Thai
👍 Beginner Friendly
45 mineasy
ThaiDessert
Recipe Story
origins & traditionsKhao Niao Mamuang, or Thai Mango Sticky Rice, is an iconic dessert that perfectly balances sweetness, creaminess, and tropical fruit freshness. This traditional Thai dessert requires glutinous rice soaked and steamed to perfection, then sweetened with palm sugar and enriched with coconut milk. The rice is paired with perfectly ripe, sweet mango slices and topped with a luxurious coconut cream sauce. Often garnished with toasted mung beans for texture, this dessert represents the harmony of flavors central to Thai cuisine. Best enjoyed during mango season, it can be served warm or at room temperature, making it versatile for any occasion. The creamy, slightly salty coconut rice complements the sweet, juicy mango in a way that has made this dessert famous worldwide.
Instructions
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Rinse glutinous rice thoroughly under cold water until water runs clear, then soak in cold water for at least 4 hours or overnight.
Drain the rice completely and transfer to a steamer basket lined with cheesecloth.
Steam the rice over boiling water for 20-25 minutes until tender and translucent, stirring once halfway through.
While rice steams, combine 1 cup coconut milk with palm sugar and salt in a saucepan over medium heat, stirring until sugar dissolves completely.
Transfer hot steamed rice to a large bowl and pour the warm coconut milk mixture over it, stirring gently to combine.
Cover the bowl and let rice absorb the coconut milk for 30 minutes at room temperature.
For the topping, heat remaining coconut milk with a pinch of salt in a small saucepan over low heat until warm.
Peel mangoes and slice into thin pieces or cut into decorative shapes.
To serve, mound sticky rice on plates, arrange mango slices alongside, and drizzle with warm coconut cream topping.
Garnish with toasted sesame seeds if desired and serve immediately.
Khao Niao Mamuang
4.6 (65)
Sweet sticky rice with fresh mango is Thailand's most beloved dessert, featuring tender coconut-infused glutinous rice paired with ripe mango slices and drizzled with rich coconut cream.
easy
55 min
4 servings
Ingredients
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Main
- 2 cups Rice White, glutinous/sticky rice variety, rinsed and soaked
- 1 1/2 cups Coconut, full-fat coconut milk, divided
- 1/2 cups Honey, or palm sugar
- 1/2 teaspoons Salt, divided
Fruit
- 3 pieces Mango, ripe, peeled and sliced
Topping
- 1/4 cups Coconut, coconut cream for drizzling (optional)
Chef Tips
expert advice•Choose mangoes that are perfectly ripe but still firm for the best texture and sweetness.
•Nam Dok Mai or Ataulfo mangoes work exceptionally well.
•The rice should be sticky but not mushy - don't over-steam it.
•The rice absorbs coconut milk best while still warm.
•Some regions serve this with crispy mung beans on top for textural contrast.
•The dessert tastes best when rice is slightly warm and mango is cool.
Variations & Substitutions
make it your own•For a richer flavor, use coconut cream instead of regular coconut milk.
•Palm sugar provides authentic flavor, but brown sugar can substitute.
•For variation, add pandan leaves while steaming rice for aromatic flavor.
Storage & Reheating
keeping it freshStorage
Store leftover sticky rice covered at room temperature for up to 1 day, or refrigerate for up to 3 days. The rice will harden when cold. Store cut mango separately in an airtight container in the refrigerator for up to 2 days. Keep coconut cream sauce refrigerated in a sealed container for up to 3 days.
Reheating
Reheat sticky rice by steaming for 5-7 minutes until soft and warm, or microwave in 20-second intervals with a damp paper towel covering. Add a tablespoon of coconut milk if rice seems dry. Gently warm coconut cream sauce in a small pan over low heat or microwave for 15-20 seconds. Serve mango at room temperature or slightly chilled.
