Thai sticky rice aka glutinous rice is traditionally soaked and cooked fluffy. The cooked sticky rice is then covered in a creamy coconut sauce and paired with fresh mangoes. It is a simple, sticky, sweet and salty dessert made with only minimal ingredients tastes incredibly delicious. It is a perfect dessert for any celebration. This is a classic, traditional and staple dessert in Thailand. Thai sticky mango is also known as “Khao Niew Mamuang” in Thai.
Thai Sticky Rice with Mangoes
Easy and delicious Thai sticky rice with mangoes. This is a special dessert but taste as good as it sounds. Special Thai dessert. I have been wanting to make this dessert for a very long time. Finally i made it on this mango season and it was a great hit. The dessert was tasty and i am sure it is healthy too.
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About Sticky Rice with Mangoes
Mango is the highlight of the season and this Thai dish is just as delish as can be ! If you’re trying it for the first time, get ready to be blown away. Because the combination of creamy coconut milk, sticky rice and mango will make this addictive. It’s sweet, salty, creamy and just pure heaven in every bite. This is a sweet Thai-Indo fusion recipe. This recipe takes inspiration from both Thailand’s Iconic mango sticky rice and India’s love for creamy desserts, resulting in a sweet fragrant treat for this summer.
Why do people love this recipe – Summer is the peak season for mangoes in India, and the sweet, juicy fruit is a perfect match for the sticky rice. As mentioned earlier, my mother used to have with regular rice and mango. It’s like a Thai-Indo fusion recipe. It can be served as a dessert, a snack or even as a side dish. Making it a versatile recipe for Indian families. The ingredients like mangoes, sticky rice are easily available in the market and affordable to buy. This means you can create a delicious, Thailand quality dessert at ease in your home. It is perfect for family gatherings.
When summer season starts, my mom was always happy because it meant mango season ! She would buy lots of mangoes and keep them in the rice room to ripen, making the whole room smell like mango world. And She ate mangoes all the time, especially at lunch with rice. She would cut the mangoes and eat them with the rice, sucking the juice out. I thought it was a weird combination, and even though she asked me to try it, I never did.
Later, I found out that this way of eating mangoes is actually a Thai dish. Who knew ? My mom may have had Thai food influence on her! How cool is it?
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Why does this recipe work?
The sticky rice combined with ripe mangoes and a luscious coconut sauce creates a tasty dessert that is not only delicious but also visually stunning.
Sticky texture : The glutinous rice provides a sticky texture that complements the creamy coconut milk and sweet mangoes. If you don’t have Thai glutinous rice, you can try with jasmine rice.
Versatile : This classic Thai sticky rice is so versatile. You can even try with ‘n’ number of options like substituting mango with ripe strawberry, juicy peaches or tropical fruits like pineapple. The base recipe remains the same.
Easy to make : This Thai mango rice is easy to make and requires minimal ingredients which are easily available at your pantry. You can enjoy lip smacking homemade dessert without standing in the kitchen for hours.
Healthy : From a health perspective, this Thai mango sticky rice is a relatively healthy dessert compared to others. The mango provides natural sweetness to the dessert, you can adjust the sugar quantity and also creamy coconut milk provides healthy fats.
Ingredients
Sticky rice ( Glutinous Rice ) : The star of the dish, sticky rice is essential for achieving the chewy texture. It absorbs the coconut milk beautifully.
Coconut Milk : This creamy ingredient adds richness and a subtle sweetness. It makes the dessert truly indulgent.
Sugar : Sugar is added to enhance the sweetness of the coconut milk and complements the mango. Adjust the quantity according to your taste preference.
Salt : A pinch of salt balances the sweetness and brings out the flavour in the dish.
Ripe mangoes : Fresh, ripe mangoes are used. Their natural sweetness and juicy texture elevates the dish to the next level.
Sesame seeds : For garnish, adding toasted sesame seeds gives a delightful crunch and a pop of flavour.
Corn starch : It acts as a thickening agent of the creamy coconut milk sauce.
Hacks
Soaking the rice : Make sure to soak the sticky rice for at least an hour. This ensures that it cooks evenly and achieves the desired sticky texture. I have also shared a recipe post about “How to cook Thai sticky rice”. You can check if you have any doubts.
Choosing Mangoes : In Thailand, traditionally they use Thai Nam Dok Mak or Haden mangoes. In India, there are plenty of mango varieties available. Choose the right, fresh and juicy mangoes for a sweet and smooth texture.
Sticky Rice with Mangoes (Stepwise Pictures)
1)Take coconut milk in a sauce pan
2)Add in sugar
3)Add salt
4)Whisk well. Bring it to a boil
5)Once it boils, take it off the heat
6)Pour half of the mix in a bowl and set aside.
