Thai Mango Sticky Rice
Try this authentic Thai Mango Sticky Rice recipe! Soft glutinous rice is soaked in coconut syrup, paired with sweet mangoes, and topped with a creamy coconut sauce. It’s a simple, heavenly dish that is creamy, and refreshing, and will transport you right to a tropical summer vibe!
Thai mango sticky rice is a very popular dessert in Thailand, and for good reason! If you never thought fruit and rice would go together, this will blow your mind. Sweet sticky rice pairs unexpectedly well with sweet and juicy fresh mangoes. in Thai it is called kao niew mamuang ข้าวเหนียวมะม่วง. Kao niew means sticky rice, and mamuang means mango. Fortunately, mango sticky rice is quite easy to make, given the right equipment. I’ll walk you through everything you need to know to make this delicious Thai dessert at home.
Do not make the same mistake as I did!
A perfectly ripe, sweet mango is as integral to the success of this dessert as the coconut-flavored sticky rice. So, Thai Mango sticky rice wouldn’t be complete without mango, and for this mango sticky rice recipe, you’ll need perfectly ripe mangoes that are silky in texture (not stringy mangoes).
Listen to me; if the mango is not good, it does not matter how good your rice is. So pls don’t make the same mistake as I did. You can see clearly from my picture that the mangoes are not in perfect color.
The quality of the mango makes or breaks this dish, so make sure your mangoes are sweet, ripe, and juicy. So here are some tips to choose the right, ripe, and perfect Mango for your Thai Mango sticky rice!
Tips to pick the best Mango
Choosing the right ripe mango is key to making perfect Thai mango sticky rice. Here’s how to pick the best one:
- First, variety Matters. Nam Dok Mai or Ataulfo mangoes are often preferred for their sweetness, smooth texture, and lack of fibers. These varieties are naturally sweet and creamy, which pairs well with sticky rice. In Thailand, we use nam dok mai or ok rong mangoes. I’ve been looking for Thai Mango here in Indonesia, unfortunately, their quality isn’t that good. So, I go with the type Mango of harumanis
- Second, Color. Look for mangoes with golden yellow or orange skin. For some mangoes varieties, may have a slight green tinge even when ripe, but the majority of the skin should be yellow. Avoid mangoes with lots of dark spots or bruising.
- Third, Texture. To make sure ripe mango it should give slightly under pressure, but it shouldn’t be too soft or mushy. If it feels firm, it’s still unripe. So, gently press the mango.
- Fourth, Fragrance. Smell the stem end of the mango. A ripe mango will have a sweet, fragrant aroma. If there’s no scent, the mango may not be ripe yet.
- Last one, Shape. Choose plump, rounded mangoes. Mangoes that are flat or shriveled may be overripe or have less flesh inside.
I hope, by using these tips, you’ll be able to find perfectly ripe mangoes to complement your sticky rice!
Now, Learn how to make authentic Thai Mango Sticky Rice with this easy recipe. Perfectly steamed glutinous rice, creamy coconut syrup, and sweet mangoes create a delightful dessert, garnished with roasted sesame seeds.”
Ingredients of Thai Mango Sticky Rice
- Ripe Mangoes; Mangoes are the star of the dish. You want them to be fully ripe, sweet, and juicy. Thai varieties like Nam Dok Mai are ideal, but any sweet mango works. The mango adds natural sweetness and a fruity contrast to the creamy coconut rice. Ripe, juice, and fresh seasonal Thai mangoes are preferred.
- Roasted Sesame Seeds garnish; add a subtle nutty flavor and a delightful crunch to contrast the soft textures of the sticky rice and mango. You can lightly toast them in a dry pan until golden brown for enhanced aroma.
Sticky Rice
- Sticky/Glutinous Rice soaked overnight; This is the best choice and must for making this sweet snack. The base of the dish, soaked glutinous rice absorbs coconut milk beautifully and becomes tender. The overnight soak is crucial for getting the right texture. Without soaking, the rice might not cook evenly
- Coconut Milk; adds creaminess and flavor. Full-fat coconut milk creates a rich, thick sauce.
