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Authentic & Easy Thai Mango Sticky Rice with Fluffy Coconut Rice and Salted Cream Sauce

A plate of mango sticky rice featuring bright yellow mango slices, sticky white rice, and drizzled with sweet coconut cream, topped with sesame seeds.
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Make restaurant-style Mango Sticky Rice (Khao Niao Mamuang) at home. This recipe uses a simple method for perfectly cooked, creamy coconut sticky rice topped with fresh mango and a sweet and salty coconut cream sauce.

Ingredients

Scale
  • 2 cups glutinous sweet rice (sticky rice)
  • 1 1/2 cups water (for cooking rice)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 2 ripe large mangoes, peeled and sliced
  • For the Salted Cream Topping:
  • 1/2 cup thick coconut cream (the solid part from the top of a chilled can)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Rinse the sticky rice under cold water until the water runs clear. Soak the rice in fresh water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. Cook the drained sticky rice using a rice cooker with 1 1/2 cups of water, or steam it until tender (about 25-30 minutes).
  3. While the rice cooks, prepare the sweet coconut milk mixture. In a small saucepan, combine the full-fat coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Heat gently until the sugar dissolves. Do not boil.
  4. Transfer the hot, cooked sticky rice to a large bowl. Pour about 3/4 of the warm sweet coconut milk mixture over the rice. Stir gently to combine. Cover the bowl tightly with plastic wrap or a lid and let it sit for 30 minutes to allow the rice to fully absorb the liquid and become creamy.
  5. Prepare the salted cream topping. In a very small saucepan, combine the coconut cream, 1 tablespoon sugar, and 1/4 teaspoon salt. Heat gently until the sugar dissolves and the mixture is smooth. Do not boil. Set aside.
  6. To serve, spoon a portion of the creamy sticky rice onto a plate. Arrange slices of fresh mango next to the rice.
  7. Drizzle the reserved sweet coconut milk (if any remains) over the rice and mango. Spoon the salted coconut cream topping over the rice. Garnish with toasted sesame seeds.

Notes

  • Use sweet, ripe Ataulfo or Honey mangoes for the best flavor.
  • If you do not have coconut cream for the topping, you can skim the thickest part from the top of a can of full-fat coconut milk that has been refrigerated overnight.
  • To achieve restaurant-style texture, do not overcook the rice; it should be tender but still hold its shape.

Nutrition

Find it online: https://spoonfulsnap.com/mango-sticky-rice-recipe/