Indulge in this sinful and mouthwatering Thai Mango Sticky Rice. An easy dessert recipe consisting of sticky rice, sweet coconut milk sauce and fresh cut mangoes.
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Mangoes have overtaken every nook and cranny of the city, and I’m here for it. Cause that means that it’s currently mango season in the US! It’s hands down one of my favorite fruits, which I’ll never fail to indulge in any time I could. There’s quite a number of desserts that can be made with this star ingredient. However, my ultimate go-to would definitely be mango sticky rice.
Easy Mango Sticky Rice
Mango sticky rice is a Thai delicacy known as khao niaow ma muang. It’s basically glutinous rice that’s drizzled in sweet coconut milk sauce, served with fresh cut mangoes.
This dish is not only a popular street food in Thailand–especially when they’re in season during the months of April and May–but also in other countries in Southeast Asia. I grew up eating this frequently in Malaysia since it’s easily available in night bazaars or food markets.
And once I found out how simple and effortless it was to make at home, you can guess the amount of times I’ve made this dessert whenever I have mangoes on hand. I did a “cheat” and quick version of cooking the rice in a rice cooker. If you want to make the traditional and authentic version, soak the sweet rice for at least 2 to 6 hours in water before steaming it.
Ingredients You Need
This dish requires only a handful of ingredients, as listed below.
- Sweet rice: Aka glutinous rice or sticky rice.
- Mangoes
- Toasted sesame seeds: To garnish.
- Full cream coconut milk: I used the brand Chaokoh.
- Brown Sugar: You can substitute brown sugar with regular sugar or palm sugar if you have it.
- Salt
Recipe Instructions
- Cook the rinsed 1 cup of rice with 1 1/2 cups of water in a rice cooker or in a pot over the stove. While the rice is cooking, cut the mangoes.
- Add coconut milk, brown sugar and salt in a saucepan. Cook over medium heat, stirring occasionally until the sauce thickens (about 3 minutes). Turn off heat and set aside.
- Once the sticky rice is cooked, pour in 1/4 of the sauce and leave for 5 minutes for the rice to absorb the sauce (see notes).
- Serve the sticky rice on a plate with mangoes. Pour the remaining sauce all over the sticky rice or on the side. Garnish with toasted sesame seeds and enjoy!
Notes for Thai Mango Sticky Rice
- Sweet Coconut Milk Sauce: The amount of sugar used should be up to your preference and the sweetness of the mango. In general, this recipe is my preferred ratio of sugar to coconut milk. But if my mango is on the riper side and is very sweet, I like to use a little less sugar.
- Amount of sauce: Start by pouring in 1/4 cup of the sauce for the rice to absorb. After 5 minutes, add more if you prefer a more moist texture for the rice.
- Storage: Store the sticky rice and coconut milk sauce separately in the fridge. I recommend only keeping it up to 2 days. You can reheat the sticky rice and sauce in the microwave until it turns to room temperature.
More Dessert Recipes
- Decadent Caramel Custard
- Apam Balik (Malaysian Pancake Turnover)
- Chocolate Hazelnut Star Bread
- Honey Cornflake Cups
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Recipe
Thai Mango Sticky Rice
Ingredients
- 1 cup sweet rice
- 1 1/2 cups water
- 1-2 mangoes
- toasted sesame seeds
Sweet Coconut Milk Sauce
- 2 cups full cream coconut milk I used the brand Chaokoh
- 1/2 cup brown sugar see notes
- 1/2 tsp salt
Instructions
- Cook the rinsed 1 cup of rice with 1 1/2 cups of water in a rice cooker or in a pot over the stove. While the rice is cooking, cut the mangoes.
- Add coconut milk, brown sugar and salt in a saucepan. Cook over medium heat, stirring occasionally until the sauce thickens (about 3 minutes). Turn off heat and set aside.
- Once the sticky rice is cooked, pour in 1/4-1/2 of the sauce and leave for 5 minutes for the rice to absorb the sauce (see notes).
- Serve the sticky rice on a plate with cut mangoes. Pour the remaining sauce all over the sticky rice or on the side. Garnish with toasted sesame seeds and enjoy!
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