Thai Mango Sticky Rice (Khao Niao Mamuang)

Mango sticky rice (Khao Niao Mamuang) is Thailand’s most famous dessert — a deceptively simple combination of sweet coconut-infused glutinous rice paired with perfectly ripe mango slices and drizzled with rich coconut cream. This beloved street food treat is a staple at Thai night markets and restaurants worldwide, especially during mango season. The interplay of warm, creamy coconut rice with cool, juicy mango creates pure tropical bliss.

Ingredients

Sticky Rice

• 1½ cups glutinous (sticky) rice
• 1 can (13.5 oz) full-fat coconut milk
• ⅓ cup granulated sugar
• ½ teaspoon salt

Coconut Topping Sauce

• Reserved ¼ can coconut milk
• 1 tablespoon cornstarch
• Pinch of salt

Topping

• 2-3 ripe mangoes (Ataulfo/champagne variety preferred)
• 1 tablespoon toasted sesame seeds

Instructions

1. Rinse sticky rice 3-4 times until water runs clear. Soak in water at least 4 hours or overnight — this is essential.
2. Drain and steam in a cheesecloth-lined steamer basket over boiling water for 20-25 minutes until translucent and tender.
3. Heat ¾ of the coconut milk with sugar and salt, stirring until sugar dissolves. Don’t boil.
4. Transfer steamed rice to a bowl. Pour warm sweetened coconut milk over the rice. Stir gently, cover, and let sit 15-20 minutes to absorb.
5. For topping sauce: Mix reserved coconut milk with cornstarch and salt in a small saucepan. Heat over medium, stirring constantly, until thickened (about 3 minutes).
6. Peel and slice the mangoes into elegant strips.
7. Scoop a mound of coconut sticky rice onto each plate. Arrange mango slices alongside.
8. Drizzle coconut topping sauce over rice and sprinkle with toasted sesame seeds.

Pro Tips

• Soak overnight: Skipping the soak results in hard, undercooked rice. This step is non-negotiable.
• Steam, don’t boil: Sticky rice must be steamed, not boiled in water, for the proper chewy texture.
• Choose ripe mangoes: The mango must be perfectly ripe — fragrant, slightly soft, and deeply sweet. Ataulfo (champagne) mangoes are ideal.

Serving Suggestions

Serve warm or at room temperature. The rice is best freshly made while the mango should be cool. Garnish with a pandan leaf or extra coconut cream drizzle. Best enjoyed the day it’s made.

Prep Time: 15 minutes + overnight soak | Cook Time: 25 minutes | Servings: 4

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