Mango Sticky Rice

Mango Sticky Rice – A.K.A. a tropical getaway served on a plate.

Imagine velvety coconut-flavored sticky rice topped with juicy, golden mango slices, all drizzled with creamy coconut sauce. It’s sweet, salty, tangy, and completely irresistible.

This iconic Thai dessert has been stealing hearts for centuries, and for good reason. It’s the perfect balance of flavors and textures, offering a little bit of paradise in every bite.

I fell in love with mango sticky rice during a trip to Thailand, sitting at a bustling street-side stall. One bite and I was hooked! Since then, it’s been my mission to recreate this magic at home.

So, whether you’re a seasoned foodie or just dipping your toes into Thai cuisine, you’ll love how simple (and satisfying!) this recipe is.

Origins and History of Mango Sticky Rice

Mango sticky rice, or “khao niaow mamuang” in Thai, traces its origins to Southeast Asia, particularly Thailand, where it’s a beloved summer dessert.

The dish is thought to have emerged during the Ayutthaya Kingdom (1350–1767), a period when trade flourished, introducing tropical fruits and rice varieties to the region.

Glutinous rice, a staple in Thai cuisine, was paired with local mangoes and enriched with coconut milk, showcasing the resourcefulness and culinary creativity of the Thai people.

Today, it’s a cultural symbol often enjoyed during the mango harvest season from March to June.

Its international fame has made it a favorite on Thai restaurant menus worldwide, a testament to its irresistible blend of sweet and savory flavors.

Why You’ll Love This Recipe

This mango sticky rice recipe is a surefire way to impress your taste buds and anyone lucky enough to share it with you. It’s simple, soulful, and downright delicious. Whether it’s a casual weeknight treat or a show-stopping dessert for guests, this dish delivers every time.

Plus, making it at home means you can enjoy it any time, no passport required.

Ingredients You’ll Need

For the Sticky Rice:

• 1 cup glutinous rice (also called sticky rice)
• 1 1/4 cups coconut milk (unsweetened)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt

For the Coconut Sauce:

• 1/2 cup coconut milk (unsweetened)
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

For the Toppings:

• 2 ripe mangoes, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional)

Ingredient Breakdown

Glutinous Rice: This isn’t your average rice, folks. Glutinous rice (also called sweet rice) gets sticky when cooked, making it the MVP of this dish.

Tip: Don’t try to substitute it with regular rice—it just won’t work!

Look for the sticky rice in Asian grocery stores or the international aisle at larger supermarkets.

Coconut Milk: Coconut milk is the rich, creamy star of the show. Make sure you use the canned, unsweetened kind for maximum flavor. Trust me, no shortcuts here!

Sugar and Salt: These bring balance to the dish. The sugar sweetens things up, while the salt adds that signature savory twist Thai cuisine is famous for.

Mangoes: Go for ripe mangoes that are juicy and fragrant. Alphonso, Ataulfo, or even Keitt varieties work beautifully.

Toasted Sesame Seeds: Optional but highly recommended. They add a lovely nutty crunch that complements the creamy and soft elements.

How to Make Mango Sticky Rice

Step 1: Soak and Steam the Rice

Start by soaking the glutinous rice in water for at least 4 hours or overnight. This step is non-negotiable; it’s what ensures the rice cooks evenly and achieves its signature stickiness.

Once soaked, drain the rice and transfer it to a steamer lined with cheesecloth or a clean kitchen towel. Steam for about 20-25 minutes over medium heat until the grains are tender but still firm. If you don’t have a steamer, a makeshift one using a metal colander over a pot of boiling water works just fine.

Step 2: Make the Sweetened Coconut Sauce

While the rice is steaming, combine 1 1/4 cups coconut milk, sugar, and salt in a saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves. Do not let it boil; boiling can cause the coconut milk to separate.

Once the rice is cooked, transfer it to a bowl and pour the sweetened coconut milk over it. Stir gently to combine, cover, and let it sit for 20 minutes. This allows the rice to soak up all that coconut goodness, turning it into a luscious, creamy delight.

Step 3: Prepare the Topping Sauce

In a small saucepan, mix 1/2 cup coconut milk, sugar, and salt. Heat gently until the sugar dissolves. If you prefer a thicker sauce, stir in the cornstarch slurry and simmer for 1-2 minutes. Remove from heat and set aside.

Step 4: Assemble the Dish

To serve, scoop a generous portion of sticky rice onto a plate. Arrange the mango slices alongside the rice. Drizzle with the coconut sauce and sprinkle with toasted sesame seeds if using. Serve warm or at room temperature.

Pro Tips for Mango Sticky Rice Perfection

1. Timing is Everything: Prepare the rice and sauce just before serving. The dish tastes best fresh.
2. Mango Matters: Use ripe mangoes for maximum sweetness and flavor. Pro tip: If you’re unsure, give them a sniff—a sweet aroma usually means they’re ready.
3. Don’t Skip the Soak: Soaking the rice ensures it cooks evenly and achieves that sticky, chewy texture.
4. Experiment with Toppings: While sesame seeds are classic, you can also try adding crushed peanuts or even a drizzle of honey.

Mango Sticky Rice Recipe

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