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Classic Thai Mango Sticky Rice Pudding (Khao Niaow Ma Muang)

User Rating 5 Star Rating (5 Reviews)

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Mango with Sticky Rice
Nicholas Pitt/Stockbyte/Getty Images
This mango sticky rice dessert (Khao Niaow Ma Muang) is a Thai classic and SO very scrumptious. Be sure to get the right rice for this dessert: you need sticky rice, also known as sweet rice (see link in ingredients list). The sticky rice is made it in a pot on your stove (instructions included). Place some fresh mango balls or slices over the sticky rice and smother with the easy coconut sauce - pure heaven! If you like mangos and/or sticky rice, you're going to love this very simple but exotic Thai dessert.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

  • 1 cup Thai Sweet Rice (also called 'sticky rice' OR 'glutinous rice', available at Asian food stores
  • 1-2 ripe mangos (for mango buying and prep. tips, see below)
  • 4-5 Tbsp. brown sugar OR traditional Asian palm sugar
  • 1/4 tsp. salt
  • 1 can good-quality (not 'lite') coconut milk
  • water

Preparation:

For tips on buying and preparing fresh mango, see my: All About Mangoes.

 

  1. Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
  2. Do not drain the rice. Add 1/2 cup more water, plus 1/2 can coconut milk, 1/4 tsp. salt, and 1 Tbsp. brown sugar. Stir well.
  3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low (#2.5 on the dial).
  4. Simmer in this way for 20 minutes, or until coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes. (For step-by-step instructions (with pictures) on how to do this, see my: How to Cook Sticky Rice.)
  5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
  6. Taste-test sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
  7. When ready to serve, prepare the mango by slicing it open and using a melon ball scoop to create mango spheres (as in the picture), or simply dice or slice up the mango.  Pick up the warm rice in your hands and shape into rectangular or triangular shapes. Set one into each serving dish and add the mango balls on top.  Drizzle lots of the sweet coconut sauce over.  It should look like an English pudding with custard sauce, with the rice swimming in sauce.  Garnish with fresh mint and serve.  (Note that the sauce recipe can be doubled for serving 3 or more people).
User Reviews

Reviews for this section have been closed.

 5 out of 5
Perfect Sticky Rice with Mango, Member stubeee

I am used to shaping the sticky rice into a rectangle about 4 inches long and 3 inches wide and one inch thick. I pour the sauce over this and lay slices of ripe soft mango on top. I would use more coconut milk and less water.

3 out of 4 people found this helpful.

See all 5 reviews

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