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    Home » Desserts » Easy Mango Sticky Rice

    Easy Mango Sticky Rice

    Published: Jun 11, 2020 by HWC Magazine · 39 Comments

    Jump to Recipe Print Recipe
    The bite shot of the creamy mango sticky rice with the wooden spoon.
    Top is mango sticky rice on a banana leaf and bottom photo is fresh mangoes on a cutting board.
    Mango Sticky rice on a banana leaf with a wooden spoon on the side and sprinkled with black sesame seeds.


    Easy Mango Sticky Rice is a quick version of the traditional Thailand summer dessert that can be made in under 20 minutes flat with our special no soak sticky rice technique. This recipe is vegan and dairy-free with low sugar, bursting with ripe seasonal mangoes and a delicious ginger coconut sauce.

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    Why You Are Going to Love Easy Mango Sticky Rice

    One bite of the creamy lightly sweetened coconut sticky rice with slices of mango and you will think you have died and gone to tropical heaven. Perfectly ripe mangoes balance so nicely with sticky rice. We have a little twist on this favorite as we add in the little fresh ginger into the sticky rice and you are going to love it.

    Unlike the traditional methods of laborious hours of soaking, steaming and then finally cooking your sticky rice, ours is totally different with just a 5-minute prep and 15 minutes of cook time. Everything is cooked in one pot and super easy with just a handful of ingredients. There is no need for a steamer or any fancy equipment all you need is a pot with a lid and a little saucepan for the sweet coconut sauce. You have got to love that!

    In addition, you are going to love the fact that this version is low in sugar, vegan and gluten-free. Keep on reading and we will show you everything you know to make this delicious dessert at home.

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    Where Did Mango Sticky Rice Dessert Originate?

    This traditional dessert originated in Thailand. However, it is enjoyed all over Southeast Asia. Mango Sticky Rice is a traditional Thai dessert known as Khao Niao Mamuang ( ข้าวเหนียวมะม่วง).

    There is nothing better than visiting Thailand and enjoying their delicious cuisine and culture. We have been there on numerous occasions and had the fabulous opportunity of participating in many cooking courses over several years. Did you know that most of the Thai recipes that we love and enjoy today originated in the King’s palace and then eventually branched out to the rest of the country? One very unique experience was a Fruit and Vegetable Carving Lesson from Siam’s Academy in Bangkok.

    Hands down, we could eat Thai food every day and never be sick of it. If you also like Thai food as much as we do, be sure to check out all of our recipes in our Thai Cuisine Category.

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    What is Sticky Rice?

    Sticky rice can be purchased at Asian food stores or on Amazon (Note that when it’s sold in the package, it is labelled as “sweet rice” or “glutinous rice”.) Please do not confuse with Jasmine rice or Japanese short grained rice as these are different. If you want the dish to be traditional you need to be able to get your hands on sweet, glutinous rice.

    Even though, the word glutinous rice is used, there is NO GLUTEN in sticky rice. The descriptive word refers to how the rice sticks together after cooking.

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    Sticky Rice Can be Served Either Sweet or Savory

    During the Summer Dragon Boat festivals in Hong Kong, they serve Zongzi. Celebrating the Dragon Boat Festival with Zongzi are delicious steamed sticky rice filled with all kinds of mostly savory treats like fish, nuts, poultry or pork and wrapped in a bamboo or reed leaves.

    However, today we are making Easy Mango Sticky Rice that is delicately sweet and a perfect ending to a summertime meal. We prefer a low sugar mango sticky rice and use only 3 tablespoons of sugar or sugar alternative in the glutinous rice. However, if you like your desserts more American Style sweet, then you best add 4 tablespoons of sugar or sugar alternative to the sweet rice. In Thailand, they use palm sugar to sweeten this dessert. We used granulated sugar. However, you can use coconut sugar , stevia or other sweeteners of choice, if desired.

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    Why is Glutinous Rice Sticky?

    Glutinous rice, also known as sweet rice, has much less of the starch amylose compared to regular short grain or long grain rice. You see, in normal short grain or long grained rice there is both starches, amylose and amylopectin. However, according to Rice Research: Open Access, there is very little amylose and much more amylopectin in sticky rice. When you cook the sweet glutinous rice with water it interacts with the amylopectin and makes the rice soft and sticky. Glutinous rice tends to be a little heavier and denser.

    As a matter of fact, in Thailand, Laos and other southeast Asian Countries, the monks are served sticky rice to help them stay full longer as it takes longer to digest. As the monks have taken a vow of poverty, they rely on the people to feed them. You can also eat glutinous rice with your hands because it sticks together, and it is easier to eat on the go.

