If you’re in the mood for something sweet, exotic, and easy to make, try Thai Mango Sticky Rice Recipe. This creamy, tropical dessert combines juicy, ripe mangoes with sweet coconut sticky rice. It’s a delightful treat that’s just as enjoyable to prepare as it is to eat. Once you taste it, you’ll want to make it over and over again!
Thai Mango Sticky Rice Recipe, known as ‘Khao Niew Ma Muang’ in Thailand, is a dessert that not only delights the taste buds but also holds significant cultural value. It’s a testament to the Thai love for blending sweet and savory flavors, best enjoyed during the mango season when the fruit is at its sweetest and juiciest. This dessert, a staple in Thai cuisine, reflects the tropics of Thailand and has been a part of local traditions for generations. It’s like a taste of Thai summer on your plate!
If you’re interested in delving deeper into the rich history of Mango Sticky Rice, Lifestyle Asia has an excellent article that explores this beloved dessert in detail. It’s a great resource for anyone looking to understand more about its cultural significance and evolution in Thai cuisine.
Pairs Well With
Enjoy Mango Sticky Rice as a delightful dessert after a meal. Pair it ideally with beverages like Thai Iced Tea or strong coffee to complement its rich sweetness.It contrasts nicely with spicy Thai curries or savory grilled meats, offering a sweet balance to these flavors. Additionally, serving it alongside a fresh fruit salad can enhance the tropical taste, creating a refreshing end to any dining experience.
Try my Mango Sticky Rice Recipe and share joy through food.
Sawasdee Kha, (Hello)
Thai Mango Sticky Rice is a traditional Thai dessert that combines sweet and savory flavors for a delightful taste. It originates from Thailand and features ripe mangoes and coconut. It is enjoyed locally and in Thai restaurants worldwide. This dish uniquely showcases the tropical essence of the region. It’s fascinating how food can reflect the culture of a place.
Three Reasons Why I love this recipe
- Simplicity and Elegance: This recipe combines simple ingredients to create an elegantly delicious dessert. The sticky rice and mango don’t just complement each other; they elevate the dish to something special that’s greater than the sum of its parts.
- Universal Appeal: Everyone seems to love it no matter where I serve it, from family dinners to school events. It’s a testament to its universal appeal, effortlessly crossing cultural and age barriers.
- Perfect Balance: I love the contrast between the creamy, sweet coconut rice and the fresh, tangy mango. Itās a flavor match made in heaven that dances perfectly on the palate.
This recipe isn’t just about the delightful combination of mango and sticky rice; it’s about creating memories and sharing joy through food. Give it a try, and let it whisk you away to the tropical landscapes of Thailand!
WELCOME TO MY HOUSE! COME MAKE THIS THAI MANGO STICKY RICE RECIPE WITH ME!
Ingredients For Mago Sticky Rice Recipe
- Glutinous Rice (Sticky Rice) – This special type of rice gets wonderfully sticky when cooked, making it the perfect base for absorbing the rich coconut milk.
- Coconut Milk – Adds creaminess and a subtle tropical flavor that enhances the sticky rice, making the dish rich and satisfying.
- Sugar – Used to sweeten the coconut milk, balancing the richness with just the right amount of sweetness.
- Salt – A pinch of salt is crucial as it heightens the overall flavors of the dessert, contrasting with the sweetness.
- Mango – The star fruit of the dish, ripe mangoes add a burst of freshness, sweetness, and a vibrant color that makes the dessert visually appealing.
- Tapioca Starch (optional) – Sometimes used to thicken the coconut sauce, giving it a luscious, glossy texture that coats the rice beautifully.
- Toasted Sesame Seeds or Mung Beans (optional) – Provides a nutty crunch that contrasts nicely with the soft, creamy texture of the rice and mango.
See the recipe for actual quantities.
Preparing Sticky Rice (Khao Niew)
Begin by rinsing the rice under cold water until it runs clear to remove excess starch. Next, soak the rinsed rice in a large bowl of water for at least 4 hours, or even better, overnight. After soaking, drain the rice using a fine-mesh sieve or colander. This will get the rice ready for steaming.
Steam
To steam the rice, start by filling a pot or steamer with water. Make sure the water level is below the basket, then bring it to a boil. Next, place the drained rice in the steamer basket and cover it with a lid. Let it steam for 25-30 minutes until the rice is tender and translucent. Remember to check occasionally to make sure the water doesn’t evaporate completely. Enjoy your perfectly steamed rice!
