Mango Sticky Rice (Khao Niew Mamuang)

Born in the rice-growing heartland of Northern and Central Thailand, this beloved street dessert reaches its peak during mango season from April through June when markets overflow with golden Nam Dok Mai mangoes. The ritual pairing of glutinous rice steeped in salted coconut cream with ripe, fragrant mango is a cornerstone of Thai culinary identity, sold from carts outside temples and night markets across Bangkok and Chiang Mai alike.

Ingredients

2 cups glutinous (sweet) rice

1 3/4 cups full-fat coconut milk, divided

1/2 cup granulated sugar, divided

1 tsp fine sea salt, divided

2 ripe yellow mangoes (Nam Dok Mai or Ataulfo variety), peeled and sliced

1 tsp cornstarch

2 tbsp water

2 tbsp toasted sesame seeds or mung beans, for garnish

4 fresh pandan leaves (optional, for steaming)

Instructions

Rinse the glutinous rice in cold water three times until the water runs mostly clear, then submerge in fresh cold water and soak for at least 6 hours or overnight at room temperature.

Drain the soaked rice thoroughly. Line a bamboo steamer basket with a double layer of cheesecloth or a dampened muslin cloth, and if using, lay the pandan leaves across the bottom. Spread the rice evenly over the cloth.

Bring 3 to 4 cups of water to a boil in the bottom of the steamer pot. Place the steamer basket over the boiling water, ensuring the water does not touch the rice. Cover tightly and steam for 25 to 30 minutes, until the rice is translucent and fully tender throughout. Check midway and add more boiling water to the pot if needed.

While the rice steams, prepare the sweet coconut cream: combine 1 1/4 cups of the coconut milk, 6 tablespoons of the granulated sugar, and 3/4 teaspoon of the salt in a small saucepan over medium-low heat. Stir continuously until the sugar and salt are fully dissolved, about 3 to 4 minutes. Do not boil. Remove from heat.

Transfer the hot steamed rice to a large mixing bowl. Pour the warm sweet coconut cream over the rice all at once and stir gently to combine. Cover the bowl tightly with plastic wrap or a plate and let the rice absorb the coconut cream for 20 minutes at room temperature. The rice will become creamy and slightly sticky.

Prepare the topping sauce: combine the remaining 1/2 cup coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in the same small saucepan over medium heat and stir until dissolved. In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth, then whisk this slurry into the coconut milk mixture. Cook, stirring constantly, for 2 to 3 minutes until the sauce thickens slightly to a pourable, glossy consistency. Remove from heat.

To serve, mound a generous portion of the sticky rice onto each plate or banana leaf. Fan the sliced mango alongside the rice. Spoon 2 to 3 tablespoons of the warm coconut topping sauce over the rice, and finish with a sprinkle of toasted sesame seeds or mung beans. Serve immediately while the rice is still warm.