Sweet and creamy, mango sticky rice (khao niew mamuang) is one of my all time favorite desserts. Mango sticky rice is popular as a Thai dessert, however, many Southeast Asians, such as Indonesians, have similar desserts that combine sticky rice and coconut milk. My mom always made a similar version that used durian or bananas. This sweet and savory dessert always feels like home to me!
I first learned how to make mango sticky rice at a Thai cooking school during my honeymoon in Thailand. The chefs taught us the traditional method of steaming sticky rice using woven baskets. Sadly, I have yet to get my hands on one since. I’ve tried steaming sticky rice at home, but my favorite, easy way to cook sticky rice is the microwave method. I’ll be the first to admit that this is probably the least traditional way to cook sticky rice. In fact, my mom laughed at me and thought I was crazy when I told her I made sticky rice in the microwave. However, this microwave method is so easy and makes it so accessible to have mango sticky rice whenever you’re having a craving!
What you need to make mango sticky rice
- 2 cups white glutinous rice
- 4 ripe mangos (preferably ataulfo honey mangos which are sometimes branded as Champagne mangos)
- 1 can coconut milk (13.5 oz or 2 cups)
- 4 inch long pandan leaf (usually found in frozen aisle in Asian markets; ok to leave out pandan leaf if you can’t find it)
- 6 tbsp palm sugar or brown sugar
- 1 tsp salt
- optional toppings: toasted sesame seeds or mung beans
What kind of mangos can you use for this recipe
You can use any kind of ripe, sweet mango for this recipe. However, I highly recommend that you use ataulfo or honey mangos. They can be sometimes branded as Champagne mangos. Some people also refer to them as Manila mangos since it is a descendant of the Philippine mango. These mangos are flavorful and intensely sweet. The texture is less stringy than your typical mango. When ripe, these honey mangos have a smooth and delicate texture. They almost melt in your mouth!
Ataulfo honey mangos are mostly produced in Mexico. These mangos can sometimes be found year round in Asian or Latino grocery stores. However, they can also be found at most general grocery stores during the spring and summer months. You want to choose a honey mango that is bright yellow, almost orange in color. I prefer a firm mango but this is just a personal preference. Some people, like my dad, prefer a softer mango. In fact, my dad usually picks out mangos so ripe and soft that they have wrinkly skin. He swears that those mangos are the sweetest!
What is sticky rice?
Sticky rice is white glutinous rice that is often used in Asian cooking. It can be used in different sweet and savory recipes. Sticky rice is also known as glutinous rice or sweet rice. Different brands might label their product different things so it can get a little confusing. I usually buy my sticky rice from the Asian market. It can usually be found in smaller packages in the rice aisle.
Can you use regular white rice for this recipe?
Unfortunately, you can’t use regular, short grain white rice as a replacement for sticky sweet rice. I highly recommend that you get your hands on sticky rice (sweet rice, white glutinous rice). Regular white rice won’t have the same sticky texture as sticky rice. If you try to add more water to regular rice to get that sticky texture you’ll just end up with porridge! There is also brown sweet rice available, however, it is not the same as the type of sweet white rice we will need for this mango sticky rice recipe. You can find sweet sticky rice on Amazon here and here. The Golden Phoenix brand is the exact one I use and buy from the Asian market.
How to make mango sticky rice
Prepare sticky rice using microwave method
- In a medium, microwave safe bowl, measure out 2 cups of uncooked sticky rice. Rinse with water 3 to 5 times. Cover rice with water and soak overnight or for at least 2 hours.
- After letting the sticky rice properly soak, rinse rice one more time and drain out excess water. Add 1/2 cup of water into microwave safe bowl with the rice. Wet a large paper towel and cover the top of the bowl with the wet paper towel. Microwave on high for 8 minutes.
- Carefully remove bowl from microwave and use a large spoon to mix rice. Add in 1 cup of water and mix. Cover again with wet paper towel and microwave for another 3 minutes. Let rice rest in microwave for 5 minutes. Carefully remove bowl of rice from microwave and fluff rice. Rice should be tender and slightly sticky. If rice is still hard, add in another few tablespoons of water and microwave for another 1-2 minutes. Repeat steps until rice is tender to preference.
Prepare coconut milk sauce
- In a small sauce pan add in 1 can of coconut milk and pandan leaf. If you can’t find pandan leaf at your market, you can skip the pandan leaf. Using a spoon, mix coconut milk and pandan leaf. Using medium heat, bring coconut milk to a boil. Turn off heat and remove from heat.
