Mango sticky rice is a popular dessert in Thailand where glutinous rice is cooked with coconut milk and sugar before being served with slices of ripe mango on top.
Fortunately, mango sticky rice is typically made with vegan ingredients as the standard recipe only calls for sticky rice, coconut milk, and sugar. However, some versions of the recipe may use condensed milk, but that’s considered a rare exception.
With that being said, it’s still a good idea to check with the restaurant staff or street vendor that no animal ingredients have been used in making the dish.
What Is Mango Sticky Rice?
Mango sticky rice is a popular dessert in many parts of Southeast Asia, particularly in Thailand, Laos, and Cambodia, where it’s served as a street food or at local markets. It is believed to have originated in Thailand, where it has been enjoyed for centuries, but that’s not important. It’s worth mentioning, however, that the recipe is largely the same regardless of where you go in these countries.
Just be aware that if you go to Thailand, mango sticky rice will be known as “khao neow mamuang” while in Laos it will be “khao niaw mamuang”, and in Cambodia, the locals will call it “khao tov mamuang”. If you’re not in Southeast Asia, you can also enjoy it, but naturally, you’ll have to find it at restaurants that serve Southeast Asian cuisine.
The standard mango sticky rice recipe uses 5 ingredients:
- Glutinous or sticky rice
- Coconut milk
- Mango
- White sugar
- Salt.
The rice is cooked with coconut milk, sugar, and salt until it becomes soft and sticky. The slices of mango are then served on top, occasionally with coconut cream.
Generally, no animal ingredients are used, so for us vegans it’s usually safe to have mango sticky rice, but I would still question the vendor just to make sure, as condensed milk may be used even if it’s rare.
Is The Sugar In Mango Sticky Rice Vegan?
Mango sticky rice tends to include granulated white sugar. While it’s a plant-based ingredient, many vegans question its ethics, particularly the one derived from sugar cane which may be refined with bone char (a term used for charred animal bones).
White sugar can also be derived from beets, but that one is considered vegan. I explain that in another article I’ve written. It’s a controversial topic, but I would say that most vegans still consume white sugar as it’s a gray area ingredient.
If you want to do your homemade mango sticky rice recipe, you can use other types of sugar:
- Coconut sugar: Derived from coconut palm trees, it has a more nutty and slightly caramel-like flavor.
- Palm sugar: Made from the sap of certain types of palms, it has a peculiar molasses-like flavor.
Unlike white sugar, they are both slightly coarser and moister, and also feature a crunchier texture.
They’re often marketed as healthier alternatives to regular sugar, and as such, they’re more expensive, not to mention the fact they’re also produced in smaller quantities and often come from crops that are more laborious and require more resources to grow and harvest. So, yes, prepare to spend a bit more on these sugars.
How To Make Vegan Mango Sticky Rice
To make vegan mango sticky rice, you’re going to need glutinous rice (also known as sweet rice or sticky rice), mangoes, coconut milk, sugar, and salt.
Here is a basic recipe:
- 2 cups of glutinous rice
- 1 can of coconut milk
- 1/2 cup of sugar
- 1/2 tbs of salt
- 2-3 ripe mangoes, peeled and sliced.
Instructions:
- Rinse the glutinous rice and soak it in water for at least 30 minutes.
- In a saucepan, bring the coconut milk, sugar, and salt to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
- Drain the glutinous rice and transfer it to a rice cooker or a pot with a tight-fitting lid. Pour the coconut milk mixture over the rice and stir to combine. Cover the pot and cook the rice according to the rice cooker’s instructions or over medium heat until the rice is tender and the liquid is absorbed for about 20-25 minutes.
- When the rice is cooked, remove the pot from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and transfer it to a dish.
- Arrange the sliced mangoes on top of the rice and voilá.
- You’re also free to add some coconut cream or spices for additional flavor, but that’s optional.
Note: It’s important to use glutinous rice which is considered a high-starch rice. Other types of rice may not be able to reproduce the same level of stickiness.
Can I Store Mango Sticky Rice?
Yep, you can store mango sticky rice. To do so, you can simply store it in the refrigerator in an airtight container. It will keep for 3-4 days in the fridge.
If you wish to re-use it, you can then microwave it using a microwave-safe container for 1-2 minutes, or until it is heated through. Alternatively, you can heat the rice in a saucepan over medium heat, stirring occasionally, until it is warmed through.
Are There Other Variations of Mango Sticky Rice?
Actually, there are many variations of mango sticky rice, but some of them wouldn’t be called mango sticky rice for obvious vegans (i.e changing the type of fruit).
With that being said, some possible variations include:
- Adding other types of fruit, such as pineapple or papaya, to the dish.
- Using coconut cream or coconut sugar in place of coconut milk and regular sugar.
- Adding spices, such as cardamom or pandan, to the coconut milk mixture.
- Serving the sticky rice with a drizzle of chocolate or caramel sauce.
None of the variations above use animal ingredients, so you should be able to be creative if you eventually decide to make some vegan mango sticky rice at home.
Is Mango Sticky Rice Gluten-Free?
Yes, mango sticky rice is typically gluten-free as it doesn’t contain any ingredients containing gluten, but in case you’re very sensitive to gluten, I would still ask the person preparing the dish just to make sure that he/she is aware of your concerns or health condition.
Also be aware that different establishments may serve different variations of the dish, or other dishes that may warrant gluten-based ingredients. A Southeast Asian restaurant is bound to use soy sauce (among other sauces), which contains wheat, so you don’t want that it to be mixed with food that is not meant to contain gluten.
Bottom Line
Mango sticky rice is a very popular dessert recipe in Southeast Asia, namely Thailand, Laos, and Cambodia.
For vegans visiting these countries and wanting to try mango sticky rice, you’ll be happy to know that the traditional/standard recipe is suitable for vegans.
However, it’s a good idea to ask the vendor to check, as they may rarely swap coconut milk with condensed milk— it is very unlikely, but you never know.