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    Different Types of Sticky Rice

    There are many different kinds of sticky rice. There is short grained sticky rice, long grained purple sticky rice, black sticky rice, etc. One thing to note, sticky rice (glutinous rice or sweet rice) is much more expensive than regular rice. Sometimes, it can be twice the cost. However, this Easy Mango Sticky Rice dessert is totally worth it.

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    No Need to Soak Sticky Rice before Cooking

    Sticky rice has a tougher outer shell compared to regular rice.  The glutinous rice has an outer shell that needs to be softened to ensure that the rice will be cooked all the way through.

    Some people soak their sticky rice in water for a several hours or even overnight, before steaming. However, you DO NOT NEED TO SOAK YOUR STICKY RICE. Instead, we have found a fool proof way of dissolving the tougher outer shell. It is revolutionary!

    We intensely massage and wash our rice between our fingers and hands much like we do kale. MASSAGE your Sticky rice under water and between your hands for at least 5 minutes. Your water should run completely clean by this point. Now, you really need to get in there and massage it really good with both hands and make friction. Don’t be dainty with your rice. This friction between your hands helps soften that outer shell and makes your rice ready to cook. We used Japanese Mogami sweet rice. However, we have also tried other brands of sticky rice in Hong Kong with the same outcome.

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    Ingredients Needed to Make Mango Sticky Rice

    Sticky rice (also known as sweet rice or glutinous rice)

    Coconut milk – good quality (we have good luck with Thai Kitchen and Amoy brands)

    Ginger - not required but this adds a lovely aroma and flavor to this delicious dessert

    Sugar or sugar alternative of choice

    Dash of salt

    Mangoes or other fruits like Jack Fruit, durian, pineapple or other tropical fruits of choice

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    It’s Mango Season!

    Mangoes are one of our favorite tropical fruits. How about you? Do you love mangoes too? When perfectly ripe, they are sweet, juicy and so delicious. Mangoes are in peak season in Southeast Asia in April – May. However, in the US, June and July are peak season for the mango as we import many. If you love mangoes as much as we do, be sure to try our Easy Mango Salsa, Grilled Mango Chicken and our No Churn Dairy Free Mango Swirl Ice Cream.

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    How to Cut a Mango into Slices for Sticky Rice?

    1. Peel
    2. Cut the mango on angle horizontally towards the pit but not all the way though. About 6 or 7 slices
    3. Next take your knife vertically and run it upwards next to the pit and remove the mango slices.
    4. Turn mango over and repeat on the other side.

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    Frequent Asked Questions (FAQ’s)

    Can you eat Mango Sticky Rice Warm or Cold?
    You can eat Easy Mango Stick Rice either warm or cold. However, we prefer it slightly warm or at room temperature. You can make this recipe in advance and place the sticky rice and mango on a plate and cover with plastic wrap. However, wait until serving to add the sweetened coconut cream and any dried mung beans or toasted sesame seeds.

    How long can you keep sticky rice?
    Prepared sticky rice can last 3 days in the refrigerator. Please do not freeze. Personally, we feel is not as good when you freeze and then reheat.  

    How to reheat sticky rice?
    Just pop your prepared glutinous sweet rice in the Microwave for about 30 seconds to a minute, just to get the chill out (room temperature) or longer if you like it hot.

    What are the other names for sticky rice?
    Glutinous rice, sweet rice, Thai Sticky Rice and many others.

    Trusted Brand Names of glutinous sweet rice?
    We used a short grained sticky rice brand called Mogami for this recipe.  However, we have also used Hakubai Mochigome Premium Sweet Rice a short grained sticky rice and other Thai Sticky rice brands with good results.

    Is there gluten in sticky rice?
    There is no gluten in sticky rice, even though it is referred to glutinous rice.

    How to garnish sticky rice with mango?
    We sometimes garnish our Easy Mango Sticky Rice with crunchy dried mung beans on top. However, it is difficult to find this outside an Asian Food market.  Instead, we topped with toasted black sesame seeds.

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    Mango Sticky rice on a banana leaf with a wooden spoon on the side and sprinkled with black sesame seeds.

