Authentic Mango Thai Sticky Rice Recipe

Mango Thai Sticky Rice (Mango Pulut Recipe) pinit View Gallery 3 photos

Mango Thai Sticky Rice is one of the most famous dessert recipes in Thailand. It’s called khao neow mamuang; Khao neow means glutinous sticky rice, while mamuang means mango in Thai. If you think rice and fruit won’t go together, try this sweet Thai mango pulut recipe; it will blow your mind. This recipe is adored worldwide and is the Thai national dessert! 

What is Mango Thai Sticky Rice (Mango Pulut Recipe)?

For making this mango Thai sticky rice recipe, the sticky rice is steamed and blended with thick coconut cream and sugar, then we add perfectly ripe yellow sweet mango, served with some extra coconut cream on the top to make it even ok, and finally, some crispy yellow mung beans are spread on the top of it.

Mango Thai Sticky Rice (Mango Pulut Recipe)

Mango sticky rice shows some nutritional advantages due to its essential ingredients. Glutinous rice delivers carbohydrates for energy and is a good source of dietary fiber, helping in digestion. Coconut milk contributes healthy fats and essential minerals like iron and magnesium. 

Sticky Rice

Thai Sticky rice is also comprehended as glutinous rice because the nature of the rice is sticky and clingy. Thai sticky rice is sweetened with sugar and coconut cream, essential for this mango-pulut rice recipe. It’s widely farmed in Southeast Asia. Sticky rice is commonly served with a sweet or savoury topping of lentils or mung beans. However, the best sticky rice recipe has fully ripened yellow and juicy mangoes.

If you have an Asian supermarket, look for Thai sticky rice, glutinous rice, or sometimes Thai sweet rice. Before steaming it, you’ll have to pre-rinse it even more entirely to remove all the outer starch on each grain of rice.

Salted Coconut Sauce

Salted Coconut Sauce is a simple yet essential component of the mango sticky rice recipe. The salt helps balance the sweetness of the rice, so together, you come up with a dish with a bit of everything: sweet, salty and fruity. It also helps keep the whole thing moist! 

  1. Coconut milk
  2. Salt
  3. Rice flour or cornstarch. This is to thicken the sauce so it stays on the rice and does not run all over the plate, so any starch or flour you have on hand will do the job.
  4. Pandan leaf (optional for extra flavour) 

Prepare the salted coconut sauce 

Mix the coconut milk, sugar, salt, and pandan leaf (if using). Heat the blend over medium heat, stirring occasionally, until the sugar and salt dissolve. Once liquefied, reduce the heat to low and let the sauce simmer for a few minutes until slightly thickened. If the sauce is less thick than you want, add the rice flour now to help the sauce make it thicker. Please remove it from the heat and set it aside to cool.

How to Make Mango Thai Sticky Rice

Making Mango Thai Sticky Rice, or “ข้าวเหนียวมะม่วง” (Khao noew mamuang), is a delightful culinary adventure that integrates the sweetness of ripe mangoes with the chewy texture of glutinous rice and the richness of coconut milk. Here’s a step-by-step guide to creating this beloved Thai dessert:

Ingredients:

For the Sweet Coconut Sticky Rice:

  • 1 cup Thai glutinous rice (also known as Thai sweet rice or Thai sticky rice)
  • 1 cup coconut milk
  • 1/4 teaspoon salt
  • Two tablespoons granulated sugar

For the Salted Coconut Sauce:

  • 1/2 cup coconut milk
  • Pinch of salt
  • One teaspoon of rice flour or cornstarch

For Serving:

  • Two ripe mangoes peeled and sliced
  • Shelled, split mung beans or toasted sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Glutinous Rice:

Rinse the glutinous rice under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight. This ensures even cooking and a chewy texture.

After soaking, drain the rice and transfer it to a steamer lined with cheesecloth or muslin cloth. Steam the rice over boiling water for about 20-25 minutes or until it’s tender and cooked.

2. Make the Sweet Coconut Sticky Rice:

Combine 1 cup of coconut milk, 1/4 teaspoon salt, and two tablespoons of granulated sugar in a saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve fully.

Once dissolved, add the steamed glutinous rice to the coconut milk mixture. Stir well to combine, then cover the saucepan and let the rice soak in the coconut milk for about 15-20 minutes. This allows the rice to absorb the flavours and become sticky.

After soaking, remove the saucepan from the heat and let the sweet coconut sticky rice cool slightly.

Combine 1/2 cup of coconut milk and a pinch of salt in a separate saucepan. Heat the mixture over medium heat until it starts to simmer.

3. Prepare the Salted Coconut Sauce:

Combine 1/2 cup of coconut milk and a pinch of salt in a separate saucepan. Heat the mixture over medium heat until it starts to simmer.

In a small bowl, dissolve one teaspoon of rice flour or cornstarch in a tablespoon of water to create a slurry. Then, gradually add the slurry to the simmering coconut milk, stirring continuously until the sauce thickens slightly. Remove from heat and set aside.

4. Assemble the Mango Thai Sticky Rice:

Place some sweet coconut sticky rice on a plate or in a bowl to serve.

Arrange slices of ripe mango on top of the rice.

Drizzle the salted coconut sauce over the mango and rice.

Optionally, garnish with shelled, split mung beans or toasted sesame seeds for added texture and flavour.

