thai mango sticky rice

This is probably one of my favourite desserts. It takes me back to eating Thai Mango Sticky Rice by the road side in Bangkok and sharing it with my sister who loves this too. It’s a delicious blend of glutinous rice cooked in some coconut milk along with some fresh sweet ripe mangoes. It’s actually really simple to make at home!

Thai Mango Sticky Rice

rice

full fat coconut milk

sugar

tsp sea salt

ube extract (, optional (see notes))

granulated sugar (, adjust to desired sweetness)

tsp corn starch

tsp room temperature water

mangoes

Toasted coconut (for topping (optional))

You can watch the recipe video below.

Wash the rice 3-4 times to remove the starch or until the water is almost clear. Leave to soak overnight for at least 8-24 hours.

Afterwards, drain the water from the rice. Place the rice on a bamboo steamer lined with parchment paper.

Steam for 20-25 minutes or until the rice is cooked, slightly translucent, and still very chewy.Note: If you only soaked your rice for a few hours, you will need to steam the rice much longer to cook the rice.

In a large pan, heat the coconut milk over medium high heat. Add in the sugar and salt. Leave the coconut milk to simmer over medium high heat until in boils. Once it boils, lower heat to medium and continue stirring until the sugar has dissolved.Mix in the ube spread and extract (if using) and mix well with the coconut milk. Some chunks of ube are totally fine if these don’t completely dissolve.

Add in the steamed rice and cook down the rice until it has absorbed the coconut milk and has thickened, around 4 minutes.Turn off the heat and leave to cool for 5 minutes.

Coconut Rice

In the same pan over medium high heat, add the coconut milk and sugar. Stir in the same direction and cook over medium heat until it boils. Once it boils, lower the heat to medium. Dilute the cornstarch with the water. While stirring the coconut milk, pour in the cornstarch mixture. Turn off heat and keep stirring until it thickens. Transfer to a sauce pourer or small container until ready to use.

Coconut Sauce

Peel the mangoes and slice, creating 4 mango halves (or ‘cheeks’ as I’d like to call them). Then slice each cheek into 1⁄4 -inch thick strips.

Portion the rice and mangoes into 4, then top with toasted sesame seeds. Finish off by drizzling on some of the coconut sauce. These are best enjoyed when freshly made!

Assembling them

You can refrigerate these overnight if you have leftovers, though they should be consumed within a day or 2 days at most because coconut cream can easily go bad.

Storage tips

When you refrigerate the rice it will harden. If you want to enjoy them like they were when freshly made, transfer the rice on a microwave safe container then sprinkle some water on the rice. Cover it and microwave for 30–45 seconds while it cooks in its steam.

Reheating

Very good followed recipe to a t and it came out perfect. I soaked my rice a little more then 24hours and the 25 min cook time was perfect. Great texture and flavor!

I tried this recipe, everything came out perfect, just the way when I tasted it in Vietnam

Thank you so very much for this receipe. Ever since our trip to Thailand, my daughter has been craving to eat this. But sadly here in India, once the summer season is over, it's rather difficult to procure good ripe mangoes. When my husband managed to get them at a local market, we decided to make it for her. Your receipe was the saving grace and it came out perfect. Thank you for such detailed information. You've brought a smile to my daughter's face.

Hi, the ingredients list is super helpful to making this recipe. However I believe the coconut milk mixture is supposed to be more of a sauce, and even though I followed your recipe to a T, mine came out very watered down without much of the coconut flavor. The cornstarch dilution almost killed the sauce, maybe it’s a personal choice to have a runny sauce, but I feel it doesn’t do the dish justice.

I've made this numerous times now and it's my go to sticky rice recipe. I'm making it again today as it's finally mango season again yay!

Great recipe and instructions. It came out exactly like the one I had at the restaurant!