    Easy Mango Sticky rice

    Easy Mango Sticky Rice is a quick version of the traditionalThailand summer dessert that can be made in under 20 minutes flat with our special no soak sticky rice technique. This recipe is vegan and dairy-free with low sugar, bursting with ripe seasonal mangoes and a delicious ginger coconut sauce.
    5 from 8 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Thai
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 341kcal
    Author: HWC Magazine

    Ingredients

    • 1 cup Sticky Rice uncooked also known as glutinous rice or sweet rice - short grained white (220 grams)
    • 13.6 oz coconut milk full fat (1 cup for the sticky rice, reserve ¾ cup for the coconut sauce) – shake up the can really well BEFORE opening.
    • 1 cup water
    • 1.5 inch ginger fresh peeled knob (optional)
    • ¼ teaspoon salt
    • 4 - 5 tablespoon sugar or sugar alternative of choice
    • 2 mangoes fresh or other tropical fruits of choice
    • 1 teaspoon sesame seeds optional or can used dried mung beans
    Prevent your screen from going dark

    Instructions

    • Place your uncooked 1 cup of sticky rice into a colander and rinse with water. At the same time vigorously rub the rice between your hands and fingers to create friction. Massage your rice between your hands really well for at least 5 minutes and the water runs completely clear. Be sure to intensely massage and wash your rice between your fingers and hands much like you do when you are preparing a kale salad. MASSAGE your Sticky rice underwater and between your hands for at least 5 minutes or longer. Your water should run completely clean by this point. Now, you really need to get in there and massage it really good with both hands and make friction. Don’t be dainty with your rice. This friction between your hands helps soften that outer shell and makes your rice ready to cook.  (This step is super important and cannot be skipped as this helps remove the tough outer shell of the sticky rice that needs to be softened to ensure that the rice will be cooked all the way through. This step allows you to skip the old fashion soaking method.)
      Strain water from rice and set aside. 
      Demonstration on how to wash sticky rice.
    • In a medium pot place your washed sticky rice. Shake up the can of coconut milk really good. Then measure out 1 cup and add to the washed sticky rice (reserve the other ¾ cup coconut milk for the sweet coconut sauce and set aside). Next, add 1 cup of water, 1.5-inch fresh peeled ginger and ¼ teaspoon of salt. Stir well and put the lid on. (Be sure to use a lid with no vent holes as the goal is to steam the rice)
      Adding coconut milk to the washed sticky rice.
    • Place your sticky rice on a simmer (about gas 3-4 or low on your stovetop) for about 12 minutes or until the liquid is absorbed. It is really important that your stove is on this very low medium simmer heat. If it is too high, your rice will stick and burn. (if your lid has a hole in it, your rice will not cook well as all the moisture will evaporate from the pot before it is done cooking) At about the 6-minute mark – half way mark, take lid off very briefly and stir well just to make sure it is not sticking. Place the lid back on to continue the steaming process for another 6 minutes. The rice should now be sticky and tender to the bite. If not, continue to cook for 1-2 more minutes over low heat and recheck. Remove from heat and remove the ginger wedge from the cooked sticky rice, put the lid back on the pot and set aside.
      Spoonful of cooked sticky rice over the pot.
    • Next add 3- 4 tablespoons of sugar or sugar alternative into your cooked sticky rice and stir while it is still hot. Now your sticky rice should look glossy. (We only added 3 tablespoons of sugar as we like our desserts only delicately sweet. However, if you like your desserts moreAmerican Style sweet, then be sure to add 4 tablespoons of sugar)
      Adding sugar to the cooked sticky rice.
    • While your sticky rice is cooking, prepare the coconut sauce. In a small saucepan add the ¾ cup coconut milk and 1 tablespoon of sugar or sugar alternative. Simmer for about 5-7 minutes or until the coconut milk in bubbly and reduces in half. The sauce becomes a little thicker at this point. Remove from heat and set aside.
      Coconut Sauce bubbling and reducing on the stove.
    • Next, remove the skin from the mango. Hold the mango and make vertical slices with your knife into the flesh of the mango.Then, take your knife and carve away the slices from the area of the pit. You can also cut your mango into chunks. Feel free to substitute any other tropical fruit of choice like fresh jack fruit, durian, pineapples, etc
      Demonstration on how to peel and slice a mango.
    • To serve your delicious Easy Mango Sticky Rice, we take a ½ cup measuring cup and place the sticky rice inside to form into a round circle.We gently pat the measuring cup upside down to place the rounded sticky rice on the plate. Next, add your sliced mangoes to the plate. Drizzle the sweetened coconut sauce on top of your cooked sticky rice and garnish with black sesame seeds. Enjoy!
      Coconut cream getting poured over sticky rice.

