Mango Sticky Rice

Mango sticky rice is a hugely popular south-east Asian dessert combining sweet, coconut glutinous rice and fresh fruit.

Mango and coconut are obviously a match made in heaven, and they come together perfectly in this simple dessert. Also known as Khao Niew Mamuang, it originates from Thailand and is deeply embedded in their culinary culture. The dish is particularly popular during the mango season, which aligns with the summer months when mangoes are in abundance.

A Thai History

Hailing from the vibrant culinary landscape of Thailand, this dessert has become well known on a global scale. The roots of Mango Sticky Rice can be traced back to the heart of Thai culture. Initially prepared as a seasonal delicacy during the mango harvest, it has since evolved into a year-round treat that graces tables across the world, whenever the fruit is available. The dish perfectly encapsulates the essence of Thai cuisine - harmonising the sweet, creamy richness of ripe mangoes with the comforting stickiness of glutinous rice.

The Australian Mango Season

As we delve into what makes the perfect Mango Sticky Rice, it's worth noting that the quality of the mangoes plays a pivotal role. In Australia, the mango season becomes a much-anticipated annual affair, typically spanning from October to April. This period sees the arrival of an array of mango varieties, each bringing its own unique blend of sweetness and aroma to the table.

Australian mangoes, known for their succulence and vibrant flavour, make the perfect accompaniment to the chewy texture of glutinous rice. I always like to enjoy mangoes in ways that celebrate the fruit. For me that is limited to eating as it, straight from the fridge, or blending it into a smoothie. I'm all for mangoes in desserts, but I like to be able to eat big pieces of the fruit. See my recipe for Mango Bango, for example. Mango sticky rice ticks all my boxes in that the fruit component is almost completely untouched, only to be elevated by the additional ingredients.

A Summertime Treat

As the mercury rises and the sun graces us with its suffocating embrace, we often shift towards lighter, refreshing desserts. Enter Mango Sticky Rice, a dessert that effortlessly embodies the spirit of summer. Its simplicity makes it an ideal choice for those lazy afternoons when you want a taste of something exotic without breaking a sweat in the kitchen.

If you've never tried glutinous rice before, then you are in for a treat. Also referred to as sticky rice or sweet rice, is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, is especially sticky when cooked, and is often used in Asian cuisine. Despite its name, glutinous rice does not actually contain gluten; the term "glutinous" refers to the rice's sticky, glue-like texture when cooked.

Preparation

Preparing Mango Sticky Rice at home is surprisingly straightforward. Begin by soaking glutinous rice, then steam it until it achieves the perfect chewiness. While the rice is gently steaming, slice up your ripe mangoes. Once the rice is ready, drizzle it with a luscious coconut milk sauce, with mango nestled alongside.

Mango Sticky Rice stands as a testament to the culinary prowess of Thailand, a celebration of the mango season in Australia, and a go-to dessert for those seeking a taste of summer in every bite.

Ingredients

• Glutinous Rice
• Coconut milk
• Sugar
• Salt
• Mangoes
• Toasted sesame seeds

See recipe card below for quantities.

Tips and Variations

• Add a fresh pandan leaf to the rice as it steams to infuse with that grassy, vanilla flavour. A favourite of mine.
• I highly recommend using fresh mango for this recipe. In a pinch, defrosted frozen fruit can be substituted.
• The traditional topping for Mango Sticky Rice is crispy mung beans, which you can order online or source from your local Asian grocer. Toasted sesame seeds make a nice substitute!

Equipment

• Large bowl
• Cheese cloth
• Bamboo steamer basket
• Fry pan
• Saucepan
• Knife
• Chopping board

Watch the video here. If you make this one, don't forget to tag me on TikTok or Instagram. I love to see it!

Mango Sticky Rice

Mango sticky rice is a hugely popular south-east Asian dessert combining sweet, coconut glutinous rice and fresh fruit.

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Course: Dessert

Cuisine: Thai

Prep Time: 6 hours hours

Cook Time: 30 minutes minutes

Servings: 2 serves

Author: Andrea

Ingredients

• 1 cup glutinous rice
• 300 mL coconut milk
• 2 tablespoon sugar
• ½ teaspoon salt
• 2 mango cheeks skin removed
• Toasted sesame seeds to serve

Instructions

• Wash rice a few times in cold water. Place into a bowl and cover with water. Allow to soak for six hours or overnight.
• Lay a cheese cloth down on a bamboo steamer basket. Drain rice and lay on top of the cloth. Place steamed basket atop a fry pan filled with simmering water. Make sure the water doesn’t touch the bottom of the basket.
• Steam for 30 minutes or until rice is tender.
• Meanwhile, warm coconut milk over a low heat in a small pot on the stove, making sure not to boil. Add salt and stir to dissolve. Pour out half the coconut milk - this will be your sauce later. To the remaining coconut milk, stir in sugar. Set aside.
• Once rice is cooked, transfer to a heatproof bowl. Add the sweetened coconut milk mixture and stir through. Cover at set aside for 30 minutes to rest.
• Slice mango cheeks into one centimetre pieces. To serve, divide rice on to four plates with a sliced mango cheek on the side. Drizzle with salted coconut milk sauce and sprinkle with toasted sesame seeds.