Mango sticky rice, khao niew mamuang, is a Thai dessert of steamed glutinous rice soaked in sweetened coconut milk and served alongside ripe mango, finished with a drizzle of coconut cream and a scatter of toasted sesame or mung beans. It's built around the pairing of ripe, in season mango, usually the Nam Dok Mai variety, with rice that's gone soft and slightly chewy from a long soak in warm coconut milk.
Despite reading as a dish for tourists at every night market stall in Bangkok, it's a genuinely old dessert, and the technique behind it, using glutinous rice as a dessert base rather than a savory one, shows up across Southeast Asian sweets more broadly. The version that makes it onto menus abroad is often too sweet and missing the pinch of salt that traditional versions use to balance the sugar.
This recipe uses glutinous rice steamed the traditional way, though a rice cooker shortcut is noted below for anyone without a bamboo steamer.
What Actually Matters
A small pinch of salt in the coconut sauce is not optional. It's what keeps the dessert from tasting flat and one dimensionally sweet, the same principle as salting caramel. Skip it and the coconut sauce tastes cloying rather than rounded. Equally important: soak the glutinous rice for at least four hours, ideally overnight, before steaming, since unsoaked rice steams unevenly and stays hard in the center no matter how long you leave it over the heat.
Mango Sticky Rice Recipe
Serves 4. Prep time: 4 hours 20 minutes (mostly soaking). Cook time: 25 minutes. Total time: 4 hours 45 minutes.
Ingredients
- 1 1/2 cups Thai glutinous (sticky) rice
- 1 1/2 cups full fat coconut milk, divided
- 1/3 cup granulated sugar
- 1/2 teaspoon salt, divided
- 2 ripe mangoes, peeled and sliced
- 2 tablespoons coconut cream, for drizzling
- 1 tablespoon toasted sesame seeds or dried mung beans
Method
- Rinse the glutinous rice until the water runs mostly clear, then soak in plenty of water for at least 4 hours or overnight.
- Drain the rice and line a bamboo steamer basket with cheesecloth. Steam over boiling water for 20 to 25 minutes, until the grains are translucent and tender.
- While the rice steams, warm 1 cup of the coconut milk with the sugar and 1/4 teaspoon of salt in a small saucepan over low heat, stirring until the sugar dissolves. Do not boil.
- Transfer the hot steamed rice to a bowl and pour three quarters of the warm coconut mixture over it. Stir gently to coat, then cover and let sit for 15 minutes so the rice absorbs the liquid.
- While the rice rests, warm the remaining coconut milk with the remaining 1/4 teaspoon salt to make the topping sauce.
- Scoop the rested rice onto plates, top with sliced mango, and drizzle with the reserved coconut sauce and coconut cream.
- Sprinkle with toasted sesame seeds or mung beans and serve warm or at room temperature.
| Nutrient | Per Serving (estimated) |
|---|---|
| Calories | 420 |
| Protein | 6 g |
| Fat | 14 g |
| Carbohydrates | 70 g |
Estimate calculated from the ingredients above, not a lab verified value.
Tips and Variations
No bamboo steamer? A rice cooker with a steam basket insert or a metal colander set over simmering water both work, just line with cheesecloth either way. Choose mango that gives slightly to the touch and smells sweet at the stem; underripe mango will taste sour against the sweet rice. Leftover rice can be reheated with a splash of coconut milk in the microwave to loosen it back up.
Frequently Asked Questions
Can I use regular long grain rice?
No, regular rice doesn't have the starch structure to become sticky and chewy the way glutinous rice does. There isn't a good substitute for the real thing here.
Why is my rice still hard in the middle?
It likely wasn't soaked long enough before steaming. Give it a full four hours minimum, or soak overnight for the most even result.
What mango variety is traditional?
Nam Dok Mai, a Thai variety with a honeyed, less fibrous flesh, is the classic pairing. Ataulfo or Champagne mangoes are a reasonable substitute outside Thailand.
Can I make this ahead of time?
The rice component holds a few hours at room temperature. Slice the mango and drizzle the sauce just before serving so it doesn't brown or go soggy.
Is this dish naturally gluten free?
Yes, despite the name, glutinous rice contains no gluten. The name refers to its sticky, glue like texture when cooked.
For more Thai cooking, see the Thailand recipes hub. For steamer baskets and prep tools, check kitchen essentials or browse pots, pans, and cookware.
I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.
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