    Notes

    Easy Mango Sticky Rice is best served either at room temperature or warm. Well that is at least our preference. However, this dessert can also be served chilled. If desired, you can prepare the dessert in advance of your gathering and place the sticky rice and mango on plate and cover with plastic wrap. Hold off on garnishing with your prepared sweet coconut sauce and toasted sesame seeds until just before serving.
    Mango sticky rice can be stored in the refrigerator for up to 3 days.
    The 3 most important concepts are…
    1. Use a quality coconut milk. We always have good success with Amoy and Thai Kitchen brands. If you use lower budget brands, they have all kinds of weird fillers instead of coconut and the results are less optimal. For example, your sticky rice might not be glossy and shiny have that delicious tender and sticky mouth feel that makes sticky rice completely addictive.
    2. Wash your rice really good and use lots of friction between your hands to help soften that tough outer shell of the sticky rice so that it cooks evenly.
    3. Make sure to use sticky rice (otherwise sometimes called glutinous rice or sweet rice). We used short grain white sticky rice. We have not tested this recipe with purple or black sticky rice. These options may need a longer cook time and more liquid.
    Feel free to use other tropical fruits of choice such as fresh jack fruit, durian, pineapple, papaya’s etc. if you do not have mangoes. If choosing a mango, make sure they are perfectly ripe. A ripe mango will give a little when you squeeze them and with smell sweet on the ends. Color is not always a good indicator of ripeness as there are many different breeds of mangoes. Some are bright yellow; some are red and yellow, and some will have green even when they are ripe. Your mango should not be shriveled up or show any signs of mold on the ends.
    Sugar or sugar alternatives can be used in this dessert. In Thailand, they would traditionally sweeten mango sticky rice with palm sugar. However, for this recipe to keep it simple for you and used just granulated sugar. Feel free to sweeten instead with stevia or other sweeter alternatives of choice.
    We can say that the fresh ginger is optional but once you try it, you are going to love it. It gives this recipe that really delicious aroma and flavor that we crave. Sometimes, if we have access to an Asian market with fresh pandan leaves, we will add a few whilst cooking the sticky rice. Sublime!

    Nutrition

    Serving: 1g | Calories: 341kcal | Carbohydrates: 63g | Protein: 4g | Fat: 7g | Saturated Fat: 7g | Sodium: 233mg | Potassium: 220mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1120IU | Vitamin C: 38mg | Calcium: 21mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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      Recipe Rating




    1. Priya says

      June 12, 2020 at 7:24 pm

      5 stars
      This sticky rice looks so delicious.

      Reply
      • HWC Magazine says

        June 13, 2020 at 11:19 pm

        Thank you Priya! Mango Sticky rice is one of our favorite desserts. Wishing you a lovely weekend.

        Reply
    2. Hannah says

      June 12, 2020 at 2:26 am

      I LOVE mango sticky rice, but never make it because it always seems like such an ordeal. I'm all about your easier recipe; I'm putting mangoes on the grocery list right now!

      Reply
      • HWC Magazine says

        June 12, 2020 at 2:35 am

        Thank you Hannah! We have always disliked the long soaking and steaming and all the hassle. We have made it several times with the short grained sticky rice with our new and improved cooking process and it is so much easier and just as delicious. Give it a go and let us know how it goes. Take Care

        Reply
    3. Eha says

      June 12, 2020 at 12:35 am

      5 stars
      Boo-hoo ! I shall have to wait five whole months before being able to copy this well-remembered but not lately made dessert ! And it is lovely ! I actually had it first made by a girlfriend in Muar, Malaya . . . very worried that our family avec daughters would not like it. We so did !! And you have such very appropriate dishes to make this look the tropical treat it is ! . . . And, we have another thing in common: having been tutored in Royal Thai Cuisine . . . A local gf pointed the way and my then husband and I twice took long weekends out of travels to participate . . . wonderful memories tho' was never very gifted on the fruit and vegetable carving side . . .

      Reply
      • HWC Magazine says

        June 12, 2020 at 2:44 am

        Thank you Eha! Hoping these 5 months goes by quickly for you, so you can enjoy Mangoes again soon. I served the mango sticky rice on banana leaves. Every time, I go to the Asian Market I try to get some banana leaves and freeze them as cooking in a banana leaves makes fish and other items so very delicious. So excited to hear that you have also taken courses in Royal Thai Cuisine. The recipes that were created in the palace and shared are extra special.

        Reply
    4. saffronandhoney says

      January 10, 2012 at 5:56 am

      This looks gorgeous! I love sticky rice.

      Reply
      • Healthy World Cuisine says

        January 10, 2012 at 6:41 pm

        Thanks for stopping by Saffron and Honey! I could eat this dessert every night.

