Do you know how to make mango sticky rice?
This is probably Thailand’s most popular dessert!
Sugary coconut milk rice with sweet mango…
Have you ever heard of mango sticky rice before?
It is probably Thailand’s most popular dessert, we am sure about it!
The glutinous and velvety sweet rice is a great match for the fresh and juicy mango. Sticky rice is a popular Asian dessert staple for one very good reason: because it is so delicious!
In Thai this mango sticky rice is called khao neow mamuang (ข้าวเหนียวมะม่วง).
Have you traveled to Asian before?
What about Bangkok?
Then you might have heard of this type of rice before.
People grow sticky rice mainly in Southeast, East Asia and the eastern parts of South Asia. Raw uncooked sticky rice has opaque grains and is very low in amylose.
Sticky rice only becomes very sticky once it is cooked.
In Asia you can find sticky rice in numerous dessert dishes such as this Thai mango sticky rice below.
Often people will grind the cooked sticky rice into a sticky paste and make balls, dumplings and cakes with. These treats are often very flashy because of the added artificial food coloring.
We once bought a steamed sticky rice layer cake in Phuket, Thailand on a local market. It was wrapped in a banana leaf, bright green, terribly sweet and so delicious!
We buy our sticky rice in the Asian supermarket around the corner. Look for the word ‘glutinous’, it is normally mentioned on the label but it can also be sold under ‘ketan rice’.
Thai Mango Sticky Rice
Are you not able to find glutinous rice around where you live?
Then we suggest you use risotto rice as a substitute.
This will not be anywhere near as sticky as the traditional ketan sticky rice, no surprises here. But risotto rice tends to keep its shape well after you boil it. And we like its texture also in a dessert.
So basically it is a sweet mango and rice type of pudding that you make.
You can replace the mango and use banana, pineapple or dragon fruit instead.
We like to sprinkle our mango sticky rice with sesame seeds and coconut cream. It is not only delicious, it also makes this classic dessert look way more appetising!
Do you love desserts with an Asian twist?
Then you should also check out this green kiwifruit and pandan cake!
Enjoy this mango sticky rice!
Easy Thai Mango Sticky Rice Recipe
Prep time: 20 min
Cook time: 20 min
Servings: 4 people
- 6 oz glutinous rice (185 g)
- 1 cup coconut milk (240 ml)
- 3 tbsp palm sugar or caster sugar
- 2 very ripe and fresh mango
- 4 tbsp coconut cream (optional)
- 2 tsp sesame seeds (optional)
- Add the glutinous rice to a large saucepan and add water until the rice is submerged.
- Soak the rice for an hour or 2, preferably overnight. Refresh the water and rinse the rice a couple of times. The water should be clear in the end.
- Drain the water and add the coconut milk to the rice. Also add the caster sugar and a good pinch of salt.
- Bring the rice to a boil and then simmer it until tender. Check the rice regularly to avoid overcooking it. It will become firm and sticky.
- Once cooked, check the seasoning and add extra caster sugar or salt to taste if necessary. Let the rice cool down until lukewarm or at room temperature. In the meantime peel and dice or slice the fresh mango.
- Scoop some of the sticky rice into bowls and garnish with the fresh mango. Sprinkle with coconut cream, sesame seeds or yellow mung beans (optional).