The very best mango sticky rice

A soft, ripe, sweet mango with steamed sticky rice, coconut sauce with a small pinch of salt and crispy fried mung beans. All this deliciousness is served on a banana leaf under the name mango sticky rice. Once you’ve tried it, you’ll be hooked for life. 

Sticky rice is a different kind of rice than, for example, basmati or jasmine. Because of its high starch content, the rice is—as you might guess—extra sticky. The rice grows best in the mountains in northern Thailand, which is why you mainly find it on menus in that area.

Have you ever tried white M&M’s?

Because of my addiction to this dish, I also ordered it a few times in southern Thailand. Big mistake. They forgot the salted coconut sauce, replaced the mung beans with cashews or made the dish with regular rice. It was utterly heartbreaking. Heading that way? Make the most of it while you’re in the north.

Staying at home? With this recipe, you can make the very best mango sticky rice yourself. Fortunately, it isn’t difficult to make. The trickiest part is getting hold of the mung beans (at a good Asian supermarket); other than that, it’s child’s play.

Method

Soak the rice for at least an hour beforehand, although overnight is even better. Steam the sticky rice as indicated on the package. Fry the mung beans in a dry frying pan for a few minutes until crispy and golden brown.

Mix 250 ml coconut milk with a pinch of salt and a tablespoon of sugar in a saucepan over low heat until the sugar and salt have dissolved. In another small pan, heat the remaining coconut milk with some salt until reduced by 2/3.

Place the pan with the first coconut sauce you made over low heat and add the steamed sticky rice. Mix well and leave it gently simmering until all the sauce has been absorbed.

Serve the mango in strips alongside the lukewarm rice. Pour the reduced coconut sauce over everything and sprinkle with the mung beans.