        Reply
    5. Zoe @ Pantry and Fridge says

      January 10, 2012 at 2:49 am

      Don't think I've had anything even remotely like this. Really sound interesting but can't imagine the taste.
      Very beautiful!

      Reply
      • Healthy World Cuisine says

        January 10, 2012 at 11:49 am

        Hello Zoe, Warning if you try this dish you will be addicted. I ate it every day while in Thailand and now that I am back at home I still want more. One moment on the lips forever on the hips...

        Reply
    6. [email protected] Chef in disguise says

      January 08, 2012 at 2:37 pm

      I have never tried this before but I just know I will love it..mango and coconut in a sweet creation sounds amazing

      Reply
      • Healthy World Cuisine says

        January 10, 2012 at 6:40 pm

        It is fresh and different, a really nice change from the usual chocolate desserts. Take Care

        Reply
    7. Healthy World Cuisine says

      January 06, 2012 at 3:34 pm

      Hello Chopinand,

      Thanks for stopping by so that I could find your website. I love your photos on your "Get your Jelly on mango rice pudding". Stunning. Looking forward to keeping in touch. Take Care, BAM

      Reply
    8. Chopinand @ ChopinandMysaucepan says

      January 06, 2012 at 2:04 pm

      Dear Bobbi,

      I'm not a big dessert fan as I don't have a sweet tooth but we made this dessert recently and it was truly quite amazing from its simple recipe to its delectable taste. This would surely go down as an iconic Thai dessert in time to come.

      This was our effort below. Happy cooking!

      http://chopinandmysaucepan.com/day-14-get-your-jelly-on-mango-rice-pudding

      Reply
    9. Jasline says

      January 06, 2012 at 10:38 am

      I really love this! It's my must-eat-or-else-I'll-regret-forever dish whenever I visit Thailand. Can't wait to try this and impress all my friends!

      Reply
      • Healthy World Cuisine says

        January 06, 2012 at 3:26 pm

        I am embarrassed to admit that I ate it every day while in Chiang Mai. I do not think I want anyone to do the calorie count for me. I guess that is what New Year resolutions are all about. Take care

        Reply
    10. Rufus' Food and Spirits Guide says

      January 06, 2012 at 1:07 am

      This is one of my favorites and I never make it at home. Yours looks wonderful!

      Reply
      • Healthy World Cuisine says

        January 06, 2012 at 3:25 pm

        Thanks Greg, maybe its because the ingredients are difficult to find where you like. You can swap it up for regular rice but I agree it is just not the same.

        Reply
    11. Joanne Ozug says

      January 05, 2012 at 11:31 pm

      Sticky sweet rice with mango is one of my FAVORITE FAVORITE FAVORITE (!!!!!!!!) desserts of all time. It's just SO good!!!!

      Reply
      • Healthy World Cuisine says

        January 06, 2012 at 3:23 pm

        SOOOOOOOO GOOOD Indeed! I kind of crave this dessert when the weather is a bit cool, there is just something so comforting about sweet coconut rice.

        Reply
    12. Sibella says

      January 05, 2012 at 11:07 pm

      M m m mmmm! It looks wonderful! 🙂

      Reply
      • Healthy World Cuisine says

        January 06, 2012 at 3:21 pm

        Thanks Sibella. I know my version of Sticky rice and mango is not shaped like a dragon or a palace like the fancy hotels but the taste is quite nice... Take care

        Reply
    13. Hannah (BitterSweet) says

      January 05, 2012 at 10:47 pm

      I've actually never made sticky rice as a dessert (and rarely make rice pudding, at that) but this post is tempting me to give it a go at last. It really looks so delicious!

      Reply
      • Healthy World Cuisine says

        January 06, 2012 at 3:20 pm

        Thanks Hannah, and the great thing about this dessert is that it is really quite simple. You have to love that.

        Reply
    14. thecompletecookbook says

      January 05, 2012 at 5:01 pm

      This has got my taste buds standing at attention,
      🙂 Mandy

      Reply
      • Healthy World Cuisine says

        January 05, 2012 at 5:54 pm

        Thanks Mandy. Warning this dessert is addicting. I ate it every night here in Thailand, I guess I start my New Years resolution next week!

        Reply
    15. Tandy says

      January 05, 2012 at 1:36 pm

      love the fact that it will feed one hungry teenager! They seem to devour anything in sight 🙂

      Reply
      • Healthy World Cuisine says

        January 05, 2012 at 5:53 pm

        Indeed, my teenage boys eat me out of house and home. I'm strapped to Healthy World Cuisine and cannot leave!!! Take Care, BAM

        Reply
    Newer Comments »

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