Mango Sticky Rice Recipe

“Khao niaow ma muang,” also called mango sticky rice, is a traditional Thai dessert that is delicious and divine. The flavor of this rice pudding is tempting, and it’s simple to make at home. You will find this dish in Thailand and at Thai restaurants worldwide serving it as street food.

You only need a few ingredients for this mango sticky rice recipe. Use the ripest mangoes, high-quality coconut milk (don’t use “light” varieties), and Thai sticky rice or sweet rice.

This article offers you the best Mango Sticky Rice recipe.

Mango Sticky Rice

Let’s see what ingredients we will need for this recipe.

List of Ingredients

Here are the ingredients for this recipe.

Thai sweet rice (or sticky rice) – 1 cup
Water – 1 1/2 cups, divided
Coconut milk – 1 can (13.5-ounce), divided
Salt- 1/4 teaspoon
Ripe mangoes – 1 to 2
Brown sugar – 4 to 5 tablespoons

Instructions

Follow the instructions mentioned below to prepare the recipe.

Step 1

Get the ingredients ready.

Step 2

Take 1 cup of water in a medium-sized pot and soak the rice for 20-30 minutes. You don’t need to drain the rice.

Step 3

Add one tablespoon of brown sugar, 1/2 can of coconut milk, 1/2 cup more water, and salt. Stir thoroughly. Bring to a low boil, then cover lightly with a lid (allowing some space for steam to escape). Just until you reach a moderate simmer, reduce heat to medium-low.

Step 4

Cook for 20-30 minutes or until the rice has absorbed all coconut water. Turn off the heat, but keep the pot on the stovetop with the lid closed. Give it 5-10 minutes to rest.

Step 5

To prepare the sauce, warm (but don’t boil) the leftover coconut milk in another small saucepan over medium-low heat for about 5 minutes. Stir three tablespoons of brown sugar into it. Taste the sauce to check for sweetness, and add additional sugar if necessary. (Notice the sweetness will decrease once you mix it with the rice.)

Step 6

To prepare the mangoes, cut them in half and slice each half into bite-sized pieces.

Step 7

Fill each serving bowl with some warm rice. Then, generously pour the coconut sauce on top. The rice should swim in sauce, similar to an English pudding with custard sauce. Place mango slices in a decorative pattern over the rice before adding the extra sauce.