s most famous desserts – mango sticky rice. This delicious treat combines the sweetness and freshness of ripe mangoes with the chewiness of glutinous rice, served in a nutty and creamy coconut sauce. Plus, this homemade mango sticky rice recipe only takes about 15 minutes to make!
What Is Mango Sticky Rice?
Mango Sticky Rice, known as “Khao Niew Mamuang” in Thai, is a popular Thai dessert that beautifully marries the sweetness of ripe mangoes with the comforting chewiness of glutinous rice. This culinary masterpiece is not just a dish; it’s a cultural icon that captures the essence of Thai sweets.
While the rice provides a chewy texture, the mangoes infuse a burst of tropical sweetness. Coconut milk elevates the dish with its creamy richness, making each spoonful feel like you are on a beach, somewhere in Southeast Asia.
For this mango sticky rice recipe, I used purple sticky rice to make the colors of the dish pop. Purple sticky rice is used almost exclusively in desserts in Thailand – however, texturally speaking, doesn’t differ much from other strains of glutinous (sticky) rice. So feel free to use regular jasmine rice if you cannot find Thai purple rice, or already happen to have jasmine rice in your pantry.
- Coconut Milk: To make the coconut cream sauce you will need full fat coconut milk or low fat coconut milk. You can also use coconut cream that’s been diluted with some water.
- Condensed Milk: 1/4 of a cup of condensed milk is enough the give the sauce plenty of sweetness. But, feel free to add some more if you like your desserts to be extra sweet.
- Sticky rice: I am using Thai purple sticky rice for this recipe but regular glutinous rice can also be used. The only difference between the two is the color. The texture and the taste are the same.
- Mango: Make sure to get ripe mangoes that are sweet and tender.
- Sesame seeds: Sesame seeds add a touch of nuttiness and are added last, as a topping.
How To Make Sticky Rice
Glutinous, chewy, sticky rice is a personal favorite of mine. You have most likely seen sticky rice being used in Thai dishes, wrapped in banana leaves or rolled into little balls with coconut shavings. Since it’s mostly used in Southeast Asian cuisines as well as being cultivated in the same region, many of us, Westerners, are unfamiliar with cooking sticky rice. The good news is it’s as easy as making regular rice.
- Before cooking your rice, cover it with water and let sit for an hour.
- Drain and rinse thoroughly.
- Put rice and water (use two cups of water for every cup of rice) in a small saucepan and bring to a boil. Lower heat to a simmer, cover and cook for 25-30 minutes, until the rice is tender and chewy.
How To Cut A Mango
Cutting a mango can be a little perplexing if you are new at tackling this exotic fruit. The large seed is in the center with the flesh firmly attached to it. There are many different ways to cut a mango but the two quick methods I’m about to show you are my favorites. By following these steps you will end up with tender slices of mango you can enjoy in less than a minute!
How To Slice A Mango
- Place mango on a cutting board and slice each side just past the seed.
- Using a paring knife, slice strips through the flesh without cutting through the skin.
- Use a spoon to scoop out the flesh and serve.
How To Dice A Mango
- Place mango on a cutting board and slice each side just past the seed.
- Using a paring knife, slice strips through the flesh without cutting through the skin. Repeat the same going the other way to create a checkered pattern.
- Push the skin up and turn the scored mango upside down. Either slice the diced up pieces with a knife or scoop them with a spoon.
NOTE: Slicing should be easy – if you feel resistance like you are cutting through something stringy, cut a little further away from the seed.
How To Make Mango Sticky Rice
Preparing the Rice: Soak the glutinous rice for a few hours and then steam it until it reaches a sticky, tender consistency.
Making the Coconut Sauce: Gently warm the coconut milk, condensed sugar, and a pinch of salt in a saucepan, and let the coconut sauce mixture simmer for a few minutes.
Assembling: Place about a quarter of a cup of sticky rice in each serving bowl, drizzle the coconut sauce over it, place mango slices around the rice, and sprinkle the creation with some sesame seeds.
Commonly Asked Questions
Can I use sugar instead of condensed milk?
Yes you can. If you would like to use sugar instead of condensed milk, follow the recipe below but before turning on the heat, add an extra 1/4 cup of coconut milk (1 1/4 cup total), 1/4 cup of sugar (or light brown sugar), and 1 teaspoon of cornstarch. Stir and then turn the heat to low.
Can I reheat mango sticky rice?
I don’t recommend reheating mango sticky rice unless the fresh mango, cooked sticky rice, and coconut sauce, were saved separately. If that’s the case, you can reheat the rice in the microwave until it’s warm, and do the same with the sauce.
How long does mango sticky rice last in the fridge?
For about 2 to 3 days, saved in an airtight storage container. Again, I recommend saving the three sections of the dish – fruit, rice, and sauce – in separate containers, if you suspect you will have leftovers.
What other toppings can I use?
There are so many different fruits you can use instead of mangoes! I like to use strawberries, pineapple, dragon fruit, durian (yes, it’s stinky but so creamy and delicious!), bananas, and papaya.
Can I make sticky rice ahead of time?
You can if the three sections of the dish are saved separately. But it’s worth noting that mango sticky rice is at its best when served fresh. It will still be good the second time but won’t be as fragrant.
How To Eat Mango Sticky Rice
Mango sticky rice is usually served as a dessert, slightly warm or at room temperature. While some Thai restaurants serve the coconut sauce on the side, I prefer to keep it simple and pour it over my rice.
Other simple, delicious dessert recipes:
Did you like this mango sticky rice recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
This traditional Thai dessert combines the sweetness and freshness of ripe mangoes with the chewiness of glutinous rice, served in a nutty and creamy coconut sauce.
- 1 cup coconut milk
- 1/4 cup condensed milk
- Pinch of salt
- 1/2 cup sticky rice
- 1 cup water
- 2 ripe mangoes (peeled and sliced into bite sized strips or cubes)
- sesame seeds to sprinkle on top
- Cover the rice with water and let is soak for 1 hour.
- Drain the rice and rinse it thoroughly. Drain it again.
- Add the rice and water to a small pot and bring to a boil. Lower heat to a simmer, cover and cook for 25 t0 30 minutes, until the rice is tender and sticky.
- Transfer the rice to a serving bowl and let it cool to room temperature.
- Meanwhile, in a small pot over low heat, combine the coconut milk, condensed milk, and salt, and stir until the sauce is warm. Turn the heat off and transfer the coconut sauce to a bowl. Set aside.
- Divide the sticky rice among 4 bowls (1/4 cup rice per bowl), and form a mound in the center of each bowl.
- Place the mango around the rice and finish by pouring the coconut sauce over the sticky rice.
- Sprinkle a few sesame seeds on top and serve.
This mango sticky rice recipe will keep refrigerated for up to 2 days.
- Serving Size: 1 bowl
- Calories: 187
- Sugar: 7.1g
- Sodium: 28mg
- Fat: 2.3g
- Saturated Fat: 1.4g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 32.7g
- Fiber: 1.8g
- Protein: 2.7g
- Cholesterol: 4.3mg
Keywords: thai sticky rice