Mango Sticky Rice is a Thai dessert made with glutinous rice, coconut cream, and fresh ripe mango, lightly sweetened with coconut sugar.
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Sawadeeka! I’m so excited to share the first-ever Thai dish recipe on this blog. Ever since I tried it at a Thai restaurant, I haven’t been able to stop thinking about making it at home. Growing up in the province with mango trees, I’ve always had a soft spot for mangoes, and even though it’s not mango season in the Philippines (and they aren’t cheap right now), I happily bought a few to recreate this tropical dessert.
What is Mango Sticky Rice?
Mango Sticky Rice, or Khao Niew Mamuang, is a traditional Thai dessert made with glutinous rice, ripe mango, and coconut sauce. It is typically enjoyed during the mango season, when the fruit is at its sweetest, and the rice has a soft, sticky texture.
In Thailand, it is often served during festivals, family gatherings, and celebrations, representing the harmony of flavors and the importance of sharing food. Over time, it has become popular worldwide, including in the Philippines, where local mangoes and glutinous rice make it easy to enjoy this dessert at home.
My Take on This Classic Thai Dessert
Ingredients
Glutinous rice – also called sticky rice, it forms the base of the dessert. Its unique texture allows the rice to absorb the coconut sauce while remaining soft and clumping together. Using regular rice will not give the same chewy consistency.
Coconut milk – provides richness and moisture to the rice. It combines with sugar to create the signature sauce that gives Mango Sticky Rice its creamy coating. Using full-fat coconut milk is recommended for the best texture. Fresh coconut milk is ideal, as it enhances flavor and is preservative-free.
Coconut sugar – I used coconut sugar instead of the traditional palm sugar. Coconut sugar has a mild caramel flavor and balanced sweetness, while palm sugar has a stronger caramel aroma and slightly grainy texture. Using coconut sugar keeps the sauce approachable for home cooking while maintaining the essence of the classic dessert. Regular white sugar can also be used as a substitute.
Salt – just a pinch enhances the overall flavor of the rice and balances the sweetness of the coconut sauce. It ensures the taste is not flat or overly sweet.
Ripe mangoes – fresh, ripe mangoes are essential for the dessert. They provide natural sweetness and juiciness that contrast with the richness of the rice and coconut sauce. Choose mangoes that are fragrant and soft for the best flavor.
Toasted sesame seeds (optional) – sprinkled on top, they add a nutty flavor and subtle texture contrast.
How to Make Mango Sticky Rice
Step 1. Cook the glutinous rice. Rinse 1 cup of glutinous rice under cold water until the water runs clear. To cook on the stove, combine the rice with about 1 cup of water and a pinch of salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is soft and sticky. Alternatively, you can soak the rice for 30–60 minutes or overnight and then steam it for 20 minutes. Both methods produce the sticky texture needed for Mango Sticky Rice.
Step 2. Prepare the coconut sauce. In a small pan, combine 1 cup of coconut milk with 2-4 tablespoons of coconut sugar. Heat gently over low heat, stirring until the sugar dissolves completely. Do not let the mixture boil.
Step 3. Assemble. Place the cooked glutinous rice on a serving plate. Pour the warm coconut sauce over the rice, letting it absorb. Arrange fresh mango slices alongside or on top. Optionally, sprinkle toasted sesame seeds for texture and a subtle nutty flavor.
Step 4. Serve and enjoy. Serve the Mango Sticky Rice warm or at room temperature. The sticky rice paired with sweet mango and rich coconut sauce creates a balanced, tropical dessert that is simple to enjoy at home.
Here’s the full recipe in a printable format. You’ll find all the ingredients and step-by-step instructions for easy reference while cooking.
Mango Sticky Rice (Khao Niew Mamuang)
Equipment
- Medium saucepan
- Measuring cups and spoons
- Knife and Cutting Board
- Spatula or spoon
- Steamer (optional)
Ingredients
- 1 cup glutinous rice
- 1 cup coconut milk
- 2–4 tbsp coconut sugar adjust to taste
- ¼ tsp salt
- toasted sesame seeds for topping
- fresh ripe mango sliced, for serving
Instructions
- Cook the glutinous rice. Rinse 1 cup of glutinous rice under cold water until the water runs clear. To cook on the stove, combine the rice with about 1 cup of water and a pinch of salt. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 15–20 minutes until the rice is soft and sticky. Alternatively, you can soak the rice for 30–60 minutes and then steam it using a traditional method. Both methods produce the sticky texture needed for Mango Sticky Rice.
- Prepare the coconut sauce. In a small pan, combine 1 cup of coconut milk with 2-4 tablespoons of coconut sugar. Heat gently over low heat, stirring until the sugar dissolves completely. Do not let the mixture boil. This sauce will coat the rice and provide the signature flavor of Mango Sticky Rice.
- Assemble. Place the cooked glutinous rice on a serving plate. Pour the warm coconut sauce over the rice, letting it absorb. Arrange fresh mango slices alongside or on top. Optionally, sprinkle toasted sesame seeds.
- Serve and enjoy. Serve it warm or at room temperature. The sticky rice paired with sweet mango and rich coconut sauce creates a balanced, tropical dessert that is simple to enjoy at home.
Additional Notes & Tips
- Rice texture matters. Glutinous rice is essential for the sticky consistency. Avoid using regular rice, which won’t absorb the coconut sauce properly.
- Fresh coconut milk. Using fresh, full-fat coconut milk enhances the flavor and keeps the sauce naturally rich and preservative-free.
- Sugar adjustment: You can adjust the coconut sugar to your taste. Start with a smaller amount, and add more if you like a sweeter sauce.
- Mango selection. Choose ripe, fragrant mangoes for natural sweetness and juiciness. Varieties like Ataulfo, Carabao, or Manila mangoes work well.
- Serving temperature: It can be enjoyed warm, at room temperature, or slightly chilled. The rice will stay sticky, though chilling may make it a little firmer.
- Steaming option. Soaking and steaming the rice is traditional and produces a more tender texture, but the stove-top method is faster.
- Storage. You can cook the glutinous rice and coconut sauce ahead of time and store them separately in the refrigerator for up to 3 days. Leftover Mango Sticky Rice should be kept in an airtight container and consumed within 1–3 days, as coconut cream can spoil quickly. Slice the mango just before serving for the best texture and flavor.
- Reheating. Refrigerated sticky rice will firm up. Transfer the rice to a microwave-safe container, sprinkle a small amount of water over it, cover, and microwave for 30–45 seconds. The steam will help restore its soft, sticky texture.
- Optional toppings. Coconut flakes can also be sprinkled on top for extra texture.
If you try this dessert at home or have already made it, feel free to tag me on Instagram @barelysalted. I’d love to see your creations. And you might also enjoy my Miso Imo Mochi recipe, another fun and tasty treat.
Thank you for stopping by!
Kitchen + Stereo
Because it’s Khruangbin, just listen to it and you’ll know the vibe :))
Love,
Jezelle
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