- Sugar; It’s essential to give the sauce a dessert-like quality and complement the natural sweetness of the mango.
- Salt; enhances the overall flavor and balances the sweetness of the sugar.
- Pandan Leaf optional; To add natural aroma, Tying a pandan leaf and simmering it with the coconut milk adds an extra layer of fragrance. This is optional but highly recommended for authentic flavor.
Coconut Sauce
- Coconut Milk; It adds rich creaminess and sweetness, which makes the rice fragrant and flavorful. Use full-fat coconut milk for the best result.
- Sugar and Salt; are both important to get the flavor of the rice right. Add a bit more salt than you think you need, it enhances the flavor and also brings out the sweetness of the rice/coconut milk combination.
- Cornstarch; is a thickening agent for the coconut sauce. It ensures the sauce has a silky, smooth consistency. Without it, the sauce may be too runny.
- Water; The water is mixed with the cornstarch to create a slurry before adding it to the sauce. This helps the cornstarch dissolve evenly, preventing clumps and ensuring a smooth, creamy sauce.
How to Make Thai Mango Sticky Rice
First thing first, clean, drain, and soak the glutinous rice overnight. After soaking the sticky/glutinous rice overnight, drain the water. Set up a steamer and steam the rice with the lid on for about 30 minutes until it becomes soft and fully cooked.
While the rice is steaming, prepare the coconut syrup. In a saucepan, combine coconut syrup for the rice by combining coconut milk, sugar, salt, and pandan leaf (if using). Heat the mixture over medium heat, stirring continuously until the sugar and salt dissolve.
Then, reduce the heat and simmer for a few more minutes, stirring occasionally. Turn off the heat and set aside.
Now, in another saucepan, combine coconut milk, sugar, and salt. Bring the mixture to a gentle boil over medium heat. In a small bowl, mix cornstarch with 1 tbsp of water to form a slurry.
Slowly add the cornstarch mixture to the coconut milk, stirring constantly until the sauce thickens. Once thickened, remove the sauce from the heat and set aside.
Then, once the sticky rice is cooked, transfer it to a pot or large bowl. Gradually pour the prepared coconut syrup over the rice, mixing well to ensure the rice absorbs the syrup evenly.
Next, cover the rice and let it rest for 10-15 minutes to fully absorb the flavors. While the sticky rice is resting, slice the ripe mangoes into thin pieces.
For serving suggestion; Place a portion of the sweet sticky rice and mango slices on a serving plate. Drizzle the coconut sauce over the sticky rice and garnish with roasted sesame seeds. Enjoy your delicious Thai mango sticky rice!
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Thai Mango Sticky Rice
Ingredients
- 2 ripe Mangoes
- Roasted Sesame Seeds garnish
Sticky Rice
- 1 cup Sticky/Glutinous Rice soaked overnight
- 1 cup Coconut Milk
- ¼ cup Sugar
- ¼ tsp Salt
- 1 Pandan Leaves optional
Coconut Sauce
- ½ cup Coconut Milk
- 3 tbsp Sugar
- ¼ tsp Salt
- ½ tbsp Cornstarch
- 1 tbsp Water
Instructions
- After soaking the glutnious rice, drain the water. Prepare a steamer and steam the sticky rice with the lid on for 30 minutes until it becomes soft and completely cooked.
- While cooking the sticky rice, make coconut syrup for the rice by combining coconut milk, sugar, salt, and pandan leaves.
- Heat the coconut milk mixture over medium heat while stirring continuously until dissolved. Then, reduce the heat and let it simmer while continuing to stir, then turn off the heat.
- For coconut sauce, combine coconut milk, sugar, and salt in a saucepan and bring to a boil then add cornstarch mixture. Keep stirring until the sauce is thicken and remove from the heat.
- Once the sticky rice is cooked, transfer to a pot then mix well with coconut syrup. with the lid on, let the rice absorb the syrup.
- While waiting for the sticky rice absorbed, slice the mangoes.
- Place sweet sticky rice and slice mangoes to a serving plate. Pour coconut sauce on top of the sweet sticky rice and garnish it with roasted sesame seeds. Enjoy!
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