Thai Style Mango Sticky Rice (Khao Niaow Mamuang)

Recreate this famous Thai dessert from the comfort of your own kitchen! Mango Sticky Rice is a delicious blend of sweet coconut and mango flavors! This dessert is great for dinner parties, because all the components can be made ahead!

Photo by Allison of

Mango Sticky Rice or Khao Niaow Mamuang is a dessert. It consists of sliced, sweet mangoes and coconut sticky rice. The rice used for the dish is glutinous rice. Despite the name, there is no gluten in it. The name refers to the sticky consistency of the rice when it is cooked. For the dish, the glutinous rice gets cooked and then is covered with a sauce made of coconut milk, salt, and sugar or palm sugar. The dish originated in Thailand. Though it is eaten all throughout Southeast Asia and South Asia, including but not limited to Vietnam, Cambodia, Laos, Bangladesh, and India.

Mango Sticky Rice is a favored dessert in our family. We always order it whenever we go to any Thai restaurant. It can be such a decadent treat that I hardly ever make it home. I created this recipe because of a time when my mother gifted me a lot of beautiful mangoes. They smelled sweet and juicy, and I knew they would be perfect for Mango Sticky Rice. I experimented and revised a recipe I found in a cookbook my husband brought back from his trip to Thailand. When we ate the final product, the coconut sticky rice was luscious and paired perfectly with the mango. I hope your friends and family love this dessert as much as we do! Please enjoy!

Thai Style Mango Sticky Rice (Khao Niaow Mamuang) Recipe


Serves 6

Specialty Tool: Steamer; metal, bamboo, or a pot with a steamer basket will all work

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Inactive Time: 4 hours and 10 minutes

Drink Pairing Suggestion: Jasmine Tea or hot Thai tea


3 ripe mangos, peeled and sliced*

2 1/2 cups glutinous rice

Sesame seeds for garnish

Coconut Sauce

3/4 cup coconut milk, well stirred

1 teaspoon salt

1/2 cup granulated sugar


Soak the rice in water for four hours, preferably in a metal bowl. Drain and set aside.

Set up steamer. Make sure the water is boiling.

Place the bowl of drained rice into the steamer basket. Steam for 10 to 15 minutes until rice is cooked.

Meanwhile, in a saucepan, mix together the coconut milk, salt, and sugar. Simmer the mixture on low heat for about 5 minutes.

Remove bowl of rice from the steamer and let it cool for 1 minute.

Set aside 6 tablespoons of the coconut sauce.

Add the cooked rice to the saucepan of remaining coconut sauce. Toss the rice into the coconut sauce and combine thoroughly (a wooden spoon is the best tool for this).

Let the rice rest for 10 minutes. If you want more flavor let the rice rest for up to 2 hours.

When you are ready to serve, dish out the sticky rice into 6 equal portions.

Place sliced mango next to the sticky rice.

Drizzle a tablespoon of coconut sauce on top of each sticky rice mound.

Sprinkle the sesame seeds on top of the rice.

Serve warm, cold, or at room temperature.

This dessert will be a lovely ending to any Thai meal. It will taste delicious after a dinner of Pad See Ew, Pad Thai, Drunken Noodles, or Thai Fried Rice.

*This dish tastes great when using Nam Dok Mai mangoes or Champagne/Ataulfo mangoes.

If you want more sweetness, just before serving the dish sprinkle a little granulated sugar on top of the coconut sticky rice.

This is a fantastic make ahead dessert. You can make the coconut sticky rice a day in advance, just heat it up before serving!


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