If you’ve never heard of mango sticky rice, you’re missing out!
Sticky rice is a traditional Thai dish that makes a soft, sweet and creamy dessert. It’s typically made with glutinous rice, coconut cream and sugar then served with fresh mango. Man, it is so delicious… And even better, it’s naturally vegan and gluten free! What a win!
Thai Mango Sticky Rice Recipe
I first heard about this delicious delight when I visited Bangkok way back in 2012.
It was my first time travelling solo at the grand old age of 19 and I wanted to experience all that Thailand had to offer.
Of course for me, that meant lots of food. I absolutely fell in love with Thai food and decided to take a traditional Thai cooking class.
At Chef LeeZ cooking class, alongside some other incredible dishes, I learned how to create the wonder that is mango sticky rice.
Our sweet teacher gave us, in broken English, her best tips for an authentic mango sticky rice recipe. Trust me when I say she knows what she’s talking about! The end result is absolutely delicious.
Tips For Authentic Mango Sticky Rice
Use glutinous rice
You’ll find glutinous rice at any Asian supermarket or named under Thai jasmine/sweet rice at most other supermarkets.
The term “glutinous” refers to the glue-like texture the rice produces when cooked. It sticks together very well to make things like rice balls- which of course makes it perfect for this mango sticky rice recipe!
Wash and soak your rice
Washing and soaking the rice brings out its flavour and ensures it’s cooked evenly when steaming. Ideally, you’ll want to soak the rice overnight but if that’s not possible, try to soak it for at least 1 hour.
Steam the rice, don’t boil!
Steaming is essential to get that sticky texture we’re after here. It also helps the rice to better absorb the coconut milk mixture. Boiling the rice will result in a mushy puddle on your plate.
Use full fat coconut milk
For best results, use full fat coconut milk (the kind that comes in a can) or coconut cream. Light coconut milk may also work, but go full fat if you want the authentic, creamy texture.
The riper the mango, the better!
They’re quite hard to come by here in the UK, but extra ripe mangoes are best for this recipe. The extra soft sweetness compliments the coconut rice perfectly.
This mango sticky rice recipe yields around 5-6 servings. Or if you have a major sweet tooth like me, it serves 1 person. (kind of kidding)
It’s best served fresh but will keep well in the fridge for about 3 days. Just make sure to add the mango and other toppings right before serving. Enjoy!
Vegan mango sticky rice recipe
A traditional Thai dessert that's creamy, sweet and satisfying!
- 275g Glutinous rice
- 110g Sugar
- 1 (400ml) Can full-fat coconut milk
- 1-2 Ripe mangoes
- 2 Tablespoons Toasted sesame seeds (you can also use yellow mung beans for more authenticity!)
Wash the rice thoroughly using a sieve. Rub the grains together until the water runs clear. Leave the rice to soak overnight or for at least 1 hour.
Drain the rice in a stainless steel sieve (or colander) then place the sieve over a deep pan of simmering water. There should be around a 2-3 inch gap between the water and the sieve.
Cover the sieve with a dish towel and place the lid on top. Steam for 30 minutes or until the rice is cooked through.
While the rice is steaming, gently heat the coconut cream and sugar until the sugar dissolves completely.
Once the coconut cream mixture is cooled, place about 1/4 of it into a separate bowl and put in the fridge to chill. This will be your serving sauce.
Once the rice is cooked, place in a bowl and stir in the remainder of the coconut mixture. Leave for 10 minutes until the rice absorbs the liquid.
Serve with mango slices, a sprinkling of toasted sesame seeds and the serving sauce.