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Thai Mango Sticky Rice (Khao Niao Mamuang)

Sweet coconut sticky rice, ripe mango and a salty-sweet coconut drizzle

Prep
15 min
Cook
30 min
Total
4 hr 45 min
Yield
4 servings
Level
Easy
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The story

Khao niao mamuang, mango with sticky rice, is Thailand's most beloved dessert and a true taste of the hot season. When mangoes ripen from March through May, street vendors in Bangkok pile golden fruit beside steaming baskets of glutinous rice, and families make it at home for the Songkran new year festivities in April.

Sticky rice has been a staple in Thailand and Laos for centuries, especially in the north and northeast, where it is eaten by hand at every meal. Bathed in sweetened, lightly salted coconut milk, it becomes something luxurious, and paired with a fragrant Nam Dok Mai mango it is close to perfect. The salty coconut cream spooned over the top is the detail that makes it unforgettable.

The dessert won a new wave of global fans in 2022 when Thai rapper Milli ate a plate of mango sticky rice on stage at Coachella, sending searches soaring. At home it asks for patience rather than skill: soak the rice, steam it, and let it drink up the coconut milk.

Tips for success

  • Use Thai glutinous rice; jasmine or sushi rice will not turn sticky enough.
  • The rice must be hot when you add the coconut milk so it can absorb it fully.
  • Choose mangoes that smell fragrant at the stem and give slightly when pressed.
  • Serve it warm or at room temperature the day it is made; refrigerated sticky rice turns hard.

Thai Mango Sticky Rice (Khao Niao Mamuang)

Make authentic Thai mango sticky rice at home: chewy glutinous rice soaked in sweet coconut milk, ripe mango slices and a silky salted coconut sauce. Easy and vegan.

Prep
15 min
Cook
30 min
Total
4 hr 45 min
Yield
4 servings
Calories
~520/serving

Ingredients

For the sticky rice

For the coconut sauce

To serve

Instructions

Soak and steam the rice

  1. Rinse the rice in several changes of cold water until the water runs nearly clear, then cover with fresh water and soak for at least 4 hours or overnight.
  2. Drain the rice and spread it in a steamer basket lined with damp cheesecloth or muslin. Steam over simmering water for 20 to 25 minutes, until the grains are translucent, tender and chewy.

Sweeten the rice

  1. While the rice steams, warm 300 ml (1 1/4 cups) coconut milk with the sugar and salt in a small saucepan, stirring until dissolved; do not let it boil.
  2. Transfer the hot rice to a bowl, pour the warm coconut mixture over it and stir gently. Cover and let it stand for 20 to 30 minutes, until the rice absorbs the liquid and turns glossy.

Make the sauce

  1. Bring the remaining coconut milk, sugar and salt to a gentle simmer. Stir in the rice flour slurry and cook for 1 to 2 minutes, until lightly thickened, then let it cool.

Serve

  1. Peel the mangoes and slice the cheeks away from the pit, then cut them into thick slices.
  2. Mound the sticky rice on plates beside the mango, spoon over the coconut sauce and sprinkle with sesame seeds or mung beans.

Tools we use

Recipe from Miss Confection · https://missconfection.com/recipe/thai-mango-sticky-rice

Questions, answered

What kind of rice is used for mango sticky rice?

Thai glutinous rice, also sold as sweet rice or sticky rice. Its high amylopectin content gives the chewy, sticky texture.

Can you make mango sticky rice without soaking the rice?

Soaking is strongly recommended for even cooking. In a pinch, soak in hot water for 1 hour, though the texture will be less tender.

Is mango sticky rice served warm or cold?

It is traditionally served warm or at room temperature. Chilling makes the rice firm and dry.

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