Thai Mango Sticky Rice
Sweet sticky rice in coconut milk with juicy mango — the most beloved dessert of Thai street food.
Khao niao mamuang, or mango sticky rice, is Thailand's signature summer dessert, sold at markets during mango season. It's glutinous rice soaked in sweet coconut milk, served beside slices of ripe mango with a sprinkle of toasted sesame on top. The contrast of warm rice, cool fruit and salty-sweet coconut sauce makes this dessert unforgettable.
🧺 Ingredients
🍽 4 servings👩🍳 Method
- 1
Soak the rice
Soak the glutinous rice in cold water for at least 4 hours, ideally overnight, then drain.
- 2
Steam the rice
Steam the rice for 20–25 minutes until soft and translucent (a sieve over boiling water under a lid works).
- 3
Coconut sauce
Warm 250 ml of coconut milk with sugar and salt, without boiling, until the sugar dissolves.
- 4
Soak the rice
Pour the warm coconut sauce over the hot rice, stir and let it rest covered for 20 minutes — the rice will absorb the milk.
- 5
Topping sauce
Reduce the remaining coconut milk slightly with a pinch of salt — this is the drizzle sauce.
- 6
Assemble
Peel and slice the mango. Plate the rice with mango alongside, drizzle with coconut sauce and sprinkle with toasted sesame.
💡 Tips
- 💡
Be sure to soak the rice ahead of time — without soaking it stays hard even after cooking.
- 💡
Pour the coconut sauce over the rice while both are warm so the milk absorbs evenly.
🔄 Swaps & variations
- 🔄
Coloured rice: add pandan juice or butterfly-pea flower to the soaking water to turn the rice green or blue.
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❓ Frequently asked questions
Can I use regular rice instead of glutinous?
No, you need specifically glutinous (sticky) Thai rice — it becomes chewy and soaks up the coconut milk. Regular rice won't give the dessert's signature texture.
Which mango should I choose?
Choose very ripe, sweet mango without sourness or fibers — Alphonso or Thai yellow mangoes are best. Hard green mango won't work for this dessert.
Why add salt to a sweet dessert?
A pinch of salt in the coconut sauce creates the signature Thai salty-sweet balance and highlights the sweetness of the mango and rice.
How do I cook the rice without a steamer?
Put the soaked rice in a sieve or colander lined with cheesecloth and set it over a pot of boiling water under a lid for 20–25 minutes.
