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Thai Mango and Sticky Rice Recipe

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4.4 from 52 reviews

Thai Mango and Sticky Rice is a beloved traditional Thai dessert featuring sweet, creamy coconut sticky rice paired with ripe, juicy mangoes, topped with a salted coconut sauce and crunchy toasted mung beans. This harmonious blend of textures and flavors — sweet, salty, and fruity — makes it a globally celebrated treat.

  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings

Ingredients

Coconut Sticky Rice

  • 1 cup white glutinous rice
  • 2/3 cup coconut milk
  • 1/2 teaspoon table salt
  • 1/2 cup sugar

Salted Coconut Sauce

  • 1/2 cup coconut milk
  • 1/4 teaspoon table salt
  • 1 teaspoon rice flour
  • 1 Tablespoon water

Others

  • 2 Tablespoons shelled and split mung beans
  • 3 sweet, ripe mangoes (preferably Ataulfo or Manila mangoes)

Instructions

  1. Wash and soak the rice: Rinse 1 cup of white glutinous rice in cold water multiple times until water runs clear to remove excess starch. Soak the rice in room temperature water for at least 4 hours or up to overnight; if using naturally dyed water, refrigerate after soaking.
  2. Prepare salted coconut sauce and crispy mung beans while rice soaks: Follow separate steps below to prepare these components.
  3. Steam the rice: Preheat steamer over high heat until water boils rapidly. Drain soaked rice thoroughly. Line steamer rack with moist muslin or thin white tea towel and place rice on cloth ensuring steam passage around. Cover and steam for 20-25 minutes until rice is cooked through, tender but not mushy.
  4. Make the coconut syrup: In a small pot, combine 2/3 cup coconut milk, 1/2 teaspoon salt, and 1/2 cup sugar. Add pandan leaf if available for aroma. Heat over medium, stirring until it begins to bubble, then turn off heat and cover. Reheat just before rice finishes steaming.
  5. Combine sticky rice and syrup: When rice is done, immediately transfer to mixing bowl, pour hot coconut syrup over, and stir to break up lumps. Cover the bowl and let it sit 20 minutes to absorb flavors.
  6. Redistribute and rest rice: After 20 minutes, gently fold rice from bottom to top to redistribute syrup evenly. Let it rest another 20 minutes or until ready to serve at room temperature.
  7. Make salted coconut sauce: Mix 1 teaspoon rice flour with 1 tablespoon water until smooth. Combine slurry with 1/2 cup coconut milk and 1/4 teaspoon salt in a small pot. Cook over medium-high heat, stir constantly until boiling. Remove from heat and cool completely before serving.
  8. Prepare crispy mung beans: Rinse 2 tablespoons shelled and split mung beans. Place in small pot with 2 cups water and bring to simmer over medium heat. Immediately remove from heat and cover for 10 minutes only. Drain and rinse in cold water, dry on paper towels. Toast in lightly greased sauté pan over medium-high heat, stirring frequently, until dry, crunchy and lightly golden. Cool and store in airtight container up to 1 month.
  9. Serve: Peel and slice 3 ripe mangoes. Plate the sticky coconut rice with mango slices, drizzle salted coconut sauce on top, and sprinkle with toasted mung beans for crunch.

Notes

  • Use white glutinous rice (also known as sweet rice), preferably long grain and product of Thailand for authentic texture.
  • For a black sticky rice version, substitute 1/4 cup black sticky rice and 3/4 cup white sticky rice and adjust coconut milk for syrup to 1/2 cup; soak and cook black rice separately.
  • Ataulfo, Manila, or Champagne mangoes are preferred for their sweetness and smooth texture.
  • If coloring rice naturally, follow additional dye soaking instructions (not included here) and refrigerate rice after soaking if not immediately steaming.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai

Find it online: https://recipesvibe.com/thai-mango-and-sticky-rice-recipe/