THAI STICKY MANGO RICE

THAI STICKY MANGO RICE

Thai Sticky Mango Rice, known locally as Khao Niew Mamuang, is a quintessential Thai dessert loved for its perfect harmony of textures and flavours. Soft and chewy sticky rice is infused with rich coconut milk and lightly sweetened with palm sugar, creating a creamy base that pairs beautifully with fresh, juicy mango slices. The contrast between warm, sticky rice and cool, ripe mango offers a truly indulgent experience with every bite. Popular during mango season and often served at Thai celebrations or street markets, this dessert is simple yet elegant. It requires minimal ingredients and is easy to prepare, making it ideal for home cooks wanting to recreate authentic Thai flavours. Thai Sticky Mango Rice delivers timeless comfort and cultural delight in every spoonful, whether served after dinner or as a tropical treat on a warm day.

RECIPE CATEGORY

Desserts

SERVING SIZE

1

CUISINE

Thai

PREPARATION/TECHNIQUES

Steam

OCCASION/HOLIDAY

Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Wheat/Gluten-Free

DISH TYPE

Frozen Dessert

INGREDIENTS

• ¼ cup sticky rice, cooked

• ½ cup coconut milk

• ½ teaspoon palm sugar

• ½ cup sliced mango

FULL NUTRITIONAL INFORMATION

• Calories: 453.3 kcal

• Protein: 6.2 g

• Fat: 24.7 g

• Saturated Fat: 21.5 g

• Carbohydrates: 55.7 g

• Sugars: 12.8 g

• Fibre: 1.3 g

• Sodium: 16.4 mg

• Potassium: 431.1 mg

• Calcium: 35 mg

• Iron: 4.3 mg

PREPARATION

• Cook The Sticky Rice: Soak sticky rice in water for at least 4 hours or overnight. Steam until fully cooked and tender.

• Warm The Coconut Milk: In a small saucepan over low heat, combine coconut milk and palm sugar. Stir until sugar dissolves completely. Do not boil.

• Combine With Rice: Pour half the warm coconut milk over the hot sticky rice. Stir gently, cover and let it rest for 10 minutes to allow absorption.

• Plate The Dish: Spoon the coconut-infused sticky rice onto a serving plate.

• Add The Mango: Arrange sliced mango alongside or on the rice.

• Drizzle Remaining Sauce: Pour the remaining coconut milk over the dish for added creaminess.

• Serve Immediately: Enjoy warm or room temperature for the best flavour and texture.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• Use Thai Sticky Rice: Also called glutinous rice, it gives the best texture for this dish.

• Soak In Advance: Pre-soaking the rice ensures it steams properly and becomes soft and chewy.

• Don’t Overheat Coconut Milk: Keep it warm to preserve flavour and texture. Avoid boiling.

• Choose Ripe Mangoes: Look for Ataulfo or Nam Dok Mai varieties for optimal sweetness and aroma.

• Let It Rest: Allowing the rice to absorb the coconut milk makes it more flavourful and rich.

VARIATIONS

• Vegan Option: Naturally vegan when using plant-based palm sugar.

• Add Sesame Seeds: Toasted sesame seeds sprinkled on top add texture and nutty contrast.

• Salted Coconut Cream: Prepare a thicker, slightly salted coconut cream to drizzle on top for a richer taste.

• Infused Coconut Milk: Simmer the coconut milk with pandan leaves or a pinch of salt for added depth.

• Tropical Twist: Pair with other fruits like papaya, banana or pineapple slices.

• Mini Parfaits: Layer sticky rice, mango and coconut cream in a glass for a beautiful presentation.

• Add Crunch: Top with crushed peanuts or mung beans for an added texture contrast.

• Flavoured Rice: Add a hint of pandan extract or butterfly pea flower to colour the rice naturally.

PREPPING AND STORAGE

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat: Warm rice gently in the microwave or over steam before serving. Reheat coconut milk separately.

• Do Not Freeze: Freezing affects the texture of sticky rice and mango, making it less enjoyable.

• Prepare Ahead: Cook rice and make coconut milk mixture ahead of time. Store separately and assemble when ready to serve.

• Keep Mango Fresh: Slice mango just before serving to maintain its bright colour and freshness.