Sweet coconut sticky rice with ripe mango and a drizzle of coconut cream
Mango Sticky Rice
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Mango Sticky Rice
Sweet coconut sticky rice with ripe mango and a drizzle of coconut cream
★4.7(6)
Thailand's most beloved dessert — warm, sweet sticky rice soaked in coconut cream, served with slices of ripe mango and a drizzle of rich coconut sauce. Simple and heavenly.
10m
Prep Time
30m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Khao niao mamuang — mango sticky rice — is the dessert that defines Thai cuisine. It is disarmingly simple: just sticky rice, coconut milk, sugar, and ripe mango. But when each element is executed properly, it becomes something almost transcendent.
The sticky rice must be glutinous rice, soaked overnight and steamed (not boiled) so each grain is tender yet distinct. While warm, it absorbs a sweetened coconut milk sauce that makes it rich and fragrant. The mango must be perfectly ripe — sweet, fragrant, and yielding to the touch.
A final drizzle of thick, slightly salted coconut cream ties everything together. It is one of those rare desserts that is both simple and perfect.
Ingredients
- 1.5 cups glutinous (sticky) rice, soaked overnight
- 1 can (400ml) coconut milk
- 1/3 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes (Nam Dok Mai or Ataulfo preferred)
- 2 tbsp coconut cream (thick part from top of can)
- 1 pinch salt (for topping)
- Toasted sesame seeds or mung beans (optional)
Instructions
- 1
Drain the soaked sticky rice. Line a steamer basket with cheesecloth and spread the rice evenly. Steam over boiling water for 20-25 minutes until tender and translucent.
- 2
While the rice steams, warm coconut milk with sugar and salt in a saucepan over medium heat until sugar dissolves. Do not boil. Reserve 3 tablespoons of the thick coconut cream for drizzling.
- 3
Transfer the steamed rice to a bowl. Pour three-quarters of the coconut sauce over the warm rice. Fold gently and let sit for 15 minutes to absorb.
- 4
Peel and slice the mangoes into elegant pieces.
- 5
Mound the coconut sticky rice on plates. Arrange mango slices alongside.
- 6
Drizzle with the reserved thick coconut cream mixed with a tiny pinch of salt. Sprinkle with toasted sesame seeds if desired.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
MangoDurian or jackfruit
Traditional alternatives in Thailand; each creates a distinct version
Coconut milkNo substitute
Coconut milk is essential to this dish and cannot be replaced
Glutinous riceNo substitute
Regular rice will not achieve the sticky, chewy texture required
Tips & Storage
Pro Tips
The rice MUST be soaked overnight. Without soaking, it will not cook evenly.
Use glutinous (sticky) rice — regular rice will not work. Look for it at Asian markets.
Add the coconut sauce while the rice is still warm for best absorption.
The mango must be perfectly ripe. An unripe mango will ruin the dish. Ataulfo (champagne) mangoes or Thai Nam Dok Mai are best.
Storage
Sticky rice is best eaten within a few hours. Refrigerated sticky rice hardens. If needed, store at room temperature for up to 6 hours.
Reheating
Steam refrigerated rice for 5 minutes to soften it. Alternatively, sprinkle with water, cover, and microwave for 1 minute.
Nutrition Facts
Per serving (1 serving with mango) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates62g
Fat12g
Fiber1g
Sugar28g
Sodium220mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What type of rice do I need?
- Glutinous rice (also called sticky rice or sweet rice). It is a specific variety — regular white rice will not work. It is widely available at Asian markets and online.
- Can I use canned mango?
- Fresh ripe mango is strongly preferred. Canned mango is too soft and lacks the aromatic quality that makes this dessert special.
- Why is my sticky rice hard?
- It was not soaked long enough or not steamed long enough. Soak overnight (at least 4 hours) and steam until every grain is translucent and tender.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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