Mango Sticky Rice is a Southeast Asian dessert consisting of steamed glutinous sticky rice in coconut milk with fresh sliced mangoes.
What is mango sticky rice?
Mango Sticky Rice is a traditional Southeast Asian dessert consisting of steamed glutinous sticky rice in coconut milk, served with ripe, sweet fresh mangoes.
There are many versions of this dessert in Asia, with variations from Thailand (known as khao niaow ma muang), the Philippines and India.
It is one of Thailand's most popular desserts, which is eaten during the summer months of mango season (April - May) and is commonly found as street food.
Traditionally, the sweetened coconut sticky rice is wrapped in banana leaves and steamed (in a similar way to Lo Mai Gai 糯米雞 (Chinese Sticky Rice in Lotus Leaf), or roasted over a fire pit.
What does it taste like?
This Thai dessert of Mango Sticky Rice has a sweet and slightly salty coconut flavor, which is similar to other Southeast Asian desserts such as Seri Muka.
Why you'll love this recipe
Easy to make: this popular dessert recipe requires only a few simple ingredients.
Not too sweet or salty: the balance of flavors is key to this dessert.
Naturally vegan and gluten-free.
Delicious: mango sticky rice has a unique rich and creamy texture, like a rice pudding with tropical flavor.
Transform any leftovers into a delicious creamy Mango Sticky Rice Ice Cream.
Ingredients you'll need
- glutinous rice: see below -- use long-grain glutinous rice or substitute with short-grain glutinous rice; don't use regular white rice/jasmine rice for this recipe
- coconut milk: flavors the sticky rice; use a canned coconut milk (full-fat) for the best flavor
- pandan leaves: optional; also known as screwpine; adds a fragrant flavor to the coconut milk
- granulated sugar: adds sweetness; traditionally palm sugar is used, which is less sweet than granulated sugar
- sea salt: counterbalances the sweetness
- tapioca starch or cornstarch: to create a slurry to thicken the coconut milk and make it into a thick coconut sauce
- fresh sweet mangoes: sliced or diced
- toasted sesame seeds: black/white; optional
What is glutinous rice?
Glutinous rice is different than regular white rice.
There are two main types of glutinous rice:
- short grain: used primarily in Japanese sushi, or onigiri
- long grain: used in sweet and savoury dishes, such as Chinese zhongzi (sticky rice dumplings), or Seri Muka (Malaysian Coconut Sticky Rice Pandan Custard)
Glutinous sticky rice requires soaking before cooking.
You can find glutinous rice in Asian supermarkets.
How to choose fresh mango
Unripe mangoes are firm and green in color and gradually changes to yellow/orange as it ripens.
Choose mangoes which are bright yellow/orange in color and a slightly soft (yields to slight pressure).
Avoid mushy mango, which is an indicator that is is overripe.
The mango should have a pleasant, sweet scent.
There are two main varieties of mango.
Ataulfo mangos are golden yellow in color with a thin pit and are less fibrous than Tommy Atkins mangoes, which are reddish yellow in color.
Equipment you'll need
- steamer: you can use a stainless steel steamer or bamboo steamer
- cheesecloth: or clean kitchen linen for steaming the rice
How to make mango sticky rice
Prepare the glutinous sticky rice
Add the glutinous rice into a sieve and place it under running water, gently swishing the rice around with your hands.
Place the washed rice into a large bowl and fill with fresh, clean water to cover. Set aside to soak overnight.
The next morning, drain the water from the rice.
Transfer the glutinous rice to a large cheesecloth in an even layer and tuck in cut pandan leaves (if using).
Place a steaming rack into a large pot and fill with enough water, about 2-3" high, making sure that there's enough room between the steamer and the top of the waterline.
Bring steamer to a boil and place in glutinous rice, cover with a lid and steam on medium-high heat for 20 minutes, until rice is soft.
Remove cooked glutinous rice from steamer.
Prepare the coconut milk mixture for the rice
In a small saucepan, combine 200ml coconut milk with sugar and salt.
Stir and bring mixture to a gentle simmer (not a boil) to warm the coconut milk mixture and dissolve the sugar and salt. Keep warm.
Combine the rice and coconut milk
Transfer the cooked glutinous rice to a large mixing bowl.
While the glutinous rice is still hot, pour the coconut milk mixture on top of the rice and mix together. (Note: it may look like a lot of liquid, but all of it will be absorbed in about 20 minutes).
The grains of rice will swell and glisten when it fully absorbs the coconut milk. (The texture will resemble a slightly thick, sweet rice pudding).
Cover the coconut sticky rice with a plate or plastic wrap.
Make the sweet coconut sauce
Combine 150ml coconut milk, sugar, and salt in small saucepan.
Stir and heat the coconut milk gently over the stove, until it comes to a simmer.
In a small bowl, mix together tapioca starch and cold water to form a slurry.
Once the coconut milk comes to a simmer, drizzle in the tapioca starch slurry and stir until the coconut sauce thickens.
Remove thickened coconut sauce from heat and place into a small bowl or pouring vessel.
