Mango Sticky Rice (Khao Niew Mamuang)
Mango Sticky Rice is a Thai dessert made with glutinous rice, coconut cream, and fresh ripe mango, lightly sweetened with coconut sugar.
Equipment
- Medium saucepan
- Measuring cups and spoons
- Knife and Cutting Board
- Spatula or spoon
- Steamer (optional)
Ingredients
- 1 cup glutinous rice
- 1 cup coconut milk
- 2–4 tbsp coconut sugar adjust to taste
- ¼ tsp salt
- toasted sesame seeds for topping
- fresh ripe mango sliced, for serving
Instructions
- Cook the glutinous rice. Rinse 1 cup of glutinous rice under cold water until the water runs clear. To cook on the stove, combine the rice with about 1 cup of water and a pinch of salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is soft and sticky. Alternatively, you can soak the rice for 30–60 minutes and then steam it using a traditional method. Both methods produce the sticky texture needed for Mango Sticky Rice.
- Prepare the coconut sauce. In a small pan, combine 1 cup of coconut milk with 2-4 tablespoons of coconut sugar. Heat gently over low heat, stirring until the sugar dissolves completely. Do not let the mixture boil. This sauce will coat the rice and provide the signature flavor of Mango Sticky Rice.
- Assemble. Place the cooked glutinous rice on a serving plate. Pour the warm coconut sauce over the rice, letting it absorb. Arrange fresh mango slices alongside or on top. Optionally, sprinkle toasted sesame seeds.
- Serve and enjoy. Serve it warm or at room temperature. The sticky rice paired with sweet mango and rich coconut sauce creates a balanced, tropical dessert that is simple to enjoy at home.