This Thai mango sticky rice recipe (khao niao mamuang) is a candy Thai dessert made with creamy coconut milk, steamed glutinous rice, and ripe mango. It’s a traditional served throughout Thailand and cherished for its good stability of candy, creamy, and fruity flavors.
Tip: Add a enjoyable twist to your dessert by utilizing colourful rice varieties, like aromatic pandan sticky rice or purple sticky rice!
What is mango sticky rice
Mango sticky rice is a traditional Thai dessert made with steamed glutinous rice, creamy coconut milk, and candy ripe mango slices. It’s a well-liked deal with in Thailand’s heat local weather, usually loved throughout mango season and extensively discovered at avenue meals markets and Thai eating places.
Khao Niao Mamuang
In Thai, mango sticky rice known as Khao Niao Mamuang (Mango sticky rice)-Khao Nia Nia Means Sticky Rice, and Mamuang is Mango. It’s Pronounced Americing LIKE “Cow-Knee-Mo-Mo-Gang,” But Trust Me, It’s So Much Easier to Say!
This mango dessert recipe is of course gluten-free and veganmaking it good for sharing with everybody. It’s candy, creamy, and paired with contemporary mango slices, a easy dish that’s assured to be a success!
Below, I’ll stroll you thru the important thing components and information you step-by-step with photos to make it straightforward—even when it’s your first time making it! The components are divided into three sections: rice and mango, coconut sauce for mixing with the sticky rice, and salted coconut sauce for topping the ultimate dish.
Ingredient Notes
Find all of the components at Asian grocery shops or Asian markets. Check the recipe card beneath for exact measurements!
Mango and sticky rice
- Ripe mangos – For the perfect taste, attempt Thai honey mangoes. They’re small, oval-shaped, vibrant yellow, and extremely juicy. Can’t discover them? No worries—any candy, ripe mango works! Any additional mangoes are good for making mango curry, mango sagoor a refreshing mango bubble tea!
- Sticky rice – Also known as glutinous or candy rice, that is the important thing ingredient that provides the dessert its signature sticky, chewy texture. Unlike common rice, it’s steamed (not boiled!) for the right consistency. Don’t substitute it with jasmine rice—it simply gained’t work!
- Water – Essential for steaming the sticky rice.
- Toasted sesame seeds (non-obligatory) – Sprinkle these on high for a delicate crunch and a touch of nuttiness. Totally non-obligatory!
Coconut sauce
- Coconut milk – Go for full-fat coconut milk to get a wealthy, creamy texture.
- White sugar – Feel free to regulate the sweetness to fit your style.
- Salt
- Pandan leaves (non-obligatory) – If you’ve them, pandan leaves add a delicate floral aroma to the coconut milk.
Salted sauce for topping
- Coconut milk
- Rice flour – Used to thicken the coconut milk right into a wealthy, velvety sauce.
- Salt
Step-by-step picture directions
Step 1: Make sticky rice
Rinse the glutinous rice till the water runs clear, then soak it in water for 4 hours or in a single day (For a pop of colour, you may add meals coloring to the soaking water.)
Drain the rice, place it in a steamer lined with cheesecloth, and steam over boiling water for 20–half-hour. The rice is completed when it’s tender, sticky, and translucent.
Remove it from the steamer and let it cool barely earlier than combining it with the coconut sauce. For detailed directions, consult with my how to make Thai sticky rice recipe.
Step 2: Make the coconut sauce
Combine the coconut milk, sugar, salt, and non-obligatory pandan leaves in a saucepan over medium warmth. Stir commonly for about 3 minutes, or till the sugar dissolves utterly.
Step 3: Combine coconut sauce with sticky rice
Transfer the steamed sticky rice to a mixing bowl and instantly pour the ready coconut sauce over it. Mix effectively, cowl the bowl, and let the rice soak for 20 minutes to soak up the sauce.
Step 4: Make the salted coconut sauce for topping
In a mixing bowl, mix coconut milk, salt, and rice flour. Transfer the combination to a pot and prepare dinner over low warmth, stirring constantly, till it thickens to your required consistency.
