Name: Mango Sticky Rice Recipe: A Simple & Delicious Thai Dessert
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup glutinous rice; 1 ripe mango (peeled and sliced); 1 can (400ml coconut milk); 2 tablespoons white sugar; Pinch of salt (for flavor balance); 2 tablespoons cornstarch (for slurry); Sesame seeds (optional, for garnish)

Mango Sticky Rice is a delicious, easy-to-make dessert that requires just a handful of ingredients. With minimal effort, you can create a sweet, creamy, and satisfying treat right at home.

A plate of mango sticky rice with sliced mangoes, sticky rice, and coconut sauce topped with sesame seeds, placed on a banana leaf.

Plus, it’s incredibly versatile. You can adjust the sweetness, swap the toppings, or even enjoy it warm or chilled.

In this recipe, we’ll guide you step by step on how to make Mango Sticky Rice at home, including tips for the perfect texture and flavor. Let’s get started!

Table of Contents

What is Mango Sticky Rice?

Mango Sticky Rice, or “Khao Niew Mamuang” in Thai, is a popular street food and dessert in Thailand. It consists of glutinous rice cooked to a chewy and slightly sticky texture, then mixed with a sweet coconut sauce.

Fresh mango slices and a drizzle of thickened coconut cream complete this dish, making it a refreshing and satisfying dessert.

Ingredients You’ll Need for Mango Sticky Rice

Three yellow mangoes, a bowl of white glutinous rice, a bowl of coconut milk, and a plate of rice on banana leaves.

Here’s what you need to make this delicious dessert:

1 cup glutinous rice
1 ripe mango (peeled and sliced)
1 can (400ml) coconut milk
2 tablespoons white sugar
Pinch of salt (for flavor balance)
Slurry: 2 tablespoons cornstarch + 2 tablespoons water
Sesame seeds (optional, for garnish)

Step-by-Step Guide to Making Mango Sticky Rice

1. Prepare the Sticky Rice

A white bowl filled with rice soaking in water is placed on a green banana leaf.

Start by rinsing the glutinous rice three times to remove excess starch. After rinsing, add 1 cup of water and steam until fully cooked. The rice should have a slightly sticky texture while still being soft.

Pro Tip: Soaking the rice for at least an hour before steaming will help achieve the best texture.

2. Make the Sweet Coconut Sauce

Milk being stirred in a black pan with a white spoon.

In a saucepan, pour 1 can of coconut milk, then add 2 tablespoons of white sugar and a pinch of salt to balance the sweetness. Stir the mixture well and bring it to a gentle boil.

Pro Tip: Stir continuously to prevent the coconut milk from curdling.

3. Mix the Coconut Sauce with the Sticky Rice

Pouring coconut milk into a bowl of rice with a spoon, on a green surface.

Once the rice is fully cooked, transfer it to a bowl and pour ¾ cup of the warm sweetened coconut sauce over the rice. Mix well and let it sit for about 10 minutes to allow the rice to absorb the coconut flavor.

4. Thicken the Remaining Coconut Sauce

To make the creamy topping, take the remaining coconut sauce and add the slurry mixture (cornstarch + water). Stir continuously over low heat until the sauce thickens. This will create a velvety texture for drizzling over the sticky rice.

5. Prepare the Mango and Toast the Sesame Seeds

Two whole yellow mangoes are placed on a banana leaf. A plate with sliced mango is positioned beside them.

While the rice is absorbing the coconut sauce, slice your ripe mango into thin, even pieces. For an extra layer of flavor, lightly toast the sesame seeds in a dry pan for a few seconds until golden brown.

6. Assemble and Serve

Plate of mango sticky rice with sliced mango and sticky rice topped with coconut cream and sesame seeds, placed on a banana leaf.

Now that everything is ready, it’s time to put your Mango Sticky Rice together!

