Thai Mango Sticky Rice Recipe is a classic Thai dessert made with sweet sticky rice, creamy coconut milk, and ripe mango slices. This thai mango sticky rice recipe creates a rich, slightly sweet, and tropical dessert that is both simple and elegant. It’s especially popular during mango season and is often served as a refreshing end to a meal.
Origin of Thai Mango Sticky Rice
Mango sticky rice, known as Khao Niew Mamuang, is a traditional Thai dessert that has been enjoyed for generations. It is commonly found in street markets and restaurants across Thailand, especially during the peak mango season.
Why It’s Loved
Thai Mango Sticky Rice is loved for its creamy texture and natural sweetness. The combination of soft sticky rice, rich coconut milk, and juicy mango creates a perfect balance of flavors.
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Thai Mango Sticky Rice Recipe
4
servings15
minutes25
minutes320
kcalIngredients
1 cup sticky rice (glutinous rice)
11/2 cups coconut milk
1/4 cup sugar
1/2 tsp salt
2 ripe mangoes, sliced
1 tbsp sesame seeds or mung beans (optional)
Directions
- Soak sticky rice in water for at least 4 hours or overnight.
- Drain the rice and steam it for about 20–25 minutes until tender.
- In a saucepan, heat coconut milk with sugar and salt until dissolved.
- Pour half of the coconut mixture over the cooked sticky rice and mix gently.
- Let the rice absorb the coconut milk for about 10 minutes.
- Arrange sticky rice on a plate with sliced mangoes.
- Drizzle remaining coconut sauce over the top.
- Sprinkle sesame seeds or mung beans if desired and serve.
Notes
- Tip: Use ripe, sweet mangoes for authentic taste.
- Serving Suggestion: Serve warm or at room temperature for best flavor.
- Storage: Store in the refrigerator for up to 2 days.
