Thai Mango Sticky Rice
Sweet, coconut-soaked sticky rice paired with slices of ripe mango and drizzled with a rich coconut cream sauce.
Details
Ingredients
- 1.5 cups glutinous (sticky) rice
- 1 can (14 oz) coconut milk
- 1/3 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, sliced
- 2 tbsp coconut cream (thick part from top of can)
- 1 tbsp toasted sesame seeds
Instructions
- 1
Soak sticky rice in water for at least 4 hours (overnight is best). Drain.
- 2
Steam rice in a bamboo steamer or cheesecloth-lined colander for 20-25 minutes until translucent and tender.
- 3
While rice steams, heat coconut milk, sugar, and salt until sugar dissolves. Don't boil.
- 4
Transfer hot rice to a bowl. Pour 3/4 of the coconut mixture over the rice. Stir gently. Cover and let rest 15 minutes to absorb.
- 5
Serve rice on plates with sliced mango. Drizzle remaining coconut sauce and coconut cream on top.
- 6
Sprinkle with toasted sesame seeds.
About This Recipe
The quintessential taste of Thai summer, Mango Sticky Rice, or *Khao Niao Mamuang*, is more than just a dessert; it's a cultural icon, celebrating the vibrant bounty of ripe mangoes that flood local markets. This beloved treat perfectly balances the sweet and savory, a hallmark of Thai cuisine, marrying tender, pearl-like glutinous rice with the luscious richness of coconut milk and the tropical sweetness of fresh mango. The magic lies in the precise preparation of the rice, first soaked and then steamed to a perfectly chewy consistency before being lovingly bathed in a warm, sweetened coconut milk mixture, allowing each grain to absorb the fragrant liquid. For optimal flavor and texture, select exceptionally ripe, fragrant mangoes like Nam Dok Mai or Ataulfo, whose buttery flesh melts in the mouth. While seemingly simple, the technique of infusing the hot rice ensures it remains moist and flavorful without becoming mushy. A final drizzle of thick coconut cream, often enhanced with a pinch of salt to amplify sweetness, and a sprinkle of toasted sesame seeds add an irresistible finish. Enjoy this iconic dessert slightly warm or at room temperature, perhaps with an iced Thai tea, for an authentic culinary journey.
Tips & Tricks
- • To achieve perfectly tender yet separate grains, ensure your glutinous rice is soaked for at least 30 minutes, or preferably 2-4 hours, before steaming. This pre-soaking drastically reduces steaming time and promotes even cooking.
- • While traditional, if ripe mangoes are out of season, you can experiment with other tropical fruits like durian or even perfectly ripe peaches for a delightful twist, though mango remains the classic choice.
- • Mango sticky rice is best enjoyed fresh, but leftovers can be stored covered at room temperature for a few hours, or refrigerated for up to a day. Reheat gently in a microwave for 15-30 seconds if desired, but always add fresh mango just before serving.
- • For an extra layer of crunch and nutty flavor, consider sprinkling a tablespoon of crispy fried mung beans (available in Asian markets) alongside the toasted sesame seeds just before serving.
Nutrition Facts
Per serving (approximate)