What is 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.
Sticky rice is widely available in the markets there, and you can find it with many street food vendors.
The toppings could be lentils, beans, or fruits such as ripe and succulent mangoes.
It’s a dessert dish where they steam the rice to make it sticky, and then sweeten it with coconut milk and sugar.
Then, they serve the sticky rice with freshly cut mango cubes. It’s such a great delight!
Ingredients for Mango Sticky Rice Recipe
This sticky rice recipe calls for just a few simple ingredients:
- Asian Mangoes
- Glutinous Rice
- Pandan Leaves
- Coconut Milk
Cook’s Tips for Sticky Rice Recipe
- 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 retains a good bite, and isn’t 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.
Frequently Asked Questions
How do you reheat mango sticky rice?
The best way to reheat the sticky rice is through microwave. Warm the sticky rice for about 1-2 minutes.
How long can sticky rice last?
Cooked glutinous rice will last about 4-7 days in the fridge, but it is best to be eaten within 2 days!
How many calories?
This recipe calls for 392 calories.
What Dishes to Serve with this Recipe?
This meal is best served as a dessert. For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
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Mango Sticky Rice Recipe
Mango Sticky Rice - a sweet sticky rice recipe made with coconut milk and fresh mangoes. This dessert is very popular in Southeast Asia, and easy to make!
- 1 cup glutinous rice (200 g/ 7 oz.)
- 2-3 Pandan leaves, screwpine leaves, cut into 2-inch length
- 2-3 Asian mangoes, cut into small cubes
- 1 cup coconut milk, (250ml)
- 1/2 teaspoon salt
- 1/4 cup sugar (55g/2oz)
- 1 tablespoon toasted sesame seeds, (optional)
- banana leaf for steaming
Soak the glutinous rice for at least 8 hours or overnight.
Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.
While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.
When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.
Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.
You can use a muslin/cheese cloth to steam the glutinous if you do not have a banana leaf. Pandan leaves are usually found in the frozen section of Asian grocery stores. You can omit the Pandan leaves if you don't have them readily available. This is used to give the sticky rice an extra fragrant.