Thailand is one of those intoxicating places whose food draws you in and never lets you go. I’m normally a chocolate person, but the one dessert that I can’t get off my mind is the infamous mango sticky rice. Deceptively simple and extremely addictive, there’s something about the perfect harmony of the thick creamy sweetened sticky rice paired with luscious mango slices all topped with a fragrant coconut sauce that awakens the senses.
Where to find it:
Mango sticky rice can be found all around Thailand at both street food stalls and restaurants alike. This dessert is revered by visitors and locals and is plentiful all over the country year round, however the mangos are best April-June. If you find yourself in “the land of smiles,” pick the stall with the line, order a bowl and dig in! Or bring a taste of SE Asia to your kitchen and try your hand at making it yourself. You won’t regret it, and may even find yourself booking a ticket to try it in person.
COUNTRY OF ORIGIN: Thailand
Thai Name: “kao niow mamuang”
Sweet glutenous coconut sticky rice paired with fresh mango and drizzled with a sweetened coconut and condensed milk sauce.
For The Rice
- 1–1/2 cups sweet rice (see recipe notes)
- 2 cups water
- 1/4 tsp salt
- 1–1/2 cups coconut milk
- 1 cup sugar
For The Sauce
- 1/2 cup coconut milk
- 1 tbs sugar
- 1/2 tsp salt
- 1 tbs corn starch
- 3 mangos, peeled, thinly sliced (the flesh should be bright yellow)
- shredded coconut
- In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover 1hour to overnight. Or if you’re in a hurry, this dessert comes out fine without soaking the rice. The purpose of soaking helps the rice cook more evenly and quicker.
- Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, about 15 minutes.
- While the rice cooks, mix together 1 ½ cups coconut milk, 1 cup sugar, and ½ teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir coconut milk mixture into the cooked rice, cover, and set aside to cool for 1 hour.
- Make a sauce by mixing together the remaining coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and corn starch in a saucepan. Bring to a boil, then remove from heat.
- Place sticky rice in a bowl, top with mango, pour sauce over mango and rice. Sprinkle with shredded coconut and serve. Enjoy!
- Thai sweet rice is also known as sticky rice or glutenous rice, commonly found in Asian markets or online here)