Mango Sticky Rice
Mango sticky rice, also known as Khao Niao Mamuang in Thai, is a popular dessert that originates from Thailand. It is a sweet and delicious treat that has become popular in many other countries as well. The dish consists of glutinous rice cooked in coconut milk and served with ripe mango slices. The combination of sweet rice and juicy mango creates a unique and delightful taste that is hard to resist.
This recipe is extremely easy to make and consists of 3 primary ingredients: sweet glutinous rice, coconut milk, and mangos. The first step in making mango sticky rice is to cook the glutinous rice in coconut milk. The rice is cooked and combined with coconut milk and sugar and a pinch of salt until it is soft and sticky. The coconut milk gives the rice a rich and creamy flavor, sugar adding subtle sweetness and salt providing balance. Once the rice is cooked, it is served with sliced ripe mango on top. The mango should be ripe and juicy, with a sweet and tangy flavor that complements the rice. Any type of mango can be used for this dish but my personal favorite are Ataulfo or Champagne mangos as they have an intensely rich mango flavor with less fiber lending to a smoother texture as compared to other mango varieties. The dish is often garnished with a sprinkle of toasted sesame seeds or crushed peanuts for added texture and flavor.
Mango sticky rice is not only delicious, but is vegan and dairy free with several health benefits. Glutinous rice is a good source of carbohydrates and fiber, while coconut milk is rich in healthy fats and medium-chain triglycerides (MCTs), which are known to have numerous health benefits. Mangoes are high in vitamins and antioxidants, making them a great addition to any diet. If you have never tried mango sticky rice before, I highly recommend giving it a try!
Servings: 6-8
Total Recipe Time: 1 Hour 20 minutes
Prep: 10 minutes
Rice Cook time: 40 minutes
Rice Cooling time: 20 minutes
Sauce Cook time: 10 minutes
Ingredients:
2 cups sweet glutinous rice
2 1/4 cups water
1 1/2 cans coconut milk (Thai variety if possible)
1/2 cup sugar
1/2 tsp kosher salt
1 tsp corn starch
3-4 Ataulfo/Champagne mangos (1/2 mango per serving)
1 tsp black sesame seeds (optional garnish)
Tools:
Rice Cooker or medium size pot
Small sauce pan/pot
Method:
Cook glutinous rice: Wash rice with water until water runs clear. Strain and combine rice with 2 1/4 cups water and cook in rice cooker.
Coconut rice: Combine coconut milk, sugar, and salt in small pot and bring to low boil for 5 minutes until sugar is dissolved. After rice is done cooking, pour half the coconut milk mixture into rice and mix gently until just combined, then let rice cool.
Do not overmix rice when combining with coconut milk as we want the rice granules to stay intact for the right texture when eating.
Coconut Sauce: Mix 1 tbsp water with cornstarch in a small bowl until dissolved and add to pot with remaining coconut milk for 2 minutes on low boil until sauce has thickened. Turn off heat and let sauce cool.
Prep Mangos: Peel and slice mango into slices and set aside for plate prep.
Assembly: Mold 1/4 cup servings of sticky rice on dessert plate, add half of one sliced mango per serving, fanning slices around the rice. Drizzle coconut sauce over rice and garnish with sesame seeds.
