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Introduction
Thai Mango Sticky Rice, known as 'Khao Niaow Ma Muang' in Thailand, has been a beloved dessert for generations. Traditionally served during the peak mango season from April to May, this dish celebrates the luscious sweetness of ripe Thai mangoes. Our healthier adaptation uses black sticky rice, which not only adds a striking visual element but also brings a wealth of antioxidants and fiber to the table. This version pays homage to the cultural significance of the dish while offering a modern, health-conscious twist that's perfect for today's lifestyle.
Ingredients
• 2 cups black sticky rice, rinsed and soaked overnight
• 2 cups water
• 1 cup light coconut milk
• 1/4 cup coconut sugar or palm sugar
• 1/4 teaspoon sea salt
• 2 large ripe mangoes, peeled and sliced
• 2 tablespoons toasted sesame seeds
• 1/4 cup light coconut cream, for drizzling
• 4 fresh mint leaves, for garnish (optional)
Step 1:
Drain the soaked black sticky rice and rinse it thoroughly in a fine-mesh strainer.
Step 2:
In a rice cooker or medium saucepan, combine the rinsed rice with 2 cups of water. If using a rice cooker, cook according to manufacturer's instructions. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes or until rice is tender and water is absorbed.
Step 3:
While the rice is cooking, prepare the coconut sauce. In a small saucepan, whisk together light coconut milk, coconut sugar, and sea salt. Heat over medium-low heat, stirring occasionally, until sugar dissolves and mixture is warm, about 5 minutes. Remove from heat and set aside.
Step 4:
Once the rice is cooked, fluff it with a fork and let it cool slightly for 5 minutes.
Step 5:
Pour the warm coconut sauce over the rice and gently stir to combine. Let the mixture sit for 10 minutes to allow the rice to absorb the sauce.
Step 6:
While the rice is absorbing the sauce, peel and slice the mangoes.
Step 7:
To serve, divide the coconut black rice among serving bowls. Arrange sliced mango on top of the rice.
Step 8:
Drizzle each serving with light coconut cream, sprinkle with toasted sesame seeds, and garnish with a mint leaf if desired.
Q: Can I use regular white rice instead of black sticky rice?
A: While you can use white sticky rice, black sticky rice offers a unique nutty flavor and more nutrients. The cooking time may need to be adjusted for white rice.
Q: Is this dessert very sweet?
A: The sweetness is balanced, coming primarily from the ripe mangoes and the moderate amount of coconut sugar. You can adjust the sugar in the coconut sauce to your preference.
Q: Can I make this dessert in advance?
A: You can prepare the rice and coconut sauce a day ahead, but it's best to slice the mango and assemble just before serving for the freshest taste and presentation.
• For best results, use Thai black sticky rice (also known as black glutinous rice). If unavailable, substitute with regular sticky rice or sweet rice.
• Choose ripe mangoes that are slightly soft to the touch and have a sweet aroma. Ataulfo or honey mangoes work well for this recipe.
• Coconut sugar can be replaced with brown sugar if needed.
• Light coconut milk and cream are used to reduce calorie content, but full-fat versions can be used for a richer dessert.
• This recipe is naturally gluten-free and vegan.
• For a nut-free version, omit the sesame seeds or replace with chia seeds.
Serve immediately while the rice is still warm and the mango is cool for a delightful contrast of temperatures.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the rice gently before serving and add fresh mango.
Start cooking the rice first, then prepare the coconut sauce and slice the mangoes while the rice is cooking to optimize your time.
- Do not skip soaking the rice overnight as it ensures proper cooking and texture.
- Adjust the sweetness of the coconut sauce to your liking by adding more or less sugar.
- For the best presentation, use a mold or cup to shape the rice before plating.
For a tropical twist, add diced pineapple or papaya alongside the mango. You can also stir in a tablespoon of chia seeds to the rice for added nutrition.
Serve with a cold glass of Thai iced tea or a light jasmine green tea to complement the dessert's flavors.
Best made in summer when mangoes are at their peak ripeness, but can be enjoyed year-round.
This recipe contains coconut. It may contain sesame if using the optional toasted sesame seeds. The recipe is free from gluten, dairy, eggs, nuts, soy, and other common allergens.
