Mango Sticky Rice Recipe

Mango Sticky Rice is a beloved Thai dessert, known as khaoniao mamuang in Thai. It’s also one of my all-time favorite sweets. Growing up in Bangkok, I have fond memories of enjoying khaoniao mamuang frequently, especially during the scorching heat of April and May, which coincides with mango season at its peak. I’m confident that once you try this recipe, you’ll fall in love with it too!

Mango Sticky Rice Recipe

Serves: 4 people
Prep Time: overnight
Cook Time: 1 hour

Ingredients:
1 cup long grained sticky
1 1/2 cup coconut milk
1/2 cup sugar
1 teaspoon salt
2 tablespoons cornstarch slurry (1 teaspoon cornstarch and 2 tablespoons water)
4 tablespoons of skinless mung bean
4 honey mango

Mango Sticky Rice Instructions:

• Wash the sticky rice until the water becomes clear. Soak the sticky rice in water overnight.
• Drain the sticky rice. Place the sticky rice in a cheesecloth and cover it up.
• In a steamer, bring water to a boil, transfer the cheesecloth to the steamer, and steam over high heat for about 20 minutes until cooked and translucent. If you have a rice cooker, you can also cook it in the rice cooker, add water to the same level as the sticky rice, and use the setting for rice.
• In a saucepan, add the coconut milk, sugar, and salt. Cook over medium heat, stir until dissolved, and bring to a boil. Set aside.
• Transfer the cooked sticky rice to a large mixing bowl and pour 3/4 of the coconut milk sauce into the mixing bowl. Quickly whisk together and cover with a lid or aluminum foil. We want to work quickly so that the rice is still warm and will absorb the sauce better. Leave it there for 15 minutes.
• After 15 minutes, uncover the lid, combine again. Cover the lid. Let it sit for another 15 minutes.
• Place the saucepan over medium heat with the remaining 1/4 of the coconut sauce, add the cornstarch slurry. Continuously stir for about 3 minutes.
• In another saucepan, bring water to a boil, add the mung bean, and cook for 3 minutes over low heat. Drain.
• In a pan, brush a thin layer of vegetable oil over it. Transfer the mung beans and toast until crispy over high heat for about 5 minutes.
• Peel the skin of a mango, slice it into bite-size pieces.
• Serve on a plate, drizzle over the sauce, and sprinkle some toasted mung beans.