Mango Sticky Rice
ข้าวเหนียวมะม่วง
Khao Niao Mamuang
Thailand’s iconic dessert pairs ripe mango with warm coconut sticky rice and a lightly salted coconut sauce.
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About this dish
Thailand’s iconic dessert pairs ripe mango with warm coconut sticky rice and a lightly salted coconut sauce.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Ingredients
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300 g Thai glutinous rice
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250 ml coconut milk
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100 g white sugar
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½ tsp salt
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2 ripe mangoespeeled and sliced
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1 tsp Corn Starch
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1 tbsp Sesame Seedsoptional
Use ripe mangoes that yield slightly when pressed and smell sweet at the stem.
Method
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1
Soak rice
Rinse glutinous rice until the water is mostly clear, then soak for at least 4 hours or overnight.
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2
Steam rice
Drain and steam the rice in a cloth-lined basket for 25–30 minutes until tender.
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3
Make coconut mixture
Warm 200 ml coconut milk with sugar and salt without boiling.
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4
Season rice
Pour the warm coconut mixture over hot rice, cover and rest for 20 minutes so it absorbs.
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5
Make topping
Heat remaining coconut milk with cornflour and a pinch of salt until lightly thickened.
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6
Assemble
Serve sticky rice with mango, spoon over coconut topping and sprinkle with toasted beans or sesame.
What it tastes like
Sweet ripe mango, creamy coconut and a subtle salty contrast.
Make it milder
No chilli is used.
Ingredient substitutions
If Thai mangoes are unavailable, use any ripe, fragrant, fibre-free mango.
Vegetarian alternative
The standard recipe is already vegan when made only with coconut milk.
Common mistakes
Boiling coconut milk can make it split. Ordinary long-grain rice cannot replace glutinous rice.
Serving the dish
Serve slightly warm or at room temperature, not refrigerator-cold.
Salted coconut cream and toasted mung beans or sesame.
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