Mango Sticky Rice, or Khao Niew Mamuang, is one of Thailand’s most beloved desserts. Known for its perfect balance of sweetness, creaminess, and tropical freshness, this dish combines ripe mango with sticky rice drenched in coconut milk. It’s an incredibly satisfying dessert that’s easy to make, and its flavors transport you straight to the streets of Thailand. Whether you’re enjoying it at a Thai restaurant or preparing it at home, Mango Sticky Rice is always a crowd-pleaser.
If you’ve been craving this Thai classic, here’s how to make your very own Mango Sticky Rice at home, step by step.
Ingredients for Mango Sticky Rice :
- For the sticky rice:
- 1 cup glutinous (sticky) rice
- 1 1/4 cups coconut milk (full-fat for richness)
- 1/4 cup sugar
- 1/4 teaspoon salt
- For serving:
- 2 ripe mangoes (sweet and juicy, preferably Ataulfo or Champagne mangoes)
- Sesame seeds or mung beans (optional, for garnish)
Equipment:
- A medium pot or rice cooker
- A large bowl (for soaking the rice)
- A small saucepan
- A knife and cutting board
- A serving dish or bowl
Instructions for Mango Sticky Rice :
Step 1: Soak the Sticky Rice
Start by rinsing the sticky rice under cold water until the water runs clear. This step removes excess starch and ensures that your rice is tender and fluffy. Once rinsed, place the rice in a large bowl and cover it with water. Let it soak for at least 1 hour (you can soak it longer if you have the time, but an hour is usually sufficient). Soaking helps the rice cook evenly and become sticky, giving it that perfect texture.
Step 2: Cook the Sticky Rice
After the rice has soaked, drain it and place it in a pot or rice cooker. Add about 1 1/4 cups of water (or follow the cooking instructions for your rice cooker). Cook the rice according to your rice cooker’s settings or, if using a pot, bring it to a boil over medium heat, then reduce the heat to low, cover, and steam the rice for about 15-20 minutes. You want the rice to become tender but still firm and sticky.
Step 3: Prepare the Coconut Sauce
While the rice is cooking, prepare the coconut milk sauce. In a small saucepan, combine the coconut milk, sugar, and salt. Stir the mixture over low heat until the sugar has dissolved completely. Be sure not to bring it to a boil—just warm it gently. Once the sugar is dissolved, remove it from the heat and set aside to cool slightly.
Step 4: Combine the Rice and Coconut Sauce
Once the sticky rice is cooked, transfer it to a large bowl. While the rice is still hot, pour the coconut sauce over it. Stir gently, ensuring that the coconut milk is absorbed into the rice. Let the rice sit for 10-15 minutes so that the flavors can meld together. The sticky rice should be creamy and slightly sticky from the coconut milk.
Step 5: Prepare the Mangoes
While the rice is soaking up the coconut milk, peel and slice the mangoes. Cut them into thin slices, making sure to remove the pit in the center. Ripe mangoes are key to this dish, as their natural sweetness and juiciness balance the rich coconut-flavored rice.
Step 6: Assemble the Mango Sticky Rice
To serve, place a portion of the coconut sticky rice on a plate or serving dish. Arrange the fresh mango slices on the side or on top of the rice. If you’d like, you can garnish with a sprinkle of sesame seeds or mung beans for a crunchy contrast.
Step 7: Enjoy!
Mango Sticky Rice is best served at room temperature or slightly chilled. The warm, creamy rice paired with the cool, juicy mango creates a heavenly combination that’s both comforting and refreshing. You can enjoy it as a dessert or even as a special snack.
Pro Tips for Perfect Mango Sticky Rice:
- Use the right rice: Be sure to use glutinous or sticky rice, which is different from regular jasmine or basmati rice. Sticky rice holds the coconut milk well and gives the dish its signature texture.
- Coconut milk: For the richest flavor, use full-fat coconut milk. Light coconut milk won’t give the rice the creamy consistency needed for this dessert.
- Mangoes: Use ripe, sweet mangoes—preferably Ataulfo mangoes, which are small, sweet, and perfectly smooth. If you can’t find them, any sweet variety will do.
- Let the rice absorb the coconut milk: After cooking the rice, give it time to absorb the coconut milk before serving. This makes the rice extra rich and flavorful.
Conclusion:
Mango Sticky Rice is a simple yet incredibly satisfying dessert that’s perfect for any occasion. With just a few ingredients, you can create a dish that’s rich, creamy, and bursting with tropical flavor. The combination of sweet mango and coconut sticky rice is truly unforgettable, and the best part is that you can make it at home! Treat yourself to this Thai favorite and experience the magic of Mango Sticky Rice in your own kitchen. Happy cooking!
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