What is Mango Sticky Rice?

Mango sticky rice is a dessert made from glutinous rice (this does not contain gluten), coconut milk, and fresh mango, and sweetened with jaggery or palm sugar. It has origins in South and Southeast Asia (it is very popular in Thailand, Laos, and The Philippines). The Thai variation is known as Khao Neow Mamuang and is their national dessert. If you are interested in reading more about the traditional recipe and it's preparation, that is available on EatingThaiFood.com. It is important to not that my interpretation is not at all authentic! Click here to learn the history .

What does it taste like?

Mango sticky rice has a light and sweet flavor with tropical notes of creamy coconut milk and tangy fresh fruit. It tastes like a tropical vacation and has a very satisfying, toothsome texture. Added mint can make it even more refreshing, making this a perfect recipe for spring and summer.

Easy Mango Sticky Rice Recipe

Name: Easy Mango Sticky Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 cup short grain rice (sometimes labeled “Calrose” or “sushi rice”); 1 15 oz can coconut milk, full fat if possible; 1/4 tsp salt; 1/4 cup maple syrup; Mango slices, mint, and sesame seeds to serve

Description

This recipe for Vegan Mango Sticky Rice is a refreshing and simple dessert, inspired by the traditional southeast Asian dish! Full of tropical flavors like coconut and mango, the whole family will love it.

*This recipe is not traditional, simply an inspired take.*

Ingredients

Scale

1 cup short grain rice (sometimes labeled “Calrose” or “sushi rice”)
1 15 oz can coconut milk, full fat if possible
1/4 tsp salt
1/4 cup maple syrup
Mango slices, mint, and sesame seeds to serve

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Instructions

In a fine mesh sieve, rinse rice. Add to a small pot along with can of coconut milk. If the coconut mixture separates (this is normal), just try to break up the pieces of coconut that rose to the top of the can. This cream will soften as you cook it down. Bring this mixture to a boil.
Add salt and maple syrup. Reduce heat to low and cover the pot. Cook for 5 minutes, until coconut milk is absorbed.
Add 1 and 1/2 cups more water and continue cooking on low until all water is absorbed, about 5 more minutes. Stir a few times to prevent sticking on the bottom of the pot. Remove from heat and let cool slightly.
Serve warm with sliced mango (see tutorial for a mango rose in notes), a sprinkle of sesame seeds, and fresh mint if desired.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: Thai

Nutrition

Serving Size: One fifth of recipe
Calories: 348.5 calories
Sugar: 18.1 grams
Sodium: 149.1 milligrams
Fat: 12.9 grams
Saturated Fat: 11.5 grams
Unsaturated Fat: 1.4 grams
Trans Fat: 0 grams
Carbohydrates: 51.4 grams
Fiber: 0.7 grams
Protein: 4.1 grams
Cholesterol: 0 milligrams

Keywords: mango, rice, sticky rice