Mango Sticky Rice
One of my best friends has a serious love affair with mango sticky rice. No matter where we order Thai food from—whether it’s a cozy neighborhood spot or a new place we’re trying just for fun—she always adds it to the order. It’s her go-to comfort dessert, and honestly, it’s become a bit of a ritual at this point. Even if she’s “too full,” there’s magically always room for mango sticky rice.
After watching her order it so many times (and stealing more than a few bites), I figured it was time to try making it at home. And let me tell you—there’s something extra satisfying about making it from scratch. The sticky rice is warm and tender, the coconut milk adds this rich, creamy sweetness, and when you pair it with juicy, ripe mango… it’s just perfection.
This homemade version tastes just like the takeout favorite—but cozier, fresher, and made with love. If you’ve got a mango lover in your life, this one’s for them. If you like mangoes, try my Mango Chow recipe next !
What Is Mango Sticky Rice?
Mango Sticky Rice (Khao Niew Mamuang) is a beloved Thai dessert that perfectly balances sweet, creamy, and fruity flavors in every bite. Made with glutinous (sticky) rice soaked in rich coconut milk and served with ripe, juicy mango slices, this dish is both comforting and refreshing. A drizzle of lightly salted coconut cream adds depth and a touch of contrast, while a sprinkle of toasted mung beans or sesame seeds provides the perfect crunch.
Often enjoyed chilled, mango sticky rice is especially popular in the summer months when mangoes are at their peak. It’s simple, elegant, and showcases the beauty of Southeast Asian cuisine—where even the humblest ingredients come together to create something extraordinary.
Mango Sticky Rice
Equipment
- Steamer
Ingredients
- ⅔ cup glutinous rice
- ⅓ can unsweetened coconut milk
- ¼ cup sugar
- ¼ tsp salt
- juice of ½ lime
- 1 tsp cornstarch
- 1 yellow mango
- black sesame seed to garnish
Instructions
- Rinse rice until water runs clear and soak for at least 1 hour.
- Place rice in cheesecloth and steam for 30 minutes or until tender.
- To a saucepan on medium low heat, combine coconut milk, sugar, lime juice and salt. Whisk until combined.
- Once rice is cooked, combined half of the coconut milk mixture into the rice. Mix the remaining coconut milk with a cornstarch slurry made with cornstarch and 2 tbsp. coconut milk. Cook until thickened and remove from heat.
- Slice mango, serve alongside rice and top with thickened coconut cream.
- Garnish with black sesame seed and enjoy !
