Mango sticky rice – khao niao mamuang in Thai – is Thailand's most beloved dessert: warm, sticky rice folded into sweetened coconut milk, served with cold, ripe mango and a salty coconut cream on top. The combination of sweet, salty and fresh is completely irresistible, and it's easier to make at home than you'd think.
The right rice is half the job
Here's the one thing you can't cheat on: the rice. Mango sticky rice is made with glutinous rice, also called sticky rice. It contains a different type of starch than regular rice and turns chewy and sticky when steamed – exactly as it should be.
Regular jasmine rice is fantastic for everything else in Thai cooking, but doesn't work the same here: it lacks the stickiness that holds the dish together. Look for bags labeled "glutinous rice" or "sticky rice" – you'll find it in our range of rice. And even though it's called "glutinous", it's completely gluten-free.
What you need (serves 4)
- 300 ml glutinous rice
- 1 can (400 ml) coconut milk
- 4–5 tbsp sugar
- ½ tsp salt
- 2 ripe mangoes
- Optionally toasted sesame seeds or crispy mung beans for garnish
Choose a coconut milk with a high coconut content – it gives a richer sauce. Not sure which one to pick? Read our guide how to use coconut milk.
How to make mango sticky rice
- Soak the rice. Rinse the rice well and soak it in plenty of cold water for at least 4 hours, preferably overnight. This step can't be skipped – it's the soaking that lets the rice steam evenly.
- Steam the rice. Drain the water and steam the rice in a steamer basket lined with a cloth or baking paper with holes, for 20–25 minutes until glossy and tender. No steamer basket? A metal sieve over a pot of simmering water works – put a lid on.
- Make the coconut sauce. While the rice steams: gently heat the coconut milk with the sugar and salt until everything has dissolved. Don't let it boil. Set aside about 100 ml for serving.
- Fold the rice into the sauce. Put the warm rice in a bowl, pour over the rest of the warm coconut sauce and stir gently. Leave covered for 15–20 minutes – the rice drinks up the sauce and turns glossy and sweet.
- Serve. Peel the mango and cut it into slices. Place a mound of rice on the plate, arrange mango next to it, drizzle over the reserved coconut sauce and sprinkle with sesame seeds. The rice should be lukewarm and the mango cold.
How to choose a ripe mango
A perfect mango for this dish is sweet, soft and free of fibers. Squeeze gently: it should yield slightly, like a ripe avocado. Smell near the stem – a ripe mango smells sweet and fragrant. The color matters less than you'd think; some varieties are green even when fully ripe.
If the mango is hard, leave it at room temperature for a few days, preferably in a paper bag together with a banana to speed up the ripening. In Thailand, the varieties nam dok mai or ok rong are commonly used – if you find Thai mango in season, that's gold.
Tips
- For the fully classic salty coconut cream on top, bring the serving sauce to a boil with an extra pinch of salt and half a teaspoon of cornstarch dissolved in water.
- Leftover steamed sticky rice can be gently reheated in the microwave with a splash of coconut milk the next day.
- Sticky rice is also used for savory meals in Thai and Lao cooking – it's wonderful with grilled chicken and papaya salad.
Developed a taste for Thai food? We've gathered everything you need – from curry paste to fish sauce – in our Thai kitchen category.
Frequently asked questions
Can I use jasmine rice for mango sticky rice?
Unfortunately, no. Jasmine rice lacks the starch that makes the rice sticky, so the dish falls apart and gets the wrong texture. Use rice labeled "glutinous rice" or "sticky rice".
Can I cook sticky rice in a rice cooker or pot?
Steaming gives the best result, but in a pinch you can cook soaked rice in a rice cooker with a little less water than usual. The texture will be somewhat softer than with steaming.
Can I make mango sticky rice in advance?
The rice is best freshly made and lukewarm, but you can soak the rice and make the coconut sauce the day before. The finished dish can sit covered at room temperature for a few hours – avoid the fridge, where sticky rice turns hard.
Is mango sticky rice gluten-free and vegan?
Yes. The dish contains only rice, coconut milk, sugar, salt and mango – it's both gluten-free and vegan.
