Mango sticky rice recipe

Name: Mango Sticky Rice (Khao Niao Mamuang)
Prep time: 1 h
Cook time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g sticky (glutinous) rice; 250 ml coconut milk; 3 tbsp sugar; 1/2 tsp salt; 2 ripe sweet mangoes; toasted sesame seeds (optional)

The classic Thai dessert at home: sweet mango, soft sticky rice and a salty-sweet coconut sauce.

Ingredients (serves 2)

200 g sticky (glutinous) rice
250 ml coconut milk
3 tbsp sugar plus a pinch of salt
2 ripe, sweet mangoes
Toasted sesame seeds, optional

Time: 1 hour soaking, 30 minutes cooking.

Homemade mango sticky rice with coconut sauce

Method

Soak. Rinse the rice, then soak it for at least 1 hour (overnight is fine). Drain well.
Steam. Steam the rice for 20 to 25 minutes, until soft and shiny.
Flavour. Warm 150 ml coconut milk with the sugar and a pinch of salt until dissolved. Pour it over the hot rice, cover and rest for 20 minutes.
Make the sauce. Gently warm the remaining coconut milk with a pinch of salt. Don’t let it boil hard.
Serve. Slice the mango, plate it with the rice, drizzle with sauce and sprinkle with sesame.

Tips

Choose mangoes that are fragrant and give slightly when pressed. Serve the rice warm or at room temperature, not cold from the fridge.

Want the taste without the cooking?

Try our mango sticky rice chocolate bar.

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Mango sticky rice recipe

Ingredients (serves 2)

Method

Tips

Want the taste without the cooking?

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