Place a portion of sticky rice on a serving plate.
Arrange the sliced mango beside the rice for a beautiful presentation.
Drizzle the thickened coconut cream generously over the sticky rice.
Sprinkle toasted sesame seeds for a finishing touch.

For an extra indulgent experience, you can serve it with a scoop of coconut ice cream or a drizzle of honey.

Additional Toppings & Variations

Want to make your Mango Sticky Rice even more special? Here are some delicious topping ideas and variations:

Coconut Flakes – Sprinkle toasted coconut flakes for extra crunch and tropical flavor.
Pandan Leaves – Simmer a pandan leaf in the coconut milk for a subtle, fragrant aroma.
Mung Beans – Crispy, toasted mung beans add a traditional Thai touch.
Coconut Ice Cream – Serve with a scoop of coconut ice cream for an indulgent dessert.
Drizzle of Honey or Condensed Milk – For extra sweetness, drizzle honey or condensed milk over the top.

How to Choose the Best Mango for This Recipe

A person holding a large, ripe mango in their hand with trees visible in the background.

The right mango makes all the difference in this dessert. Here’s what to look for when picking the best mango:

Go for ripe mangoes – They should be slightly soft when pressed but not mushy.
Choose a sweet variety – Thai mangoes (Nam Dok Mai, Keo Savoy) and Philippine mangoes (Carabao, Pico, Katchamita) are excellent choices. Ataulfo, Alphonso, and Kent mangoes also work well.
Check the aroma – A ripe mango will have a fragrant, fruity smell at the stem.
Avoid fibrous mangoes – Some varieties, like Tommy Atkins, can be stringy and less sweet.

By selecting the best mango, you’ll enhance the flavor and authenticity of your Mango Sticky Rice!

Related: Mango Bread Recipe

Mango Sticky Rice Recipe: A Simple & Delicious Thai Dessert

Make the delicious mango sticky rice recipe at home with our easy step-by-step guide for the perfect dessert.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 3 servings

Calories 400 kcal

Ingredients

1 cup glutinous rice
1 ripe mango peeled and sliced
1 can 400ml coconut milk
2 tablespoons white sugar
Pinch of salt for flavor balance
2 tablespoons cornstarch for slurry
Sesame seeds optional, for garnish

Instructions

Rinse 1 cup of glutinous rice under cold water three times to remove excess starch. This helps the rice cook evenly and prevents it from becoming too sticky.
After rinsing, place the rice in a steamer and add 1 cup of water. Steam for 20-25 minutes until the rice is soft and sticky.
In a saucepan, pour 1 can (400ml) of coconut milk. Add 2 tablespoons of white sugar and a pinch of salt for balance. Stir and bring to a gentle boil over medium heat, then reduce to low and let it simmer for 2 minutes.
Transfer the cooked rice to a mixing bowl. Pour ¾ cup of the warm coconut sauce over the rice and mix well until fully absorbed. Let it sit for 10 minutes to allow the flavors to blend.
In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Add this mixture to the remaining coconut sauce and stir over low heat until it thickens into a creamy topping.
Peel and slice 1 ripe mango into thin, even pieces. For a more elegant presentation, slice it into a fan shape or cubes.
In a dry pan over low heat, toast 1 tablespoon of sesame seeds for a few seconds until golden brown and fragrant. This adds a subtle crunch and nutty flavor.
Place a serving of sticky rice on a plate. Arrange the sliced mango beside the rice for a visually appealing dish.
Drizzle the thickened coconut cream over the sticky rice for extra creaminess and flavor.
Sprinkle the toasted sesame seeds over the top. Your Mango Sticky Rice is now ready to enjoy!

Enjoy Your Homemade Mango Sticky Rice!

And that’s it! In just a few easy steps, you’ve made an authentic, restaurant-quality Mango Sticky Rice at home. This dessert is best enjoyed fresh, but you can also refrigerate leftovers and gently warm them before serving.

Give it a try and enjoy this delightful Thai classic!

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