Mango sticky rice is one of the easiest dishes to make that can immediately transport you to Thailand via your tastebuds. The nostalgia of this dish comes from its creamy, coconutty and sweet flavors paired with the luscious and chewy texture of the sticky rice. Paired with a ripe mango and you’re sure to have your cravings satiated.
If you’ve been to Thailand then you’ve tried mango sticky rice. One of the most common foods to find at street markets and restaurants it’s hard to miss. No matter where you are in Thailand you’re bound to have the option to sample this delicacy.
I wanted to learn to create this dish so I signed up for a Thai Cooking Class while in Chiang Mai, Thailand. I truly think anyone and everyone traveling to Thailand should experience this! The woman in charge of this cooking class, Mam, is so kind, helpful and a great chef. After having the opportunity to travel with her to a market to learn about picking out ingredients, you’ll learn how to make 6 different dishes of your choosing. I, of course, selected to learn how to make mango sticky rice.
If you would like to book this cooking experience, click here!
Thai Mango Sticky Rice
Equipment
- Rice Cooker
Ingredients
- 2 Ripe Mangos (any type works, but Alphonso and Champagne are best for this dish)
- 1 cup Sweet Rice (my favorite brand is the Thai Three Ladies Sanpatong Sweet Rice)
- 1 can Coconut Milk
- 1/2 cup Sugar (traditionally Thai chefs use palm sugar, but cane sugar works fine)
- 1 pinch Salt
Optional Ingredients
- 2 tbsp Crispy Mung Beans (used as a topping to add a crunch)
- 2 tbsp Toasted Sesame Seeds (used as a topping to add a crunch)
Instructions
Making the Rice
- Rinse rice in cold water until water runs clear
- Place rice in rice cooker and pour in fresh cold water until just covering the rice
- Soak for a minimum of 2 hours or overnight
- Add additional 1/2 cup of water and turn on rice cooker
- Cook on the regular rice setting (usually around 20-30 minutes)
Making the Coconut Sauce
- To a medium saucepan add the can of coconut, sugar and salt
- On medium heat stir with a wooden spoon or whisk until the sugar has dissolved
- Place 1/2 the liquid in a container to save it for later
- Continue cooking the remaining liquid in the saucepan to thicken (make sure it doesn’t burn)
Assembling the Dish
- Once the rice is finished cooking pour in the coconut sauce you saved in the container on the side
- Stir together until fully absorbed
- Slice mango and plate (if you slice it at an angle you can create a beautiful fanned presentation)
- Place a mound of the beautiful sticky rice on the side of the plate
- Pour the thickened coconut sauce over the rice and top with optional crunchy toppings if desired
- Enjoy!
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