Sticky Mango Rice Recipe (Thai dessert)

Mango sticky rice is an traditional rice dessert from Thailand. This is usually made with fresh cut mangoes, coconut milk and glutinous rice as the base ingredients. I tasted this for the first time when we were in Thailand with my family. We love to travel and explore various food cuisines, but this one is our favorite of all the food we eat there. So as soon as we came home we try to replicate the same recipe with many various adaptations.

This classic Thai desserts is commonly know there as khao niaow ma muang which is delicious at all the bites. Our recipe requires just a few ingredients. Its best to use the ripest mangoes you will ever find, home made coconut milk or a good quality store bought coconut milk and most importantly glutinous rice which can be easily found at any Asian stored or just buy it off from amazon.

This sticky rice is made in a pot on your regular stove. You don't need any rice cooker. You can also combine some coconut milk and organic brown sugar as a sauce. Once all the ingredients are ready, plate them however you want and take a zillion pictures and enjoy your sweet dessert all by yourself without any guilty pleasure.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Servings: 6

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Ingredients

1 cup - Glutinous Thai rice

1 1/2 cup - coconut Milk (Thick)

1 1/2 cup - water

5 tbsp - Caster sugar

1 - 2 - Fresh mango (ripen)

10 g - mung beans (optional)

A pinch of salt

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Recipe Direction

1. Firstly, in an medium bowl soak rice in 1 cup water for about 30 minutes (Do not drain the rice)

2. Now add 1/2 cup additional water, coconut milk, 1 -2 tbsp sugar and a pinch of salt, stir well until combined

3. Take it to the stove and bring it to a gentle boil (Partially cover with a lid)

4. Reduce the heat to medium low and get it to a gentle simmer

5. Simmer the mixture for about 30 -40 minutes until the coconut water has been absorbed by the rice

6. Once its been absorbed, turn off the heat and close the pot with a lid

7. Let it rest for about 10 - 15 Minutes

8. Meanwhile, in a small pot boil some mung beans for toppings (This step is completely optional)

9. Now in a serving plate some rice and fresh cut mangoes

10. Serve cold or hot and enjoy while it lasts

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Additional Notes

1. Its important to have a good quality or thick coconut milk for better taste

2. Also use only fresh cut ripen mangoes for serving

3. This recipe in particular can been served either hot or cold

4. You can also use sesame seeds instead of mung beans