🇹🇭 Thailand · Dessert
Mango Sticky Rice (Khao Niao Mamuang)
By eatmundo · July 9, 2026
A beloved Thai classic, Mango Sticky Rice offers a symphony of sweet, creamy, and subtly salty flavors. Perfectly ripe mango slices are served alongside warm, sweet coconut sticky rice, creating an irresistible tropical indulgence that's both comforting and refreshing.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Sticky Rice: Rinse 2 cups (360g) of glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in ample cold water for at least 4 hours, or preferably overnight, to ensure even cooking.
- 2
Steam the Rice: Drain the soaked rice well. Steam it in a steamer basket lined with cheesecloth for 25-30 minutes over vigorously boiling water, or until the grains are tender and translucent. Fluff it gently with a fork once cooked.
- 3
Make the Sweet Coconut Sauce: In a medium saucepan, combine 1 cup (240ml) of thick coconut milk, 3/4 cup (150g) of granulated sugar, and 1/2 teaspoon of salt. Heat over medium-low heat, stirring constantly until the sugar dissolves completely and the mixture is warm, but do not boil it.
- 4
Combine Rice and Sauce: Transfer the hot steamed sticky rice to a large bowl. Pour about 3/4 of the warm coconut sauce over the rice. Stir gently to coat every grain, then cover the bowl tightly with a lid or plastic wrap and let it sit for 15-20 minutes, allowing the rice to absorb all the flavorful liquid.
- 5
Prepare the Garnish Sauce (Optional): While the rice is absorbing, gently heat the remaining 1/4 cup (60ml) of coconut sauce in a small saucepan. If you prefer a slightly thicker garnish, you can mix 1/2 teaspoon of cornstarch with 1 tablespoon of water and whisk it into this sauce, cooking until it just thickens.
- 6
Slice the Mangoes: Choose 2 ripe, firm mangoes (Nam Dok Mai or Ataulfo varieties are ideal). Peel them carefully, then slice the flesh away from the pit into neat, thin strips or cheeks. A perfectly ripe mango will yield easily to the knife and have a beautiful golden color.
- 7
Assemble and Serve: On individual plates, arrange a generous portion of the warm, sweet sticky rice. Fan out the sliced mango next to it. Drizzle a little of the reserved coconut garnish sauce over the mango and rice, and sprinkle with 1 tablespoon of toasted mung beans for a delightful crunch, if desired. Serve immediately.
Frequently Asked Questions
What kind of mango is best for Mango Sticky Rice?+
For the most authentic and delicious experience, use ripe 'Nam Dok Mai' or 'Ataulfo' mangoes, as they are exceptionally sweet, juicy, and have a non-fibrous texture ideal for this dessert.
Can I make the sticky rice ahead of time?+
While best served warm and freshly made, you can prepare the sticky rice mixture up to 2-3 hours in advance. Reheat gently in a steamer or microwave before serving, ensuring it remains moist.
How do I prevent the sticky rice from becoming too soggy or hard?+
The key is proper soaking and steaming. Don't over-soak (which can make it mushy) or under-soak (which makes it hard). When combining with sauce, cover immediately to let it steam-absorb the liquid without drying out.
What can I use if I can't find glutinous rice?+
Unfortunately, there's no direct substitute for glutinous rice in this dish, as its unique sticky texture is fundamental. Regular long-grain rice will not yield the same consistency.
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