Thai Mango Sticky Rice is a popular dessert in South East 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 are some more Thai Recipes, that you can try – Thai Fried Rice, Asian Pad Thai Noodles, Thai Red Chicken Curry, Thai Pineapple Fried Rice, Thai Iced Tea, Thai Watermelon Salad and Thai Pumpkin Noodle Soup.
About This Recipe
Mango Sticky Rice (Khao Niaow ma Muang) 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 Indochinese region of southeast Asian which includes countries like Thailand, Cambodia, Vietnam, and Laos.
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 moong bean.
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 the local language. As the name suggests, 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 has 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 juicy ripe mangoes, sesame seeds and roasted crushed peanuts.
Step by Step Recipe
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.
Frequently Asked Questions
You can serve it either way. I personally like to serve it cold, because the coconut sticky rice tastes best when served with chilled fresh mangoes.
If you like it warm, the best way to heat it again is in microwave. Place the sticky rice in a microwave safe bowl and heat for about a minute. Pour the coconut milk mixture, with fresh mangoes and serve hot.
It has processed sugar and thus cannot be considered as healthy. But you can replace the sugar with a healthy alternative such as coconut nectar for mild sweetness and you have a healthy version of the same.
Store the rice and coconut milk sauce in different containers for about 3 days in the refrigerator. When you want to serve, reheat the rice.
Add some rice in a plate, pour the coconut milk mixture, and add some freshly chopped mangoes on top.
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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.