Print

Authentic Mango Sticky Rice: Creamy Coconut Sauce and Fluffy Rice

A serving of mango sticky rice featuring white sticky rice topped with toasted sesame seeds next to sliced fresh mango.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic Thai Mango Sticky Rice (Khao Niew Mamuang) at home. This recipe guides you through cooking the perfect sweet sticky rice and preparing a rich, balanced coconut sauce to pair with ripe mangoes.

Ingredients

Scale
  • 1 cup glutinous rice (sticky rice)
  • 1 cup coconut milk (full fat)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 large, ripe mangoes (Nam Dok Mai or Honey variety recommended)
  • 1 tablespoon toasted sesame seeds, for garnish

Instructions

  1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. Cook the sticky rice. If using a steamer, steam the drained rice for 25 to 30 minutes until tender. If using a rice cooker, place the drained rice in the cooker pot and add 1 cup of water. Cook using the standard white rice setting.
  3. While the rice cooks, prepare the coconut sauce. In a small saucepan, combine 3/4 cup of the coconut milk, sugar, and salt. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat.
  4. Once the rice is cooked, transfer it immediately to a bowl. Pour about 2/3 of the warm coconut sauce mixture over the hot rice. Stir gently until the liquid is absorbed. Cover the bowl and let the rice steam and absorb the sauce for 15 minutes.
  5. While the rice rests, prepare the remaining coconut topping. In a separate small bowl, mix the remaining 1/4 cup of coconut milk with 1 tablespoon of the reserved warm sauce mixture (or add a pinch more salt if needed for balance). This topping should be slightly saltier.
  6. To serve, scoop a portion of the sweet sticky rice onto a plate. Slice the ripe mangoes and arrange them next to the rice. Drizzle the reserved salty coconut topping over the rice and mango. Sprinkle with toasted sesame seeds. Serve immediately.

Notes

  • For the best texture, use true glutinous rice, often labeled as sticky rice or sweet rice. Do not substitute with regular long-grain rice.
  • If you prefer a quicker method, you can cook the drained rice in a rice cooker as described in step 2.
  • Nam Dok Mai or Honey mangoes provide the ideal sweetness and texture for this traditional Thai dessert.

Nutrition

Find it online: https://blissbatter.com/mango-sticky-rice-recipe-easy-thai-dessert/