Thai Mango Sticky Rice Recipe

Khao Niaow Ma Muang is a  classic vegan dessert served as street food in Thailand. 

Cook up a scrumptious Southeast Asian dessert with mangoes and sweetened coconut milk. 

This heavenly rice pudding is easy to make at home.  In the traditional recipe, you will need to soak sticky rice for 8-10 hours and then steam it in the rice cooker.   But I have used Basmati rice.

I avoid long-drawn processes and so use my recipe to make Khao Niaow Ma Muang in a pot on the stovetop.

Serve your Khao Niaow Ma Muang after your meal of Pad Thai or Thai Noodles with Spicy Peanut Sauce, Veggie Thai Red Curry, and salad. The other mango recipes you can try are in this compilation. These are our best-loved mango recipes but our favourite is Aam Ras.

Contents:

• Thai Mango Sticky Rice Recipe and me
• Why MSK Thai Mango Sticky Rice Recipe 
• Let's get started
• For Your Questions
• Mango recipe we love
• Recipe card
• Pin for later

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Why MSK Thai Mango Sticky Rice Recipe :

Make this recipe as

• As usual, it is easy
• An irresistible dessert
• Vegan

Let's get started:

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Rice
• Water
• Coconut Milk 
• Jaggery
• Salt
• Ripe mangoes
• Sesame seeds
• Sugar (optional)

Method:

Cook the rice:

• I need to rinse my rice so I will rinse it 2 times and soak the rice with 1 cup of water for 15-20 minutes. (pic 1 in the collage).
• Add ½ cup of water, and 200 ml of coconut milk to the pot. Add 2 tablespoon of palm jaggery and salt.  Stir and bring to a gentle boil. (pic 2 in the collage).

• The thumb rule is 2 cups of liquid for every cup of rice. Since we want sticky rice and basmati is medium-grain rice add more water if needed later.
  • If you are using short-grain rice use 1 ½ cups of water since it is starchier.
• Let the pot simmer on low heat. Cover the pot but keep a slight opening and keep an eye on the pot. Stir occasionally to avoid scorching at the bottom. (pic 3 in the collage).
• Simmer for about 20-30 minutes or until the rice absorbs all the liquids. (pic 4 in the collage).
  • I added ½ cup more water to make the rice softer.
• Switch off the rice cover with a tightly fitting lid and leave the pot on the burner for 5-10 minutes. 
• Cover the rice with the lid and set it aside for an hour undisturbed. 
• Set the seasoned rice aside for one hour to give a flavourful taste.

Cut the mangoes:

• You will need to peel the mango.
• A ripe mango is easy to peel nick the skin and pull the skin off.
• Cut into slices the seed will prevent you from making a mistake.
• Discard the seed.
• Cut into bite-sized pieces or slice the mango. Set aside.

Make the Sweetened Coconut Sauce:

• Mix together ½ cup of coconut milk and 1 tablespoon of palm jaggery in a saucepan. Make a smooth lump-free mixture.  Check for sweetness.(pic 1 in the collage).
  • Since I did not much care for the colour of the sauce I added 200ml more coconut milk and some sugar. This is totally an optional step but since I eat with my eyes first I wanted my sauce a little lighter.
• On low flame, warm the sauce. Stir the sauce so that it doesn't curdle or scorch.(pic 2 &3 in the collage).
• Now, we are all set to serve. (pic 4 in the collage).

Substitutes:

• There is no perfect substitute for sticky rice but you can try sushi rice,  jasmine rice, or basmati.  With any of these rice varieties monitor the rice for water absorption.
• Use jaggery, brown sugar or sugar as a  sweetener. I have seen recipes with condensed milk, but your dessert is not vegan.
• I have used cans and tetra packs of coconut milk but you can use the powdered coconut milk too. The best is making coconut milk at home.

Variations:

• To make a bowl of richer and saucy rice add the cooked and soaked rice to the pot with the sauce. Break the bigger lumps of rice and stir over low heat.
• You can scoop it out into individual portions and add mango. 
• Thicken the sauce using tapioca starch, arrowroot powder or cornstarch to thicken the pouring sauce.

Equipment:

• Pots
• Bowls
• Ladles and spoons
• Knife and cutting board

How to serve:

• Serve Mango sticky rice warm or chilled.
• Scoop the rice onto plates. I recommend 4.
• Arrange the mango slices on the rice or on the side.
• Drizzle the sauce over the mangoes and rice. 
• Sprinkle some sesame seeds on top of the dessert.

How to store:

• Store the rice and sauce separately in Tupperware containers. You can store it for about 3 days in the fridge.
• If you want to serve the rice warm, reheat the rice and sauce gently in the microwave. Or stem in the rice cooker till warm.
• In case the sauce thickens stir in a splash of coconut milk. 

This post I have created for the group Shhh! Secretly Cooking. In this group, we post every month. A theme is chosen by one of the members after signups the participants are paired up. The partners give each other 2 secret ingredients to create a recipe for the theme.

Each participant shares the pictures in the group and we try and guess the secret ingredients.

