This Coconut Mango Sticky Rice is Thailand’s beloved dessert: glutinous rice soaked in sweet coconut milk, served with ripe mango slices and a drizzle of coconut cream. It’s rich yet refreshing, with creamy, chewy textures and juicy brightness from the mango — perfect for warm-weather dining or a vibrant finish to a Southeast Asian meal.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 25 minsTotal Time 35 minsFor the Sticky Rice
1 cup glutinous (sticky) rice
Water for soaking and steaming
For the Coconut Sauce
1 cup coconut milk (full-fat)
⅓ cup sugar
¼ tsp salt
For the Topping
½ cup coconut milk
1 tbsp sugar
Pinch of salt
2 ripe mangoes, peeled and sliced
Optional: toasted sesame seeds or mung beans for crunch
Soak and Steam the Rice
1
Rinse sticky rice several times until water runs mostly clear.
Soak in cold water for at least 4 hours , or overnight.
Drain and steam in a cheesecloth-lined steamer basket for 20–25 minutes , until tender and translucent.
Make the Coconut Sauce
2
In a saucepan, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ tsp salt.
Warm over medium heat until sugar dissolves. Do not boil.
Once the rice is done, transfer it to a bowl and immediately pour the warm coconut sauce over it.
Stir gently and let sit covered for 15–20 minutes to absorb.
Make the Topping Sauce
3
Heat ½ cup coconut milk with 1 tbsp sugar and a pinch of salt until slightly thickened.
Set aside to cool (this will be your drizzle).
Assemble the Dish
4
Mold sticky rice into portions on serving plates.
Top with sliced mango and drizzle with coconut topping.
Sprinkle with sesame seeds or mung beans for texture.
Serving Tips
5
Best served warm or at room temperature (not cold)
Use champagne or Ataulfo mangoes for ideal sweetness and texture
Can be made ahead and assembled just before serving
Ingredients For the Sticky Rice
1 cup glutinous (sticky) rice
Water for soaking and steaming
For the Coconut Sauce
1 cup coconut milk (full-fat)
⅓ cup sugar
¼ tsp salt
For the Topping
½ cup coconut milk
1 tbsp sugar
Pinch of salt
2 ripe mangoes, peeled and sliced
Optional: toasted sesame seeds or mung beans for crunch
Directions Soak and Steam the Rice
1
Rinse sticky rice several times until water runs mostly clear.
Soak in cold water for at least 4 hours , or overnight.
Drain and steam in a cheesecloth-lined steamer basket for 20–25 minutes , until tender and translucent.
Make the Coconut Sauce
2
In a saucepan, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ tsp salt.
Warm over medium heat until sugar dissolves. Do not boil.
Once the rice is done, transfer it to a bowl and immediately pour the warm coconut sauce over it.
Stir gently and let sit covered for 15–20 minutes to absorb.
Make the Topping Sauce
3
Heat ½ cup coconut milk with 1 tbsp sugar and a pinch of salt until slightly thickened.
Set aside to cool (this will be your drizzle).
Assemble the Dish
4
Mold sticky rice into portions on serving plates.
Top with sliced mango and drizzle with coconut topping.
Sprinkle with sesame seeds or mung beans for texture.
Serving Tips
5
Best served warm or at room temperature (not cold)
Use champagne or Ataulfo mangoes for ideal sweetness and texture
Can be made ahead and assembled just before serving
Coconut Mango Sticky Rice (Khao Niew Mamuang)
Visited 5 times, 1 visit(s) today
