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Easy Thai Mango Sticky Rice (Khao Niao Mamuang)

A serving of mango sticky rice topped with sweet sauce and toasted sesame seeds, garnished with fresh mango slices.

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Make authentic, creamy Thai Mango Sticky Rice at home with this simple recipe focusing on perfectly cooked sticky rice and a rich coconut sauce.

Ingredients

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  • 2 cups sweet (glutinous) rice
  • 1 can (13.5 oz) full-fat coconut milk, divided
  • 1 cup water (for steaming rice)
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 2 ripe large mangoes, peeled and sliced
  • 2 tablespoons toasted sesame seeds (for garnish)

Instructions

  1. Rinse the sweet rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. Steam the drained rice for 20 to 25 minutes until it is soft and cooked through. Alternatively, cook the rice in a rice cooker using 1 cup of water instead of the usual amount.
  3. While the rice cooks, prepare the sweet coconut sauce. In a small saucepan, combine 1 cup of coconut milk, the sugar, and the salt. Heat over medium heat, stirring until the sugar and salt dissolve completely. Do not boil. Remove from heat.
  4. Transfer the hot, cooked sticky rice to a bowl. Pour about two-thirds of the warm sweet coconut sauce over the rice. Stir gently until the liquid is absorbed. Cover the bowl and let it sit for 15 minutes to allow the rice to soak up the liquid.
  5. For the topping sauce, take the remaining coconut milk (about 1/2 cup) and heat it slightly. Stir in a pinch of salt until dissolved. This is your salty finishing sauce.
  6. Serve the warm, sweetened sticky rice topped with fresh mango slices. Drizzle the reserved salty coconut topping sauce over the mango and rice. Garnish with toasted sesame seeds.

Notes

  • For the creamiest result, use only full-fat coconut milk.
  • If you do not have toasted sesame seeds, you can skip this garnish.
  • This dessert tastes best when assembled and served shortly after preparation.

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