Mango Sticky Rice (khao neow mamuang)

Mango sticky rice is a delicious tropical dessert originating from the streets of Thailand. The tart and floral taste of the mango complements perfectly with the sweetness of the coconut sauce, making this dessert absolutely irresistible!

What is mango sticky rice?

Mango sticky rice is traditionally a summer dessert popular during the peak seasonal months of mangoes (typically around April and May).

It’s made up of fresh, ripe mangoes served alongside sticky rice that’s been soaked with a sweetened coconut sauce.

Traditional toppings include crispy yellow mung beans or sesame seeds for added textural goodness, and/or a salted coconut sauce for that perfect sweet-and-salty flavor combination.

All these different components complement each other wonderfully to create a delicious and refreshing dessert to end a meal!

Looking for more EASY MANGO RECIPES? Here’s a couple more from our mango series!:

• Mango Sago
• Mango Float (Filipino mango icebox cake)
• Mango ensalada (Filipino mango salad)

Sticky rice

As a core component of this Thai dessert, making sure we have the proper kind of rice is essential.

The specific type of rice you’ll want for to go for is Thai sticky rice. It can also go by other names such as: Thai sweet rice or glutinous rice.

It might be tempting to go for whatever’s conveniently in your pantry, but trust me, getting sticky rice is 100% more worth it for the final dessert!

Long story short, sticky rice has very different properties compared to, say, jasmine or basmati rice.

The texture of sticky rice is more gummy and chewy, compared to the fluffy and soft textures of standard rice.

Ingredients

• 1-2 mangoes, peeled and sliced
• 1 cup Thai sticky rice
• Sesame seeds or crispy yellow mung beans (optional, but highly recommended)

Sweet coconut sauce

• 1 cup coconut milk
• 1/2 cup sugar
• Cornstarch slurry (1.5 tsp cornstarch, dissolved with 1 tbsp cold water)
• 1/4 tsp salt

Methods to cook the rice

Because the nature of sticky rice is somewhat different from standard rice, prep-work and cooking the rice also differs slightly.

But don’t worry, I’ve included THREE methods on how to cook the sticky rice depending on your preference.

*Do note that each method’s texture may widely differ from each other since the preferable way to cook the sticky rice is by steaming!

Steamed

This is the traditional and preferred method to cook the rice in order to ensure a perfectly chewy texture every time:

• Rinse the 1 cup of rice rice under cold water until the water runs clear, about 3-5 times.
• Completely submerge the rinsed rice in water and let soak overnight, or for at least 6 hours.
• Line your steamer basket with cheese cloth and spread the soaked rice evenly onto the cloth. Fold the excess corners to the center in order to cover the rice.
• Steam the rice for 25-35 minutes, or until the sticky rice is tender.

Rice cooker

Not all rice cookers will be the same, so ensure to adjust the cooking times and water ratios depending on your rice cooker’s capabilities:

• Rinse the 1 cup of rice under cold water until the water runs clear, about 3-5 times.
• Add the rinsed rice to your rice cooker with 2/3 cups water (~158 ml).
• Cook the rice on your rice cooker’s “normal setting” or the “sweet/sticky rice function” (if your cooker has that option)
• After cooking, gently fluff and turn the rice over to avoid the bottom from burning and/or becoming too crispy.

If your rice still continues to be somewhat firm and/or not completely cooked, feel free to add more water and continue cooking for a couple minutes longer.

Microwave

This is the most convenient, but not so ideal since the cooking can be somewhat unpredictable depending on each person’s microwave!

Nonetheless, it can still make for an exceptional dessert, just make sure to keep a careful eye on the cooking process:

• Rinse the 1 cup of rice under cold water until the water runs clear, about 3-5 times.
• Soak the rinsed rice with hot water for 15 minutes, then drain.
• In a microwave-safe bowl, add in the rinsed rice with 2/3 cup water (~158 ml). Cover the bowl with a plate, and microwave in 1-2 minute intervals until the rice is cooked and tender (cooking time will vary depending on the power of your microwave).

In these intervals, you’ll want to gently fold and stir the rice with a fork or rice scooper for even cooking.

Also make sure to add more water as needed if you notice that your rice is becoming too dry before it finishes cooking!

Instructions

Begin by cooking your sticky rice with your preferred method (see instructions above for steps) until the rice is fully cooked, then set aside.

Prepare the sweet coconut sauce by combining together the coconut milk and sugar in a sauce-pot.

Heat this mixture, JUST until the sugar dissolves, then pour out 2/3 cup of this mixture.

Combine the 2/3 cup of the sweet coconut sauce with the cooked sticky rice. Mix to combine, and let the rice soak in this mixture for at least 20 minutes with a lid on, or until the rice has fully absorbed the coconut sauce

*You’ll know it’s finished soaking when the rice isn’t soggy or wet anymore!

With the remaining 1/3 cup of sweet coconut sauce in the sauce-pot, add in the cornstarch slurry and salt. Heat this mixture until thickened to your desired consistency, stirring constantly. Set aside until serving.

To assemble:

Place the sliced mangoes alongside the coconut-soaked sticky rice. Spoon the salted coconut sauce over the rice. Top with sesame seeds or the crispy yellow mung beans. Enjoy!

How to store mango sticky rice

The sticky rice should be stored at room temperature, covered with plastic wrap to avoid altering the texture of the rice.

If you don’t plan on eating the whole dessert just yet, I’d suggest keeping the soaked sticky rice, the salted coconut sauce, and the mangoes separate until serving.

The rice can last at room temperature for about 12 hours, or for 24 hours when refrigerated.