Mango sticky rice, or Khao Niao Mamuang, is one of Thailand’s most beloved desserts. It pairs warm, slightly salty-sweet glutinous rice soaked in coconut milk with juicy, ripe mango slices for a perfectly balanced bite. The richness of the coconut complements the mango’s tropical brightness, while the sticky rice provides a comforting, chewy texture.
Often enjoyed in the spring and summer when mangoes are in season, this dish is simple yet so delicious!
It may seem intimidating to make mango sticky rice at home, but it’s actually incredibly easy and the key ingredients are not hard to find, either.
Note that for authentic mango sticky rice, the best mangoes for mango sticky rice are ripe, sweet, and non-fibrous varieties like Nam Dok Mai (traditional Thai variety), Ataulfo (Honey or Champagne mango), or Carabao (Manila mango).
When Jeff and I went to Thailand for our honeymoon, one of the highlights of our trip was taking several local cooking classes. Each class gave us hands-on experience with traditional Thai dishes, mango sticky rice being one of them.
We ended up learning how to make mango sticky rice multiple times, each with slight variations, but always using the same core ingredients: sticky glutinous rice, sweetened coconut milk, and ripe mango.
If you are interested in learning about the cooking classes we did in Thailand, as well as a few other recommended activities, check out my blog post below.
Bamboo Steamer
A bamboo steamer is traditionally used in making mango sticky rice to steam the glutinous rice evenly while preserving its chewy texture. Unlike boiling, which can make sticky rice mushy, steaming in a bamboo basket allows the grains to cook gently with steam, ensuring they stay separate yet sticky. Here’s a link to mine!
No, a bamboo steamer is not necessary for mango sticky rice. But it is a lot easier in my opinion. I’ve tried multiple methods and it’s most reliable, and they’re relatively inexpensive. I also use it for buns, dumplings, vegetables, etc. While a bamboo steamer is traditional, you can steam rice using alternative methods:
- Metal Steamer: A metal steamer basket placed in a pot works well. Make sure to line the basket with parchment paper to prevent sticking.
- Collapsible Steamer Basket: These are often made of metal and can fit into a variety of pots. Again, line the basket to prevent the rice from sticking.
- Instant Pot or Electric Steamer: Many electric steamers or multi-cookers have steaming functions that work well.
- DIY Steamer: Create a makeshift steamer using a deep pot, a heatproof plate or dish, and some balls of aluminum foil or an upside-down bowl to elevate the plate above the water.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. For mango sticky rice, however, you want to use glutinous rice, also known as sticky rice or khao niao. It’s the heart of mango sticky rice and plays a crucial role in the dish’s texture and flavor.
Unlike regular long-grain rice, Thai glutinous rice has a high starch content. That’s what gives it its signature chewy, sticky consistency when cooked. Perfect for soaking up sweet coconut milk!
Traditionally, the rice is:
- Soaked for several hours (often overnight) to ensure even cooking.
- Steamed rather than boiled, which preserves its structure and prevents it from becoming mushy.
- Gently folded with sweetened coconut milk after cooking, allowing it to absorb the creamy richness without falling apart.
Mango Sticky Rice
- Total Time: 4 hours 40 minutes
Description
Mango sticky rice is a delightful Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with juicy, ripe mango slices.
Ingredients
- 2–3 mangoes
Rice:
- 3/4 cup glutinous rice
- 3/4 cup coconut milk
- 1/4 cup sugar
- Dash of salt
Coconut Sauce:
- 1/2 cup coconut milk
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon sugar
- Dash of salt
- Toasted sesame seeds (optional, for garnishing)
Instructions
- Rinse the glutinous rice until the water runs clear. In a large bowl, soak the rice in water for at least 4 hours (or overnight).
- Drain the soaked rice and transfer it to a steaming basket lined with parchment paper. Steam the rice over boiling water for 20 minutes.
- While the rice is cooking, heat the rest of the rice ingredients in a medium-sized pot over medium-high heat until the sugar dissolves. To the steamer, pour the sweet coconut sauce on top of the rice, stirring to combine.
- Cover the steamer and allow the rice to sit for 15-20 minutes.
- In a small saucepan, combine the Coconut Sauce ingredients. Cook over medium heat, stirring constantly, until the sauce thickens slightly. Remove from heat and let it cool.
- To serve, scoop the sticky rice onto a plate. Arrange the mango slices alongside the rice. Drizzle the coconut sauce over the sticky rice and enjoy!
- Prep Time: 4 hours 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 2
