mango sticky rice recipe

Mango Sticky Rice Recipe

Mango Sticky Rice Khao Niao Ma Muang is a classic Thai dessert that combines sweet mangoes, coconut milk and sticky rice for an irresistibly tropical treat. The combination is both unexpected and immensely popular due to its refreshing flavors and textures – unlike in America where dessert may consist of cookies, cakes, ice cream or pie; in Thailand a plate of steamed rice topped with fresh mango makes the ideal end-of-meal treat!

This impressive treat can be made quickly and easily using ingredients found in any kitchen, making it an essential dish to try for any fan of Thai cuisine. The only special ingredient required for making it is Thai sweet glutinous rice (also known as sticky rice). You can find this at most 

Asian food stores or supermarkets and then it should be washed, soaked and cooked or steamed before mixing with creamy coconut sauce before pairing it with sweet ripe mangoes topped off with lightly salted coconut sauce before being drizzled over for serving; extra sauce (mung dal namkeen) may also be added for extra garnishment!

Home cooking with mango requires only using top-quality fruit. A ripe and fragrant mango should have few fibers; when purchasing outside Thailand, Manila mangoes (commonly referred to as ataulfo or champagne mangoes) make an excellent option as they’re widely available throughout the year and similar in taste and texture to Thai ok rong mangoes used there.

To create mango sticky rice, first begin by washing and soaking your grains to remove excess starch before cooking in a pot until tender yet still firm to touch. Slowly mix in coconut sauce by hand; three quarters should then be drizzled over your cooked grains while three fourths is set aside to cool before being chilled in the refrigerator up to three days after making. It is best consumed within several hours after being made!

Coconut sauce should be light in salt and thickened using rice flour or cornstarch; this step is optional but helps the sauce cling more tightly to the rice. Roasted mung dal can add crunchiness that complements its silky texture perfectly.

Ideal, rice and sauce should be served soon after preparation; however, if time is a factor, both items can be refrigerated for up to three days for easy reheating later on. Rice should not be kept in the refrigerator more than several hours at a time as its tender texture and moisture will quickly deteriorate over time.

Mango sticky rice is easy and quick to prepare, delivering delicious results every time! A perfect summer dessert that is also vegan and gluten-free so more people can indulge in this indulgent dessert!

mango sticky rice ingredients

Mango sticky rice ingredients

Dessert in many countries includes cookies, cake or ice cream; in Thailand however, sticky rice topped with fresh mango is a tasty after-meal treat that’s both easy and quick to make! We will share a quick and easy recipe here that can be enjoyed warm or chilled and can even be found as street food during mango season! This Thai treat consists of glutinous rice mixed with coconut milk sugar and salt as its core components and can be found as street food during this summer season when mangoes are plentiful.

Key components for this dish include white glutinous rice (commonly referred to as sweet or Thai sticky rice), ripe mango, and coconut milk. If you cannot locate glutinous rice, regular white or jasmine rice will suffice, although its taste won’t be quite as authentic. Glutinous is distinct from long-grain varieties as its sticky texture means you need less liquid when cooking; similarly it is important to choose high quality coconut milk that is unsweetened for best results.

To make mango sticky rice, first rinse the rice thoroughly until all of the water runs clear, before placing it into a bowl and covering it with room temperature water for at least 4 hours – or overnight if possible – so as to soften and become soft and pliable. When ready, prepare mango by peeling and cutting into bite-sized pieces ensuring any dark flesh or peel remains are removed as these will quickly brown over time, ruining its appearance in this dessert.

Refrigerated the sliced mango to keep it cold before making an extra coconut sauce with 1/2 cup of coconut milk, 1 tablespoon of sugar/sweetener and salt in a saucepan and stirring, while also stirring in cornstarch or rice flour as needed to thicken and keep your sauce on top of your rice instead of running off into other parts of your plate.

As an extra special touch, serve mango sticky rice topped with coconut sauce, toasted sesame seeds, and/or mung bean sprouts for an added flair. Garnish it as desired with slices of fresh mango for extra flair!

This simple dessert makes an excellent addition to any meal and can be enjoyed warm or chilled. Its sweetness balances out heavier fare consumed during lunch or dinner, making it perfect for parties and gatherings alike! Easy preparation allows it to be presented in various forms; whether eaten with your hands or spoon – its sweet delight is sure to delight all tastebuds! If possible use organic and fair trade ingredients which contributes to creating a more sustainable world. Happy cooking!

How to Eat Mango Sticky Rice

Mango sticky rice, commonly referred to in Thai as khao niaow mamuang, is one of the world’s favorite desserts and one that requires only minimal ingredients and preparation steps to enjoy. Enjoy it right at home!

Mango sticky rice requires using sticky, glutinous (sometimes known as Thai sweet) rice as it provides a satisfying chewiness and sweetness that just can’t be replicated using regular jasmine or basmati varieties. Sticky glutinous varieties ( sometimes labelled Thai sweet rice ) can usually be found at Asian food stores and well-stocked supermarkets. It may be possible to achieve similar results using jasmine or basmati varieties but don’t expect the same texture or taste!

Coconut milk is essential when creating mango sticky rice, and purchasing full-fat variants will produce the creamiest results. While low-fat versions may still work, their consistency will likely differ significantly.

