Print

Authentic Thai Mango Sticky Rice (Khao Niew Mamuang)

A white plate featuring sliced fresh mango next to a mound of sweet mango sticky rice topped with toasted sesame seeds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make classic Thai Mango Sticky Rice at home using sweet glutinous rice soaked in rich coconut cream and served with fresh, ripe mangoes.

Ingredients

Scale
  • 2 cups glutinous rice (sweet rice)
  • 1 can (13.5 oz) full-fat coconut milk, divided
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon neutral oil (optional, for steaming)
  • 2 large ripe mangoes, peeled and sliced
  • 2 tablespoons toasted sesame seeds (for garnish)

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 25 to 30 minutes until tender. Alternatively, cook the rice in a rice cooker using the same amount of water as you would for regular rice.
  3. While the rice steams, prepare the sweet coconut sauce: In a small saucepan, combine 1 cup of coconut milk, the sugar, and salt. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat.
  4. Transfer the hot, cooked sticky rice to a bowl. Pour about two-thirds of the warm coconut sauce over the rice. Stir gently until the liquid is absorbed. Cover the bowl and let it sit for 15 minutes to allow the rice to fully absorb the liquid.
  5. Prepare the topping sauce: Whisk the remaining 1/2 cup of coconut milk with 1 tablespoon of the reserved sweet sauce (or a small amount of sugar/salt if needed for balance). Heat briefly until warm.
  6. Serve the sticky rice warm or at room temperature. Place a portion of the sweet sticky rice on a plate, arrange sliced mangoes beside it, and drizzle the reserved topping sauce over the rice. Garnish with toasted sesame seeds.

Notes

  • For a richer flavor, use only full-fat coconut milk.
  • If you do not have a steamer, you can cook the soaked rice in a rice cooker using a 1:1 ratio of rice to water.
  • Choose mangoes that are soft to the touch but not mushy for the best flavor.

Nutrition

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