How to Make Thai Mango Sticky Rice
Step #3: Simmer for 20-30 minutes until the mixture has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid closed for 5 – 10 minutes. This Thai sticky rice is a popular Thai dessert most often served in the spring when mangoes are in their peak season, but it can still be made year-round. In Thailand, people call this beloved dessert “Khao Niew Mamuang.” The term “Khao Niew” translates to sticky rice, while “Mamuang” means mango, directly reflecting the main ingredients of the dish. To reheat, sprinkle a bit of water over the rice and warm it in the microwave for a few minutes, or steam it until it’s heated through. The mango is best enjoyed fresh, so add it after reheating the rice for the best flavor and texture.
