Mango Sticky Rice with Coconut Milk Recipe

Mango sticky rice, or khao niao mamuang, is a beloved Thai dessert that pairs sweet, juicy mango with creamy coconut-infused sticky rice. The contrast of warm, slightly salty rice and cool, fragrant fruit makes it a genuinely satisfying treat that is surprisingly simple to make at home. This recipe uses authentic ingredients and clear steps to help you achieve the right texture and balance of flavors.

Ingredients

1 cup (200 g) Thai sticky rice (also called glutinous rice or sweet rice)
1 cup (240 ml) coconut milk, divided
1/3 cup (65 g) granulated sugar
1/2 teaspoon salt
2 ripe mangoes, peeled and sliced (about 2 cups / 300 g)
1 tablespoon toasted sesame seeds or mung beans, for garnish (optional)
Water, for soaking and steaming

Instructions

Rinse the sticky rice in cold water until the water runs clear. Soak the rice in plenty of water for at least 1 hour, or up to 4 hours. Drain well.
Set up a steamer: fill a pot with 2 inches of water and bring to a boil. Line a steamer basket with cheesecloth or a clean kitchen towel. Add the soaked rice and spread it evenly. Place the basket over the boiling water, cover, and steam for 20â€“25 minutes, or until the rice is tender and translucent. Check the water level occasionally and add more if needed.
While the rice steams, make the coconut sauce: in a small saucepan, combine 3/4 cup (180 ml) of the coconut milk, sugar, and salt. Warm over medium heat, stirring, until the sugar dissolves. Do not boil. Remove from heat and set aside.
When the rice is done, transfer it to a large bowl. Pour the warm coconut sauce over the hot rice and stir gently to coat every grain. Let the rice sit for 15â€“20 minutes, so it absorbs the coconut mixture.
Meanwhile, prepare the topping: warm the remaining 1/4 cup (60 ml) coconut milk in a small saucepan over low heat, just until it is pourable. Do not let it boil.
To serve, place a portion of sticky rice on a plate or in a small bowl. Arrange mango slices alongside or on top. Drizzle with the warm coconut milk and sprinkle with sesame seeds or mung beans, if using.

Tips

Use authentic Thai sticky rice (also labeled glutinous rice) for the correct chewy texture; regular jasmine rice will not work. If you cannot find it, use sushi rice as a substitute, but the texture will be softer and less chewy.
Soaking the rice is essentialâ€”do not skip it. It allows the grains to hydrate evenly and steam properly. A minimum of 1 hour is fine, but 2â€“3 hours gives better results.
Do not boil the coconut sauce after adding sugar and salt, as it can separate. Keep it at a gentle simmer only.
If your mango is not sweet enough, you can drizzle a little honey or extra sugar over the top before serving.

Serving Suggestions

Serve mango sticky rice warm or at room temperature. It is traditionally enjoyed as a dessert or snack, but it also works as a sweet breakfast. Pair it with Thai iced tea or coffee for a classic combination.

Variations

Use ripe peaches, papaya, or even grilled pineapple instead of mango.
Add a pinch of pandan leaf (or a drop of pandan extract) to the coconut sauce for a fragrant, green-tinted version.
For a savory twist, reduce the sugar to 2 tablespoons and serve with grilled chicken or pork skewers.
Make it vegan by ensuring your sugar is vegan-friendly (most are) and using a plant-based milk if you prefer, though coconut milk is already plant-based.

Storage and Reheating

Store leftover sticky rice and mango separately in airtight containers in the refrigerator for up to 3 days. The rice will harden when cold. To reheat, sprinkle with a little water and microwave in 30-second bursts until warm, or steam for 5 minutes. The mango is best eaten fresh; if refrigerated, it will soften but remain safe. Do not freeze the assembled dish, as the texture of the mango will degrade.

Frequently Asked Questions

Can I use regular rice instead of sticky rice? No, regular rice will not achieve the same sticky, chewy texture. Sticky rice (glutinous rice) is essential. If you must substitute, use sushi rice, but know the result will be different.

How do I know when the sticky rice is cooked? The rice should be tender and slightly translucent, with no hard white core. It will also appear glossy and stick together when pressed.

Can I make this ahead of time? Yes, you can cook the rice and prepare the coconut sauce a day ahead. Store them separately in the refrigerator. Reheat the rice gently with a splash of water, then assemble with fresh mango.

Why is my coconut sauce separating? This happens when the coconut milk is boiled too vigorously. Always warm it gently over low heat, and stir constantly. If it does separate, whisk it vigorously to bring it back together.

Is mango sticky rice served hot or cold? Traditionally, the rice is served warm or at room temperature, with the mango at room temperature or slightly chilled. The contrast of warm rice and cool mango is part of the appeal.

Can I use canned mango? Fresh mango is highly recommended for the best flavor and texture. Canned mango tends to be mushy and overly sweet, which will change the dish significantly.

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

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