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Mango Sticky Rice | Khao Niew Mamuang | ข้าวเหนียวมะม่วง

Mango Sticky Rice | Khao Niew Mamuang | ข้าวเหนียวมะม่วง

My first attempt at making mango sticky rice was a complete disaster.

I started by dumping an entire can of coconut milk into my rice cooker with some jasmine rice and pressing “cook”.  I figured, Thai cooking is easy, so coconut sticky rice should be as easy as that, right?  Umm, not quite, I realized, as I dumped the gloppy mess of uncooked rice into the trash…

After that disheartening experience, I decided to learn how to make mango sticky rice the right way.  And it turns out that it is pretty simple, just not in the way that I had thought!

Mango Sticky Rice | Khao Niew Mamuang | ข้าวเหนียวมะม่วงTo make the sticky rice, you first have to start with Thai sticky rice (also known as glutinous rice or sweet rice).  Although this may seem painfully obvious to you, it wasn’t to me initially.  The sticky rice is soaked for several hours and then steamed over a pot of boiling water with a traditional Thai steamer basket.  Only after the rice is cooked do you add the coconut milk with a little sugar and some salt mixed in it.  As the rice sits in this mixture, it soaks up the wonderfully sweet and slightly salty coconut sauce so that each grain of rice is permeated with this flavor.

Once you’ve made the sticky rice, this dessert is pretty simple to assemble.  You just place a spoonful of the rice on your plate and then slice a mango into diagonal segments to its side.  The key here is to use a perfectly ripe mango whose flesh is sweet and smooth.  I prefer the Ataulfo (champagne) mangoes, but any variety that is ripe and sweet should work well.  Then you spoon another little bit of the coconut sauce on top, sprinkle with some toasted sesame seeds, and before you know it, you have one of Thailand’s most popular desserts!

I love that once you know how to make sticky rice properly, this dessert is so easy to make.  And I’m hoping that by sharing this recipe here, I can save you from rice cooker disasters like mine!

Mango Sticky Rice | Khao Niew Mamuang | ข้าวเหนียวมะม่วง

Mango Sticky Rice | Khao Niew Mamuang | ข้าวเหนียวมะม่วง

Makes 2 servings

Mango Sticky Rice | Khao Niew Mamuang | ข้าวเหนียวมะม่วง


  • 1/2 cup uncooked Thai sticky rice
  • 1/2 cup coconut milk
  • 2-3 Tablespoons white sugar
  • 1/4 teaspoon salt
  • 1 or 2 ripe mangoes
  • toasted sesame seeds


  1. Soak the sticky rice in water overnight. Then steam it until the grains are soft and translucent (~40 minutes) using a Thai rice steamer as seen in the pictures above.
  2. While the rice is steaming, mix the coconut milk, salt, and sugar over medium heat until the mixture is smooth. Reserve 2 Tablespoons of this sauce for later.
  3. Once the rice is done, add it to the coconut milk sauce. The rice will soak up the sauce as it cools, so add it in small sections and wait for it to absorb the liquid before adding more. You may not need to use all of the rice to achieve the right texture.
  4. Slice a ripe mango and arrange next to the sticky rice. Spoon the reserved coconut sauce on top and garnish with toasted sesame seeds. Enjoy!

Recipe inspired by RealThaiRecipes

3 comments… add one
  • Susan Ellerbrock June 27, 2016, 6:52 pm

    Are jasmine rice and Thai sticky rice the same? If not ,can you show a bag of the sticky rice ,so when I go to the market I can locate it. Thank you
    P.S. My attempt at mango sweet rice was also a disappointment.

    • Rachel June 28, 2016, 2:02 am

      Hi Susan, no, Thai jasmine rice and Thai sticky rice are two different rices. Sticky rice is also sometimes labeled as “sweet rice” or “glutinous rice”. On the pantry page, I have pictures and links to Amazon for the various types of rice used in Thai cooking. Best of luck!

  • I am so glad the Genie Grato from BlogHer Featured this post. I LOVE mangoes, and rice, so this is a combination made in heaven. It is definitely a MUST try. Thank you!

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