7)I made a batch of sticky rice. Check this link to learn how i cooked this.
How to cook sticky rice
- Take rice in a bowl and wash it 2 times. Now cover with water and let it soak for 30 mins.
- Now take rice in a sauce pan, add water and bring it to a boil.
- Once it boils, cover with a lid and simmer for 10 to 15 mins.
- Now open the lid and use a fork to fluff up the rice.
- Cover and let it stay warm.
- Serve
8)Pour the sauce over the rice
9)Mix well
10)Cover and let it sit for 1 hour.
11)Now lets make the sauce. Take the other half of the sauce back in the sauce pan
12)Add in cornflour
13)Add more sugar
14)Heat till it thickens
15)Now it is nice and saucy
16)Now lets prepare the mangoes.
17)Peel off the skin
18)Slice it thinly
19)Take the rice
20)Spoon it into a bowl
21)Invert it on the serving plate.
22)Remove it.
23)Place mangoes around it
24)Pour the sauce on top
25)Top with sesame seeds
2)Serve
Expert tips
Follow these tips and tricks for a perfect sticky, creamy Thai mango rice:
- Soaking the rice for at least 30 minutes to an hour. It ensures a sticky, chewy rice texture.
- Steam and cook the glutinous rice in low flame to prevent burning.
- To add subtle and aromatic flavour to the rice, you can add pandan leaves while cooking.
- Don’t stir the rice while cooking, as this can make the rice too sticky and clumpy.
- For an enhanced coconut flavour, use thick coconut cream for the sauce.
- For beginners, use a non-stick pan to prevent the glutinous rice from sticking and making it easy to cook.
- Use short grain glutinous rice to achieve the right texture and consistency.
Storage and serving
Thai sticky mango rice tastes best when it is served fresh. It can also be stored in an airtight container in the refrigerator. It can last for 3 days when properly sealed and stored.
Serving : For serving, thai dessert is best enjoyed fresh at room temperature. You can plate the stick rice and drizzle extra coconut sauce on top for added taste. Garnish with toasted sesame seeds for that added crunch and flavour.
FAQ
1.Can I use regular rice instead of sticky rice?
No, sticky rice ( glutinous rice ) is essential for achieving the texture of this dish. Using regular rice will differ in taste and texture.
2.What type of mango is best for this recipe ?
In Thailand, Thai Nam Dok Mai mangoes are used for sweetness and smooth texture. But using any ripe and fresh Indian mangoes also gives the same results.
3.Can I make this dessert ahead of time?
Yes, you can prepare the sticky rice and coconut sauce in advance. Just store them separately and assemble before serving to maintain freshness.
4.Is this dessert gluten-free?
Absolutely ! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivity.
5.Can I freeze Thai sticky mango rice?
It is not recommended to freeze the mango rice. If it is refrigerated, thaw them before serving and top it off with some creamy coconut sauce.
Variations
Coconut pandan sticky rice : Add a few drops of pandan extract or juice to the sticky rice before cooking for a fragrant flavour.
Chocolate sticky rice : For kids, drizzle melted chocolate over the mango sticky rice for a fusion flavour that adds a richness to the dish.
Savoury rice : For a spicy version, you can add grilled chicken, shrimp and serve alongside with mango sticky rice for a unique twist and flavours. Top it off with chilli flakes or any seasoning.
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📖 Recipe Card
Thai Sticky Rice with Mangoes
Servings: 4 servings
Calories: 1157kcal
Video
Notes
- Soaking the rice for at least 30 minutes to an hour. It ensures a sticky, chewy rice texture.
- Steam and cook the glutinous rice in low flame to prevent burning.
- To add subtle and aromatic flavour to the rice, you can add pandan leaves while cooking.
- Don’t stir the rice while cooking, as this can make the rice too sticky and clumpy.
- For an enhanced coconut flavour, use thick coconut cream for the sauce.
- For beginners, use a non-stick pan to prevent the glutinous rice from sticking and making it easy to cook.
- Use short grain glutinous rice to achieve the right texture and consistency.
Storage and serving
Thai sticky mango rice tastes best when it is served fresh. It can also be stored in an airtight container in the refrigerator. It can last for 3 days when properly sealed and stored. Serving : For serving, thai dessert is best enjoyed fresh at room temperature. You can plate the stick rice and drizzle extra coconut sauce on top for added taste. Garnish with toasted sesame seeds for that added crunch and flavour.Nutrition
Serving: 1servings | Calories: 1157kcal | Carbohydrates: 174g | Protein: 12g | Fat: 50g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 625mg | Potassium: 753mg | Fiber: 4g | Sugar: 89g | Vitamin A: 1120IU | Vitamin C: 40mg | Calcium: 86mg | Iron: 9mg
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