Thai Mango Sticky Rice is a popular dessert in the South Easy Asia and is made using Sticky Rice, Coconut Milk and Fresh Mangoes. It’s a popular vegan street style dessert and can be made easily at home. Here is how to make Mango Sticky Rice Recipe.
Mango Sticky Rice is the best sweet made in the Indochina region. It has a refined taste of sweet Thai sticky rice, coconut and fresh, ripe mangoes.
During summer when the best of the mangoes are around, Thai people make this dessert a lot.
Probably, you might feel that how weird is the combination of Mango and Sticky Rice, right?
However, you need to give this thai restaurant dessert a try because I loved the combo of rice and mango too much!
Similarly, coconut milk, sweet cooked rice and ripe mangoes are used to make delish Mango Sticky Rice in the Thai cuisine.
Especially relevant is to mention that this ripe mangoes and cooked rice dessert is also popular as khao niaow ma muang in South East Asian countries.
What is Mango Sticky Rice?
Mango Sticky Rice is a Thai dessert made using sticky rice cooked in sweetened coconut milk and then served with fresh mango slices.
It is a popular dessert in the Indochine region of South East Asian which includes countries like Thailand, Combodia, Vietnam and Loas.
If you venture on the streets of these countries, you will find many stalls selling this Thai sticky rice with mangoes and then topped with roasted sesame seeds, peanuts and roasted yellow mung bean.
Ingredients to make Mango Sticky Rice
Sticky Rice – Sticky rice is the main component of this dish. You cannot replace it with any other variety of rice.
Sticky rice is the staple starch of Thailand and it’s called khao neow (ข้าวเหนียว) in local language. As the name suggest, this rice is extremely sticky and will stick to your fingers once cooked.
You can source this rice from any Asian store near you. These days it’s available in most grocery stores and even online.
Some people steam this rice in a steamer over Pandan leaves, but to make the process easy, I have cooked it in a pan.The end result is exactly similar.
Coconut Milk – Traditionally this dish is made using fresh coconut milk. But you can use canned milk as well. Make sure it is of high quality and have no added ingredients.
Sugar – I used white sugar to make this recipe but you can use brown sugar or even jaggery.
Toppings – Sticky rice is topped with sesame seeds and roasted crushed peanuts.
How to make Sticky rice with mango?
You must select good, fresh mangoes to cut pulpy mango slices for this dessert. Also, use sweet sticky rice as it is of utmost importance. Later, follow these steps:
- Once you have soaked the rice for 5-6 hours, drain rice and cook it on medium heat with coconut milk mixture and sugar.
- You may use a rice cooker for making this coconut rice.
- Simultaneously, cook the remaining coconut milk and sugar in a pan and then let it cool.
- In a dessert bowl or plate, take some cooked rice, place mango slices and drizzle it with sweetened coconut milk.
- Finally, sprinkle some sesame seeds, roasted yellow mung beans and roasted peanuts on it and serve.
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Mango Sticky Rice Recipe
Mango Sticky Rice Recipe
Thai Mango Sticky Rice is a popular dessert in the South Easy Asia and is made using Sticky Rice, Coconut Milk and Fresh Mangoes. It's a popular vegan street style dessert and can be made easily at home. Here is how to make Mango Sticky Rice Recipe.
- 1 cup Thai Sticky Rice
- 1 cup Coconut Milk
- 1/4 tsp Salt
- 1/4 cup Sugar
- 2-3 Ripe Mango Peeled and cut into cubes or slices.
- 1 tsp Sesame Seeds Roasted
- 1 tsp Yellow Mung Beans Roasted
- 1 tsp Peanuts Roasted
Wash the rice 3-4 times to get rid of the excess of starch.
Soak the rice in water for 4-6 hours.
Drain the water and add the rice in a pan along with 1 cup water, 1/2 cup coconut milk salt and 2 tbsp sugar.
Cover and cook on low heat until all the water is absorbed and the rice is cooked.
Add the remaining 1/2 cup coconut milk and 2 tbsp sugar in a pan.
Cook on low heat until sugar melts.
Remove the pan from heat.
Transfer the cooked rice in serving bowls.
Top with ripe mango slices and drizzle the coconut milk and sugar mixture on top.
Sprinkle sesame seeds, mung beans and peanuts and serve.
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