Golden, ripe mangoes are piled high at the markets these days.
And they have been calling to me to make mango sticky rice...
Not one to resist temptation, I picked up a few of these luscious yellow fruits on my last trip to the store. I envisioned using them to make a delectable plate of this classic Thai dessert. But once I had the mangoes at home, I decided to pair them with black sticky rice for a new twist on the original.
Mango with Black Sticky Rice is made in much the same way as the traditional dessert. However, because the hull of the black sticky rice is still intact, it is sturdier, and less sticky, than the processed white sticky rice.
This makes the dessert heartier, with a nuttier flavor, than the original.
And, speaking from personal experience, it also means you need to modify how you make it.
I initially tried using 100% black sticky rice to make Mango with Black Sticky Rice, but quickly realized that it simply wasn't sticky enough. A little recipe research and a few attempts later, I found a combination of black and white sticky rices that was just perfect -- with enough black sticky rice to allow its nutty flavor to shine and a bit of white sticky rice to help it all stick together.
It took a little more work than if I had just stuck with my original mango sticky rice recipe, but the extra effort was well worth it!
This nuttier, more filling variation on the classic Thai dessert is just as delicious!
Recipe
Mango with Black Sticky Rice | Khao Niew Dam Mamuang | ข้าวเหนียวมะม่วง
Ingredients
- ¼ cup white sticky rice
- ¼ cup black sticky rice
- ½ cup coconut milk
- 2-3 Tablespoons white sugar
- ¼ teaspoon salt
- 2 ripe mangoes
- toasted sesame seeds
Instructions
- Combine the white and black sticky rices in a bowl and add water until the rice is covered completely. Soak for at least 4 hours, but overnight is preferable.
- Place the soaked sticky rice in cheesecloth and into the traditional Thai sticky rice steamer. Steam until the grains are soft and translucent (~1 hour).
- While the sticky rice is steaming, mix the coconut milk, salt, and sugar in a small saucepan over medium heat until the mixture is smooth. Reserve 2 Tablespoons of this sauce to be the topping.
- Once the sticky rice is done steaming, add it to the coconut milk sauce. The rice will soak up the sauce as it cools, so add it in small sections and wait for it to absorb the liquid before adding more. You may not need to use all of the sticky rice to achieve the desired texture.
- Cut each mango lengthwise on both sides of the pit to obtain two large pieces, then make diagonal cuts in each piece (or cut into cubes for the above presentation).
- Place several spoonfuls of the sweetened sticky rice in a bowl, top with the sliced or cubed mango, then drizzle the reserved coconut sauce on top. Garnish with toasted sesame seeds.
Ai | Ai made it for you
I've never seen this made with black rice. How interesting! I love mango with sticky rice so much, I would eat it daily if I could 🙂 I'm making mango with sticky rice for the first time this weekend, so once I have that down, I'll definitely try out this recipe!!
Rachel
I'm with you on wanting to eat it daily 🙂 Both versions are sooo delicious...
Ai | Ai made it for you
I've never seen this made with black rice. How interesting! I love mango with sticky rice so much, I would eat it daily if I could 🙂 I'm making mango with sticky rice for the first time this weekend, so once I have that down, I'll definitely try out this recipe!!
Rachel
I'm with you on wanting to eat it daily 🙂 Both versions are sooo delicious...