Mango Sticky Rice Recipe

Mango Sticky Rice is a beloved Thai dessert, known as khao niao mamuang in Thai. It’s also one of my all-time favorite sweets. Growing up in Bangkok, I have fond memories of enjoying khao niao mamuang frequently, especially during the scorching heat of April and May, which coincides with mango season at its peak. I’m confident that once you try this recipe, you’ll fall in love with it too!

Mango Sticky Rice Recipe

Serves: 4
Prep time: Overnight
Cook time: 1 hour

For the sticky rice:
1 cup long-grain sticky rice

For the coconut sauce:
1 1/2 cups coconut milk
1/2 cup sugar
1 teaspoon salt
2 tablespoons cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water)

For toppings and fruit:
4 tablespoons skinless mung beans
4 honey mangoes

Mango Sticky Rice Instructions

1. Soak the sticky rice

• Wash the sticky rice until the water runs clear.
• Soak the sticky rice in water overnight.

2. Steam the sticky rice

• Drain the soaked rice. Place it in a cheesecloth and wrap it up.
• In a steamer, bring water to a boil. Steam the rice over high heat for 20 minutes until translucent and fully cooked.
• If using a rice cooker, add water to match the rice level and use the normal rice setting.

3. Make the coconut sauce

• In a saucepan, combine coconut milk, sugar, and salt. Cook over medium heat, stirring until dissolved. Bring to a gentle boil and set aside.

4. Mix rice with coconut sauce

• Transfer the hot cooked sticky rice to a mixing bowl.
• Pour in 3/4 of the coconut sauce. Mix well while the rice is still warm.
• Cover with a lid or aluminum foil and let it sit for 15 minutes.
• After 15 minutes, stir again, cover, and let rest for another 15 minutes.

5. Thicken the remaining coconut sauce

• In a saucepan, reheat the remaining 1/4 of the coconut sauce.
• Add the cornstarch slurry and stir constantly over medium heat for 3 minutes until thickened.

6. Prepare the mung bean topping

• In a small pot, bring water to a boil. Add mung beans and cook over low heat for 3 minutes. Drain well.
• In a pan, brush a thin layer of cooking oil. Toast the mung beans over high heat for about 5 minutes until golden and crispy.

7. Prepare the mango

• Peel the mangoes and slice them into bite-sized pieces.

8. Serve

• Place a portion of sticky rice on a plate alongside mango slices.
• Drizzle with the thickened coconut sauce and sprinkle toasted mung beans on top.

Tips & notes

• Use ripe honey mangoes: Their natural sweetness and aroma pair perfectly with the rich sticky rice.
• Sticky rice must be long-grain glutinous rice: Do not substitute with sushi or jasmine rice for this recipe.
• Work while the rice is hot: Mixing the rice with coconut sauce while it’s warm ensures better absorption and texture.
• Rest time matters: Letting the rice rest after each mix helps it absorb flavors and achieve the correct texture.
• Toasting mung beans: This adds a nice crunch and contrast to the soft rice and juicy mangoes.
• Store separately: If making ahead, keep the rice, sauce, and mangoes in separate containers to maintain texture.