Thai Sticky Rice with Mango

reading time: 3 min

Oh my god you guys, this is literally heaven on a plate!

This is Sticky Rice with Mango and the third part of my "Thai cuisine" blog series where I recreate meals that I've eaten in Thailand (so if you have any suggestions for other Thai dishes to recreate, please let me know!). Sticky Rice with Mango (kao niew mamuang, literally: rice sticky mango) is one of the most popular Thai desserts, it's sweet, slightly salty, creamy and super sticky. Yum!

You know how sometimes certain foods only taste good in a foreign country, and when you have them back home somehow the magic has faded? Well, this tastes EXACTLY like what the best places in Thailand (such as Taste from Heaven, as seen below) serve, if not better! Give it a try.


Preparation time: 1 hour (+ 2 hours soaking time)
Main ingredients: mango, sticky rice, coconut milk
difficulty level: easy
serves: 2 (as a main) or 4 (as a dessert)
suitable for: vegan, lactose-free, gluten-free, soy-free


Coconut Sticky Rice:
1 cup white glutinous white rice
2/3 cup coconut milk
1/2 tsp salt
1/4 cup of raw cane or coconut sugar

Salted Coconut Sauce:
1/3 cup coconut milk
1/4 tsp salt
2 tsp rice flour
1 tbsp water

2 ripe mangoes
fresh mint leaves (optional but very recommended)

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For the coconut sticky rice:

First, we'll prepare the sticky rice. Wash rice well in several changes of cold water until the water is clear. Then soak the rice in twice as much cold water for at least to hours (or just overnight, then you won't have to worry about it). Drain rice well in a sieve. 

Now if you have a steamer basket, cover it with a clean kitchen towel, fill the soaked rice inside and place in a saucepan with some water (the water should not go above the steamer basket). Alternatively, just set your sieve over a large deep saucepan (sieve should not touch water). Steam the rice for about 20 - 25 minutes, covering the lid with the corners of the kitchen towel.

While the rice is cooking, prepare the syrup that will be mixed into it later on. In a small saucepan bring 2/3 cup coconut milk to a gentle boil with 1/4 cup sugar (or more or less, depending your preferences) and 1/2 tsp salt, stirring until sugar is dissolved, and remove from heat. Transfer the cooked rice into the coconut milk syrup. Gently fold in and keep warm (with a lid and kitchen towel).

For the salted coconut sauce:

While the coconut syrup is absorbed in the rice, dissolve the rice flour in the water until there are no more lumps. Combine the rice flour slurry, remaining 1/3 cup coconut milk, and salt in a small pot (i'm re-using the pot from the coconut syrup before). Slowly cook over medium-low heat until the mixture comes to a gentle boil and has thickened slightly. Let cool.

To serve:

Serve the sticky rice on dessert plates with sweet, fresh mango (you could either cut the mangoes up into diagonal slices or little cubes; if you cut them into thin slices you could either shape them into a decorative curve or an S shape beside the rice, or instead you could place them on top of the rice as seen below! both looks gorgeous). Generously drizzle with salted coconut sauce. I also added some fresh mint leaves to the dessert - an absolutely amazing taste combination! I can only recommend it. Alternatively or additionally you could also sprinkle some toasted crispy mung beans or sesame seeds on top.

Now dig in!

You won't regret it :)

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I'm so happy to be featured again! 
Big thanks to Lori from Lori's Culinary Creations for including my recipe in your link party :)

Lastly, thank you to Michelle for picking this post as a feature at the Sweet Inspiration party!

Other Thai recipes you might enjoy:
Thai Coconut Banana Pancakes (vegan, gf)
Thai Coconut Potatoes & more (vegan, gf)
Peanut Green Thai Curry (vegan, gf)