To serve
Place a portion of coconut sticky rice on a bowl or plate.
Top with fresh mango slices.
Pour sweet coconut sauce on top of the Mango Sticky Rice and sprinkle toasted sesame seeds prior to serving.
How to serve & reheat
Serve Mango Sticky Rice freshly made, preferably on the same day.
It can be served warmed or at room temperature.
Note: the texture of glutinous rice will harden as it cools down.
If the rice has cooled, you can reheat the sticky rice by gently re-steaming or heating it in the microwave prior to serving. (Just re-heat the rice, not the mango).
It's best to cut/slice the mango just prior to serving.
How to store
Store any leftovers (with each component well-wrapped) in the fridge for up to 3 days.
Sliced mango will oxidize over time. You can add a little lemon juice to slow down the oxidation process.
FAQs & expert tips
Tip: the glutinous sticky rice needs to be hot/warm in order to absorb the coconut milk.
It's important to soak the glutinous rice overnight in order to soften it.
Using palm sugar in the coconut milk will add a tinge of beige color to the milk.
Does glutinous rice have gluten?
No, glutinous rice does not contain gluten.
I don't have canned coconut milk, can I use carton coconut milk?
For the best flavor, use a full-fat canned coconut milk. However, you can use carton coconut milk as a substitute -- just note that the flavor may not be as rich and creamy.
How long do I need to soak the glutinous rice?
A minimum of 4 hours.
Prefer a more sweeter or saltier flavor?
Adjust the sugar or salt to your taste.
Other Southeast Asian recipes you may like
Mango Pomelo Sago Pudding 楊枝甘露
Seri Muka (Malaysian Coconut Sticky Rice Pandan Custard)
Bubur Cha Cha (Malaysian Coconut Milk Dessert)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mango Sticky Rice
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Glutinous sticky rice:
- 200 g glutinous rice washed
- 4 pandan leaves optional, cut into 2" lengths
Coconut milk for rice:
- 200 ml coconut milk canned
- 40 g granulated sugar
- ⅛ teaspoon sea salt or to your taste
Sweet coconut sauce for serving:
- 150 ml coconut milk canned
- 15 g granulated sugar
- 15 ml cold water
- 1 ½ teaspoon tapioca starch or cornstarch
- pinch sea salt or to your taste
Mangoes:
- 2 fresh ripe mangoes sliced or diced
Garnish:
- toasted sesame seeds optional
Instructions
Prepare the glutinous sticky rice:
- Add the glutinous rice into a sieve and place it under running water, gently swishing the rice around with your hands.
- Place the washed rice into a large bowl and fill with fresh, clean water to cover. Set aside to soak overnight.
- The next morning, drain the water from the rice.
- Transfer the glutinous rice to a large cheesecloth in an even layer and tuck in cut pandan leaves (if using).
- Place a steaming rack into a large pot and fill with enough water, about 2-3" high, making sure that there's enough room between the steamer and the top of the waterline.
- Bring steamer to a boil and place in glutinous rice, cover with a lid and steam on medium-high heat for 20 minutes, until rice is soft.
- Remove cooked glutinous rice from steamer.
Prepare the coconut milk mixture for the rice:
- In a small saucepan, combine 200ml coconut milk with sugar and salt.
- Stir and bring mixture to a gentle simmer (not a boil) to warm the coconut milk mixture and dissolve the sugar and salt. Keep warm.
Combine the rice and coconut milk:
- Transfer the cooked glutinous rice to a large mixing bowl.
- While the glutinous rice is still hot, pour the coconut milk mixture on top of the rice and mix together. (Note: it may look like a lot of liquid, but all of it will be absorbed in about 20 minutes).
- The grains of rice will swell and glisten when it fully absorbs the coconut milk. (The texture will resemble a slightly thick, sweet rice pudding).
- Cover the coconut sticky rice with a plate or plastic wrap.
Make the sweet coconut sauce:
- Combine 150ml coconut milk, sugar, and salt in small saucepan.
- Stir and heat the coconut milk gently over the stove, until it comes to a simmer.
- In a small bowl, mix together tapioca starch and cold water to form a slurry.
- Once the coconut milk comes to a simmer, drizzle in the tapioca starch slurry and stir until the coconut sauce thickens.
- Remove thickened coconut sauce from heat and place into a small bowl or pouring vessel.
To serve:
- Place a portion of coconut sticky rice on a bowl or plate.
- Top with fresh mango slices.
- Pour sweet coconut sauce on top of the Mango Sticky Rice and sprinkle toasted sesame seeds prior to serving.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Healthy World Cuisine
Love the addition of pandan leaves to the sticky mango rice recipe! So delicious and aromatic.
Heidi | The Frugal Girls
I love the light and fresh combination of flavors you've combined. This is the ideal dish to transition to summer with, and your easy step-by-step instructions make this recipe so easy to prepare.
David @ Spiced
Laura absolutely loves mango sticky rice, and she still talks about the time she had it in Thailand. We've never tackled this one at home...or even thought about it. Thanks for sharing the recipe!!