Mango sticky rice, or khao niew mamuang, is a legendary Thai dessert! Sweet, rich sticky rice with savory coconut milk, served alongside fragrant, sweet mango. It's the perfect combination that keeps you coming back for more.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300g white glutinous (sticky) rice, soaked for 4 hours or overnight
- 400ml thick coconut milk
- 80g granulated sugar
- 1/2 tsp salt
- 2 ripe, fragrant mangoes, peeled and sliced
- 1 pandan leaf
- Coconut topping: 100ml thick coconut milk, 1/4 tsp salt, 1 tsp cornstarch dissolved in a little water
- Black sesame seeds, for sprinkling
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👩🍳 Instructions
- 1 Steam the soaked sticky rice for 25-30 minutes until cooked and tender
- 2 While waiting, heat the coconut milk, sugar, salt, and pandan leaf over low heat until the sugar dissolves — do not let it boil
- 3 Pour the sweet coconut milk mixture over the hot sticky rice and mix well
- 4 Cover and let the rice absorb the coconut milk for 20-30 minutes — the rice will become even softer and richer
- 5 Make the coconut topping: cook the coconut milk, salt, and cornstarch mixture while stirring until slightly thickened
- 6 Arrange the sticky rice on a serving plate, shaped or molded as desired
- 7 Place the sliced mango alongside it
- 8 Drizzle the coconut topping over the sticky rice
- 9 Sprinkle with black sesame seeds
- 10 Serve immediately or chill briefly before serving
💡 Tips
• Choose mangoes that are truly ripe and fragrant — Thai Nam Dok Mai mangoes or fragrant local varieties work great
• The sticky rice should still be warm when you pour the coconut milk over it, so it absorbs as much as possible
• The savory coconut topping provides the perfect flavor contrast that makes mango sticky rice truly perfect
📊 Nutrition Facts / serving
380
Calories (kcal)
5g
Protein
12g
Fat
64g
Carbs
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