Mango Sticky Rice Przepis: Thai Coconut Rice Dessert

Mango sticky rice, or khao niaow mamuang, is a Thai dessert of sweet ripe mango served with glutinous rice dressed in rich coconut milk. The rice is steamed until tender, then allowed to absorb the coconut mixture; a lightly salted coconut sauce and crisp mung beans are common finishing touches.

Ingredients

1 cup (200 g) Thai glutinous rice, also called sweet rice or sticky rice
1 cup (240 ml) full-fat coconut milk, well shaken
¼ cup (50 g) granulated sugar
¼ teaspoon (1.5 g) fine salt, divided
1 teaspoon (3 g) rice flour or cornstarch
2 tablespoons (30 ml) water, plus more for soaking
2 ripe mangoes (about 1½ lb / 680 g total), peeled, pitted and sliced
1 tablespoon (8 g) toasted hulled mung beans or sesame seeds, optional garnish

Instructions

Rinse and soak the rice. Put the sticky rice in a bowl, cover with cool water and swish it around. Drain and repeat until the water is less cloudy, about three or four rinses. Cover the rice with at least 2 inches (5 cm) of fresh water and soak for 3 hours. Drain thoroughly. The soaking time helps the grains cook evenly and become sticky without turning to mush.
Prepare a steamer. Bring several inches of water to a steady simmer in a pot or wok, making sure the water level stays below the steamer basket. Line a bamboo steamer or metal steaming basket with damp cheesecloth, a clean thin cotton cloth, or a perforated liner. Spread the drained rice in an even layer. Cover and steam for 25–30 minutes, turning the rice over once halfway through if the layer is thick. It is ready when the grains are tender all the way through and cling together; if still firm in the center, steam 5 minutes more.
Mix the coconut dressing. While the rice steams, combine the coconut milk, sugar and ⅛ teaspoon (0.75 g) salt in a small saucepan. Warm over low heat, stirring, just until the sugar dissolves. Do not boil; boiling can cause the coconut milk to separate. Remove from the heat.
Season the steamed rice. Transfer the hot rice to a bowl. Pour in about ¾ cup (180 ml) of the warm coconut mixture and fold gently to coat the grains without crushing them. Cover and leave it to absorb for 20 minutes. The rice should be glossy and moist, not swimming in liquid.
Make the topping sauce. Whisk the rice flour or cornstarch with the 2 tablespoons (30 ml) water in a small saucepan until smooth. Stir in the remaining coconut mixture and the remaining ⅛ teaspoon (0.75 g) salt. Cook over low heat, stirring constantly, for 1–2 minutes, until slightly thickened and smooth. Take it off the heat; it will thicken a little more as it cools.
Serve. Divide the coconut rice among four plates or shallow bowls and arrange mango slices alongside. Spoon a little thick coconut sauce over each portion and offer extra sauce at the table. Finish with toasted mung beans or sesame seeds, if using.

Tips

Use the right rice. Thai glutinous rice is not ordinary jasmine rice; its starch gives the dessert its characteristic chewy, cohesive texture. Look for “glutinous,” “sweet,” or “sticky” rice at Asian grocery stores. Jasmine rice is not a close substitute and will be softer and less sticky.
Soak and drain well. A thorough soak is important for steaming the grains evenly. Drain the rice for a few minutes before steaming so excess water does not make it wet or gummy.
Keep the coconut milk gentle. Heat it only enough to dissolve the sugar, and stir the starch slurry into the topping sauce before cooking. If the sauce gets too thick, whisk in warm water a teaspoon at a time.
Choose ripe but firm mangoes. A fragrant mango that yields slightly when pressed is sweet and easy to slice. Very soft fruit can collapse on the plate; underripe mango may taste tart beside the sweet rice.

Serving Suggestions

Serve the dessert at room temperature, with the mango freshly sliced and the coconut sauce either spooned over the rice or set alongside it. A pinch of toasted mung beans adds a traditional crisp contrast; toasted sesame seeds are a convenient alternative. The recipe is rich, so modest portions work well after a meal. If preparing ahead, keep the mango separate and assemble just before serving for the best texture.

Variations

For a less sweet dessert, reduce the sugar in the rice dressing to 3 tablespoons (38 g); taste before adding it, since mango sweetness varies. For a more pronounced salty-sweet contrast, add another small pinch of salt to the topping sauce. Pandan leaves may be tied in a knot and warmed with the coconut milk, then removed before mixing, for a gentle fragrant note. If glutinous rice is unavailable, there is no direct substitute that gives the same chew; short-grain rice can be used in a pinch, but it will be softer and the result will not have the classic sticky-rice texture. For a dairy-free dessert, the listed coconut milk already keeps the recipe dairy-free.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of serving. Store rice, mango and sauce separately in covered containers; the cooked rice and sauce keep for up to 3 days refrigerated, while sliced mango is best within 1–2 days. Sticky rice firms up when cold. Reheat only the rice, covered, in short microwave bursts with a teaspoon or two of water or coconut milk, stirring gently until warm; warm sauce separately over low heat and loosen it with a splash of water if needed. Reheat leftovers to 165°F (74°C). Mango is best served cold or at room temperature, not reheated. Freezing is possible for the rice, but thawed grains may be less tender; fresh mango does not freeze well for this serving style.

Frequently Asked Questions

Can I cook sticky rice without a bamboo steamer?
Yes. Use a metal steaming basket set over a pot of simmering water, line it so the small grains cannot fall through, and cover it with a lid. Keep the rice above the water rather than boiling it directly in a saucepan.

Can I skip the soaking time?
It is not recommended for this steaming method. Without soaking, the outside can become tender while the centers remain hard. If time is short, use a pressure cooker only with instructions designed specifically for glutinous rice; water amounts and times vary by appliance.

Why is my sticky rice hard or crunchy?
It may not have soaked long enough, or it may need more steaming. Check that the water is simmering and the steamer is covered, then steam in 5-minute increments until the grains are tender through the center.

Can I use canned coconut milk?
Yes. Full-fat canned coconut milk gives the sauce a creamy consistency. Stir or shake it well before measuring, since the cream and liquid can separate in the can. Light coconut milk works, but makes a thinner, less rich dessert.

Should mango sticky rice be served hot or cold?
The rice is usually served warm or at room temperature, while the mango can be cool or room temperature. The coconut rice firms as it chills, so serving it soon after preparation gives the softest texture.

Can I make the dessert ahead?
Steam and dress the rice a few hours ahead, then keep it covered at room temperature if serving within 2 hours, or refrigerate it promptly for longer storage. Rewarm the rice gently and prepare the mango shortly before serving. Avoid leaving cooked rice at room temperature for extended periods.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).