What is the history of mango sticky rice in Thailand?

It's hard to pinpoint exactly who created the famous Thai sticky rice recipe's first recipe. It is believed that it's been around since Thailand's Ayuthaya era from the 14th-18th century. Read more about Thailand's history here.

Where did sticky rice come from in Thailand?

Sticky rice, or Khao Neow, is popular in Southeast Asia. The rice is believed to have come from the Northeastern region of Thailand and Laos, where rice is the staple food of those areas.

What does mango sticky rice taste like?

Mango sticky rice is a delicious dessert with sweet, creamy, and savory flavors from creamy coconut milk, sugar, and salt combined to make a delicious sauce. The sweet rice is then garnished with ripe mango slices that add a sweet and lightly tart taste to the dish.

What kind of rice should I use for mango sticky rice?

Thai long-grain sticky rice is used to make this classic Thai dessert. The rice is a long grain of white rice with a sticky texture once cooked. The rice is also called sweet rice, glutinous rice. Never use jasmine rice or basmati rice for making mango sticky rice recipes.

Can I make coconut sticky rice ahead of time?

Yes, you can make sticky rice mango dessert ahead of time! Make the rice first in the sweet coconut sauce, cover well, and keep it at room temperature for up to 3 hours but do not add the mango slices just yet. Keep the mango slices in a separate container. Once ready to serve the dessert, put the rice and mango together with the garnish, and you are set!

Thai Coconut Mango Sticky Rice Dessert

Name: Thai coconut mango sticky rice dessert
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Thai
Ingredients: 2 cups cooked sticky rice (from glutenous rice that has been soaked overnight and steamed) Recipe Here; 1 cup coconut cream; 1/3 cup sugar; 1/3 teaspoon salt; 1 1/2 cup coconut milk; 1/3 cup sugar; 1/2 teaspoon salt; 1 tablespoon tapioca flour, rice flour, or any thickening flour; 2 mangoes, skin peeled and sliced the meaty part into thin slices

Description

Thai coconut mango sticky rice dessert is the most heavenly dessert flavor ever created in Thai cuisine. The sweet, savory, creamy coconut sauce slathered in sweet sticky rice and then topped with more gooey goodness from coconut milk and sliced mango will make your taste bud dance with every bite!

Ingredients

Scale

First Part: The sweet coconut rice

2 cups cooked sticky rice (from glutenous rice that has been soaked overnight and steamed) Recipe Here
1 cup coconut cream
1/3 cup sugar
1/3 teaspoon salt

Second Part: The sauce for topping and the mango

1 1/2 cup coconut milk
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon tapioca flour, rice flour, or any thickening flour
2 mangoes, skin peeled and sliced the meaty part into thin slices

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Instructions

There are two parts to this amazing dessert, but both are prepared very similarly. The sweet rice part and then the sauce that goes on top. To make Thai sticky rice, please check out this link on how to steam Thai sticky rice properly.

First Part: the sweet coconut rice

Make the sticky rice using this recipe using a steamer basket. If this is your first time making mango sticky rice, plan your cooking time accordingly. Sticky rice needs time to soak in water before steaming. Use my recipe here to make sticky rice.
Heat a saucepan over med heat. Add the coconut cream, sugar, salt, and pandan leaves (pandan are optional but highly recommended) and stir until soft boiling, then turn the heat off and let it cool. Use a large pot to add cooked rice to this sauce in the next step.
Add the steamed rice to the creamy sauce in the pan and let the rice mixture chill for 15-20 mins to let the rice soak in the coconut sauce.

Second Part: The creamy coconut sauce and the mango

Combine coconut milk, sugar, salt, and tapioca flour in a small saucepan over medium heat. Whisk together well and often to prevent the sauce from clumping. It should take about 3-5 minutes to cook. Once the sugar dissolves and your sauce has a thick consistency, remove it from the heat and let it cool.
While waiting for the coconut milk mixture to cool, peel the mango and use only the meaty part to serve with sticky rice. Make sure your mango is ripe.
For serving, dish 1 cup of sticky rice to a plate, add mango slices on top of the rice and pour the creamy topping sauce over the rice and mango. Sprinkle with toasted sesame seeds or any of your favorite toppings, and enjoy!

Notes

Ripe mangos. We don't have access to the same mangoes as Thailand. Use the sweetest and most ripe mangoes at your Asian markets and local grocery stores. I've had some luck at Trader Joe's and Costco for different types of mangoes. Check what's available seasonably for the best mangoes.
Sticky rice is the main ingredient for this iconic dessert! Make sure to get the correct rice for this recipe. Use Thai sticky rice. They are also called glutinous rice or Thai sweet rice. Find it at your local Asian markets near you. The sticky rice must be soaked in cold water, then steamed before making this dessert. Use my recipe here on how to make sticky rice.
If you add the cooked sticky rice to the hot pan with the sauce, your sticky rice will get a little soft from the residual heat. It's like you making a sweet rice pudding with this method. This is great if your sticky rice is on the undercooked side.
You can also pour the sauce over the rice in a large bowl. This technique will ensure that the rice will not get as mushy with the grains still intact, making the dessert more esthetic. Either option works just fine, the flavors will still be the same, but the texture will be slightly different. It's a personal preference from here.
Pandan leaves can be difficult to find. But you can find them, grab them from the Asian market and use it for this recipe.

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Prep Time: 20
Cook Time: 20
Category: Desserts, rice
Method: stovetop
Cuisine: Thai

Keywords: thai sticky rice, coconut sticky rice, sticky rice mango, mango sticky rice, Khao Niaow Ma Muang, mango sticky rice recipe, authentic mango spicky rice