Thai Mango Sticky Rice

Introduction

Khao niao mamuang is the dessert that makes people fall in love with Thai cuisine. The combination of warm, sweet sticky rice soaked in coconut milk with cold, perfectly ripe mango is one of the most sublime flavor pairings in the world. This recipe recreates the magic of Bangkok's best street vendors.

Why You'll Love It

• Only 6 ingredients for an incredible dessert
• Naturally gluten-free and can easily be made vegan
• The sweet-savory coconut rice is completely addictive

Ingredients

• 1½ cups Thai glutinous (sticky) rice
• 1 can (400ml) Full-fat coconut milk
• ½ cup Sugar
• ½ tsp Salt
• 2 Large ripe mangoes (Ataulfo/champagne preferred)
• 1 tbsp Toasted sesame seeds

Equipment

• Steamer basket or fine mesh sieve
• Medium saucepan

Instructions

1. Soak the rice — Rinse sticky rice until water runs clear. Soak in cold water for at least 4 hours or overnight. This step cannot be skipped.
2. Steam the rice — Drain the rice and steam over boiling water for 20-25 minutes until translucent and tender. Do not boil — steaming is essential for the right texture.
3. Make the coconut sauce — Gently heat ¾ of the coconut milk with sugar and salt until sugar dissolves. Do not boil. Reserve the remaining ¼ for the topping sauce.
4. Soak the rice — Transfer hot steamed rice to a bowl and pour the warm coconut milk mixture over it. Stir gently and let it absorb for 15-20 minutes. The rice will become glossy and sweet.
5. Prepare the mango — Peel and slice the mangoes into elegant fans or thick slices.
6. Serve — Mound the coconut sticky rice on a plate. Fan the mango slices alongside. Drizzle with the reserved thick coconut cream and sprinkle with sesame seeds.

Tips

• The rice MUST be soaked — skipping this step will result in hard, undercooked grains.
• Use the best, ripest mangoes you can find. Ataulfo (champagne) mangoes are the closest to what's used in Thailand.

Variations

• Coconut Pandan Rice: Add 2 pandan leaves while steaming the rice for a fragrant, green-tinted version.
• Mango Sticky Rice with Durian: For the adventurous, add a small amount of durian alongside the mango — very popular in Thailand.

Storage

Fridge: Sticky rice hardens in the fridge. Best eaten the same day.

Freezer: Not recommended.

Reheat: Microwave rice with a splash of coconut milk and a damp paper towel for 30 seconds.

Nutrition (per serving)

• Calories: 380 kcal
• Fat: 14 g
• Carbs: 62 g
• Protein: 5 g
• Fiber: 2 g
• Sugar: 32 g
• Sodium: 180 mg

FAQ