Thai Mango Sticky Rice Recipe
Indulge in the tropical delight of Thai Mango Sticky Rice, a dessert that beautifully balances sweet, creamy, and aromatic flavours. This beloved Thai classic is traditionally enjoyed during mango season, when the fruit is at its juiciest. The combination of mango sticky rice with fresh mangoes, coconut milk, and Nestlé MILKMAID creates a luscious treat that captures the essence of Thailand’s rich culinary heritage.
Originating in Thailand, mango sticky rice is a popular street food and festive dessert, especially during Songkran (the Thai New Year). The dish highlights the role of glutinous rice in Thai cuisine, paired with ripe mangoes and creamy coconut milk for a perfect harmony of flavours.
About Our Recipe
Our easy mango sticky rice recipe brings the authentic taste of Thailand to your kitchen in just a few simple steps. Forget long hours of preparation, this version uses Nestlé MILKMAID to add a luxurious creaminess and subtle caramel sweetness that make every spoonful of mango sticky rice irresistible.
Imagine fragrant coconut-infused sticky rice topped with juicy mango slices and drizzled with a silky coconut sauce. Each bite of mango sticky rice offers the ideal balance of texture and flavour: the soft, chewy rice, the rich coconut cream, and the freshness of ripe mangoes. This mango sticky rice recipe with condensed milk is an effortless way to recreate an authentic Thai sticky rice right at home.
Try this mango sticky rice recipe for a refreshing summer indulgence, or explore more mango-based delights like Mango Cheesecake, and Mango Ice Cream—all made easily with Nestlé MILKMAID!
Show more > Show Less >Ingredients
- 1Nestlé MILKMAID Mini
- 1/3 cupMaggi Coconut Milk Powder
- 1 cupRaw Rice
- 3 cupsWarm Water
- 1/4 tspSalt
- 1 tspVanilla Essence
- 2 tspCorn flour
- 2Ripe Sliced Mangoes
How to make Thai Mango Sticky Rice
- Step 1: For Sweet Rice - Wash the rice well. Mix 25 gms of coconut milk powder in 2 cups of warm water. Add rice and salt, and cook in the pressure cooker for 5 minutes on a low flame after the first whistle. Once done, add vanilla essence and mash the rice well.
- Step 2: For Coconut Sauce - In a bowl, mix the remaining 25 gms of coconut milk powder, 1 cup of warm water, Nestlé MILKMAID, and corn flour. Heat in a pan until the mixture thickens.
- Step 3: Add the coconut sauce to the cooked rice along with chopped mangoes. Mix well, place in a serving bowl, and refrigerate. Place some mango slices over the rice and serve mango sticky rice.
Tips to Make Thai Mango Sticky Rice
- Rinse the sticky rice thoroughly in cold water to remove excess starch before making mango sticky rice.
- Cook the rice on low heat to achieve the perfect sticky texture for making mango sticky rice.
- Use fresh, ripe mangoes for the best flavour and sweetness in the mango sticky rice recipe.
- For extra indulgence, top mango sticky rice with toasted coconut flakes, sesame seeds, or extra coconut cream.
FAQs on Thai Mango Sticky Rice
1. Can I use canned mango to prepare the mango sticky rice recipe?
Fresh mango is the best option for the mango sticky rice recipe, but if fresh mango is not available, you can use canned mango.
2. How do I know when the rice for mango sticky rice is properly cooked?
Usually, cook rice until it's tender and sticky. However, you can check by pressing a grain of rice between your fingers - it should be soft but still have some texture for mango sticky rice.
3. How long can I store mango sticky rice in the refrigerator?
You can store mango sticky rice in the refrigerator for up to three days. It's best to store the rice and mango separately and then combine them whenever you want to eat.
4. Do I need to reheat mango sticky rice?
If you put rice in the refrigerator, it'll get hard. To make it soft again, put it in a microwave-safe container, sprinkle water over it, cover it, and microwave for 30-45 seconds. This will steam it and restore its texture, which is perfect for mango sticky rice.
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