This Thai mango sticky rice recipe (khao niao mamuang) is a sweet Thai dessert made with creamy coconut milk, steamed glutinous rice, and ripe mango. It’s a classic served across Thailand and loved for its perfect balance of sweet, creamy, and fruity flavors.
Tip: Add a fun twist to your dessert by using colorful rice varieties, like fragrant pandan sticky rice or purple sticky rice!
What is mango sticky rice
Mango sticky rice is a classic Thai dessert made with steamed glutinous rice, creamy coconut milk, and sweet ripe mango slices. It’s a popular treat in Thailand’s warm climate, often enjoyed during mango season and widely found at street food markets and Thai restaurants.
Khao Niao Mamuang
In Thai, mango sticky rice is called Khao Niao Mamuang (Mango sticky rice)-Khao Nia Nia Means Sticky Rice, and Mamuang is Mango. It’s Pronounced Americing LIKE “Cow-Knee-Mo-Mo-Gang,” But Trust Me, It’s So Much Easier to Say!
This mango dessert recipe is naturally gluten-free and veganmaking it perfect for sharing with everyone. It’s sweet, creamy, and paired with fresh mango slices, a simple dish that’s guaranteed to be a hit!
Below, I’ll walk you through the key ingredients and guide you step-by-step with pictures to make it easy—even if it’s your first time making it! The ingredients are divided into three sections: rice and mango, coconut sauce for mixing with the sticky rice, and salted coconut sauce for topping the final dish.
Ingredient Notes
Find all the ingredients at Asian grocery stores or Asian markets. Check the recipe card below for precise measurements!
Mango and sticky rice
- Ripe mangos – For the best flavor, try Thai honey mangoes. They’re small, oval-shaped, vibrant yellow, and incredibly juicy. Can’t find them? No worries—any sweet, ripe mango works! Any extra mangoes are perfect for making mango curry, mango sagoor a refreshing mango bubble tea!
- Sticky rice – Also called glutinous or sweet rice, this is the key ingredient that gives the dessert its signature sticky, chewy texture. Unlike regular rice, it’s steamed (not boiled!) for the perfect consistency. Don’t substitute it with jasmine rice—it just won’t work!
- Water – Essential for steaming the sticky rice.
- Toasted sesame seeds (optional) – Sprinkle these on top for a subtle crunch and a hint of nuttiness. Totally optional!
Coconut sauce
- Coconut milk – Go for full-fat coconut milk to get a rich, creamy texture.
- White sugar – Feel free to adjust the sweetness to suit your taste.
- Salt
- Pandan leaves (optional) – If you have them, pandan leaves add a subtle floral aroma to the coconut milk.
Salted sauce for topping
- Coconut milk
- Rice flour – Used to thicken the coconut milk into a rich, velvety sauce.
- Salt
Step-by-step image instructions
Step 1: Make sticky rice
Rinse the glutinous rice until the water runs clear, then soak it in water for 4 hours or overnight (For a pop of color, you can add food coloring to the soaking water.)
Drain the rice, place it in a steamer lined with cheesecloth, and steam over boiling water for 20–30 minutes. The rice is done when it’s soft, sticky, and translucent.
Remove it from the steamer and let it cool slightly before combining it with the coconut sauce. For detailed instructions, refer to my how to make Thai sticky rice recipe.
Step 2: Make the coconut sauce
Combine the coconut milk, sugar, salt, and optional pandan leaves in a saucepan over medium heat. Stir regularly for about 3 minutes, or until the sugar dissolves completely.
Step 3: Combine coconut sauce with sticky rice
Transfer the steamed sticky rice to a mixing bowl and immediately pour the prepared coconut sauce over it. Mix well, cover the bowl, and let the rice soak for 20 minutes to absorb the sauce.
Step 4: Make the salted coconut sauce for topping
In a mixing bowl, combine coconut milk, salt, and rice flour. Transfer the mixture to a pot and cook over low heat, stirring continuously, until it thickens to your desired consistency.
