You are in for the top most romantic dessert experience you could ever ask for if you have never had Mango Sticky Rice before. This iconic Thai dessert is just Mango with Coconut Sticky Rice, or Khao Niew Mamuang in Thailand, has charmed the world of food lovers and rightfully so.
Mango sticky rice is made from three humble but magical ingredients such as glutinous rice, rich coconut milk and fresh ripe mango. So this dessert is both unassuming yet special at the same time. I swear that each spoonful of the fluffy, mildly sweet coconut rice was met with a punchy explosion of the fresh mango’s tropical sweetness. This one bowl is a comfort food, a celebration food, and a street food – all in one.
Coming from Thailand, this classic of mango sticky rice is coveted certainly outside the borders of Southeast Asia. You find it today in the hottest restaurants in New York, London, Sydney and Toronto, but the best one? The one that you prepare yourself at home, using the ripest mangoes available to you.
Mango season around the globe hits its absolute peak in May and June, so now is the time to try this out. This sticky rice with mango will taste amazing, so long as you’re using Indian Alphonso mangoes, Thai Nam Dok Mai or Mexican Ataulfo.
What is Mango Sticky Rice?
Mango sticky rice is a traditional Thai dessert made of glutinous rice. Also called sweet rice or sticky rice, cooked in sweetened coconut milk and served alongside clean-cut mangoes topped with a thin drizzle of salted coconut cream on top adds a beautiful contrast that makes every bite absolutely perfect.
It is naturally gluten free, dairy free, so it is effortlessly vegan, and becoming one of the most universally loved desserts in the world.
Ingredients
Serves 4 people
Sticky Rice
- 2 cups glutinous rice (sweet rice)
- 1½ cups full fat coconut milk
- 3 tablespoons white sugar
- ½ teaspoon salt
Coconut Cream Sauce
- ½ cup full fat coconut milk
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 teaspoon cornstarch (optional – for thickness)
Serving
- 2 large ripe mangoes. Peeled and sliced
- 1 tablespoon toasted sesame seeds or mung beans (optional garnish)
- Fresh mint leaves for garnish
Step by Step Instructions
Step 1: Soak the Rice
Rinse your glutinous rice under cold water until the water runs clear. Place in a bowl, cover with cold water and soak for at least 4 hours or overnight for best results. This step is essential for perfect sticky rice texture. Do not skip it!
Step 2: Steam the Rice
Drain the soaked rice and transfer to a steamer lined with cheesecloth or a clean kitchen towel. Steam over boiling water for 20-25 minutes until the rice is fully cooked, tender and translucent. Check at 20 minutes, ‘cuz every steamer is slightly different.
Step 3: Make the Coconut Rice
While the rice steams, heat coconut milk, sugar and salt in a small saucepan over medium heat. Stir until the sugar completely dissolves, but do not boil. As soon as your sticky rice comes off the steamer, pour the warm coconut mixture over it and gently fold everything together. Cover and let rest for 15 minutes. The rice will absorb all that gorgeous coconut flavor as it sits.
Step 4: Make the Coconut Cream Sauce
In a small saucepan combine the remaining coconut milk, sugar, salt and cornstarch. Heat over medium heat stirring constantly for 2-3 minutes until slightly thickened. Remove from heat and set aside.
Step 5: Prepare the Mango
Peel your ripe mangoes and slice them cleanly. The riper the mango the better your mango sticky rice will taste. Look for mangoes that give slightly when pressed, that is the sign of perfect ripeness.
Step 6: Assemble and Serve
Scoop a generous portion of coconut sticky rice onto each plate. Arrange fresh mango slices alongside. Drizzle the salted coconut cream sauce generously over the rice. Garnish with toasted sesame seeds and fresh mint. Serve immediately at room temperature for the most authentic experience.
Nutritional Information
Per serving (approximate)
| Nutrient | Amount |
| Calories | 485 kcal |
| Carbohydrates | 82 g |
| Protein | 6 g |
| Fat | 16 g |
| Saturated Fat | 14 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 320 mg |
| Vitamin C | 45 mg |
| Vitamin A | 890 IU |
| Iron | 2 mg |
| Potassium | 380 mg |
Tips for Perfect Mango Sticky Rice
Choosing the Right Rice
Always use glutinous rice, also called sweet rice or sticky rice. Regular jasmine rice or long grain rice will NOT work for this recipe. Look for glutinous rice in Asian grocery stores or online.
Choosing the Best Mango
The mango is the star of this mango sticky rice recipe, so choose wisely!
- Alphonso Mango (Indian): Incredibly sweet and aromatic.
- Ataulfo/Honey Mango (Mexican): Buttery, fiber free, perfect for slicing.
- Nam Dok Mai (Thai): Traditional choice, floral and sweet.
- Carabao Mango (Filipino): Naturally sweet with minimal fiber.
Don’t Skip the Soaking
Soaking the glutinous rice for at least 4 hours is non negotiable. It ensures even cooking and that signature soft chewy sticky rice texture.
Serve at Room Temperature
Mango sticky rice is traditionally served at room temperature. Not cold, not hot. Cold rice loses its soft texture. Make it fresh and serve immediately.
Variations to Try
Pandan Sticky Rice
Add 2-3 pandan leaves to your steamer for a beautiful green tinted rice with a subtle floral vanilla-like aroma. This is very popular across Southeast Asia.
Black Sticky Rice Version
Use black glutinous rice for a dramatic looking dessert with a nuttier flavour. The contrast of dark purple rice against bright yellow mango is absolutely stunning.
Mango Coconut Sticky Rice Cups
Press the coconut sticky rice into small cups or ramekins, turn out onto a plate and top with mango. Beautiful for dinner parties!
Low Sugar Version
Reduce sugar to 1 tablespoon in the rice and 1 teaspoon in the sauce. The natural sweetness of ripe mango more than compensates.
Frequently Asked Questions
Can I make mango sticky rice ahead of time?
The coconut rice is best made fresh. However you can soak the rice overnight and prepare the coconut sauce ahead. Assemble just before serving.
Where can I buy glutinous rice?
Asian grocery stores always carry glutinous rice. Look for brands from Thailand or Vietnam. It is also available on Amazon.
(Link: https://amzn.to/4dFHub2)
Can I use a rice cooker instead of steaming?
Steaming gives the most authentic texture but some electric rice cookers have a glutinous rice setting. Results vary by brand.
How do I store leftover mango sticky rice?
Store rice and mango separately in the fridge for up to 2 days. Gently reheat rice with a splash of coconut milk before serving.
Is mango sticky rice gluten free?
Yes! This mango sticky rice recipe is naturally gluten free, dairy free and can be made vegan.