Sugar is another key element for creating an irresistibly sweet coconut sauce, helping the dish achieve balance between sweet and savory notes. Palm sugar or jaggery is usually preferred, though raw cane sugar, maple syrup, or even alternative sugar sources such as xylitol or erythritol can all work just as well.

Salt is then added to balance out the sweetness and savouriness of this delectable dish, before garnishing it with crunchy ingredients like roasted mung beans or sesame seeds for an irresistibly crunchy bite that complements both soft mango pieces and silky coconut sauce perfectly.

Mango sticky rice should always be enjoyed while still warm for maximum enjoyment! When finished cooking, its rich coconut fat will shimmer along the grains of each bite-size grain, creating an irresistibly moist texture and inviting you to dive right in. Simply scoop some into a bowl, top with fresh mango slices, drizzle the creamy coconut sauce, and enjoy this delectable dessert!

Refrigerating leftovers should only take two days; sticky rice can also be frozen if stored carefully – however, for best results reheat thoroughly before eating! Reheating is easy – simply cover it with damp paper towel and microwave or steam until hot and fluffy again!

This recipe can easily be tailored to your personal preferences; feel free to adjust ingredients as necessary. Some people might like more mung beans or toasted sesame seeds than others, or perhaps adding different toppings until you find what works for you. Just remember that by altering any quantity such as water, coconut milk or sugar used the texture will change accordingly – keep these amounts proportional when making adjustments to this dish!

What is Mango Sticky Rice?

Mango sticky rice (khaawehniiywmamwng) is a classic Southeast Asian dessert featuring soft, sweet mangoes in a rich coconut sauce served over cooked glutinous rice. While this recipe may appear straightforward, success lies in selecting high-grade ingredients for each step; Thai jasmine or basmati grains steamed until translucent are ideal choices, while using only high-grade coconut cream ensures best flavor and texture in this classic Southeast Asian treat.

Before making this dish, ensure you use high-quality full-fat coconut milk from either a can or carton, since this will be a major part of the dish and its taste and consistency can differ widely depending on which brand you choose. In addition, make sure the mangoes are ripe and very sweet to ensure an authentic dessert experience – tart or flavorless mango will quickly ruin this treat. Salting up your sauce may also help balance and enhance both its sweetness as well as the richness of coconut flavorings.

Granulated sugar is another essential ingredient, used to create thicker coconut cream that holds together mango pieces more securely when you take a bite. This step is essential in order for your dessert not to disintegrate when eating it!

Once the rice has been prepared and cooled, it’s time to prepare the other components of this dish. Mangoes should be peeled and cut into bite-size chunks; to enhance flavor and texture further, sprinkle some toasted sesame seeds or crushed peanuts over each slice before serving – for extra flair, you may add fresh mint as a garnish too!

Coconut sauce should be made in a saucepan over medium heat, stirring continuously to dissolve all of the sugar and avoid burnt sauce. Once it reaches boiling point, lower the heat and stir in cornstarch – continuing simmering and thickening until it’s time for serving.

Once the coconut sauce is ready, pour it over the mango-topped sticky rice and garnish it with mint leaves, sesame seeds or peanuts for decoration. Although best enjoyed on its original day of creation, leftovers may be stored for two to three days in the refrigerator or one month frozen in an airtight container for later consumption – although remember that sticky rice becomes hard if stored too long in the fridge; similarly with mango, which loses its soft texture due to being stored there too long.

How Many Calories in Mango Sticky Rice?

Thai Mango Sticky Rice is an iconic Southeast Asian dessert made with glutinous rice, coconut milk and fresh mango, loved around the world. This version offers reduced caloric intake while still satisfying cravings with plenty of sweetness and texture to satisfy its fans.

This recipe’s primary ingredients are sweet sticky rice topped with warm coconut sauce and fresh mango slices, sesame seeds or crushed peanuts – an irresistibly sticky treat perfect for summer treats! This sweet and sticky dessert can be served either warm or cold; making this sweet-and-sticky dessert the ideal summertime dessert treat!

This recipe is simple to prepare and the results are delicious. A typical serving includes about 1 cup of sticky rice combined with approximately 4 slices of ripe mango for approximately 450-550 Calories in one sitting depending on portion size and exact recipe used.

When making sticky rice, it is crucial to use high-quality long grain white rice with a higher starch content and sticky texture than other varieties. This allows it to form neat mounds upon serving, cook more evenly throughout its cycle of baking and is less likely to form sticky deposits when stirred.

For optimal coconut cream results, homemade coconut milk should be used whenever possible; otherwise, canned varieties are suitable. When purchasing canned versions, ensure it contains no extra added sugars or preservatives and buy one that meets high-quality criteria without added preservatives or sugar. When selecting sugar options, brown sugar is more nutritional and will add depth of flavor.

Cornstarch can help thicken coconut sauce when thickening it for serving, helping it stay on the rice without running off when served. Although other flour or starches could potentially replace cornstarch as an ingredient for thickening purposes, its consistency won’t be quite the same.

Finish off your dish by garnishing it with chopped, unsweetened coconut flakes for an added crunch and additional source of sweetness. However, you may opt to do away with them altogether if desired.

Though traditionally eaten as a dessert, this delicious recipe makes an equally delectable breakfast or lunch dish. Perfect as an end of meal treat and especially great when served alongside fruit – its combination of tart sweetness is truly delightful! Additionally, adding veggies into your daily intake becomes easier with each delicious bite!

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