A fruity, creamy Mango Sticky Rice Recipe that hails from the land of smiles. Warning: this classic Thai dessert may be addictive!
MANGO Sticky Rice Recipe (KHAO NIEW MAMUANG)
I like my desserts decadent. And no matter how full I am after an indulgent meal, I can always find room for something sweet. You better believe that, after a meal of tod mun pla (Thai fish cakes), basil chicken and drunken noodles at our favorite Thai spot, I’m going to be ordering one form or another of a mango sticky rice recipe! I’m powerless to the pull of fresh mango in almost any form. But layer mango around soft sticky rice and a sweet mixture of coconut milk and sugar, and I’m drawn to it like a moth to a light bulb! I simply can’t pass it up, no matter how stuffed my belly is.
For this delicious mango sticky rice recipe, I used a purple sticky rice to impart a bit of contrast and color the food palate. Purple sticky rice is used almost exclusively in desserts in Thailand – however, texturally speaking, doesn’t differ much from other strains of glutinous (sticky) rice. The color sure does jump off the plate though!
This dessert isn’t just a pretty face. Mangoes are loaded with vitamin A, folic acid and fiber. Coconut milk may get a bad rap for being high in saturated fat. However, consumed in moderation, coconut milk’s medium-chain saturated fatty acids may actually improve heart health by killing off three types of bacteria that cause plaque formation in arteries. It is also loaded with nutrients that help condition hair and skin as well. Now – I’m not a doctor – but in my book, that shines an entirely new light on this mango sticky rice recipe. Decadent, delicious and loaded with health benefits!? I’m sold.
Back in the day, before I ever tried this sticky rice recipe, I used to order sweet bananas with coconut milk every time we hit the Thai spot for dinner. Now, I’m conflicted. Both sweet desserts call my name at the end of a Thai chili loaded meal. Luckily, I don’t have to be eating out to indulge in a fruity, nutritious dessert. I can just whip it up at home whenever I feel like it. Yay me! What dessert are you powerless against? Leave a comment and tell me about it!
How to cut a mango
Cutting a mango can be a little perplexing if you are new at tackling this exotic fruit. The large seed is in the center with the flesh firmly attached to it. There are many different ways to cut a mango but the two quick methods I’m about to show you are my favorites. By following these steps you will end up with tender slices of mango you can enjoy in less than a minute!
How to cut a mango into slices:
- Place mango on a cutting board and slice each side just past the seed. Slicing should be easy – if you feel resistance like you are cutting through something stringy, cut a little further away from the seed.
- Using a paring knife, slice strips through the flesh without cutting through the skin.
- Use a spoon to scoop out the flesh and serve.
How to dice a mango:
- Place mango on a cutting board and slice each side just past the seed.
- Using a paring knife, slice strips through the flesh without cutting through the skin. Repeat the same going the other way to create a checkered pattern.
- Push the skin up and turn the scored mango upside down. Either slice the diced up pieces with a knife or scoop them with a spoon.
How to make sticky rice
Glutinous, chewy, sticky rice is a personal favorite of mine. You have most likely seen sticky rice being used in Thai dishes, wrapped in banana leaves or rolled into little balls with coconut shavings. Since it’s mostly used in Southeast Asian cuisines as well as being cultivated in the same region, many of us, Westerners, are unfamiliar with cooking sticky rice. The good news is it’s as easy as making regular rice.
- Before cooking your rice, cover it with water and let sit for an hour.
- Drain and rinse thoroughly.
- Put rice and water (use two cups of water for every cup of rice) in a pot and bring to a boil. Lower heat to a simmer, cover and cook for 25-30 minutes.
- Turn the heat off, transfer sticky rice to a bowl and serve.
Other simple, delicious dessert recipes:
- Gluten-Free Peanut Butter Cookies With Raspberry Jam
- Non-Dairy Chia Seed Panna Cotta
- Strawberry Pocky Cheesecake
- Healthier Chocolate Espresso Cookies
- Apple Crumble Mug Cake
Did you like this Mango Sticky Rice Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
- 1 cup coconut milk
- ¼ cup condensed milk
- Pinch of salt
- Pinch of black pepper
- 1 cup sticky rice, cooked
- 2 ripe mangoes, peeled and sliced into bite sized strips or cubes
- Sesame seeds to sprinkle on top
- In a small pot over low heat, combine coconut milk and condensed milk and heat up until warm. Stir well, turn the heat off and transfer to a bowl.
- Divide sticky rice into bowls and form a mound in the center of each bowl.
- Arrange mango strips/cubes around the perimeter of rice and finish by pouring coconut milk mixture over the sticky rice.
- Sprinkle a few sesame seeds on top and serve.
Low in cholesterol
Very low in sodium
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