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Authentic Thai Mango Sticky Rice (Khao Niew Mamuang)

A serving of delicious mango sticky rice topped with sliced fresh mango and drizzled with coconut cream.
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Make this classic Thai mango sticky rice dessert using sweet glutinous rice, ripe mangoes, and a rich, creamy coconut sauce. This recipe is naturally gluten-free and vegan.

Ingredients

Scale
  • 1 cup glutinous rice (sweet rice)
  • 1 cup coconut milk (full fat for best results)
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • 2 ripe mangoes (Nam Dok Mai or Honey variety recommended)
  • Sesame seeds or toasted mung beans for garnish (optional)

Instructions

  1. Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. Steam the drained rice for 20 to 25 minutes until tender and cooked through. Alternatively, you can cook it in a rice cooker using the same amount of water as you would for regular rice, or follow your rice cooker’s specific instructions for sticky rice.
  3. While the rice cooks, prepare the sweet coconut sauce. In a small saucepan, combine 1 cup of coconut milk, sugar, and salt. Heat over medium-low heat, stirring until the sugar and salt dissolve completely. Do not boil.
  4. Once the rice is cooked, transfer it to a heatproof bowl. Pour about two-thirds of the warm coconut sauce over the hot rice. Stir gently to combine. Cover the bowl tightly and let it sit for 20 to 30 minutes to allow the rice to absorb the liquid fully.
  5. Prepare the remaining coconut sauce for drizzling. In the same saucepan, combine the remaining one-third of the coconut milk with 1 tablespoon of sugar and a pinch of salt. Heat gently until dissolved. This is your topping sauce.
  6. Peel and slice the ripe mangoes.
  7. To serve your mango sticky rice, place a portion of the sweet sticky rice on a plate. Arrange the sliced mango next to or on top of the rice. Drizzle the reserved, slightly thicker coconut sauce over the rice. Garnish with sesame seeds or toasted mung beans, if using.

Notes

  • For a quick method, you can cook the soaked rice in a rice cooker. Use a 1:1 ratio of rice to water.
  • This dessert is naturally gluten-free.
  • Use full-fat coconut milk for the creamiest sauce texture.
  • Select mangoes that are sweet and soft but still hold their shape when sliced.

Nutrition

Find it online: https://cookingbycarla.com/mango-sticky-rice-recipe-khao-niew-mamuang/