This month Mayuri from Mayuri's Jikoni suggested using "Mangoes"! I have been eyeing Roasted Pineapple Cheesecake for some time now. Do check out her site for some simple and delicious recipes.

My partner is Jayashree, a versatile blogger from Evergreen Dishes! Her latest masala is Pav Bhaji Masala and I definitely need to make some for us or wish she parcels some to me!

In accordance with the rule, I gave Jayashree Cream and honey as her secret ingredients. She has made Eggless Mango Mousse check it out.

Jayashree gave me Coconut milk and Jaggery as my secret ingredients and the result is these ingredients is this delicious Mango Mousse.

For Your Questions:

Protips:

• Use ripe mangoes, my personal choice is Alphanso but any sweet rich coloured mango is fine.
• The Coconut sauce should be slightly sweet with a salty base. Remember if using jaggery you will need lesser salt.
• Sticky rice you need to soak.

Frequently Asked Questions:

• Can you use any other rice variety to make Sticky Rice? 

  

  Frankly, no rice can mimic the sticky texture of Thai sweet rice.  You can also search for glutinous rice, mochi rice, pearl rice, or waxy rice. If you need a substitute then sushi rice or jasmine rice is okay. The last option is basmati rice. Having said this you will need to monitor the cooking time, addition of water and absorption. Next time I will use short-grain rice and see as both basmati and jasmine are medium-grained rice. 
  

• How Is Mango Sticky Rice Eaten?

  

  This is a personal choice. On a hot summer day, I want my dessert chilled. yet, if you need to serve it warm reheat gently. Use a fork and/or spoon I will prefer my fingers. 

• How do you reheat sticky rice?

  

  For a bowl of warm rice, in a microwave-safe bowl add the rice and heat it for about a minute. I steam it in the rice cooker till it is warm. Remember in a cooker the centre remains cold. So check and adjust the time generally 3-4 minutes is enough.

Mango recipe we love:

Thai Mango Sticky Rice Recipe

Khao Niaow Ma Muang (Thai Mango sticky rice) is a  classic Thai dessert served as street food in Thailand. 

5 from 16 votes

Print Pin Rate Save Recipe Saved Recipe!

Course: Dessert

Cuisine: Asian, Thai

Keyword: Khao Niaow Ma Muang, Mango Recipes, Rice Recipes, Sticky Rice With Mango, Summer

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Soak Time:: 20 minutes minutes

Total Time: 1 hour hour

Servings: 4 servings

Calories: 380kcal

Author: ArchanaPotdar

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Equipment

• 2 Pan/Pot
• Bowls
• Spoons and Ladles

Ingredients

• 1 cup Rice
• 1- ½ cup Water divided
• ½ cup Water if needed
• 400 g Coconut milk
• ¼ teaspoon Salt
• 7 tablespoon palm jaggery divided
• 1-2 mangoes
• sesame seeds
• 4 tablespoon sugar optional
• 200 ml coconut milk optional, check notes

Instructions

Cook the rice:

• I need to rinse my rice so I will rinse it 2 times and soak the rice with 1 cup of water for 15-20 minutes.
• Add ½ cup of water, and 200 ml of coconut milk to the pot. Add 2 tablespoon of palm jaggery and salt. Stir and bring to a gentle boil.
• Let the pot simmer on low heat. Cover the pot but keep a slight opening and keep an eye on the pot. Stir occasionally to avoid scorching at the bottom.
• Simmer for about 20-30 minutes or till the rice absorbs the liquids.
• I added ½ cup more water to make the rice softer.
• Switch off the rice cover with a tightly fitting lid and leave the pot on the burner for 5-10 minutes.
• Cover the rice with the lid and set it aside for an hour undisturbed.

Cut the mangoes:

• Meanwhile, let us cut the mangoes. You will need to peel the mango. A ripe mango is easy to peel nick the skin and pull the skin off. Cut into slices the seed will prevent you from making a mistake. Discard the seed. Cut into bite-sized pieces or slice the mango. Set aside.

Make the Sweetened Coconut Sauce:

• Mix together ½ cup of coconut milk and 1 tablespoon of palm jaggery in a saucepan. Make a smooth lump-free mixture. Check for sweetness.
• Since I did not much care for the colour of the sauce I added 200 ml more coconut milk and some sugar. This is totally an optional step but since I eat with my eyes first I wanted my sauce a little lighter.
• On low flame, warm the sauce. Stir the sauce so that it doesn't curdle or scorch.
• Now, we are all set to serve.

How to serve:

• Serve Mango sticky rice can be warm or cold.
• Scoop the rice onto four plates. More servings will mean smaller portions.
• Arrange the mango slices on the rice or on the side.
• Drizzle the sauce over the mangoes and rice.
• Sprinkle some sesame seeds on top of the dessert.

Video

Notes

Since I did not much care for the colour of the coconut sauce I added 200 ml more coconut milk and some sugar. This is totally an optional step but since I eat with my eyes first I wanted my sauce a little lighter.

 

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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