- Set aside 1/2 cup of coconut milk into a small bowl. This will be your coconut milk drizzle for later.
- To the rest of the coconut milk in the pot, add 6 tablespoons of palm sugar or brown sugar. Using low heat, melt all the sugar and mix. Then add in 1 teaspoon of salt and stir everything together.
- Once the sugar and salt has melted and mixed into the coconut milk, add in the cooked sticky rice from earlier. Mix coconut milk mixture with the rice until the rice has been evenly coated with coconut milk.
How to serve mango sticky rice
- Peel and cut ripe mango to preference.
- Serve sliced mangos with a scoop of coconut sticky rice. Drizzle with coconut milk.
- Optional: top with toasted mung bean or sesame seeds.
How to store leftover mango sticky rice
- Store leftover mangos, sticky rice, and coconut sauce in an airtight container in the fridge. If possible, keep each item in separate containers until ready to serve. Sticky rice and coconut sauce can be kept in the fridge for up to 5 days.
- When serving leftovers, you can first microwave sticky rice for 30 seconds at a time until desired temperature and texture. You can also heat up the coconut sauce in a small sauce pan on the stove or microwave it.
- Mangos are best peeled and cut immediately before serving. Precut mangos tend to brown and get too soft if precut.
Mango Sticky Rice (Microwave Method)
Ingredients
- 2 cups white glutinous sticky rice
- 4 ripe mangos (preferably ataulfo honey mangos which are sometimes branded as Champagne mangos)
- 1 can coconut milk (13.5 oz or 2 cups)
- 4 inch long pandan leaves (usually found in frozen aisle in Asian markets; ok to leave out pandan leaf if you can't find it)
- 6 tbsp palm sugar or brown sugar
- 1 tsp salt
- optional: toasted sesame seeds or mung beans
Instructions
Prepare sticky rice using microwave method
- In a medium, microwave safe bowl, measure out 2 cups of uncooked sticky rice. Rinse with water 3 to 5 times. Cover rice with water and soak overnight or for at least 2 hours.
- After letting the sticky rice properly soak, rinse rice one more time and drain out excess water. Add 1/2 cup of water into microwave safe bowl with the rice. Wet a large paper towel and cover the top of the bowl with the wet paper towel. Microwave on high for 8 minutes.
- Carefully remove bowl from microwave and use a large spoon to mix rice. Add in 1 cup of water and mix. Cover again with wet paper towel and microwave for another 3 minutes. Let rice rest in microwave for 5 minutes. Carefully remove bowl of rice from microwave and fluff rice. Rice should be tender and slightly sticky. If rice is still hard, add in another few tablespoons of water and microwave for another 1-2 minutes. Repeat steps until rice is tender to preference.
Prepare coconut milk sauce
- In a small sauce pan add in 1 can of coconut milk and pandan leaf. If you can't find pandan leaf at your market, you can skip the pandan leaf. Using a spoon, mix coconut milk and pandan leaf. Using medium heat, bring coconut milk to a boil. Turn off heat and remove from heat.
- Set aside 1/2 cup of coconut milk into a small bowl. This will be your coconut milk drizzle for later.
- To the rest of the coconut milk in the pot, add 6 tablespoons of palm sugar or brown sugar. Using low heat, melt all the sugar and mix. Then add in 1 teaspoon of salt and stir everything together.
- Once the sugar and salt has melted and mixed into the coconut milk, add in the cooked sticky rice from earlier. Mix coconut milk mixture with the rice until the rice has been evenly coated with coconut milk.
How to serve mango sticky rice
- Peel and cut ripe mango to preference.
- Serve sliced mangos with a scoop of coconut sticky rice. Drizzle with coconut milk.
- Optional: top with toasted mung bean or sesame seeds.
How to store leftover mango sticky rice
- Store leftover mangos, sticky rice, and coconut sauce in an airtight container in the fridge. If possible, keep each item in separate containers until ready to serve. Sticky rice and coconut sauce can be kept in the fridge for up to 5 days.
- When serving leftovers, you can first microwave sticky rice for 30 seconds at a time until desired temperature and texture. You can also heat up the coconut sauce in a small sauce pan on the stove or microwave it.
- Mangos are best peeled and cut immediately before serving. Precut mangos tend to brown and get too soft if precut.
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