Mango Sticky Rice | Authentic Thai Dessert

Mango Sticky Rice | Authentic Thai Dessert

Mango Sticky Rice, known in Thailand as Khao Niao Mamuang, is a classic Thai dessert made with sweet coconut sticky rice, ripe mango, and a rich coconut sauce. The combination of warm, creamy rice and fresh, juicy mango makes this dessert simple, elegant, and unforgettable.

Prep Time: 20 minutes
Soaking Time: 4 hours or overnight
Cook Time: 30 minutes
Total Time: Approximately 5 hours
Servings: 4

Ingredients

For the Sticky Rice

  • 300 g Thai glutinous rice

  • Water, for soaking and steaming

For the Sweet Coconut Mixture

  • 250 ml full-fat coconut milk

  • 80 g granulated sugar or palm sugar

  • ½ teaspoon salt

  • 1 pandan leaf, tied into a knot, optional

For the Coconut Sauce

  • 150 ml full fat coconut milk

  • 1 tablespoon sugar

  • ¼ teaspoon salt

  • 1 teaspoon cornflour or rice flour

  • 1 tablespoon water

For Serving

  • 2 large ripe mangoes

  • 1 tablespoon toasted sesame seeds

  • 1 tablespoon crispy mung beans, optional

  • Fresh mint leaves, optional

Instructions

Soak the Sticky Rice

  1. Rinse the rice.
    Place the glutinous rice in a large bowl and rinse it several times with cold water until the water becomes mostly clear.

  2. Soak the rice.
    Cover the rice with plenty of clean water.

  3. Leave it to soak.
    Soak for at least 4 hours or overnight. Soaking helps the rice cook evenly and develop its soft, chewy texture.

  4. Drain thoroughly.
    Pour the rice into a fine sieve or colander and allow the excess water to drain.

Steam the Sticky Rice

  1. Prepare the steamer.
    Bring water to a boil in the bottom of a steamer.

  2. Arrange the rice.
    Line the steaming basket with a clean muslin cloth, cheesecloth, or thin kitchen towel.

  3. Add the rice.
    Spread the drained rice evenly over the cloth.

  4. Cover and steam.
    Fold the cloth loosely over the rice, cover the steamer, and steam for approximately 20 minutes.

  5. Turn the rice.
    Carefully turn or stir the rice so the bottom layer moves to the top.

  6. Continue steaming.
    Steam for another 5–10 minutes, or until the rice is tender, glossy, and slightly chewy.

  7. Keep warm.
    Transfer the cooked rice to a large heatproof bowl and cover it while preparing the coconut mixture.

Prepare the Sweet Coconut Mixture

  1. Pour the coconut milk into a small saucepan.

  2. Add the sugar, salt, and pandan leaf, if using.

  3. Heat gently over medium low heat, stirring until the sugar completely dissolves.

  4. Do not allow the coconut milk to boil vigorously.

  5. Remove the pandan leaf and turn off the heat.

Combine the Rice and Coconut Milk

  1. Pour the warm sweetened coconut milk over the freshly steamed sticky rice.

  2. Gently stir and fold until all the rice is evenly coated.

  3. Cover the bowl and leave it to rest for 20–30 minutes.

  4. Stir the rice once halfway through the resting time.

  5. The rice will gradually absorb the coconut milk and become creamy, glossy, and fragrant.

Prepare the Coconut Sauce

  1. Add the coconut milk, sugar, and salt to a small saucepan.

  2. Heat gently while stirring.

  3. Mix the cornflour or rice flour with 1 tablespoon of water until smooth.

  4. Slowly pour the mixture into the warm coconut milk.

  5. Stir continuously for 1–2 minutes until the sauce thickens slightly.

  6. Remove from the heat. The sauce should be smooth and pourable rather than extremely thick.

Prepare the Mangoes

  1. Peel the mangoes.

  2. Cut the flesh away from the stones.

  3. Slice the mangoes into thin, attractive pieces or bite-sized cubes.

  4. Prepare the mango shortly before serving for the freshest colour and flavour.

Assemble the Dessert

  1. Place a portion of sweet coconut sticky rice on each serving plate.

  2. Arrange the sliced mango beside the rice.

  3. Spoon the coconut sauce over the sticky rice.

  4. Sprinkle with toasted sesame seeds or crispy mung beans.

  5. Serve while the rice is slightly warm or at room temperature.

Kift’s Tips

  • Use Thai glutinous rice, also called sticky rice or sweet rice. Regular jasmine rice will not produce the correct texture.

  • Soak the rice for at least 4 hours before steaming.

  • Steam the rice rather than boiling it so it remains chewy instead of becoming mushy.

  • Combine the rice and coconut mixture while both are still warm.

  • Allow enough resting time for the rice to absorb the coconut milk.

  • Use full-fat coconut milk for the richest flavour.

  • Do not boil coconut milk vigorously because it may separate.

  • Choose ripe mangoes that are sweet, fragrant, and slightly soft.

  • Thai Nam Dok Mai mangoes are ideal, but any sweet, low-fibre mango can be used.

  • Add sugar gradually when using very sweet mangoes.

  • A small amount of salt is important because it balances the sweetness.

  • Crispy mung beans provide the traditional crunchy topping.

  • Serve the rice slightly warm and the mango cool for the best contrast.

Serving Suggestions

Mango Sticky Rice is delicious served with:

  • Extra coconut sauce

  • Toasted sesame seeds

  • Crispy mung beans

  • Fresh mint

  • Coconut ice cream

  • A small scoop of vanilla ice cream

Storage Instructions

Mango Sticky Rice is best enjoyed on the day it is prepared.

Store leftover sticky rice and mango separately.

Keep the sticky rice in an airtight container in the refrigerator for up to 2 days.

Keep the coconut sauce refrigerated in a separate sealed container for up to 3 days.

Reheat the sticky rice gently in the microwave or steamer with a small splash of coconut milk or water.

The rice may become firmer after refrigeration, so warm it gently before serving.

Freezing is not recommended because it can affect the texture of both the rice and mango.

Watch the Recipe Video

See how Kift makes this traditional Mango Sticky Rice step by step:

YouTube:https://youtu.be/q9dxl7JiP3o

Cook With Kift — Bringing authentic Thai flavours to your kitchen.

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