How to make Mango Sticky Rice

If sunshine could be a dessert, it would be Mango Sticky Rice. This iconic Thai dish is the perfect balance of chewy, creamy, and fruity—warm coconut-infused sticky rice paired with slices of ripe, juicy mango and finished with a generous drizzle of sweet coconut sauce.

In Thailand, it’s called Khao Niew Mamuang (ข้าวเหนียวมะม่วง) and is a staple at night markets and family meals alike. It’s gluten-free, naturally dairy-free, and tastes like tropical heaven in every bite.

The beauty of this dish is in its simplicity: just a few ingredients, perfectly cooked. But don’t let that fool you—it’s all about technique. The rice must be sticky, not mushy. The coconut sauce should be just the right level of sweet. And the mango? Must. Be. Ripe.

Make this when mangoes are in peak season, and serve it slightly warm or room temp with chilled mango. It’s refreshing, comforting, and seriously addictive.

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Ingredients (serves 3–4):

For the sticky rice:

• Glutinous (sticky) rice – 1 cup (soaked for at least 4 hours or overnight)

• Water – enough to steam (not for boiling)

For the coconut sauce:

• Coconut milk – 1 cup (240ml), full fat

• Sugar – 1/3 cup (65g)

• Salt – 1/4 tsp

• Cornstarch – 1 tsp (optional, for thickening)

To serve:

• Ripe mangoes – 2, peeled and sliced

• Toasted sesame seeds or mung beans – for garnish (optional)

• Extra coconut cream – for drizzling (optional)

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Step-by-Step Instructions:

1. Soak and steam the rice (30–35 minutes):
Rinse glutinous rice until the water runs clear, then soak it for at least 4 hours or overnight. Drain and place in a steamer lined with cheesecloth or parchment. Steam over boiling water for 25–30 minutes, or until translucent and tender. Do not boil—it must be steamed!

2. Make the coconut sauce (5–7 minutes):
While rice steams, heat coconut milk, sugar, and salt in a saucepan over medium heat. Stir until dissolved—don’t boil. If you want a thicker sauce, mix cornstarch with a little water and whisk it in at the end.

3. Soak the rice (10 minutes):
Once steamed, transfer the hot sticky rice to a bowl. Pour about 2/3 of the coconut sauce over it. Stir gently to coat and let it sit for 10 minutes to absorb the flavor.

4. Prep the mango:
Slice the mangoes into thin, even slices or cubes. They should be juicy, fragrant, and perfectly ripe.

5. Plate and serve:
Scoop a mound of coconut sticky rice onto a plate. Arrange mango slices beside it. Drizzle with extra coconut sauce and garnish with toasted sesame seeds or mung beans if desired.

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Pro Tip:

Use glutinous rice only. Regular jasmine or sushi rice won’t work here. And don’t skimp on soaking time—it’s the secret to that chewy, elastic texture. Want it picture-perfect? Use a small bowl or mold to shape the rice before plating.

Bonus: You can refrigerate leftovers, but warm the rice gently before serving—it’s never quite the same cold.