If there is one dessert that perfectly captures the essence of Thai cuisine—balancing sweet, creamy, and fragrant flavours—it’s Mango Sticky Rice. Known locally as Khao Niew Mamuang.
Estimated reading time: 6 minutes
- A Brief History
- Ingredients You’ll Need
- How To Make Mango Sticky Rice
- My Tried and True Tips
- Mango Sticky Rice Recipe
A Brief History
Mango Sticky Rice has deep roots in Thai culinary tradition , typically enjoyed during mango season, which runs from April to June. It’s often served at festivals and family gatherings, where fresh fruit is celebrated.
Although it’s most famously Thai, variations of sticky rice with fruit exist throughout Southeast Asia, including in Laos, Vietnam, and Cambodia. What sets the Thai version apart is the creamy coconut sauce and the fragnant mango.
It’s proof that the simplest ingredients, when treated with care and love, can result in something absolutely magical.
Ingredients You’ll Need
- Glutinous Short Grain Rice is a must. Sushi rice or jasmine rice won’t give the same sticky texture and taste. You should try using rice varieties like Japanese short grain rice, sona masoori, ponni rice, or the Thai short grain rice also known as sweet rice.
- Ripe Mango with a juicy, fragrant, and sweet fibre. Preferably Alphonso, Ataulfo or Champagne varieties. Do not pick mangoes with tartness, sourness, or less juiciness.
- Full Fat Coconut Milk for the best creamy sauce without using corn starch. Avoid using thin or low fat coconut milk. I use a mix of full fat coconut milk and cream for the best results.
- Granulated White Sugar , baking sugar, or the castor sugar with fine crystals will give you the best results. I do not recommend using honey or jaggery powder as the coconut milk splits while simmering with jaggery.
- Corn starch is optional if you are using a thin coconut milk and need a thick, creamy consistency.
- A pinch of salt brings the coconut sauce together.
- For Serving sprinkle toasted white sesame seeds or fried mung beans.
How To Make Mango Sticky Rice
Step 1: Soak the Rice
- Glutinous rice needs to be soaked before cooking to achieve the ideal sticky texture. Rinse rice with tap water until the water runs clear. Usually 2 times, is good enough.
- Then, soak it in a bowl of water for at least 4 hours or overnight.
Step 2: Steam the Rice
- Unlike regular rice, sticky rice should be steamed, not boiled.
- After soaking, drain the rice and place it in a cheesecloth-lined bamboo steamer (or any steamer you have on hand).
- Steam over boiling water for 20 minutes, or until the grains are tender and translucent.
Step 3: Make the Coconut Sauce
- While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan. Heat gently over medium heat, stirring until the sugar dissolves and the sauce thickens a bit.
- Reserve about ¼ cup of this mixture for drizzling later.
Step 4: Combine the Rice and Sauce
- Once the rice is cooked, transfer it to a mixing bowl.
- Pour the remaining warm coconut sauce over the rice, stirring gently to coat. Let the rice absorb the sauce for 20–30 minutes.
- It may look overly wet at first, but it will thicken beautifully as it sits.
Step 5: Cut the Mangoes
- Choose ripe, fragrant mangoes for the best flavour—look for fruit that gives slightly when gently pressed.
- Peel the mangoes and slice the flesh away from the pit.
- Cut into thin slices or cubes, depending on your presentation preference.
Step 6: Assemble and Serve
- Scoop a generous portion of sticky rice onto a plate.
- Arrange mango slices on the side.
- Drizzle with the reserved coconut sauce and, if desired, sprinkle with toasted sesame seeds or crunchy fried mung beans for texture.
Serve it warm or at room temperature. Mango Sticky Rice is simple, comforting, and irresistibly delicious.
My Tried and True Tips
- Use the right rice : Do not make this dish with medium or long grain less starchy rice like basmati, or Jasmine. The name of the dish itself has the word ‘sticky’ in it.
- Don’t skip soaking : Soaking helps the rice cook evenly and absorb the coconut sauce properly.
- Cooking rice with sauce: Many sticky rice recipes suggest cooking rice in the coconut sauce. I feel in that method the texture of sticky rice turns out more like a rice pudding.
- Rice to sauce ratio: After cooking the rice absorbs the sauce like anything. Hence, always add the sauce double the amount of cooked rice.
- Customize sweetness : If you prefer less sugar or if the coconut milk is already sweetened, reduce the amount of sugar in the sauce to taste. Also, remember it has to be served with sweet mango. Hence, sweetness of sugar should not over power the taste of coconut or mango.
More Mango Recipes
- Mango Jam
- Mango Lassi
- Mango Milkshake
- Mango Ice Cream
- Mango Shrikhand
- Mango Chia Pudding
- Mango Oats Smoothie
Ingredients
- ▢ ⅓ Cup short grain rice
- ▢ 1 large size ripe mango, sliced
- ▢ 1 ¼ Cup thick coconut milk
- ▢ 1 tablespoon caster sugar or granulated white sugar
- ▢ ¼ teaspoon salt
Ingredients For Garnish:
- ▢ 1 teaspoon white sesame seeds
- ▢ 1 teaspoon fried mung beans
Instructions
- Rinse rice with tap water until the water runs clear. Usually 2 times, is good enough. Then, soak it in a bowl of water for at least 4 hours or overnight.