Combine Rice and Sauce
To make the coconut sauce for Thai Mango Sticky Rice, combine coconut milk, sugar, and salt in a pot over medium heat, stirring until the sugar dissolves. If using tapioca starch, blend it with additional coconut milk and add to the pot, cooking until slightly thickened. After cooking the sticky rice, mix it with half of the coconut sauce in a bowl while the rice is still hot. Let the mixture sit for about 30 minutes, allowing the rice to absorb the flavors of the sauce thoroughly.
Serve
To serve, place a portion of the sticky rice on a plate. Arrange the sliced mango around or on top of the rice. Drizzle the remaining coconut sauce over the rice and garnish with toasted sesame seeds or mung beans.
Thai Mango Sticky Rice
Ingredients
- 1 1/2 cups of glutinous sticky rice
- 1 1/4 cups of canned coconut milk
- 1/3 cup of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of tapioca starch optional, for thickening
- 2 ripe mangos peeled and sliced
- 1 tablespoon of toasted sesame seeds or mung bean for garnish
Instructions
- Rinse and Soak the Rice:Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours, or overnight for the best results.
- Steam the Rice:Drain the rice and steam it. You can use a traditional bamboo steamer or a modern steamer. Line the steamer with cheesecloth or parchment paper, spread the rice evenly, and steam for about 30 minutes or until the rice is tender and translucent.
- Prepare Coconut Sauce:While the rice is cooking, prepare the coconut sauce. In a pot, combine 1 cup of coconut milk, sugar, and salt. Heat the mixture over medium heat, stirring until the sugar dissolves completely. If using tapioca starch, mix it with the remaining 1/4 cup of coconut milk and add it to the pot, stirring continuously until the sauce thickens slightly.
- Mix Rice with Some Coconut Sauce: Once the rice is cooked, transfer it to a mixing bowl. While still hot, mix the rice with about half of the coconut sauce. Let it sit for about 30 minutes to allow the rice to absorb the sauce and become flavorful.
- Serve: To serve, place a portion of the sticky rice on a plate. Arrange the sliced mango around or on top of the rice. Drizzle the remaining coconut sauce over the rice and garnish with toasted sesame seeds or mung beans.
Notes
- Rice Preparation: Properly rinsing and soaking the sticky rice is crucial. This process removes excess starch and ensures the rice cooks evenly and achieves the desired sticky texture.
- Coconut Milk Quality: Use fullfat canned coconut milk for the best flavor and texture. Light coconut milk won’t give the same creamy consistency and might affect the overall richness of the dish.
- Sweetness Adjustment: The amount of sugar can be adjusted based on your taste preferences and the sweetness of the mango. If your mango is exceptionally sweet, consider reducing the sugar in the coconut sauce slightly.
- Mango Variety: The type of mango can greatly impact the dish. In Thailand, Nam Dok Mai is a popular choice for its sweetness and smooth texture, but any ripe, sweet mango like Ataulfo (also known as Champagne mango) will work well.
- Serving Options: For an extra touch of luxury, drizzle a little bit of coconut cream over the top before serving and garnish with a sprinkle of toasted sesame seeds or mung beans for a bit of crunch.
Nutrition
FREQUENTLY ASKED QUESTIONS FOR THAI MANGO STICKY RICE.
Glutinous rice, also known as sticky rice, is used for this dessert. It’s important to use this type of rice because it has the unique property of becoming sticky when cooked, which is essential for the texture of the dish.
For this recipe, it’s best to use canned coconut milk because it is richer and creamier than the coconut milk typically sold in cartons, which is often diluted and intended for drinking or light cooking.
You should soak the sticky rice for at least 2 hours, but soaking it overnight will yield the best results, making the rice easier to cook and giving it a better texture.
You can serve Mango Sticky Rice either warm or at room temperature.The warmth of the rice can enhance the flavors and make the coconut milk sauce more aromatic, but it’s equally delicious when cooled.
While you can prepare the sticky rice and the coconut sauce ahead of time, it’s best to assemble the dish just before serving to maintain the best texture and freshness of the mango. You can store the rice and sauce in the refrigerator and gently reheat them if needed.
PRO TIP
Pro Tip To elevate the flavor and texture of your Mango Sticky Rice, choose the ripest mangos you can find. Ripe mangos are not only sweeter and more flavorful but also softer, which complements the chewy texture of the sticky rice beautifully. Additionally, after mixing the sticky rice with the coconut sauce, let it rest for about 30 minutes before serving. This resting period allows the rice to fully absorb the sauce, enhancing its creaminess and overall taste.
