Mango Sticky Rice Recipe

Mango Sticky Rice Recipe

ByLila

Oh, how I fell in love with mango sticky rice! On a humid evening in Bangkok, I wandered into a bustling night market, where the sweet aroma of ripe mangoes and coconut-drenched rice stopped me in my tracks. One bite of this creamy, sticky dessert, paired with juicy mango slices, and I was hooked. It’s the kind of treat that feels like a warm hug—simple yet unforgettable. Back home, I couldn’t resist recreating it, tweaking the recipe until it matched that magical first taste.

Now, I’m sharing this gem with you! Mango sticky rice, or khao niaow ma muang, is Thailand’s iconic dessert, blending glutinous rice with a luscious coconut sauce and fresh mangoes. It’s naturally gluten-free, easy to make, and a showstopper for any occasion. Whether you’re craving a tropical escape or want to impress your friends, this recipe is your ticket. Let’s dive into this sweet adventure together!

Mango Sticky Rice

Ingredients

For the Sticky Rice and Coconut Sauce

  • 1 cup glutinous (sticky) rice
  • 1 ½ cups water
  • 1 cup coconut milk (full-fat for richness)
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 1 pandan leaf (optional, for authentic flavor)

For the Topping and Serving

  • 2 ripe mangoes (Ataulfo or Kent varieties work best)
  • 2 tablespoons coconut milk (for drizzling)
  • 1 tablespoon toasted sesame seeds or mung beans (optional, for crunch)

Step-by-Step Instructions

  1. Rinse and Soak the Rice
    Place the sticky rice in a bowl and rinse it under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight. This makes it soft and sticky.
  2. Cook the Rice
    Drain the soaked rice and transfer it to a steamer basket lined with cheesecloth. Steam over medium heat for 20-25 minutes until tender. If you don’t have a steamer, use a heatproof bowl in a pot with a little water, covered tightly.
  3. Prepare the Coconut Sauce
    In a small saucepan, combine 1 cup coconut milk, sugar, salt, and pandan leaf (if using). Heat over medium, stirring until the sugar dissolves. Don’t boil—keep it gentle. Remove the pandan leaf.
  4. Mix Rice with Sauce
    Transfer the steamed rice to a bowl. Pour ¾ of the warm coconut sauce over the rice and stir gently. Cover and let it sit for 10 minutes to absorb the flavors.
  5. Prep the Mangoes
    Peel and slice the mangoes into thin wedges. Set aside for serving.
  6. Assemble the Dish
    Scoop a portion of sticky rice onto a plate, shaping it if you like. Arrange mango slices beside or on top. Drizzle with the remaining coconut sauce and sprinkle with sesame seeds or mung beans, if using.
Best Mango Sticky Rice Recipe

Pro Cooking Tips

  • Choose Ripe Mangoes: Look for mangoes that are soft to the touch and fragrant. Ataulfo mangoes are sweet and creamy, perfect for this dish.
  • Don’t Skip Soaking: Soaking the rice ensures that signature sticky texture. Shortcuts lead to chewy rice.
  • Pandan Power: If you can find pandan leaves, they add a subtle, floral note that screams authentic Thai.
  • Toast Toppings: Lightly toast sesame seeds or mung beans for extra flavor and crunch.

Variations

  • Vegan Twist: This recipe is already vegan, but you can swap sugar for maple syrup for a different sweetness.
  • Fruit Swap: Try pairing the sticky rice with pineapple or peaches for a fun twist.
  • Coconut Cream: For extra decadence, use coconut cream instead of milk in the sauce.
  • Mini Portions: Serve in small bowls or banana leaves for a party-friendly appetizer.

Storage Suggestions

  • Fridge: Store leftover sticky rice and coconut sauce separately in airtight containers for up to 3 days. Mangoes are best fresh but can be refrigerated for 1-2 days.
  • Reheating: Gently reheat the rice in the microwave with a splash of coconut milk to restore creaminess.
  • Freezing: Sticky rice freezes well for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Mango sticky rice shines as a dessert or sweet snack. Serve it warm or at room temperature for the best texture. Plate it elegantly with fanned mango slices for guests, or keep it casual in a bowl for family nights. Pair it with Thai iced tea or a light jasmine tea to balance the sweetness. For a festive touch, garnish with edible flowers or a mint sprig.

Nutrition Facts (Per Serving, Approx.)

  • Servings: 4
  • Calories: 350 kcal
  • Carbohydrates: 60g
  • Protein: 4g
  • Fat: 12g
  • Saturated Fat: 10g
  • Sugar: 30g
  • Fiber: 2g
  • Sodium: 150mg
    Note: Values are estimates and vary based on ingredients used.

FAQs

Can I use regular rice instead of sticky rice?
No, regular rice won’t give the sticky, chewy texture that defines this dish. Glutinous rice is a must.

Where can I find pandan leaves?
Check Asian grocery stores or online. If unavailable, skip them—the dish is still delicious.

Can I make it ahead of time?
Yes, prep the rice and sauce a day ahead, but slice mangoes just before serving for freshness.

Is mango sticky rice gluten-free?
Absolutely, it’s naturally gluten-free, making it a great dessert for those with gluten sensitivities.

How do I know if my mangoes are ripe?
Ripe mangoes are slightly soft, fragrant, and yield to gentle pressure. Avoid rock-hard ones.

Conclusion

Mango sticky rice is more than a dessert—it’s a little slice of tropical heaven. With its creamy rice, sweet coconut sauce, and juicy mangoes, it’s a crowd-pleaser that’s surprisingly simple to whip up. Whether you’re reminiscing about Thai travels or just craving something sweet, this recipe delivers every time. So grab some sticky rice, hunt down the ripest mangoes, and treat yourself to this delightful dish. Your taste buds will thank you! Got a twist on this classic? Share it with me—I’m all ears!

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