mango sticky rice recipe
The Best mango sticky rice recipe
What I love most about this recipe is how versatile it is. It’s fancy enough for a dinner party but easy enough for a weeknight treat. Plus, it’s packed with good stuff—mangoes are loaded with vitamin C and fiber, and sticky rice, while not exactly a superfood, gives you a nice energy boost without any processed junk. The coconut milk adds healthy fats, and if you use a little less sugar, it’s still plenty sweet. I’ve made it for potlucks, birthday parties, and even just a quiet night in, and it never disappoints. It’s one of those dishes that feels special without requiring any fancy techniques or hard-to-find ingredients. If you haven’t tried making it yet, you’re missing out.
Mango Sticky Rice (Khao Niao Mamuang)
A classic Thai dessert featuring sweet coconut sticky rice paired with ripe mango slices. This dish balances creamy, chewy, and fruity textures for a delightful treat.
🥘Ingredients
- 1 cup glutinous rice (sweet rice)
- 1 1/4 cups water (for soaking)
- 1/4 tsp salt
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1/2 tsp salt
- 1 tbsp rice flour (or cornstarch, optional for thickening)
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or mung beans (optional garnish)
- 1 tbsp crispy fried shallots (optional garnish)
👨🍳Directions
-
1
Soak the glutinous rice in water for at least 4 hours or overnight. Drain well before cooking. -
2
Steam the rice: Place the drained rice in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam over boiling water for 20-25 minutes until tender and translucent. Alternatively, cook in a rice cooker with 1 1/4 cups water. -
3
While the rice cooks, prepare the coconut sauce: In a small saucepan, heat 3/4 cup coconut milk, sugar, and salt over medium-low heat. Stir until the sugar dissolves. If using, mix the remaining 1/4 cup coconut milk with rice flour, then stir into the sauce to thicken slightly. Remove from heat. -
4
Once the rice is cooked, transfer it to a mixing bowl. Pour half of the warm coconut sauce over the rice and gently fold to combine. Let it sit for 10 minutes to absorb the flavors. -
5
Slice the mangoes into thin pieces or cubes. -
6
To serve, plate the sticky rice alongside the mango slices. Drizzle with the remaining coconut sauce and garnish with sesame seeds, mung beans, or fried shallots if desired.
🔧Equipment
- Medium pot with steamer basket or rice cooker
- Mixing bowl
- Small saucepan
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mango Sticky Rice (Khao Niao Mamuang) Works
❓ Frequently Asked Questions About Mango Sticky Rice (Khao Niao Mamuang)
1. What type of rice is best for mango sticky rice?
The best rice for mango sticky rice is glutinous rice (also called sweet rice or sticky rice). Look for Thai glutinous rice, which is widely available in Asian grocery stores. Avoid regular long-grain rice, as it won’t achieve the same sticky, chewy texture.
2. Can I make mango sticky rice without coconut milk?
While coconut milk is a key ingredient for authentic flavor, you can substitute it with a mix of heavy cream and a little sugar for richness. However, the taste won’t be exactly the same. For a dairy-free option, try using coconut cream or a plant-based coconut milk alternative.
3. How do I prevent the sticky rice from becoming mushy?
To avoid mushy rice, soak the glutinous rice for at least 4 hours (or overnight) before steaming. Drain it well before steaming, and avoid overcooking—steam for about 20-25 minutes until tender but still slightly firm. Also, don’t add too much liquid when mixing with coconut milk.
4. Can I use frozen mango for this recipe?
Yes, you can use frozen mango if fresh isn’t available. Thaw it completely and drain any excess liquid before serving. However, fresh ripe mango is ideal for the best texture and sweetness. Choose a variety like Ataulfo or Keitt for the creamiest results.
5. How long does mango sticky rice last, and how should I store it?
Mango sticky rice is best enjoyed fresh but can be stored in the fridge for up to 2 days. Keep the rice and mango separate to prevent sogginess. Reheat the rice by steaming or microwaving with a splash of water, and serve with freshly sliced mango. Avoid freezing, as the texture of the rice will change.
