Mango Sticky Rice
Sweet, creamy, and tropically perfect. The dessert that makes every Thai meal complete. Warm coconut sticky rice with cool, ripe mango — summer in a bowl.
Desserts · Prep 10 min · Cook 25 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 300 g sticky rice, soaked overnight
- 400 ml coconut milk, full-fat
- 80 g sugar
- 1/2 tsp salt
- 2 large ripe mangoes, peeled, sliced
- 1 tbsp sesame seeds, toasted
Thai Street Food Royalty
If you've ever been to Thailand, you know that khao niao mamuang is everywhere — and for good reason. The combination of warm, sweet, slightly salty coconut sticky rice with cold ripe mango is one of the most perfect desserts ever created.
How to Make It
Steam the soaked sticky rice for 20-25 minutes until tender and translucent.
Meanwhile, warm the coconut milk with sugar and salt until dissolved — don't boil. Pour half over the hot sticky rice and let it absorb for 10 minutes, covered.
Slice the mangoes. Serve the warm sticky rice with the mango slices and drizzle with the remaining coconut cream. Sprinkle with toasted sesame seeds.
Tina's Tips
- Soak the rice overnight — this is essential, don't skip it
- The rice should be warm, the mango should be cold — the contrast is key
- Use the ripest, most fragrant mangoes you can find (Ataulfo/honey mangoes are perfect)
- A drizzle of coconut cream on top is the finishing touch
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