Mango Sticky Rice (Khao Niao Mamuang)

A classic and beloved Thai dessert featuring sweet sticky rice, fresh mango, and creamy coconut milk.

Prep Time

20 minutes

Total Time

50 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.44/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1cupSweet Sticky Rice (Glutinous Rice)(Also known as Thai sticky rice or sweet rice.)

£0.60

1.5cupsWater(For soaking the rice.)

1.5cupsCanned Coconut Milk(Full-fat coconut milk is recommended for richness.)

£1.30

0.5cupGranulated Sugar(Adjust to your preferred sweetness.)

£0.20

0.3teaspoonSalt(Balances the sweetness.)

£0.01

2Ripe Mangoes(Choose ripe but firm mangoes, preferably Thai mangoes if available.)

£3.00

1tablespoonSesame Seeds(Toasted, for garnish (optional).)

£0.15

2leavesPandan Leaves(Optional, for flavoring the rice. Tie into a knot.)

£0.50

Total Cost

£5.76

£1.44 per serving

Instructions

1.
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in 1 1/2 cups of water for at least 3 hours, or preferably overnight.
2.
Drain the rice well. Line a steamer basket with cheesecloth or banana leaves.
3.
Place the rice in the lined steamer basket. If using, tuck the knotted pandan leaves among the rice.
4.
Steam the rice over medium heat for 20-30 minutes, or until the rice is cooked through and translucent. Stir occasionally to ensure even cooking.
5.
While the rice is steaming, prepare the coconut sauce. In a saucepan, combine 1 cup of the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is smooth. Bring to a gentle simmer, then remove from heat.
6.
Once the rice is cooked, transfer it to a bowl. Pour about 3/4 of the coconut sauce over the rice and mix well to combine. Let the rice absorb the sauce for about 15 minutes, stirring occasionally.
7.
Peel and slice the mangoes.
8.
To serve, spoon some sticky rice onto a plate. Arrange the mango slices next to the rice. Drizzle the remaining coconut sauce over the mango and rice. Garnish with toasted sesame seeds, if desired.

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My Notes

Nutrition Information

Nutrition per serving (280g)

575 kcal / 2406 kJ

Carbs

92.7g

36% of RDA

Fat

21.5g

31% of RDA

Protein

6.8g

14% of RDA

Detailed Breakdown

Fibre

2.5 g

8% of RDA

Sugar

48.3 g

54% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

19.1 g

96% of RDA

Chef's Tips

Soaking the rice overnight yields the best results, resulting in a softer, more tender texture.

Use a high-quality canned coconut milk for a richer flavor. Avoid using low-fat coconut milk, as it won't provide the same creaminess.

If the rice is too dry after absorbing the coconut sauce, add a little more until it reaches your desired consistency.

Adjust the amount of sugar in the coconut sauce to your personal preference. Some people prefer a sweeter sauce, while others prefer a less sweet one.

To toast sesame seeds, heat them in a dry skillet over medium heat, stirring constantly, until they are lightly golden and fragrant. Be careful not to burn them.

Cooking Equipment

Steamer

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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