This Mango Sticky Rice recipe is a popular Thai dessert made from glutinous rice and coconut milk, served with sweet mango. This delicious treat is gluten free and my version also is refined sugar free.
Slowly but surely our time in Thailand is coming to an end. We have about 5 more weeks here in Chiang Mai in Northern Thailand, but we are not yet ready to say goodbye to Asia. Vietnam is the next Asian country we want to get to know better.
I am excited to learn more about Vietnamese cuisine, but I am far from done with Thai food. I plan on taking one more cooking class and share many more delicious Thai recipes I learnt to love and cook here.
I would not be able to tell you my favorite Thai dish – I just LOVE so many of them. However, when it comes to dessert, coconut sticky rice with mango knocks everything else out of the park!
We live in a super convenient location here in Chiang Mai, where I can go out and pick up amazingly delicious Thai food very cheaply from street food vendors, hole-in-wall shops or even more upscale restaurants with Western-style interior design.
We only go to fancier places to get our occasional fix of Western food. Simple mom and pop eateries and street food vendors sell some of the best food around! And when it comes to sticky rice with mango the best in our area can be found at a street cart.
The sweet girl who runs it, sets up her cart just off the main street every night as the sun is setting. All she sells is this popular rice dessert. Since it is prepared ahead of time, once it’s gone its gone.
Luckily, I learnt how to make mango sticky rice at a cooking class, so I can get my fix at anytime. Of course, I had to share it here, so you can get your fill too.
To make Thai mango sticky rice a specific rice variety called glutinous rice (also: sweet or sticky rice) is steamed, then soaked in sweetened coconut milk, topped with crunchy toasted mung beans and juicy mango slices.
Traditionally, a bamboo basket is used to steam the sticky rice. For me a mesh strainer suspended over a pot of simmering water worked just as well. I used coconut sugar to sweeten this Thai dessert, which makes it a little darker looking but it tastes amazing and is refined sugar free.
Toasted mung beans may be a hard find unless you have an Asian specialty store nearby. Toasted sesame seeds make a good substitution.
- Soak the rice in plenty of water, overnight or for at least 3 hours. Rinse the soaked rice until the water runs clear. Steam cook the rice (in a covered mesh strainer over boiling water) for 15-20 minutes until soft and translucent. Flip the rice once halfway through.
- While the rice is steaming, heat the coconut milk, coconut sugar, and salt in a small saucepan over medium heat until the coconut sugar dissolves. Do not boil.
- Place the steamed rice in a bowl and pour ¾ of the coconut milk over top. Stir together and cover. Let sit for 20 minutes for the rice to absorb the coconut milk.
- Add ½ teaspoon of rice flour or tapioca flour to the remaining coconut milk and heat until thickened.
- Divide the sticky rice into serving bowls, top with the thickened coconut milk sauce and sprinkle with toasted mung beans. Serve with mango slices.
Products used to make this Thai Mango Sticky Rice Recipe:
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