Mango Sticky Rice

One of the most famous Thai dessert is this Mango Sticky Rice. It’s actually not hard to make at all. Try this today to satisfy your sweet tooth and impress your family!

There have been a lot of Manila mangoes in supermarket recently. Of course I bought some. I have been waiting for them to make this sticky rice recipe.

I love Thai food. We always go to Thai restaurants. But I didn’t try mango sticky rice until last year. It’s because we got super full every time and just couldn’t take more rice after dinner. That time, our waitress convinced us to order one. I’m not going to lie that the first bite was a bit weird. Sweet & salty. Not what I expected, but after a few more bites, I got it. Oh my goodness! So delicious! Chewy sticky rice, aromatic coconut milk, sweet mangoes and slightly salty sauce. What a perfect combination!

Ever since then, I have been wanting to make mango sticky rice at home. So I can have it when I want to! In fact, the recipe is very easy. As long as you get the correct ingredients and a steamer, you are good to go.

First, you need a steamer. I used a cheesecloth with a bamboo steamer over a saucepan. If you have a steamer pot set, that would work. Even a steaming rack works, just make sure you use a cheesecloth or clean towel to hold the rice.

Second is rice. Be more specific, sticky rice. It’s also called glutinous rice or sweet rice. It’s totally different than regular rice. Don’t get mix up. Then, there are two different glutinous rice. One is short-grain and one is long-grain. Short-grain wouldn’t work, so only buy long-grain. Don’t be like me. I mistakenly bought a bag of short-grain, then I realized it and had to buy a bag of long-grain. Now I have both grains in my house. Not sure how I’m going to finish them both…

Third is coconut milk. Coconut milk tastes very different from brand to brand. My favorite is Aroy-D. Rich and creamy.

Last is mango. The best type is Manila mangoes. But it may not be too common. Ataulfo mangoes are my second choice. Anyway, go for the mangoes with yellow skin, not the reddish green one. Always use ripe mangoes. If they’re not ripe, let them sit at the counter for a couple days.

Don’t wait any longer! Go and get the ingredients today. I know you’ll love this recipe!

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5 from 1 vote

Mango Sticky Rice

Servings: 4 – 6 people

Course Dessert

Cuisine Thai

Keyword mango, mango sticky rice, sticky rice, Thai dessert, Thai mango sticky rice

Author Lokness

Ingredients

• 1 cup long-grain glutinous rice (sweet rice) (about 200 grams)
• ¾ cup coconut milk
• ½ cup sugar
• ½ teaspoon salt
• 2 – 3 Manila or Ataulfo mangoes
• Black sesame seeds or white sesame seeds (optional as garnish)

Salted Coconut Sauce:

• ½ cup coconut milk, plus 1 tablespoon
• ¼ teaspoon salt
• 1 teaspoon corn starch

Instructions

• For the glutinous rice, add to a large bowl. Rinse and drain with cold tap water for at least 5 times. Cover rice with water by several inches and let sit at room temperature for 4 hours or up to overnight.
• Fill your steaming pot or saucepan (that fit well with the steamer) with 2 inches of water. Bring to a boil over high heat.
• Prepare a steamer. Line it with a cheesecloth or a clean kitchen towel. Drain the rice and add to the cloth. Cover the rice with the cloth and smooth the rice to form an even layer. Transfer to the steaming pot, cover with a lid and cook for 25 minutes. 
• Meanwhile, in a small saucepan over medium heat, combine ¾ cup coconut milk, ½ cup sugar, and ½ teaspoon salt. Cook until the sugar is dissolved, stirring often. Turn off the heat. Cover with a lid to keep warm. 
• When the rice is cooked, carefully transfer the rice to a medium heatproof bowl. Add the warm coconut milk mixture over and mix well. It should look like a lot of liquid at this point. Don’t worry. Cover with a piece of aluminum foil. Let it sit for 20 minutes. Stir gently and cover with the foil again. Sit for 10 more minutes (or up to 2 hours). 
• In the meantime, prepare the mangoes. Cut the mangoes in 3 parts lengthwise. Remove the pit. Carefully scoop out the flesh and slice into thin slices. Set aside.  
• For the sauce, in a small saucepan over medium heat, add ½ cup coconut milk and ¼ teaspoon salt. Cook until hot. In a small bowl, add corn starch and 1 tablespoon coconut milk. Stir until no lumps. Add to the hot coconut milk, stirring quickly to thicken the sauce, about 1 minute. Transfer to a small bowl. 
• To assemble, place rice on serving plates, top with some coconut sauce, sprinkle with sesame seeds and place the mangoes next to the rice. Serve immediately. 

Notes

Tips:

1. There are two types of glutinous rice, one is short-grain and one is long-grain. Make sure you get the long-grain. Short-grain wouldn’t work for this recipe. Long-grain glutinous rice can be bought in Thai supermarket or Amazon.
2. 1 (14-ounce) can coconut milk is enough for this recipe.
3. There are many different brands of coconut milk. They don’t taste the same. My favorite one is Aroy-D and you can get in from most Asian supermarkets and from Amazon.
4. Half a mango is perfect for 1 serving. If you are serving for 6, get 3 mangoes.

(Adapted from Hot Thai Kitchen)