Mango Sticky Rice
Mango sticky rice, khao niao mamuang in Thai, is one of the simplest great desserts there is. Chewy glutinous rice is steamed and then left to soak up warm coconut milk sweetened with sugar and seasoned with a good pinch of salt. Served with ripe mango and a spoonful of thicker coconut sauce, it is sweet, salty, rich and fresh in every bite. Most of the time is hands-off soaking.
Published
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Soak and rest
- 4 hrs 30 mins
- Total Time
- 5 hrs 15 mins
- Servings
- 6 servings
How do you make Mango Sticky Rice?
Soak 300 g Thai glutinous rice in cold water for at least 4 hours, then steam it for 20-25 minutes until tender and chewy. Pour warm coconut milk mixed with sugar and salt over the hot rice, cover and rest for 20-30 minutes. Serve with sliced ripe mango, a drizzle of lightly thickened salted coconut sauce and toasted sesame seeds.
- Total time
- 5 hrs 15 mins
- Calories
- 465 per serving
- Protein
- 6 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Steaming
Ingredients
Sticky rice
Coconut sauce
To serve
Equipment
Steamer basket (bamboo or metal), or a fine-mesh sieve that fits over a pot · Cheesecloth or a clean thin cotton cloth · 2 small saucepans · Mixing bowl with a lid or plate to cover
Quick Directions
Rinse and soak the rice
Rinse the rice until the water runs clear, then soak for at least 4 hours.
Steam the rice
Steam the drained rice for 20-25 minutes until translucent and chewy.
Sweeten the coconut milk
While the rice steams, shake the can of coconut milk and measure out 1 cup (250 ml), leaving about 150 ml for the sauce.
Soak the rice in coconut milk
Pour the warm coconut milk over the hot rice and rest, covered, for 20-30 minutes.
Make the coconut sauce
Simmer the remaining coconut milk with sugar, salt and cornstarch until slightly thick.
Serve
Peel the mangoes and slice the flesh off the stone.
Step-by-Step Instructions
Follow these detailed steps to make the perfect mango sticky rice.
Rinse and soak the rice
Put the rice in a bowl, cover with cold water and swish it with your hand. Drain and repeat 3-4 times, until the water runs almost clear. Cover with plenty of fresh cold water and soak for at least 4 hours, or overnight in the fridge.
Steam the rice
Drain the rice. Line a steamer basket or sieve with damp cheesecloth, spread the rice over it in an even layer and fold the cloth over the top. Set it over a pot of simmering water, making sure the water does not touch the rice, cover and steam for 20-25 minutes. The rice is ready when the grains are translucent, tender and chewy all the way through.
Sweeten the coconut milk
While the rice steams, shake the can of coconut milk and measure out 1 cup (250 ml), leaving about 150 ml for the sauce. Warm the 1 cup in a small saucepan over medium-low heat with the 1/3 cup sugar and 1/2 tsp salt, stirring until dissolved. Don't let it boil.
Soak the rice in coconut milk
Tip the hot rice into a mixing bowl and pour the sweet coconut milk over it. Stir gently to combine, cover and let it stand for 20-30 minutes, until the rice has absorbed the liquid and looks glossy.
Make the coconut sauce
Put the remaining coconut milk in the second saucepan with 1 tbsp sugar and 1/4 tsp salt and bring to a gentle simmer. Stir in the cornstarch mixture and simmer for 1-2 minutes, stirring, until it thickens slightly. Let it cool a little.
Serve
Peel the mangoes and slice the flesh off the stone. Spoon the sticky rice onto plates next to the mango, drizzle the coconut sauce over the rice and sprinkle with sesame seeds or toasted mung beans. Serve warm or at room temperature.
Recipe Tips
- Glutinous rice is sold as sweet rice, sticky rice or Thai glutinous rice in Asian grocers and many international aisles. Japanese sweet rice (mochigome) is also glutinous and works well. Jasmine, basmati or sushi rice will not turn chewy in the same way.
- Pour the coconut milk over the rice while both are hot. Hot rice soaks it up evenly; cooled rice stays hard and the coconut milk pools at the bottom.
- Don't skip the salt. It sharpens the sweetness of the rice and mango, and the sauce should taste noticeably salty on its own.
- Choose mangoes that give slightly when pressed and smell sweet at the stem end. A sour or stringy mango is the quickest way to spoil the dish.
Variations
- Pandan coconut rice: tie 2 pandan leaves in a knot and warm them in the coconut milk, then remove them before pouring it over the rice.
- Use toasted desiccated coconut instead of sesame seeds for extra crunch.
- When mangoes are out of season, serve the coconut sticky rice with sliced ripe peaches or fresh berries. It is not traditional, but the pairing works.
Nutrition (per serving)
| Calories | 465 |
|---|---|
| Protein | 6 g |
| Carbs | 77 g |
| Fat | 16 g |
| Saturated fat | 13 g |
| Fibre | 4 g |
| Sugar | 32 g |
| Sodium | 300 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store the rice, mango and sauce separately in airtight containers in the fridge for up to 2 days. Don't leave cooked rice at room temperature for more than 2 hours. The rice firms up when chilled.
- Reheat
- Cover the rice with a damp paper towel and microwave for 1-2 minutes, or steam for 5 minutes, until soft and hot. Let it cool to warm before serving with fresh mango.
Mango Sticky Rice FAQs
What kind of rice is used for mango sticky rice?
Mango sticky rice uses Thai glutinous rice, also sold as sweet rice or sticky rice. The grains are opaque white when raw and turn chewy and translucent when steamed. Despite the name it contains no gluten; glutinous refers to its glue-like texture.
Do I really need to soak sticky rice?
Yes. Glutinous rice needs at least 4 hours in cold water, or overnight, to cook evenly by steaming. Unsoaked rice stays hard in the centre even after long steaming.
Can I make sticky rice without a steamer?
Yes. Line a metal sieve or colander with damp cheesecloth, add the soaked rice and set it over a pot of simmering water with a lid on top. Keep the water below the rice and top it up if it runs low.
Can I make mango sticky rice ahead of time?
It is best on the day it is made, served warm or at room temperature. You can soak the rice the night before and make the coconut sauce a day ahead. Leftover rice firms up in the fridge, so warm it through before serving.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
