Thailand’s Favorite Dessert: Mango Sticky Rice (Khao Niew Mamuang)
If you’ve ever been to Thailand or visited a Thai restaurant, chances are you’ve come across the iconic dessert Mango Sticky Rice. With its creamy coconut-infused sticky rice, sweet and juicy mango slices, and a drizzle of rich coconut sauce, this dessert is the perfect combination of texture and tropical flavor.
Why I Love Mango Sticky Rice
Mango Sticky Rice holds a special place in my heart. It’s simple, comforting, and bursts with natural sweetness. I love how just a few humble ingredients—glutinous rice, coconut milk, sugar, salt, and ripe mango—can come together to create something so luxurious and delicious. Best of all, it’s incredibly easy to make at home!
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Key Ingredients
Toasted Sesame Seeds: A sprinkle of toasted sesame seeds adds nutty aroma and a light crunch as the perfect finishing touch.
Sweet Glutinous Rice (Sticky Rice): The base of this dessert—soft, chewy, and perfect for soaking up sweet coconut sauce. Be sure to use Thai glutinous rice, not regular rice.
Coconut Milk: Rich and creamy, coconut milk is essential for both the sweet sauce that flavors the rice and the drizzle on top.
Salt: Just a pinch enhances the sweetness and brings out the richness of the coconut.
Cornstarch: Used to slightly thicken the coconut sauce topping for a silky finish.
Ripe Mangoes: Juicy, sweet, and fragrant mangoes are the star of this dish. Look for golden, soft varieties like Ataulfo or Nam Dok Mai.
Thai Mango Sticky Rice
Ingredients
Equipment
Step-by-Step Instructions: How to Make Mango Sticky Rice
1. Measure and Rinse the Rice
Measure 1 1/2 cup of sweet glutinous rice. Place it in a bowl and rinse with cold water, swirling gently with your hand. Drain and repeat 4–5 times, or until the water runs clear. This removes excess starch and helps the rice cook evenly.
2. Cook the Sticky Rice
Traditionally, sticky rice is steamed, but to save time and effort, you can use a rice cooker. Add the rinsed rice with 2 cup of water to the rice cooker and cook as usual. If using a steamer, steam the soaked rice in a cheesecloth-lined basket for about 20–25 minutes.
3. Prepare the Coconut Sauce
While the rice is cooking, pour a full can (about 13.5 oz) of coconut milk into a saucepan. Add:
- 1/2 cup of sugar
- A pinch of salt
Heat gently over medium-low, stirring until the sugars dissolve. Do not let it boil—just bring it to a gentle simmer.
4. Flavor the Cooked Rice
Once the rice is done. Pour about half of the warm coconut mixture over the rice. Gently fold to combine—don’t overmix. Cover and let the rice sit for 15–20 minutes so it absorbs the coconut flavor.
5. Make the Topping Sauce
To the remaining coconut mixture, add a cornstarch slurry to thicken it slightly.
Mix 1 tablespoon of cornstarch with 2 tablespoon of water until smooth. Stir it into the warm coconut milk and cook for another 2–3 minutes until slightly thickened. This will be the topping sauce.
6. Prepare the Mangoes
Peel and slice 2 ripe mangoes into thin, even pieces.
7. Assemble the Dish
To plate:
Pack the sticky rice into a small bowl or ramekin, then flip it upside down onto a serving plate to shape it.
Add sliced mango on the side.
Drizzle with the thickened coconut sauce.
Finish with a sprinkle of toasted sesame seeds for texture and flavor.
There’s something so comforting about the combination of warm sticky rice, sweet coconut cream, and juicy mango—it’s no wonder Mango Sticky Rice is one of Thailand’s most beloved desserts. It’s easy to make, incredibly satisfying, and always a hit with friends and family. Whether you’re enjoying it after dinner or serving it at a gathering, this dessert is sure to impress with minimal effort. I hope you give it a try and fall in love with it just like I did!
