Mango Sticky Rice

Mango Sticky Rice (Khao Niew Mamuang) is Thailand's iconic dessert: warm, glossy coconut-soaked sticky rice paired with cool ripe mango slices and a drizzle of salted coconut sauce. The interplay of sweet, salty, and creamy makes it one of the most beloved Thai sweets.

By YumYum Editorial · Thai

Prep: 10 min · Cook: 40 min · Total: 50 min · Serves 4

Ingredients

• 1.5 cups Thai glutinous (sticky) rice, soaked 4 hours or overnight
• 1.5 cups coconut milk, divided
• 1/2 cup sugar
• 1/2 tsp salt, divided
• 2 ripe mangoes, peeled and sliced
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp toasted sesame seeds or mung beans for garnish

Instructions

1. Drain the soaked sticky rice and steam in a bamboo or metal steamer lined with cheesecloth for 20-25 minutes, until translucent and tender.
2. While rice steams, warm 1 cup coconut milk with sugar and half the salt in a saucepan until sugar dissolves, without boiling.
3. Transfer hot steamed rice to a bowl and pour the warm coconut mixture over it, stirring gently to coat.
4. Cover and let the rice absorb the coconut milk for 15-20 minutes at room temperature.
5. For the topping sauce, simmer the remaining coconut milk with remaining salt and cornstarch slurry until slightly thickened, about 3 minutes.
6. Plate a mound of sticky rice alongside fanned mango slices.
7. Drizzle the salted coconut sauce over both the rice and mango.
8. Sprinkle with toasted sesame seeds or mung beans before serving warm or at room temperature.