Thailand is probably best known for its Pad Thai but the delicious Thai Mango Sticky Rice dessert is probably the most popular dessert. Made with glutinous rice, coconut milk and fresh mango is one of the most comforty food. This dessert combines the juicy sweetness of ripe mangoes with the velvety character of coconut milk and the playful stickiness of the glutinous rice. The perfect dish for both adults and children alike who can compete who is going to finish it off the fastest.
If you want to learn more and make it yourself, keep reading!
🥭🧾The delicious Thai Mango Sticky Rice dessert: a short history
Sticky rice is a type of rice grown mainly in Southeast Asia. Its name is glutinous rice but it does not actually contain gluten and as it gets “sticky” after cooking, many have adopted this “nickname”.
Traditionally, sticky rice is made by being soaked in enough water to cover the rice, and then being left overnight or for many bours before being steamed and then sweetened with sugar and coconut milk or coconut cream. It complements the sweet and juicy mango. The dessert is best eaten warm, is often finished with a drizzle of sweet coconut cream and sprinkles of coconut flakes, roasted sesame seeds or mung beans. You can find it chilled too and this may be a better choice in hot and humid days.
Named khao niew ma muang in Thai, this unusual combination is one of the best desserts in Thailand. Street vendors make it in front of you by cutting slices of fresh mango. Keep an eye on the calories. This delicious dessert is high caloric so get it as a treat.
Why we love 💕the delicious Thai Mango Sticky Rice dessert
- It needs very few ingredients
- It is juicy and sweet and sticky – all at the same time
- This recipe is vegetarian and gluten free. If you use vegan sugar, it is also vegan
- It brings back the heat and the flavors of Thailand,
🍭Special ingredients
This recipe uses glutinous, sticky rice that you may not find in your local grocery store. Check out online or local Asian grocery stores. For this recipe, we used the Three Rings Sweet Rice found on amazon.com.
What type of rice I have to use?
You need to use any type of glutinous rice to make the Thai mango sticky rice. You will find sticky rice in grocery stores and if not, in Asian markets for sure. If you cannot find them in your area, you can always order them online and on amazon.com. Replacing the rice for another type, it simply won’t bring the same outcome and the recipe may well fail.
Can I use alternative sweeteners instead of sugar?
Thai dessert makers use palm sugar for this recipe. As palm sugar is more difficult to find in the US and in Europe and also more expensive, we used regular granulated sugar for the recipe. You could use alternative sugars and sweeteners like maple syrup or coconut syrup but that may alter the texture of the dessert.
Can I use alternative dairy milks for this recipe?
Traditionally, this recipe uses coconut cream or coconut milk to make this dessert. The flavor you will get from coconut cream or coconut milk is irreplaceable. You can experiment and use the milk of your preference but you won’t get the same same creaminess and velvety texture. We only use coconut cream or milk.
What mango variety I should use? Ripe? Not ripe?
You can use any type of mango for this recipe as long it is ripe. The sweeter the mango, the better!
Can I make the recipe in advance?
You can make the dessert one or two days ahead of time. Keep it refrigerated. Before serving, heat the rice in the microwave but make sure that you cover it with plastic wraps. You can serve it in room temperature or warm.
🕐How to make this The delicious Thai Mango Sticky Rice recipe
- Wash the sticky rice, then soak it in 10 cups of water for about 6 hours
- Steam the rice for 15 minutes and set aside
- Blend coconut cream, sugar and salt in a pot and when it thickens pour it over the steamed rice
- Add pieces of mango and grab the spoon!
More vegan desserts? Try this
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Thai Mango Sticky Rice
Equipment
- steamer
Ingredients
- 32 ounces sticky rice
- 5 ounces granulated sugar
- 1 pinch sea salt
- 4.25 cups coconut cream
- 2 large ripe mangoes cubed
- Coconut flakes to serve
Instructions
- Wash the sticky rice in water 5 to 6 times
- Soak the rice in 10 cups of water for about 6 hours
- Rinse the rice properly and place it in a steamer
- Steam for about 15 minutes. Set aside
- In a large pot, add the coconut cream
- Add the sugar and sea salt. Cook until the mixture thickens, about 8 to 10 minutes
- Serve the rice with coconut cream on top
- Add the mango slices and coconut flakes
- Refrigerate until serve.
