Mango Sticky Rice Recipe
Thai mango sticky rice (khao niao mamuang) recipe — sweet coconut glutinous rice with fresh mango slices. One of the world's greatest mango desserts.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
15 min
Cook Time
30 min
Servings
4 servings
Calories
380/serving
Ingredients
1 cup Thai glutinous (sticky) rice
must be glutinous, not regular rice
1 cup coconut milk
full-fat, divided
1/4 cup sugar
1/2 teaspoon salt
divided
1 tablespoon rice flour or cornstarch
to thicken the topping
2 ripe mangoes (Sindhri or Chaunsa)
peeled and sliced
1 tablespoon toasted sesame seeds
or split mung beans, to garnish
Step-by-Step Instructions
Soak the Rice
Rinse the glutinous rice until the water runs clear, then soak it in plenty of cold water for at least 4 hours or overnight. This is essential for properly tender sticky rice. Drain before cooking.
Steam the Rice
Line a steamer basket with cheesecloth or muslin, add the drained rice, and steam over simmering water for 20-25 minutes until translucent and tender, stirring once halfway. Alternatively, microwave the rice with a splash of water, covered, for about 5 minutes.
Make the Coconut Sauce
Warm 3/4 cup of the coconut milk in a saucepan over low heat with the sugar and 1/4 teaspoon salt. Stir until dissolved (do not boil). Set aside about 1/4 cup of this sweet sauce for serving.
Soak the Rice in Coconut
Transfer the hot steamed rice to a bowl, pour over the larger portion of warm coconut sauce, stir gently, then cover and let it rest for 20-30 minutes so the rice absorbs the coconut and becomes glossy.
Make the Topping Sauce
Combine the remaining 1/4 cup coconut milk, the reserved sweet sauce, the rice flour, and 1/4 teaspoon salt in a small pan. Cook over low heat, stirring, until slightly thickened into a pourable glaze.
Assemble and Serve
Peel and slice the mangoes. Mound a scoop of coconut sticky rice on each plate, fan the mango slices alongside, drizzle with the thickened coconut topping, and sprinkle with toasted sesame seeds. Serve warm or at room temperature.
Tips for the Perfect Mango Sticky Rice
Don't Skip the Soak
Soaking the glutinous rice for at least 4 hours (or overnight) is non-negotiable — it lets the grains steam evenly into that signature soft, chewy texture. Unsoaked rice stays hard and chalky in the center.
Serve It Fresh
Sticky rice is best the day it's made, served warm or at room temperature. Refrigeration makes it hard; if you must store it, steam or microwave it briefly with a splash of coconut milk to bring back the soft texture before serving.
Variations
Pandan Sticky Rice
Add a knotted pandan leaf to the steaming rice, or a few drops of pandan extract to the coconut sauce, for the fragrant green-tinted version sold by Thai street vendors.
Black Sticky Rice
Use Thai black glutinous rice for a nuttier, deep-purple dessert. It needs a longer soak and a few extra minutes of steaming, and pairs beautifully with the golden mango.
Vegan & Naturally Sweet
The recipe is already dairy-free. With very ripe Sindhri, you can cut the sugar in the coconut sauce by half and let the mango carry the sweetness.
Nutrition Information
Per serving
About This Recipe
Mango Sticky Rice showcases the versatility of mangoes in Thai cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Watch How to Make Mango Sticky Rice
Video by Food Fusion on YouTube
Frequently Asked Questions
What mango is best for mango sticky rice?
Sindhri and Chaunsa from Pakistan work best due to their natural sweetness, smooth texture, and minimal fiber content.
Can I make mango sticky rice without a steamer?
Yes. After soaking, microwave the drained rice in a covered bowl with a splash of water for about 5 minutes, or cook it in a rice cooker with a 1:1 rice-to-water ratio. A bamboo steamer gives the most authentic, separate-grained texture, but both shortcuts work well.
Quality Mangoes for Quality Recipes for Your Mango Sticky Rice
The secret to an incredible mango sticky rice is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
More Mango Recipes to Try
View all 32 mango recipes →
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10