Step 5: Serve
Scoop a beneficiant portion of the coconut-infused sticky rice onto a plate, prepare thinly sliced mango alongside, drizzle with somewhat thickened coconut sauce, and garnish with toasted sesame seeds, contemporary coconut shreds, or yellow mung beans if desired.
How to retailer and reheat
Storing: Mango sticky rice is greatest loved contemporary the day it’s made. If wanted, you may maintain it at room temperature in an hermetic container for a similar day. For longer storage, refrigerate for two–3 days or freeze the rice in a freezer bag with the air eliminated. Store the coconut sauce individually within the fridge, the place it’ll final for a number of days.
Reheating: To reheat sticky rice, cowl it with a humid fabric and microwave till scorching, breaking it into chunks midway. Alternatively, steam the rice till it’s absolutely reheated and tender. The coconut sauce will be gently warmed within the microwave or on the stovetop earlier than serving.
Frequently requested questions
What sort of rice ought to I exploit for mango sticky rice?
Use glutinous rice for mango sticky rice. When steamed, it turns tender and sticky, creating the right texture for this dessert. Regular rice gained’t obtain the identical outcome.
Can I make this forward of time?
Yes. The sticky rice can sit at room temperature for a number of hours if served the identical day. For longer storage, maintain the sticky rice and coconut sauce in separate hermetic containers within the fridge. Reheat the rice earlier than serving, and slice the mango contemporary to keep up its greatest texture and taste.
How many energy in mango sticky rice?
A typical serving of mango sticky rice (about 1 cup of sticky rice with coconut sauce and half a mango) accommodates roughly 300–400 energy. The calorie rely can differ relying on the quantity of sugar and coconut milk used within the recipe, in addition to the dimensions of the mango.
Authentic Thai dessert recipes
Love this genuine Thai mango sticky rice recipe? Make my day by leaving a star score and a remark beneath! Don’t neglect to comply with me on Facebook, Instagramand Pinterest.
Tue You Areate intelligent corrupt In Rickste (Ok
This Thai mango sticky rice recipe (khao niao mamuang) is an genuine candy dessert made with sticky rice and coconut milk, paired with ripe mango.
Coconut sauce for mixing with sticky rice
Salted coconut sauce for topping
Make sticky rice
-
Rinse the glutinous rice till the water runs clear, then soak it in water for 4 hours or in a single day (For a pop of colour, you may add meals coloring to the soaking water.)
-
Drain the rice, place it in a steamer lined with cheesecloth, and steam over boiling water for 20–half-hour. The rice is completed when it’s tender, sticky, and translucent.
-
Remove it from the steamer and let it cool barely earlier than combining it with the coconut sauce. For detailed directions, consult with my the best way to make Thai sticky rice recipe.
Make the coconut sauce
-
Combine the coconut milk, sugar, salt, and non-obligatory pandan leaves in a saucepan over medium warmth. Stir commonly for about 3 minutes, or till the sugar dissolves utterly.
Combine coconut sauce with sticky rice
-
Transfer the steamed sticky rice to a mixing bowl and instantly pour the ready coconut sauce over it. Mix effectively, cowl the bowl, and let the rice soak for 20 minutes to soak up the sauce.
Make salted coconut sauce for topping
-
In a mixing bowl, mix coconut milk, salt, and rice flour. Transfer the combination to a pot and prepare dinner over low warmth, stirring constantly till it thickens to your required consistency.
Serve
-
Scoop a beneficiant portion of the coconut-infused sticky rice onto a plate, prepare thinly sliced mango alongside, drizzle with somewhat thickened coconut sauce, and garnish with toasted sesame seeds, contemporary coconut shreds, or yellow mung beans if desired.
- Use the diet card on this recipe as a suggestion.
- Choose ripe Thai honey mangos for the perfect candy taste and texture, they need to be barely tender to the contact.
Calories: 552kcal | Carbohydrates: 103g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 602mg | Potassium: 362mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1120IU | Vitamin C: 38mg | Calcium: 35mg | Iron: 3mg
