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Authentic Thai Mango Sticky Rice Recipe (Khao Niew Mamuang)

Close-up of delicious mango sticky rice served with sliced fresh mango and drizzled with sweet coconut cream.
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Make classic Thai Mango Sticky Rice at home. This recipe delivers creamy coconut sticky rice paired with sweet, ripe mangoes for a comforting tropical dessert.

Ingredients

Scale
  • 1 cup glutinous rice (sticky rice)
  • 1 cup full-fat coconut milk (for soaking and cooking)
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 2 ripe mangoes (Nam Dok Mai or Honey variety recommended)
  • 2 tablespoons extra coconut milk (for topping sauce)
  • 1 teaspoon sugar (for topping sauce)
  • Pinch of salt (for topping sauce)
  • Toasted sesame seeds or mung beans for garnish (optional)

Instructions

  1. Rinse the glutinous rice thoroughly under cold water until the water runs clear.
  2. Soak the rinsed rice in 1 cup of coconut milk mixed with a pinch of salt for at least 4 hours, or preferably overnight.
  3. If using a rice cooker: Drain the soaking liquid. Add the soaked rice to the rice cooker pot along with 1 cup of fresh water. Cook using the white rice setting.
  4. If steaming: Place the soaked rice in a steamer basket lined with cheesecloth and steam for 25 to 30 minutes until tender and sticky.
  5. While the rice cooks, prepare the sweet coconut sauce: In a small saucepan, combine ¾ cup sugar, ¼ teaspoon salt, and 1 cup of coconut milk. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat.
  6. Once the rice is cooked, immediately transfer the hot rice to a bowl. Pour about two-thirds of the prepared sweet coconut sauce over the hot rice. Stir gently until the liquid is absorbed. Cover the bowl and let it sit for 15 minutes to allow the rice to fully absorb the flavor.
  7. Prepare the topping sauce: In a very small saucepan, combine the 2 tablespoons of extra coconut milk, 1 teaspoon of sugar, and a pinch of salt. Heat briefly until the sugar dissolves. This sauce should be thicker than the main sauce.
  8. Peel and slice the ripe mangoes.
  9. To serve this **luscious mango coconut treat**, place a serving of the warm, sweet sticky rice on a plate. Arrange the sliced mango next to the rice. Drizzle the remaining main coconut sauce over the rice, and top with a spoonful of the thicker topping sauce. Garnish with toasted sesame seeds or mung beans.

Notes

  • For the best texture, use true glutinous rice, often labeled as sweet rice. Do not substitute with regular long-grain rice.
  • Select mangoes that are fully ripe but still firm enough to slice cleanly.
  • If you prefer a **low sugar mango sticky rice**, slightly reduce the sugar in the main coconut sauce, but maintain the salt to balance the flavor.
  • This recipe is naturally **gluten free** and **vegan dessert** friendly.

Nutrition

Find it online: https://cookincorner.com/mango-sticky-rice-recipe-thai-coconut-dessert/