Mango Sticky Rice

Mango sticky rice might be one of my favorite desserts of all time. If you’re like me and you don’t have a huge sweet tooth, this is the absolute perfect dessert that’s not too sweet—which, honestly, might be the best compliment for an Asian dessert! Mango sticky rice really captures the essence of Southeast Asian flavors in a simple way that allows each one of its components to shine! If you’re looking for a tasty dessert that’s easy to make, you have to this beautiful Thai dessert!

What is Mango Sticky Rice

Mango sticky rice, or “Khao Niew Mamuang” in Thai, is a traditional Thai dessert with three main components.

Sticky Rice: Glutinous rice that is soaked, steamed, and then mixed with sweetened coconut milk to create a soft, slightly chewy texture.

Mango: Fresh, ripe mango slices that are sweet and juicy, contrasting the sticky rice.

Types of mangoes typically used:

• Nam Dok Mai: This is the most favored variety in Thailand. It is known for its sweet, fragrant flesh and smooth, non-fibrous texture.
• Ataulfo: Often referred to as “Honey” or “Champagne” mangoes, this variety is small and golden. It has a creamy, buttery texture and a rich, sweet flavor.
• Carabao: Also known as Manila or Philippine mango, this variety is very sweet and juicy with a thin seed, making it ideal for desserts like mango sticky rice.

Coconut Sauce: A sweet coconut milk sauce made with pandan leaves, sugar, and a pinch of salt, poured over sticky rice and mango for added flavor.

How to make Mango Sticky Rice

Prepare the Sticky Rice:

• Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 6 hours, or overnight if possible.
• Drain the soaked rice and steam it using a steamer basket or cheesecloth over a pot of boiling water for about 35-40 minutes, or until the rice is tender and has reached your desired texture.

Make the Coconut Sauce:

• While the rice is steaming, heat the coconut milk in a small saucepan over medium heat.
• Add the sugar, salt, and fresh pandan leaves(optional), stirring until fully dissolved. Let coconut milk simmer, and the pandan leaves steep.

Mix the Rice with the Coconut Sauce:

• After steaming the rice, spoon a portion of the coconut milk mixture over the sticky rice, reserving the rest for later. Stir the rice gently to ensure it’s evenly coated. Cover the steamer and let it sit for about 10-15 minutes, allowing the rice to absorb the coconut milk.

Assemble the Dessert:

• Place a portion of the sticky rice on a plate or bowl.
• Arrange slices of ripe mango beside the rice.
• Drizzle the remaining coconut sauce over the rice and mango.

Garnish:

• If desired, sprinkle toasted sesame seeds or mung beans on top for added texture.

If you liked this dessert, make sure you check out my other sweet treats!

Mango Sticky Rice

4.7 from 6 votes

Servings

3-4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 cup 1 Glutinous Sticky Rice

• Water

• 2 2 Champagne Mangos

• Coconut Sauce:

• 13.5 oz 13.5 Coconut Milk

• 1/4 cup 1/4 Sugar

• 1 tsp 1 Salt

• 2 2 Pandan Leaves

• Garnish:

• Sesame Seeds

Directions

• Sticky Rice:
• Rinse and drain sticky rice with water to remove excess starches. Repeat this step 3-4 times until water runs mostly clear.
• Add rice to a mixing bowl cover with cold tap water, and soak for 6 hours to overnight
• Drain the rice in a fine mesh strainer, and give it a final rinse.
• Lay parchment paper over a bamboo steamer and add rice. Cover the steamer and add it to a pot. Add enough water to cover roughly 2″ of rice, making sure that the water does not touch the grains. Turn the heat to medium-high and steam for 30-40 minutes, or until the rice is cooked through and reaches the desired consistency.
• Add a couple of big spoonfuls of the coconut sauce below and mix in well. Cover and continue to steam for 10 minutes to allow the rice to absorb the coconut sauce.
• Coconut Sauce:
• Add coconut to a medium sauce pan. Season with sugar and a pinch of salt, and add pandan leaves. Bring the coconut sauce to a low simmer and reduce the heat, allowing the pandan to steep in the coconut sauce.
• Mangoes:
• Peel mangoes and slice
• Serve:
• Scoop rice onto a plate, add sliced mango, and pour over coconut sauce. Garnish with sesame seeds, and enjoy!

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