Thai mango sticky rice — or Khao Niew Mamuang — is a beloved Thai dessert recipe known for its chewy sweet sticky rice, creamy coconut sauce, and perfectly ripe tropical mangoes. This version includes a rich coconut sauce served on the side, just like many street vendors in Bangkok and Chiang Mai.
COURSE & ORIGIN
Course: Dessert
Cuisine: Thai recipe, Southeast Asian dessert
Origin: Popular across Thailand, especially central Thailand and Chiang Mai street markets
A Traditional Thai Dessert with Coconut Sauce on the Side
WHY THIS RECIPE IS SO POPULAR
Thai mango sticky rice is loved for its contrast of flavors and textures: warm, fragrant sticky rice coated in sweet coconut cream paired with chilled, silky-ripe mango slices. The balance of salty, sweet, and fruity flavors makes it one of the most iconic Asian desserts worldwide. Its simplicity, short ingredient list, and restaurant-quality result at home make it a go-to treat for many.
Mango sticky rice has deep cultural roots in Thailand, traditionally enjoyed during mango season from March to June. Vendors prepare vats of warm sticky rice infused with pandan and coconut cream, serving it with fresh Nam Dok Mai or Ataulfo mangoes — two varieties prized for their sweetness.
The magic comes from glutinous rice, a special rice that becomes chewy and glossy when steamed. Unlike regular rice, sticky rice absorbs coconut cream like a sponge, giving it the signature richness that no substitution can replicate. The dish is often completed with a salty-sweet coconut sauce, sometimes thickened with rice flour, poured over the top or served on the side.
RECIPE FOR 4 SERVINGS
INGREDIENTS FOR THAI MANGO STICKY RICE
(Ingredients listed without measurements)
- Glutinous rice – traditional Thai sticky rice for the best chewy texture
- Coconut milk – full-fat coconut milk for rich, fragrant rice and sauce
- Granulated sugar – sweetens the coconut mixture
- Salt – balances the sweetness and enhances flavor
- Fresh ripe mangoes – preferably Thai Nam Dok Mai or Ataulfo
- Pandan leaf (optional) – adds aroma to the rice
- Rice flour or cornstarch – for thickening the coconut sauce on the side
- Toasted mung beans (optional) – for crunchy garnish
HOW TO MAKE AUTHENTIC THAI MANGO STICKY RICE WITH COCONUT SAUCE
- Prepare the Sticky Rice:
Rinse the glutinous rice several times until the water runs almost clear. Soak for at least 4 hours or overnight. - Steam the Rice:
Drain the rice and steam it in a lined steamer basket for about 20–25 minutes until tender and glossy. - Make the Coconut Sweetener:
In a saucepan, heat coconut milk, sugar, and salt. Stir until the sugar dissolves (do not boil). - Combine Rice with Coconut Milk:
Transfer hot sticky rice into a mixing bowl. Pour most of the coconut sweetener over the rice and gently fold to absorb. Cover and rest for 20 minutes. - Prepare the Side Coconut Sauce:
Heat the remaining coconut sweetener with a little rice flour or cornstarch slurry until thickened into a pourable sauce. - Slice the Mangoes:
Peel and slice ripe mangoes thinly. - Assemble:
Plate the coconut sticky rice with fresh mango slices. Serve the thick coconut sauce on the side. - Garnish (optional):
Sprinkle toasted mung beans on top for extra crunch.
DIETARY INFORMATION
This dish is naturally gluten-free, vegetarian, and dairy-free since it uses coconut milk.
To make it vegan:
Replace granulated sugar with vegan sugar or coconut sugar.
To make it lower calorie:
Use light coconut milk and reduce the amount of coconut sauce.
Thai Mango Sticky Rice with Coconut Sauce
Ingredients
- 1 cup glutinous rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ tsp salt
- 2 ripe mangoes sliced
- 1 pandan leaf optional
- 1 tsp rice flour or cornstarch
- 1 tbsp toasted mung beans optional
Instructions
- Rinse and soak glutinous rice for at least 4 hours or overnight.
- Drain and steam the rice for 20–25 minutes until tender.
- Heat coconut milk, sugar, and salt in a saucepan until dissolved.
- Place hot sticky rice in a bowl and pour most of the coconut mixture over the rice. Cover and rest 20 minutes.
- Thicken the remaining coconut mixture with rice flour or cornstarch slurry to make the sauce.
- Slice ripe mangoes.
- Plate sticky rice with mango slices and serve the coconut sauce on the side.
- Garnish with toasted mung beans if desired.
Notes
RECIPE TIPS
Use glutinous rice only — regular rice will not become sticky.
Pandan leaf adds aroma but is optional.
You can make the sticky rice 1 day ahead and reheat gently in a steamer.
Store leftovers in an airtight container for up to 2 days (mango separately).
Light coconut milk works but will be less creamy.
SERVING IDEAS
Serve alongside Thai iced tea, fresh fruit platters, Thai coconut custard, or as a sweet finish after Pad Thai, Green Curry, or Tom Yum Soup.
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