Thai mango sticky rice, also known as Khao Niew Ma Muang, is a classic Thai dessert that has captivated taste buds worldwide. This simple yet elegant dish is a symphony of textures and flavors that will transport you to the vibrant streets of Thailand.
The key to Thai mango sticky rice lies in its perfectly cooked glutinous rice, bathed in a rich and fragrant coconut cream sauce. The rice, sticky and chewy, provides a delightful contrast to the sweetness of the mango.
Of course, the star of the show is the ripe and juicy mango, its sweetness perfectly complementing the richness of the coconut cream sauce. The combination of these two ingredients is pure bliss, creating a dessert that is both refreshing and satisfying.
Thai mango sticky rice is often served with a sprinkle of toasted white sesame seeds, adding a nutty crunch that elevates the dish. Some variations may also include a drizzle of condensed milk or gula melaka, a coconut palm sugar syrup, for an extra touch of sweetness.
Varieties of Thai Mango Sticky Rice:
- Classic Thai Mango Sticky Rice: This is the most common and well-known variety, featuring sweet glutinous rice coated with coconut cream and topped with ripe mango slices.
- Pandan Sticky Rice: This variation incorporates pandan leaves, which impart a unique aroma and flavor to the rice, making it even more fragrant and delicious.
- Salted Coconut Sticky Rice: This savory twist on the dessert features salted coconut cream, creating a delightful contrast to the sweetness of the mango.
- Sweetened Rice with Mango Salad: This option involves combining sweet glutinous rice with a refreshing mango salad, adding a tangy and spicy dimension to the dish.
- Glutinous Rice Pudding with Mango: This variation replaces the usual glutinous rice with a rich and creamy glutinous rice pudding, creating a decadent and indulgent dessert.
While Thai mango sticky rice is readily available at Thai restaurants and cafes, it is surprisingly easy to make at home. The key is to find ripe and flavorful mangoes and to cook the glutinous rice to the perfect consistency.
Mango Sticky Rice
It's an iconic Thai dish. You can get it nearly everywhere in Thailand. In theory it's a dessert but it's very filling so it can be easily treated as a main dish. We fallen in love with it and started to not only buy it every time we're in Thailand but also making it ourselves.
Soak rice in a cup of water for about 30 minutes.
Do not drain it.This is an important step. The rice will not get sticky and may remain under-cooked if you skip soaking. If you are not able to find glutinous rice you can use regular one. To make it more sticky try to soak it overnight in water or add a little more water for cooking. It won't be as sticky as glutinous rice but good enough. Other option (and the best substitute) is to use sushi rice.
After soaking add another 1/2 cup of water, 1/2 can of coconut milk, salt and 1 tablespoon brown sugar. Stir well.
Boil rice on low heat about 20-30 minutes or until the liquid is absorbed by the rice.
Turn off the heat but let the rice sit under the lid for another 5 minutes.
Well prepared rice should be mushy sticky and soft.
Heat the remaining coconut milk over a low heat, add salt and sugar, stir well until sugar dissolved and remove from the heat right after. Do not boil it.
Peel the mango and cut it length ways as close to the stone as possible. Discard the stone and mango cut into cubes.
Put a rice on the plate, add mango next to it and pour coconut cream prepared earlier over it.
For additional taste and decoration you can sprinkle it with crushed peanuts.
Serving Size 1 bowl
- Amount Per Serving
- Calories 552kcal
- % Daily Value *
- Total Fat 30.3g47%
- Sodium 16mg1%
- Potassium 432.2mg13%
- Total Carbohydrate 69g23%
- Dietary Fiber 1.5g6%
- Sugars 42g
- Protein 4.9g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.