Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango, and coconut milk, and eaten with a spoon or hands. Mango sticky rice is a summer dessert made from glutinous rice and fresh mango. It is a traditional Thai food eaten with the hands. The glutinous rice, commonly called sticky rice, is traditionally steamed before being mixed with coconut milk. A mango is peeled and sliced and then placed on a plate with coconut sticky rice. After this, it is eaten by rolling the rice with the fingers and scooping up mango slices. Leftovers can be placed in the refrigerator but should be rewarmed and consumed within a day for the best flavor and texture.
Preparation of Mango sticky rice
Usually, desserts involving sticky rice are sweetened with palm sugar or jaggery combined with coconut milk and coconut flakes, wrapped in banana leaf, then steamed or stuffed in bamboo and roasted on an open fire such as sticky rice in bamboo. The main ingredients needed are sticky rice (glutinous rice), canned or fresh coconut milk, salt, palm sugar, and mangoes.
To prepare the dish, the rice is soaked in water and then cooked by steaming or the use of a rice cooker. Meanwhile, the coconut milk is mixed with salt and sugar and then heated without boiling. After the rice is finished cooking, the coconut milk mixture and the rice are mixed evenly and allowed to sit to allow the milk to absorb into the rice. The mangoes are peeled and sliced. The rice is scooped onto a plate to serve the dish, a few mango slices are placed on top or to the side, and the remaining coconut milk is drizzled on top. Sometimes, the sticky rice is topped with crispy yellow mung beans.
Mostly, yellow mango is used which has a sweeter taste than green mango. Traditionally, the Nam Dok Mai (flower nectar mango) and ok-rong varieties of mango are used. Glutinous sticky rice, which is sweeter than normal sticky rice, is used for the best texture.
Ingredients of Mango sticky rice
For the sticky rice
- 1 kg. Thai sticky rice
- 800 ml. coconut cream – If you can’t get fresh coconut milk, this is my favorite type in the box.
- 150 g. sugar
- 1 tsp. salt
For the mango
- Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)
- 100 g. yellow mung beans (ถั่วเหลือง)
For the coconut cream topping
- 200 ml. coconut cream (หัวกะทิ)
- 1/3 tsp. salt (เกลือ)
These are variations to the classic mango sticky rice, such as substituting white sticky rice with black sticky rice, imparting a purple color.
In Thailand, mango sticky rice is usually eaten during the peak mango season of April and May. Common sweet mango cultivars, such as name dawk may or ok long, are combined with glutinous rice sweetened with coconut milk and served warm.
Mango sticky rice is a common dessert of the Greater Mekong Sub-region Lao people, where glutinous rice has been cultivated over the history of food and myths. Sticky or glutinous rice is a Laos national dish connected to the culture and religious traditions.
In the Philippines
A sticky rice snack cooked in coconut milk, and sometimes, ginger called puto Maya is a favorite among the Visayan people. It is served with sweet ripe mangoes (if in season) and a hot chocolate. In Cagayan de Oro, a violet variety of sticky rice is used.