This recipe was pretty easy to make than expected! I really love how thorough and specific the instructions and ingredients were, that was really helpful. I’m really glad there was a video of making the sticky rice as well, I watched it as I made my sticky rice as well as coming back and reading the instructions on here at the same time which was really really helpful!!! It did take a bit longer than expected, but it still turned out really great and yummy!! I’m so happy that it came out great in the end, and I can’t wait to make it next time!!!❤️ can’t wait to try the UBE version!! :)

https://www.youtube.com/watch?v=E62J0eAbTAM&t=47s

This Thai Mango Sticky Rice recipe is adapted from my Vegan Kitchen eBook. It's something I love to make in the summer because of the really sweet mangoes. Hope you enjoy it! :)

Get a copy of my eBook here: https://bit.ly/TFTFeBook

Here’s what you’ll need:

1 can 400ml coconut cream/milk (divided into 1 cup for the rice and 1/2 cup for the sauce)*
2 large ripe mangoes 

Note: some coconut cream brands are watery, so those can work in place of coconut milk too.

Glutinous Coconut Rice
1 cup uncooked glutinous rice - https://amzn.to/3gzWHw9
1 cup coconut milk
1/4 cup sugar
1/2 tsp salt

Sauce
1/2 cup coconut milk
3 tbsp sugar
1 tsp cornstarch + 2 tsp water, diluted into a slurry

———————————————

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#mangostickyrice #thaifood #mango #stickyrice

How to make THAI MANGO STICKY RICE 🥭 --one of my favourite desserts! (Vegan)

For best results, soak the sweet rice for at least one hour in plenty of water and use full-fat coconut milk or coconut cream.

Thai Mango Sticky Rice Recipe

sweet rice

(13.5 ounce) can full-fat coconut milk

salt

Sesame seeds (to garnish)

full-fat coconut milk

Soak. Transfer the rice to a large bowl filled with water. Make sure the bowl is large enough to hold enough water to cover the rice. Allow the rice to soak for at least 1 hour or up to overnight.

Wrap up the rice in a cheesecloth. After the rice has been soaking for at least one hour, drain and rinse, then transfer to the center of a large cheesecloth. Allow it to drain. Then loosely wrap the rice in the cheesecloth (loose, yet secure enough that none of the grains can escape).

Prepare your steamer. I do not own a sticky rice steamer pot (which I expect is the same for many of you as well). I improvised and made my own by inverting a large mesh stainless steel steaming basket and placing it in a tall pot. The inverted basket creates a barrier between the boiling water at the bottom of the pot and the cheesecloth wrapped rice resting on top of the steamer basket. Since we&#039;re steaming the rice, the idea is to keep the rice from being submerged in water.

Steam. Add enough water to your pot so that it is filled by approximately 1-inch. Transfer the wrapped-up rice to the pot and place it on top of the steaming basket (making sure it doesn&#039;t fall to the side and into the water). Cover with a tight-fitting lid and bring water to a boil over high heat. Reduce heat to a simmer and allow the rice to steam for 15-20 minutes, or until grains become translucent.

Heat the coconut milk. As the rice steams, heat 1 can of coconut milk over medium heat.  Stir often to prevent the coconut milk from burning or curdling. Add the sugar and salt, stirring continuously until dissolved. Set aside, keep warm.

Put it together. Transfer the steamed rice to a large bowl and mix with the sweetened coconut milk. Cover. Allow rice to rest for 5 minutes as it absorbs the coconut milk.

Prepare the coconut cream sauce. In a small saucepot, add the coconut cream (or milk) and sugar. Bring to a low boil, then reduce heat to low. Simmer until slightly thickened.

Serve. Transfer a scoop or warm coconut sticky rice to a small serving plate and serve with seasonal mango, coconut cream sauce, and a small sprinkle of sesame seeds, if desired.

Love it! 😍 I made extra sauce to put in the fridge and put a pinch of salt and 1/2 tsp of vanilla bean paste in it. My boys are big fans for sure.

Awesome and sooo easy. My rice cooker has a sweet rice option that worked perfect.

We followed the recipe to a T.  Absolutely loved it. Wouldn't change a thing. 
Cheesecloth and steamer basket is a must. 
We know someone who used a rice cooker. Nooo good.

I have been trying to find an authentic mango sticky rice recipe where the rice is soaked and then steamed. This recipe is exactly like the mango sticky rice at my favorite Thai restaurant!

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Top 2 thai mango sticky rice recipes from across the web

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