Step 5: Serve
Scoop a generous portion of the coconut-infused sticky rice onto a plate, arrange thinly sliced mango alongside, drizzle with a little thickened coconut sauce, and garnish with toasted sesame seeds, fresh coconut shreds, or yellow mung beans if desired.
How to store and reheat
Storing: Mango sticky rice is best enjoyed fresh the day it’s made. If needed, you can keep it at room temperature in an airtight container for the same day. For longer storage, refrigerate for 2–3 days or freeze the rice in a freezer bag with the air removed. Store the coconut sauce separately in the refrigerator, where it will last for several days.
Reheating: To reheat sticky rice, cover it with a damp cloth and microwave until hot, breaking it into chunks halfway. Alternatively, steam the rice until it’s fully reheated and soft. The coconut sauce can be gently warmed in the microwave or on the stovetop before serving.
Frequently asked questions
What kind of rice should I use for mango sticky rice?
Use glutinous rice for mango sticky rice. When steamed, it turns soft and sticky, creating the perfect texture for this dessert. Regular rice won’t achieve the same result.
Can I make this ahead of time?
Yes. The sticky rice can sit at room temperature for several hours if served the same day. For longer storage, keep the sticky rice and coconut sauce in separate airtight containers in the refrigerator. Reheat the rice before serving, and slice the mango fresh to maintain its best texture and flavor.
How many calories in mango sticky rice?
A typical serving of mango sticky rice (about 1 cup of sticky rice with coconut sauce and half a mango) contains approximately 300–400 calories. The calorie count can vary depending on the amount of sugar and coconut milk used in the recipe, as well as the size of the mango.
Authentic Thai dessert recipes
Love this authentic Thai mango sticky rice recipe? Make my day by leaving a star rating and a comment below! Don’t forget to follow me on Facebook, Instagramand Pinterest.
Tue You Areate clever corrupt In Rickste (K
This Thai mango sticky rice recipe (khao niao mamuang) is an authentic sweet dessert made with sticky rice and coconut milk, paired with ripe mango.
Coconut sauce for mixing with sticky rice
Salted coconut sauce for topping
Make sticky rice
-
Rinse the glutinous rice until the water runs clear, then soak it in water for 4 hours or overnight (For a pop of color, you can add food coloring to the soaking water.)
-
Drain the rice, place it in a steamer lined with cheesecloth, and steam over boiling water for 20–30 minutes. The rice is done when it’s soft, sticky, and translucent.
-
Remove it from the steamer and let it cool slightly before combining it with the coconut sauce. For detailed instructions, refer to my how to make Thai sticky rice recipe.
Make the coconut sauce
-
Combine the coconut milk, sugar, salt, and optional pandan leaves in a saucepan over medium heat. Stir regularly for about 3 minutes, or until the sugar dissolves completely.
Combine coconut sauce with sticky rice
-
Transfer the steamed sticky rice to a mixing bowl and immediately pour the prepared coconut sauce over it. Mix well, cover the bowl, and let the rice soak for 20 minutes to absorb the sauce.
Make salted coconut sauce for topping
-
In a mixing bowl, combine coconut milk, salt, and rice flour. Transfer the mixture to a pot and cook over low heat, stirring continuously until it thickens to your desired consistency.
Serve
-
Scoop a generous portion of the coconut-infused sticky rice onto a plate, arrange thinly sliced mango alongside, drizzle with a little thickened coconut sauce, and garnish with toasted sesame seeds, fresh coconut shreds, or yellow mung beans if desired.
- Use the nutrition card in this recipe as a guideline.
- Choose ripe Thai honey mangos for the best sweet flavor and texture, they should be slightly soft to the touch.
Calories: 552kcal | Carbohydrates: 103g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 602mg | Potassium: 362mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1120IU | Vitamin C: 38mg | Calcium: 35mg | Iron: 3mg