Today we're making this quick mango sticky rice. This quick mango sticky rice is just as delicious as the classic Thai dessert, but without the long prep time. You can make it with leftover rice and coconut milk. Delicious with pieces of fresh mango!
Quick mango sticky rice
20 minutes
What is mango sticky rice?
Mango Sticky Rice, or “Khao Niew Mamuang,” is a beloved Thai dessert that has gained worldwide fame for its refreshing and tropical flavors. The dish consists of sticky rice, served with ripe mango and topped with sweet coconut milk. The combination of the soft, sticky rice and the sweetness of the mango creates a perfect balance between savory and sweet.
Mango Sticky Rice originated in Thailand, where it is a popular treat, especially during the summer months when mangoes are at their best. This dessert is often associated with celebrations and special occasions, but it is also an everyday dish that can be found on the street or at markets.
What makes Mango Sticky Rice so special is the simplicity of its ingredients, which come together to create a harmonious flavor experience. The sticky rice is cooked in coconut milk, giving it a rich, creamy texture, while the mango provides a refreshing, fruity contrast. The dish is often finished with a pinch of salt or toasted sesame seeds, which provide a subtle counterbalance to the sweetness.
This dessert is not only popular in Thailand, but is now served worldwide—especially in Asian restaurants—as an exotic and delicious way to end a meal
How to Make Mango Sticky Rice Yourself
Making mango sticky rice with leftover rice is a great way to prepare a quick and delicious Thai dessert without spending much time. The key to this dish is using rice that’s already cooked, so you can focus on the flavors and textures that make it so special.
Start by reheating the rice so it becomes nice and sticky again—which is essential for that classic “sticky” effect. Next, mix some coconut milk with a little sugar and a pinch of salt in a small saucepan. Heat the mixture until the sugar has dissolved, then stir it into the warm rice. This creates a rich, creamy flavor that pairs perfectly with the ripe mango you’ll serve on the side.
Slice the mango into thin slices and arrange them neatly next to or on top of the rice. It tastes best when the mango is very ripe and sweet, which creates the perfect balance with the coconut rice.
Although this dish traditionally requires a bit more preparation, using leftover rice makes it extra easy and quick. It's a perfect way to enjoy a tropical, refreshing dessert, even on busy days.
What you need:
2
300 ml coconut milk
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100 grams of leftover rice
1 mango
1 tbsp granulated sugar
1 tbsp cornstarch
white sesame seeds
salt
What to do:
1
Place the coconut rice and sugar in a saucepan and heat over high heat until the sugar has dissolved.
2
Put half of the mixture into a small bowl and leave the other half in the pan. Add the rice to the pan and cook for 5 minutes until the rice has absorbed the coconut milk. Then let it cool.
3
Mix the cornstarch with the remaining coconut milk to make a thicker sauce.
4
Cut the mango into pieces.
5
Serve the rice with the mango and coconut sauce. Top with sesame seeds.
6
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