5. Serve and Enjoy:

Mango Thai Sticky Rice is best enjoyed warm or at room temperature. Serve it immediately and savour this classic Thai dessert’s delightful combination of flavours and textures.

Mango Thai Sticky Rice (Mango Pulut Recipe) Mango sticky rice shows some nutritional advantages due to its essential ingredients. Glutinous rice delivers carbohydrates for energy and is a good source of dietary fiber, helping in digestion. Coconut milk contributes healthy fats and essential minerals like iron and magnesium. 

Tips:

  1. Use ripe and sweet mangoes for the best flavour. Manila mangoes are ideal for this dessert.
  2. Adjust the sweetness of the coconut sticky rice and salted coconut sauce according to your preferences.
  3. Feel free to customize the garnishes with additional toppings such as toasted coconut flakes or chopped nuts.

The instructions are not complicated, but if you’ve never made a Thai sticky rice recipe before, it is worth observing the video tutorial below to understand the process better. If you’re new to making sticky rice, check out that in-depth post video in the recipe card covering how to make sticky rice.

Best Ways to Enjoy Mango Sticky Rice:

Choose Ripe Mangoes: Select ripe, intense, and juicy mangoes. Avoid sour, underripe, or out-of-season mangoes; they will not provide the desired sweetness and flavour.

Soak Sticky Rice: Before cooking, soak the glutinous rice for at least four hours or overnight to ensure even cooking and a chewy texture.

Steam Rice Properly: Use a steamer lined with cheesecloth or muslin cloth to steam the rice until it’s tender and cooked.

Prepare Coconut Sauce: Ensure the salted coconut sauce is thick enough to cling to the rice without running off the plate. Adjust the consistency with rice flour or cornstarch as needed.

Serve Fresh: After assembling it, enjoy mango sticky rice immediately to appreciate the contrast between warm sticky rice and incredible, sweet mangoes.

Authentic Mango Thai Sticky Rice Recipe

Mango Thai Sticky Rice is one of the most famous dessert recipes in Thailand. It's called khao neow mamuang; Khao neow means glutinous sticky rice, while mamuang means mango in Thai. If you think rice and fruit won't go together, try this sweet Thai mango pulut recipe; it will blow your mind. This recipe is adored worldwide and is the Thai national dessert! 

Prep Time 4 hrs Cook Time 25 mins Rest Time 20 mins Total Time 4 hrs 45 mins Difficulty: Intermediate Calories: 350 Best Season: Suitable throughout the year

Ingredients

For the Sweet Coconut Sticky Rice:

For the Salted Coconut Sauce:

For Serving:

Instructions

Video
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  1. Rinse the glutinous rice under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight. This ensures even cooking and a chewy texture.

  2. After soaking, drain the rice and transfer it to a steamer lined with cheesecloth or muslin cloth. Steam the rice over boiling water for about 20-25 minutes, or until it's tender and cooked through.

  3. In a saucepan, combine 1 cup of coconut milk, 1/4 teaspoon of salt, and 2 tablespoons of granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt are fully dissolved.

  4. Once dissolved, add the steamed glutinous rice to the coconut milk mixture. Stir well to combine, then cover the saucepan and let the rice soak in the coconut milk for about 15-20 minutes. This allows the rice to absorb the flavors and become sticky.

  5. After soaking, remove the saucepan from the heat and let the sweet coconut sticky rice cool slightly.

  6. In a separate saucepan, combine 1/2 cup of coconut milk and a pinch of salt. Heat the mixture over medium heat until it starts to simmer.

  7. In a small bowl, dissolve 1 teaspoon of rice flour or cornstarch in a tablespoon of water to create a slurry. Then, gradually add the slurry to the simmering coconut milk, stirring continuously until the sauce thickens slightly. Remove from heat and set aside.

  8. Assemble the Mango Thai Sticky Rice:
    1. To serve, place a portion of the sweet coconut sticky rice on a plate or in a bowl.

    2. Arrange slices of ripe mango on top of the rice.

    3. Drizzle the salted coconut sauce over the mango and rice.

    4. Optionally, garnish with shelled, split mung beans or toasted sesame seeds for added texture and flavor.

  9. Mango Thai Sticky Rice is best enjoyed warm or at room temperature. Serve it immediately and savor the delightful combination of flavors and textures in this classic Thai dessert.

Nutrition Facts

Amount Per Serving
% Daily Value *
Total Fat 20g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Frequently Asked Questions

Expand All:
How to make authentic sticky rice?

How is sticky rice made? Traditionally it's made in a bamboo steamer basket and pot after the rice has been soaking in water for 4-12 hours. The bamboo steamer basket is cone shaped and placed over boiling water. The rice is cooked for 25-30 minutes depending on how long you've soaked the rice.

What is mango sticky rice made of?

Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands.

What makes sticky rice so good?

Sticky rice has an unusually high amount of amylopectin and is very low in amylose, helping the grains stick together as they cook. It's similar to sushi rice, but significantly stickier. (Here's how to make sushi rice, which you can use to make homemade California Sushi Rolls.)

What chemical makes rice sticky?

Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. Rice with a high amount of amylopectin will be very sticky once cooked.

How long can I keep mango sticky rice?

Mango sticky rice is best consumed within the day it is made because the rice's texture will not be as good once refrigerated and reheated. However, it can be refrigerated for up to 3 days, and frozen for up to 1 month.

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