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! 

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 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.

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.

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.