Name: Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango) Recipe
Prep time: 1 h 15 min
Cook time: 23 min
Total time: 1 h 38 min
Cuisine: Thai
Ingredients: 1 cup Thai sweet sticky rice (7 ounces; 200 g); Water (for soaking and steaming); 1 (14-ounce; 400 ml) can full-fat coconut milk, divided; 1/2 cup sugar (3 1/2 ounces; 100 g), divided; Kosher salt, to taste; 2 teaspoons (6 g) cornstarch; 2 Ataúlfo mangoes (about 6 ounces or 170 g each), peeled, pitted, and sliced; Toasted sesame seeds, for garnish

Jump to Recipe

Introduction

Khao Niao Mamuang is a beloved Thai dessert featuring sweet coconut sticky rice paired with ripe, juicy mangoes. This simple yet indulgent treat balances creamy, salty-sweet flavors with fresh fruit for a refreshing finish to any meal.

The image shows a white plate on a white marbled surface holding a dessert with two main parts. On the left side, there is a mound of sticky white rice covered in a thick, creamy white sauce with small light brown sesame seeds sprinkled on top. The rice looks soft and shiny under the sauce. On the right side, five slices of bright yellow mango are neatly placed next to the rice, each slice smooth and slightly glossy, arranged in a fan shape. A silver fork is placed on the plate's lower right corner, pointing inward. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Thai sweet sticky rice (7 ounces; 200 g)
1 (14-ounce; 400 ml) can full-fat coconut milk, blended well and divided

1/2 cup sugar (3 1/2 ounces; 100 g), divided
Kosher salt

2 teaspoons (6 g) cornstarch
2 Ataúlfo mangoes (about 6 ounces or 170 g each), peeled, pitted, and sliced

Toasted sesame seeds, for garnish

Instructions

Step 1: In a large bowl, cover the sticky rice with water by several inches and let it soak at room temperature for 1 hour or up to overnight.
Step 2: Drain the rice. Prepare a steamer lined with cheesecloth or a clean kitchen towel. Spread the rice evenly in the steamer, set over high heat, bring the water to a boil, cover, and steam until tender, about 20 minutes.

Step 3: While the rice cooks, heat half of the coconut milk in a small saucepan over medium heat until simmering. Stir in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved. The mixture should taste salty-sweet.
Step 4: Transfer the cooked rice to a large heatproof bowl and pour the coconut milk mixture over it. Stir well to combine, cover, and let it sit until the liquid is absorbed, about 20 minutes (up to 2 hours at room temperature is fine).
Step 5: Clean the saucepan and add the remaining coconut milk. Bring to a simmer over medium heat, stirring frequently. In a small bowl, mix the cornstarch with a few teaspoons of the hot coconut milk to create a slurry.

Step 6: Whisk the cornstarch slurry into the simmering coconut milk. Cook until thickened, about 3 minutes. Stir in the remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep this coconut cream warm.
Step 7: To serve, mound the coconut sticky rice onto plates and arrange the sliced mango alongside. Drizzle the warm coconut cream over the rice and sprinkle with toasted sesame seeds. Serve immediately.

Tips & Variations

Use Ataúlfo mangoes for their sweetness and smooth texture, but ripe Haden or Kent mangoes work well too.

Soaking the rice overnight improves texture and shortens steaming time.
For added color and flavor, garnish with fresh mint leaves or shredded coconut.
If you don’t have a steamer, a bamboo or metal steamer basket over a pot of boiling water can be used.

Storage

Store leftover coconut sticky rice and mango separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in the microwave or on the stovetop with a splash of coconut milk to restore creaminess. Mango is best served fresh and should be eaten within a day for optimal flavor.

How to Serve

The image shows a low mound of sticky white rice with a smooth, glossy white coconut sauce poured over it, sprinkled with light brown sesame seeds on top. Next to the rice are five neat slices of bright yellow mango, arranged in a row along one side of a white round plate. A silver fork rests beside the mango slices, all set on a white marbled surface with a beige cloth under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sticky rice?

Sticky rice is essential for the right texture and mouthfeel in this dessert. Regular jasmine rice does not provide the same sticky, chewy consistency.

What if I don’t have Ataúlfo mangoes?

You can substitute other ripe mango varieties such as Haden, Kent, or Keitt. Just be sure they are sweet and fully ripe for the best flavor contrast with the coconut rice.