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Mango with Black Sticky Rice | Khao Niew Dam Mamuang | ข้าวเหนียวมะม่วง


Golden, ripe mangoes are piled high at the markets these days.

And they have been calling to me to make mango sticky rice

Not one to resist temptation, I picked up a few of these luscious yellow fruits on my last trip to the store.  I envisioned using them to make a delectable plate of this classic Thai dessert.  But once I had the mangoes at home, I decided to pair them with black sticky rice for a new twist on the original. 

mango-black-sticky-rice-5Mango with Black Sticky Rice is made in much the same way as the traditional dessert. However, because the hull of the black sticky rice is still intact, it is sturdier, and less sticky, than the processed white sticky rice.

This makes the dessert heartier, with a nuttier flavor, than the original.

And, speaking from personal experience, it also means you need to modify how you make it.

I initially tried using 100% black sticky rice to make Mango with Black Sticky Rice, but quickly realized that it simply wasn’t sticky enough.  A little recipe research and a few attempts later, I found a combination of black and white sticky rices that was just perfect — with enough black sticky rice to allow its nutty flavor to shine and a bit of white sticky rice to help it all stick together.



It took a little more work than if I had just stuck with my original mango sticky rice recipe, but the extra effort was well worth it!

This nuttier, more filling variation on the classic Thai dessert is just as delicious!




Mango with Black Sticky Rice | Khao Niew Dam Mamuang | ข้าวเหนียวมะม่วง

Makes 2 servings

Mango with Black Sticky Rice | Khao Niew Dam Mamuang | ข้าวเหนียวมะม่วง



  1. Combine the white and black sticky rices in a bowl and add water until the rice is covered completely. Soak for at least 4 hours, but overnight is preferable.
  2. Place the soaked sticky rice in cheesecloth and into the traditional Thai sticky rice steamer. Steam until the grains are soft and translucent (~1 hour).
  3. While the sticky rice is steaming, mix the coconut milk, salt, and sugar in a small saucepan over medium heat until the mixture is smooth. Reserve 2 Tablespoons of this sauce to be the topping.
  4. Once the sticky rice is done steaming, 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 sticky rice to achieve the desired texture.
  5. Cut each mango lengthwise on both sides of the pit to obtain two large pieces, then make diagonal cuts in each piece (or cut into cubes for the above presentation).
  6. Place several spoonfuls of the sweetened sticky rice in a bowl, top with the sliced or cubed mango, then drizzle the reserved coconut sauce on top. Garnish with toasted sesame seeds.

14 comments… add one
  • Linda Szymoniak May 26, 2018, 4:04 am

    I don’t have the steamer the recipe calls for. Any suggestions on what I could use instead?

  • Paul March 25, 2018, 6:38 pm

    I like the idea of preserving the individual white and black colors, but every recipe I find says to mix them.

    I wonder if I could soak the black and white rice separately, then mix them together to steam, or would the color still leech out and just look a mess?

    • Rachel March 27, 2018, 8:50 pm

      Hi Paul, I imagine that the colors would blend during the steaming process, although I haven’t tried soaking them separately. I believe the reason that most people mix them is that the black sticky rice is so hearty that it doesn’t make for a very tasty dessert if just used alone. Best of luck!

  • Tonkin - Travel Vietnam January 31, 2018, 4:25 am

    Honestly, I fall in love with this dessert. The sticky rice with mango is really yummy, even in Vietnam I eat it once a week. Thanks for the great post!

  • Annissa Slusher January 15, 2018, 7:01 am

    What an amazing and unique recipe!! Keep Sharing Rachel!!

  • Nina October 10, 2017, 10:32 am

    Yummy! We love thai food and sticky rice with mango is the best desert ever :)

  • Thai Recipes July 9, 2017, 7:14 pm

    I must make this :-)

  • Thai Recipes July 9, 2017, 7:07 pm

    What gorgeous photos!

  • Emma April 20, 2017, 3:21 pm

    Hi Rachel! I stumbled upon your website and absolutely love it! I’m a home cook based in Hong Kong and I love Thai cuisine. Your dishes look amazing!

  • Tasty Thailand April 8, 2017, 3:18 pm

    Ripe mangoes have finally started to arrive here in Austria and I love them with black sticky rice (I miss living in Thailand and being able to get them, and the black sticky rice, at my local market for practically nothing).

    I haven’t actually made sticky rice myself, though, as I’ve always just relied on being able to get it at the end of my street in Bangkok :). Here in Vienna, not so much :)

    Thanks for the recipe. Will be trying it out this weekend.

  • Lukasz February 14, 2017, 11:28 am

    I love Thai food and have eatean Mango with sticky rice lot’s of time but never with black rice. Should definately try this one!

  • Ai | Ai made it for you May 25, 2016, 2:51 pm

    I’ve never seen this made with black rice. How interesting! I love mango with sticky rice so much, I would eat it daily if I could :) I’m making mango with sticky rice for the first time this weekend, so once I have that down, I’ll definitely try out this recipe!!

    • Rachel May 26, 2016, 3:52 pm

      I’m with you on wanting to eat it daily :) Both versions are sooo delicious…

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