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Desserts Cooking Time : 1 hour 15 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Thai Mango Sticky Rice Recipe | Authentic Khao Niao Mamuang Dessert

Thai Mango Sticky Rice, known as Khao Niao Mamuang, is a beloved Thai dessert made with sweet ripe mangoes, creamy coconut-infused sticky rice, and a lightly salted coconut sauce. This classic combination of sweet, rich, and slightly salty flavors creates a beautifully balanced dessert that is especially popular during Thailand's mango season. The sticky rice is gently cooked and soaked in sweetened coconut milk until tender and creamy, then served alongside juicy mango slices and finished with extra coconut sauce and toasted sesame seeds. Simple yet elegant, Mango Sticky Rice is a must-try Thai dessert for family meals, celebrations, and special occasions.

Cooking Method

Rinse the glutinous rice several times until the water becomes mostly clear.
Soak the sticky rice in plenty of water for at least 4 hours, or preferably overnight.
Drain the rice thoroughly and steam it in a bamboo steamer or steamer basket for 20–25 minutes, turning it once halfway through for even cooking.
While the rice steams, combine the coconut milk, sugar, salt, and optional pandan leaves in a saucepan.
Warm the coconut mixture over low heat until the sugar dissolves. Do not bring it to a vigorous boil.
Transfer the hot steamed sticky rice to a large bowl. Gradually pour in about two-thirds of the warm coconut sauce and gently mix.
Cover and allow the rice to rest for 15–20 minutes, giving it time to absorb the coconut mixture and become creamy.
To make the topping, whisk the remaining coconut milk, sugar, cornstarch, and salt in a small saucepan. Cook over low heat, stirring constantly, until slightly thickened.
Arrange portions of coconut sticky rice on serving plates alongside the sliced ripe mango.
Drizzle with the thick coconut topping and sprinkle with toasted sesame seeds or mung beans.
Serve immediately while the sticky rice is soft and creamy.