Mango Sticky Rice

Khao niao mamuang (mango sticky rice) is Thailand's most celebrated dessert: glutinous rice steamed and sweetened with coconut milk, served alongside perfectly ripe mango slices and a drizzle of salted coconut cream. The mango must be Nahm Dok Mai (the Thai variety with a honey-like sweetness) at peak ripeness. The sticky rice must be just cooked, warm, and fully saturated with sweetened coconut milk. The salted coconut cream on top provides the contrast that makes the dessert complete.

‹Swipe for the next dish›

Serves4

Total35 min

Sourced3 of 6 in ON

Cook

‹ Previous · Lod Chong — Pandan Noodles in Coconut Milk / ลอดช่อง|Next · Mee Grob — Crispy Rice Vermicelli / หมี่กรอบ ›

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

200 g

sweet sticky rice

glutinous rice

Origin · ThailandChoose your town to see who stocks it →

400 ml

coconut milk

full-fat

Origin · Sri Lankan coconut (Coconut Research Institute of Sri Lanka), Sri LankaNot yet stocked in Ontario

75 g

palm sugar

or to taste

Origin · IndonesiaChoose your town to see who stocks it →

5 ml

salt

Your own market

ripe Ataulfo or Nam Doc Mai mangoes

peeled, pitted, sliced lengthwise

Not yet stocked in Ontario

30 ml

vegetable oil

Choose your town to see who stocks it →

2 tablespoons

sesame seeds

white, toasted

Not yet stocked in Ontario

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Rinse sticky rice under cold water until water runs clear; drain.

Cook rice in rice cooker or pot with 240 ml water until just tender and grains are sticky, 15–18 minutes; let rest 5 minutes covered.

While rice cooks, combine coconut milk, palm sugar, and salt in small saucepan over medium heat; warm gently, stirring until sugar dissolves, 3 minutes; do not boil.

From the canon — Fresh coconut milk — extracted from freshly grated coconut flesh rather than purchased in a can — and the technique of 'cracking' it: heating the thick, fat-… Coconut Milk: Cracking, Frying, Reducing →

Transfer hot rice to bowl; pour half the coconut syrup over rice; fold gently with rubber spatula until evenly absorbed, 2–3 minutes.

Arrange mango slices on serving plate; mound warm coconut rice alongside.

From the canon — Jasmine rice cooked in a mixture of thin coconut milk and water — the coconut milk's fat and sugar providing a subtle enrichment to the cooked rice without m… Coconut Rice (Khao Man Mamuang Base) →

Drizzle remaining warm coconut syrup over rice and mango; sprinkle with toasted sesame seeds; serve warm or at room temperature.

III

Sensory Tests

◇Where it lives or dies. The moment where mango sticky rice lives or dies is the mango selection. An unripe mango makes the dessert unpleasant. The correct mango should be fragrant at the stem end, yielding slightly to pressure, and devoid of any green areas. In Thailand, the vendor knows when the mango is at its peak — at a Thai market, point at the mango and ask. In a supermarket: smell first, press second, look third.

Pillar IV

Cross-cuisine parallels are part of membership.

The dishes this one teaches you, across the cuisines — on every recipe.

Enter · from $49 a year