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Easy & Authentic Thai Mango Sticky Rice (Khao Niew Mamuang)

A serving of mango sticky rice topped with coconut cream and fresh mango slices on a white plate.
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Make this classic Thai dessert at home. You get sweet sticky rice, ripe mango, and a creamy coconut sauce. This recipe is easy and perfect for a comforting tropical treat.

Ingredients

Scale
  • 1 cup glutinous rice (sticky rice)
  • 1 cup full-fat coconut milk, divided
  • 3/4 cup granulated sugar, divided
  • 1/4 teaspoon salt, divided
  • 2 large ripe mangoes (Nam Dok Mai or Honey variety preferred)
  • 1 tablespoon toasted sesame seeds or mung beans for garnish (optional)

Instructions

  1. Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. Cook the sticky rice. If using a rice cooker, place the drained rice in the cooker pot and add 1 cup of water. Cook using the standard white rice setting. If steaming, steam the rice until tender, about 30 minutes.
  3. While the rice cooks, prepare the sweet coconut sauce. In a small saucepan, combine 3/4 cup of the coconut milk, 1/2 cup of the sugar, and 1/8 teaspoon of the salt. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat.
  4. Once the rice is cooked, transfer the hot sticky rice to a bowl. Pour half of the prepared sweet coconut sauce over the rice. Stir gently to combine, cover the bowl, and let it sit for 15 to 20 minutes so the rice absorbs the liquid.
  5. Prepare the topping sauce. In a separate small saucepan, combine the remaining 1/4 cup coconut milk, the remaining 1/4 cup sugar, and the remaining 1/8 teaspoon salt. Heat gently until the sugar dissolves. Set aside.
  6. Peel and slice the ripe mangoes.
  7. To serve, place a portion of the sweetened sticky rice on a plate. Arrange the sliced mango next to the rice. Drizzle the reserved topping sauce over the rice and mango. Sprinkle with toasted sesame seeds or mung beans, if using. Serve immediately.

Notes

  • For a rice cooker sticky rice method, after soaking, use a 1:1 ratio of rice to water (1 cup rice to 1 cup water) and cook as you would regular rice.
  • If you prefer a less sweet dessert, reduce the sugar in both the soaking sauce and the topping sauce by 1 to 2 tablespoons total.
  • This recipe is naturally gluten free. Since it uses only coconut milk, it is also a vegan sticky rice recipe.

Nutrition

Find it online: https://flavorzine.com/mango-sticky-rice-recipe/