- After soaking, drain the rice and place it in a cheesecloth-lined bamboo steamer (or any steamer you have on hand).
- Steam over boiling water for 20 minutes, or until the grains are tender and translucent.
- While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan. Heat gently over medium heat, stirring until the sugar dissolves and the sauce thickens a bit. Reserve about ¼ cup of this mixture for drizzling later.
- Once the rice is cooked, transfer it to a mixing bowl. Pour the remaining warm coconut sauce over the rice, stirring gently to coat. Let the rice absorb the sauce for 20–30 minutes. At this stage, you can cover and leave it at room temperature. It may look overly wet at first, but it will thicken beautifully as it sits.
- Peel the mangoes and slice the flesh away from the pit. Cut into thin slices or cubes, depending on your presentation preference.
- Scoop a generous portion of sticky rice onto a plate. Arrange mango slices on the side.
- Drizzle with the reserved coconut sauce and, if desired, sprinkle with toasted sesame seeds or crunchy fried mung beans for texture. Serve warm or at room temperature.
Recipe Notes:
- Black sticky rice : Adds a nutty, earthy flavour and looks beautiful when paired with golden mango slices. Pandan-infused rice : Add a few pandan leaves to the coconut milk for a fragrant twist. Thick Sauce : Make a thicker sauce by adding a teaspoon of cornstarch to the reserved coconut milk for an extra creamy drizzle. Or use a combination of coconut cream and full fat coconut milk. Can I keep the sauce in fridge? Yes. After cooling down, you can store it in refrigerator for a day or two. Slightly warm in a microwave or pan before mixing with the rice. Can I keep the steamed rice in refrigerator? Yes. But it becomes slightly dry and chewy.
Nutrition
We follow a strict NO SPAM Policy
Mango Sticky Rice Recipe
Equipment
- Steamer
- Mixing Bowl
Ingredients
- ⅓ Cup short grain rice
- 1 large size ripe mango, sliced
- 1 ¼ Cup thick coconut milk
- 1 tablespoon caster sugar or granulated white sugar
- ¼ teaspoon salt
Ingredients For Garnish:
- 1 teaspoon white sesame seeds
- 1 teaspoon fried mung beans
Instructions
- Rinse rice with tap water until the water runs clear. Usually 2 times, is good enough. Then, soak it in a bowl of water for at least 4 hours or overnight.
- After soaking, drain the rice and place it in a cheesecloth-lined bamboo steamer (or any steamer you have on hand).
- Steam over boiling water for 20 minutes, or until the grains are tender and translucent.
- While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan. Heat gently over medium heat, stirring until the sugar dissolves and the sauce thickens a bit. Reserve about ¼ cup of this mixture for drizzling later.
- Once the rice is cooked, transfer it to a mixing bowl. Pour the remaining warm coconut sauce over the rice, stirring gently to coat. Let the rice absorb the sauce for 20–30 minutes. At this stage, you can cover and leave it at room temperature. It may look overly wet at first, but it will thicken beautifully as it sits.
- Peel the mangoes and slice the flesh away from the pit. Cut into thin slices or cubes, depending on your presentation preference.
- Scoop a generous portion of sticky rice onto a plate. Arrange mango slices on the side.
- Drizzle with the reserved coconut sauce and, if desired, sprinkle with toasted sesame seeds or crunchy fried mung beans for texture. Serve warm or at room temperature.
Notes
- Black sticky rice : Adds a nutty, earthy flavour and looks beautiful when paired with golden mango slices. Pandan-infused rice : Add a few pandan leaves to the coconut milk for a fragrant twist. Thick Sauce : Make a thicker sauce by adding a teaspoon of cornstarch to the reserved coconut milk for an extra creamy drizzle. Or use a combination of coconut cream and full fat coconut milk. Can I keep the sauce in fridge? Yes. After cooling down, you can store it in refrigerator for a day or two. Slightly warm in a microwave or pan before mixing with the rice. Can I keep the steamed rice in refrigerator? Yes. But it becomes slightly dry and chewy.
Nutrition
Mango Shrikhand is a delicious sweet dish which is the highlight of the Indian summer season.
Estimated reading time: 4 minutes
- About Shrikhand
- Ingredients You’ll Need
- Watch Mango Shrikhand Video
- Serving Suggestion
- FAQs Related To Mango Shrikhand
- Mango Shrikhand Recipe
About Shrikhand
Shrikhand is a popular Indian dessert from the western states of Gujarat and Maharashtra. Also known as Amrakhand or Keri Matho in regional languages.
What is Shrikhand ? It is a light, creamy, sweet Indian sweet dish flavoured with cardamom powder, saffron, and nuts. Hung curd, forms the base of this delectable dessert.
