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Mango Sticky Rice http://rasamalaysia.com/mango-sticky-rice/
Mango Sticky Rice
Mango Sticky Rice pictures (6 of 7)

I just came back from Vietnam a few days ago, on a fish sauce immersion trip with Red Boat Fish Sauce, which produces the best fish sauce in the market now. I had so much great foods in Vietnam and the journey was truly amazing…stay tuned for my complete report soon, here on Rasa Malaysia. Anyway, the fertile land in Vietnam produces some of the best, juiciest, and sweetest tropical fruits. I had a variety of fruits there, including ripe, succulent, beautiful mangoes. Sticky rice is also widely available in the markets there, or sold by many street food vendors. The toppings could be lentils, beans, or fruits such as mangoes.

Mango Sticky Rice

Mango sticky rice is a popular dish in the Indochina region (or in French “Indochine“) of Southeast Asia, in countries such as Thailand, Laos, Cambodia, and Vietnam. It’s precisely a dessert dish where sticky rice is cooked by steaming, and sweetened with coconut milk and sugar. The sticky rice is then served with freshly cut mango cubes. It’s such a great delight!

In Malaysia, we eat a similar dish but our fruit of choice is none other than the king of fruit durian. The key to a very good mango sticky rice is the sticky rice. Make sure that the sticky rice is perfectly cooked so it’s soft yet retain a good bite, and not mushy (you don’t want to eat sticky rice porridge). The coconut milk and sugar should be in the perfect ratio so it’s not overly sweet and overwhelm the sweetness of the fruit, in this case, the mangoes. There are lots of mangoes in the market now, so try out this mango sticky rice recipe and enjoy!

Click Page 2 for the Mango Sticky Rice Recipe
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36 comments... read them below or add one

  1. Pey-Lih says:

    Can you please explain the purpose of the pandan leaves added to the rice? I have not seen this in a sweet mango recipe before.

    • Rasa Malaysia says:

      We use a lot of Pandan leaves for our Southeast Asian dessert recipes. In this recipe, the Pandan leaves are used to give the rice a little more fragrant. If you can’t find the leaves, just omit.

  2. Karen says:

    I haven’t been able to find pandan leaves anywhere around me. Are they available in the Los Angeles South Bay? Thanks

  3. Wanda says:

    What are pandan leaves? And I have the same questions…what are they for and where can I find them in the L.A. area? My kids always want sticky rice and mango every time we order Thai food. Also, where can I find gelatinous rice?

    • Rasa Malaysia says:

      You may find the Pandan leaves in the frozen section of an Asian supermarket. If you can’t find it, just omit.

      Glutinous rice is also called sweet rice/sticky rice. You can usually find them at Asian supermarket in the rice section.

  4. Liane Worth says:

    I would like to know what glutinous rice is. I live in Australia and am wondering if sushi rice is the same thing. My husband and I have recently been to China and loved the sticky rice and would like this at home. Is there another name that glutinous rice may be sold as?
    Thanks for your help.

    • Karen Witcombe says:

      I live in Australia too. Sushi rice is not the same. You can buy glutinous rice at Asian grocery stores.

  5. Jayne Lee says:

    I love this so so much. Weird that I don’t make this often cos I have ALL the ingredients in my pantry, except the mangoes. Now being the mango season, I need to get going on this. I feel that the salt in the glutinous rice really makes this dessert. Salty & sweet!

  6. Yi says:

    Liane, you can get them at Coles’ Asian food section. Alternatively you can head to any Asian supermarket. Glutinous rice is different from sushi rice.

  7. Amber Marcengill Morales via Facebook says:

    That looks so delicious!

  8. Pamela Collins Jester via Facebook says:

    ty for the emails! I save these recipes you send me in a folder. <3

  9. Looks like a treat commonly served in Thailand as well. Would be interesting to try this Vietnamese version of it.

    Great to hear positive words about Vietnam. Pandan leaves is a quite special, but amazing ingredient. Another underrated, but delicious cuisine that features heavy use of pandan leaves is sri lankan food.

    Hoping to find a possibility to drop by Vietnam as a part of a future mekong trip. Nothing have topped Malaysia and India so far.

    Looking forward to read your report on Vietnam.

  10. Looks like an Asian version of rice pudding.

  11. I’m not a desert person, but this stuff is one of my all time favorite deserts! But ONLY if the mango’s are good ones. I always thought this was more of a Thai dish rather than Vietnamese?

  12. Jacqueline BP Chuah via Facebook says:

    My fave!

  13. Karen Lai via Facebook says:

    Jasmine Lai’s favourite

  14. Jeanette Hauser This dish is eaten all over Indochine, Loas, Thailand, Cambodia, Vietnam, even in Malaysia. Except that our fruit is DURIANS, which in my honest opinion, better with the king of fruits. ;)

  15. Yuen Lee via Facebook says:

    I’d be kicked out of the house if I had durian but I love this fruit as well.

  16. Ellie says:

    Personally, I don’t like this dish with the toasted sesame seeds. I know it’s supposed to add another dimension of texture (I learnt that a dessert should be sweet, sour n should have a bit of crunch. Frankly I think this rule should only apply to western desserts) but I feel that the taste of the sesame seeds do not go well with the rest of he ingredients. But that’s just me, and my family! :-)

  17. I think it’s of thai’s origin, however they share the heritage:)

  18. Amy says:

    Thank you for your comment about Red Boat being the best fish sauce out there. For years I’ve believed that three crabs was the brand to go to. I had believed recommendations from trusted sources. I ordered Red Boat via Amazon. It came today. I am thrilled – I’m going to go pick a mango off the tree and try this recipe.

  19. Made your mango sticky rice and I was home again.

  20. Yeni says:

    I soaked the rice for over 24 hours, then steamed it in Pyrex for 30 min, but the rice was still hard and tasted uncooked, even after pouring it with coconut milk. Any suggestion, Be? Thank you

    • Use a steamer to steam the rice, the Pyrex does not allow enough heat to pass through to cook the rice. Use a muslin/cheese cloth on the steamer so the rice will not fall into the holes.

  21. rgnsue says:

    I wanted to use the abundance of curry leaves on my potted plant and went into your Recipes Gallery for ideas. I used your Sprimps with Curry Leaves recipe but substituted the shrimps with chicken. To boost the flavour even more I marinated the 500gm chicken with 2 tabs of curry powder. The dish turned out to be a real winner with the family. A BIG thank you for your most helpful recipes. I appreciate very much that your recipes are accurate unlike others where important steps are vague or ambiguous thus resulting in a dish that’s unlike the recipe. Regards, Sue C

  22. Easily one of my favourite desserts. The saltiness is what makes it for me. Added salt or sometimes fried yellow mung beans (i think). But yes sesame work too :) Love the website Bee. Thanks.

  23. Melissa says:

    This looks like a great dessert – I pinned it. I think my son would especially love it as he goes crazy for mangos.

  24. angelitacarmelita says:

    Bee, I was wondering if I could make the sticky rice with a rice cooker? I haven’t tried that yet… have you tried it?

  25. Har Lui says:

    angelitacarmelita,
    yes, you can use rice cooker but make sure you soak the glutinous rice for minimum 4 hours first, but preferably longer. i noticed sweet rice seem to look different from glutinous rice at the asian grocery store. just wondering if it is the same thing.

    Bee,
    thanks soooooo very much for your website. keep up the great work. i’m from penang living in the US and your recipes are always promoted by me and my american husband whenever they drool over our malaysian food :D

  26. Pingback:Thai Mango Sticky Rice | fait maison

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