Thai Mango Sticky Rice – plant-based on a budget

What is Thai Mango Sticky Rice?

Thai Mango Sticky Rice (Khao niaow ma muang) is a popular Southeast Asian dessert and street food, especially enjoyed during peak mango season (April and May). It combines coconut sticky rice — made with sticky rice, coconut milk, and sugar — with freshly sliced ​​mango and sometimes crunchy yellow mung beans.

Traditionally, the rice is steamed while coconut milk and sugar are heated. The two are then combined and left to allow the rice to absorb the liquid. Combined with ripe mango, the fruit balances the rich, sweet rice for a light, yet decadent, summery and delicious dish!

Best of all, learning how to make sticky rice is really easy! All it takes is a handful of pantry ingredients and a handful of steps for a dessert that’s low on budget but big on flavor. Perfect to enjoy after vegan Pad Thai, Thai red crockpot curry or even a vegan Thai pizza.

The ingredients and substitutes

This Coconut Sticky Rice recipe only requires a handful of simple and fairly inexpensive ingredients.

• sticky rice: Be sure to use Thai sticky rice (sometimes called “Thai sweet rice” or mochi rice). There are white and black versions, with the latter taking longer to cook. If you use a 50/50 mix, the rice will look purple.
• Water: To be used when steaming sticky rice.
• coconut milk: For the creamiest mango sticky rice, use canned full-fat coconut milk. However, it is possible to use light coconut milk as a lower-fat option.
• Sugar: Traditionally, palm sugar or jaggery are used. However, you can experiment with coconut sugar, raw cane sugar, maple syrup, sugar alternatives like xylitol or erythritol, etc. Adjust the amount to taste.
• Mango: Use ripe, in-season mango for the best flavor and texture.
• Sesame seeds: (optional) For Garnish – You can use raw or roasted, white or black seeds. Alternatively, some coconut flakes also work.

You might also want to add one pinch of salt to balance and enhance the sweetness and flavor of the coconut mango rice or even a few drops of it pandan extract.

How to make sticky rice

Follow just a few steps to make this delicious Mango Coconut Sticky Rice Dessert.

• 1) First, rinse the rice very well until the water is almost clear.

So for the best, most authentic texture Soak it in clean cold water for 4-5 hours (or even better overnight). Once soaked, drain and rinse again.

• 2) Then cook the rice according to package directions (usually steamed for 20-40 minutes depending on how long it’s been soaked, although you could use a rice cooker) until translucent.
• 3) When ready, add the coconut milk and sugar and stir well.

The heat should melt the sugar, although you may prefer it Heat the sauce in a saucepan beforehand until the sugar has dissolved. Keeping both the rice and sauce warm also aids in absorption. optional, Set aside some sauce for pouring over the sweet mango sticky rice when serving.

How do you serve mango on sticky rice?

If you don’t want to enjoy it warm, let it cool in the fridge for an hour. Otherwise, peel the mango and cut into thin slices.

To serve the coconut sticky rice, optionally use ¼-cup measuring cups or small ramekins to prepare shaped portions of the sticky rice. Combine that with the mango, divide between portions and optionally sprinkle with sesame seeds. Enjoy!

Optionally serve with the mango rice lime wedges for a sparkling light taste.