When it comes to Asian desserts, few can rival the creamy sweetness and tropical charm of Mango Sticky Rice Recipe. This Thai delicacy perfectly pairs the fragrant chewiness of glutinous rice with the silky richness of coconut milk and the fresh, juicy flavor of ripe mango. Whether you’re reminiscing about a trip to Thailand or simply craving a sweet treat, this dish brings a taste of summer right to your kitchen.
The best part? You only need a handful of ingredients and a bit of patience to create something that tastes like it came straight from a Bangkok street market.
Why Mango Sticky Rice is Special
Originating from Thailand, Khao Niew Mamuang (as it’s called locally) has been a beloved dessert for generations. Traditionally served during mango season, it’s a harmony of textures and flavors — soft sticky rice, creamy coconut milk, and the natural sweetness of fresh mango slices. It’s also naturally gluten-free and vegetarian, making it a crowd-pleaser at any gathering.
Ingredients for Mango Sticky Rice Recipe
| Ingredient | Quantity | Notes |
|---|---|---|
| Glutinous (sticky) rice | 1 cup | Soak for at least 4 hours or overnight |
| Fresh ripe mango | 2 large | Sweet, non-fibrous variety (e.g., Alphonso, Nam Dok Mai) |
| Coconut milk | 1 cup | Full-fat for best flavor |
| Sugar | 4 tablespoons | Adjust to taste |
| Salt | 1/4 teaspoon | Balances sweetness |
| Cornstarch (optional) | 1 teaspoon | For thickening coconut sauce |
| Toasted sesame seeds | 1 tablespoon | Optional garnish |
Step-by-Step Instructions
1. Soak the Sticky Rice
- Place the glutinous rice in a large bowl and cover it with water.
- Soak for at least 4 hours or preferably overnight. This helps achieve that soft, chewy texture.
2. Steam the Rice
- Drain the soaked rice and place it in a steamer lined with cheesecloth or a clean kitchen towel.
- Steam over medium heat for about 20–25 minutes, or until the grains are tender but still hold their shape.
3. Prepare the Coconut Sauce
- In a saucepan, heat the coconut milk over low-medium heat.
- Add sugar and salt, stirring until dissolved.
- Do not let the coconut milk boil — you just want it warm and fully blended.
4. Sweeten the Rice
- Transfer the hot sticky rice into a mixing bowl.
- Pour about two-thirds of the coconut sauce over it and stir gently to coat.
- Cover and let the rice absorb the sauce for 15–20 minutes. This is where the magic happens — the rice soaks up all that sweet coconut flavor.
5. Prepare the Mango
- Peel the mangoes and slice them into thick, even pieces.
- Choose the ripest, sweetest mangoes you can find for the best flavor balance.
6. Make the Coconut Drizzle (Optional)
- If you prefer a thicker sauce to drizzle over your dessert, mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the remaining coconut sauce.
- Simmer for 1–2 minutes until slightly thickened.
7. Assemble the Dessert
- Place a portion of sweetened sticky rice on a plate.
- Arrange mango slices neatly alongside.
- Drizzle with the remaining coconut sauce and sprinkle toasted sesame seeds on top.
Tips & Variations
- Rice Type Matters – Use only glutinous rice (also called sticky rice) for authentic texture. Regular rice won’t give the same chewiness.
- Make Ahead – You can prepare the sticky rice and coconut sauce a day before; assemble just before serving.
- Garnish Ideas – Try topping with mung beans, coconut flakes, or edible flowers for extra flair.
- Flavor Twist – Add pandan leaves to the coconut milk for a fragrant Southeast Asian aroma.
Serving Suggestions
Mango sticky rice is best enjoyed slightly warm or at room temperature. Serve it as:
- A light dessert after a spicy Thai meal.
- A festive treat for gatherings and special occasions.
- A tropical indulgence for afternoon tea or coffee time.
Pair with Thai iced tea or a chilled jasmine green tea for the perfect flavor balance.
FAQs
Q1: Can I use canned mango instead of fresh?
A: Fresh mango is preferred for flavor and texture, but canned mango in syrup works in a pinch.
Q2: How do I store leftover mango sticky rice?
A: Keep in an airtight container in the fridge for up to 2 days. Warm slightly before serving.
Q3: Can I make it vegan?
A: It’s already vegan if you use plant-based coconut milk and sugar without bone char.
Conclusion
The mango sticky rice recipe is more than just a dessert — it’s a bite of sunshine, a reminder of tropical afternoons, and a celebration of simple yet exquisite flavors. With just a few ingredients and a bit of care, you can create this timeless Thai treat at home and impress your guests with its irresistible charm.
