A simple yet irresistible dessert that combines sweet sticky rice, luscious coconut sauce, and ripe, juicy mangoes.
Mango Sticky Rice, also known as Khao Niew Mamuang, is a beloved Thai dessert made with glutinous rice, rich coconut milk, and slices of sweet, ripe mango. You’ve probably seen it on the menu at Thai restaurants, but the homemade version is lighter on sugar, just as delicious, and surprisingly easy to make!
It’s a fantastic dessert to prepare during peak mango season—and once you taste the creamy coconut rice with fresh mango, you’ll understand why it’s such a favorite.
Why You’ll Love This Recipe
- Naturally gluten-free and dairy-free
- Healthier than restaurant versions with reduced sugar
- Simple ingredients and minimal equipment
- Perfect balance of sweet, salty, creamy, and fruity
- Make-ahead friendly – great for dinner parties or meal prep treats
Ingredients You’ll Need
Just 5 basic ingredients (plus optional garnishes):
- Sticky rice (glutinous rice) – white or black, this is essential for the chewy, gooey texture
- Full-fat coconut milk – creamy and rich, the base of the sauce
- Sugar – white granulated sugar keeps the flavor clean
- Salt – enhances the sweetness and adds balance
- Fresh ripe mangoes – any sweet, juicy variety works well
Optional:
- Cornstarch – for thickening the sauce, only if needed
- Toasted sesame seeds – for a nutty finishing touch
What is Sticky Rice?
Sticky rice, also called glutinous rice or sweet rice, is a type of rice commonly used in Southeast Asian desserts. It becomes glossy, soft, and sticky when cooked—ideal for soaking up sweet coconut sauce. Don’t confuse it with sushi rice or short-grain rice; they’re not interchangeable.
Look for sticky rice at Asian grocery stores or online. You’ll often see it used in recipes like Chinese zongzi, sticky rice dumplings, or sweet stuffed lotus root.
Choosing the Right Mango
The best mangoes for this dessert are ripe, sweet, and juicy. Ataulfo (also called honey mangoes) and Tommy Atkins are great choices.
- Ataulfo mangoes are creamy and rich—½ mango per serving is perfect
- Tommy Atkins mangoes are larger and firmer—use about 2 for the whole recipe
Pro tip: If your mangoes aren’t fully ripe, leave them at room temperature to soften. Once ripe, store them in the fridge to keep them fresh.
How to Make Mango Sticky Rice
Here’s how to create this tropical dessert step-by-step:
1. Soak the Rice
Rinse the sticky rice under cold water, stirring with your hands. Soak the rice in fresh water for 1 hour to overnight. Longer soaking gives a softer, gooier texture; shorter keeps it chewy.
2. Steam the Rice
Drain the soaked rice and transfer to a heatproof bowl. Steam it in a bamboo steamer or metal steamer over simmering water for 20–25 minutes, until fully cooked and tender.
3. Make the Coconut Sauce
In a saucepan, combine:
- 1 can coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
Heat over medium (don’t boil) until the sugar dissolves.
Optional: If your coconut milk is thin, dissolve 2 teaspoons cornstarch in 4 tbsp water and stir half the slurry into the sauce to thicken. Add more if needed, just until it coats the back of a spoon.
4. Mix the Rice with Sauce
Once the rice is done, pour 1 cup of the warm coconut sauce into the steamed rice. Stir well and let it absorb while cooling to room temperature.
5. Assemble and Serve
Scoop about 1/3 cup of coconut sticky rice onto a small plate or bowl. Top with sliced mango. Drizzle extra coconut sauce over the rice and garnish with toasted sesame seeds, if desired.
Tips for Success
- Soaking is essential – Don’t skip it! It ensures the rice cooks evenly and becomes soft and sticky.
- Don’t overheat the coconut milk – Keep the heat low and don’t boil to preserve the creamy texture.
- Use ripe mangoes only – Their sweetness pairs beautifully with the rich, salty-sweet rice.
- Make ahead – You can prepare the rice and sauce in advance and refrigerate. Assemble right before serving.
FAQ
Can you eat mango sticky rice cold?
Yes! It’s best at room temperature, but can also be served chilled.
How long does mango sticky rice last?
It keeps well in an airtight container in the fridge for 2 to 3 days. Reheat the rice gently or serve cold.
Can I use regular rice instead?
Unfortunately, no. Regular rice won’t achieve the sticky, chewy texture that defines this dessert.
Recipe: Mango Sticky Rice
By Maggie Zhu | Serves 4–6
Ingredients:
- 1 cup uncooked sticky rice
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional, for thickening)
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (optional)
Instructions:
- Soak the rice for at least 1 hour (or overnight). Rinse and drain.
- Steam the rice for 20–25 minutes until tender. Let sit covered.
- Make the sauce: Heat coconut milk, sugar, and salt in a saucepan until sugar dissolves (don’t boil). If the sauce is thin, thicken with cornstarch slurry.
- Mix 1 cup of sauce with the steamed rice. Let cool to room temperature.
- To serve: Portion rice into bowls, top with mango slices, drizzle with extra sauce, and sprinkle with sesame seeds.