The marriage of natural honeyed mango puree and the hung curd is in a real sense a match made in heaven and a pinch of saffron, cardamom strengthens the bond between the two.
Reasons To LOVE Mango Shrikhand
- no cooking required
- preservative and gluten-free
- only 5 – ingredients required
- perfect dessert for kids and toddlers
Ingredients You’ll Need
- Curd: Thick, creamy, curd is the key ingredient for making a perfect shrikhand. In India, we tie the regular curd in a muslin cloth for 2 – 3 hours to drain all the water (whey) and get a soft, block of cheese. In the native dialect, the hung curd is known as ‘ chakka ‘ .
- During the hours when the curd is hung, it gradually transforms personality from a humble liquid to a soft cheese, which melts in the mouth. You can use this soft cheese to make strawberry cheesecake or any other similar dessert.
- Mango Pulp : Sweet, ripe, fresh mango puree is the best for making mango shrikhand. Pick the sweetest and the pulpiest mango for making the puree .
- You can use canned mango puree as well for making the shrikhand. Taste the puree and then adjust the amount of the added sugar accordingly.
- Sugar : Use powdered white sugar or caster sugar for making shrikhand. It easily dissolves in the curd. Or you can blend granulated white sugar like I do along with cardamom to a fine powder.
- Saffron gives a nice colour, aroma, and rich taste to the yogurt.
- Green Cardamom gives a sweet taste and aroma to the yogurt.
Watch Mango Shrikhand Video
Serving Suggestion
Serve mango shrikhand with piping hot puri . It is one of the most popular Indian meal combinations.
You can also serve aam shrikhand as a sweet dish along with everyday Indian meals . It has no gluten or egg. Hence, you can make it a prasad for puja or while observing fast.
Store mango shrikhand in an airtight container in the refrigerator for 3 – 4 days. It is a meal prep-friendly sweet dish. Do not leave it at room temperature especially in a hot and humid climate for more than 2 hours else it will turn sour.
Yes, you can either use homemade mango puree or canned mango puree. Adjust the amount of sugar according to the taste of mango puree.
Using Greek Yogurt fastens the process since you don’t have to hang the curd and wait for draining all the whey water. All you have to do is, open up the Greek yogurt in a mixing bowl, add mango puree, powdered sugar (optional), and cardamom powder. Whisk them up together.
The ‘Alphonso’ mango is the best to make any kind of dessert. It’s known for its sweetness and rich flavor. Or any other local variety of mango that has a naturally sweet taste and pulpy texture is ideal for making yogurt.
More Mango Recipes
- Mango Lassi
- Mango Salsa
- Spicy Mango Dip
- Mango Ice Cream
- Mango Sticky Rice
- Mango Chia Pudding
Ingredients
- ▢ 500 ml curd or yogurt
- ▢ ½ teaspoon saffron strands (dissolved in 2 tablespoon of warm milk)
- ▢ 2 tablespoon milk, warm
- ▢ 2 Cup ripe mangoes, peeled and cubed
- ▢ 2 tablespoon granulated white sugar
- ▢ 4 green cardamom
Ingredients For Garnish:
- ▢ 1 teaspoon pistachio, chopped
- ▢ ¼ cup mango, diced
Instructions
Prepare Hung Curd:
- Place a muslin cloth or clean kitchen cloth over the sieve. Pour curd in the cloth, tie the muslin cloth at a higher point in the kitchen ( I use my kitchen sink tap ) with a bowl placed below it to collect whey water. This way all the excess liquid will drain out from the yogurt and the end result will be thick soft cheese like hung curd.
- It usually takes 2 hours to prepare the hung curd.
- Combine saffron strands in two tablespoons of warm milk and set aside.
- Blend sugar and green cardamom to a fine powder.
- To prepare the mango puree, add the mango cubes in the same blender as sugar powder. Blend till smooth. Transfer to a bowl.
How To Prepare Mango Shrikhand:
- Take hung curd in a bowl. Add 1 tablespoon of saffron milk. Whisk till it is smooth, creamy, lump free, and almost like softly whipped cream. It should be light and fluffy in texture.
- Add mango puree. Fold it gently into the whisked curd. Do not whisk it for too long as we need that light and airy texture of the shrikhand.
- Keep the shrikhand in the fridge to chill for 2 – 3 hours before serving.
- Serve Mango Shrikhand chilled garnished with saffron milk, chopped mango cubes, and pistachio.
Recipe Notes:
- Avoid using sour tasting yogurt or curd for making the shrikhand.
- Use ripe and sweet mango pulp for the puree.
- Taste the mango puree and then adjust the amount of sugar accordingly.
- In places, fresh mango is not available use tinned mango puree or frozen mango pulp.
- Mango Yogurt is best enjoyed chilled. You can serve it at room temperature as well.
- You can store mango yogurt for a week in the fridge.
Nutrition
We follow a strict NO SPAM Policy
