Khao Niao Mamuang — Thai Mango Sticky Rice
This mango sticky rice recipe pairs warm glutinous rice folded with sweetened coconut milk alongside slices of ripe mango, finished with a salty coconut sauce and toasted sesame. One serving is about 412 g.
Mango sticky rice — khao niao mamuang — is Thailand's best-known dessert, sold by street vendors and market stalls across the country, above all in mango season from March to May. It brings together the two foods Thailand does best: glutinous rice, the staple of the north and north-east, and the fragrant Nam Dok Mai mango. The salty coconut sauce poured over the top is the detail that makes it work — a little salt against all that sweetness, the same trick Thai cooking uses everywhere.
Pairs well with: Thai iced tea, jasmine tea, fresh tropical fruit
Provenance
Thailand
Thai Street-Dessert Classic
East & South Asia
Time Dedication
1h
20m prep • 40m cook
Batch Yield
4 Servings
647 kcal per serving
1 serving ≈ 412 g
Technical Skill
Intermediate
Medium (Steaming & Timing)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Ideal Light Bite
Thai Street-Dessert Classic
Photo: Arthur Taksin, CC BY 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $2–3 per serving at home (USD)
True mango sticky rice uses glutinous rice steamed — never boiled — and ripe, fragrant mango; the salty coconut sauce is what balances the sweetness.
Execution Methodology & Culinary Technique
Prep Stage: Soak the Rice and Slice the Mango
20 Mins • Rinse & Measure (plus 4 hours soaking)
Rinse the glutinous rice until the water runs clear, then soak it for at least 4 hours or overnight — the 60 minutes below starts after soaking. Drain well. Peel and slice the mango just before serving so it stays bright. Shake the coconut milk can and measure out the sugar and salt.
Maestro Tip: Soaking is not optional — dry glutinous rice steams unevenly and stays chalky in the middle. Overnight soaking gives the glossiest result.
25 Mins Steaming over boiling water, 100°C (212°F)
Drain the soaked rice and spread it in a steamer lined with muslin or cheesecloth, with the pandan leaf tucked in. Steam over boiling water for 25 minutes until the grains are tender and translucent, stirring once halfway through.
Keep the lid on and the steam strong — lifting it every few minutes lets the heat out and the rice cooks unevenly.
Done when: The grains are soft all the way through with no chalky centre, and glossy rather than wet.
5 Mins Low heat, about 70°C (158°F) — do not boil
While the rice steams, warm 240 ml of the coconut milk in a small pan with the sugar and half the salt. Stir until the sugar dissolves, then take it off the heat — do not boil it, or the milk can split.
Coconut milk splits if it boils hard, so keep the heat low and stop as soon as the sugar disappears.
Done when: The sugar has fully dissolved and the milk is warm and smooth, not boiling.
10 Mins Resting, covered, off the heat
Tip the hot rice into a wide bowl, pour over the sweet coconut milk, and fold gently with a spatula until the milk is absorbed. Cover and rest 10 minutes so the grains finish absorbing and turn glossy.
Fold, do not stir — rough stirring crushes the soft grains into a paste.
Done when: The rice is shiny, separate and tender, with no milky puddle at the bottom of the bowl.
5 Mins Sauce warmed gently, about 60°C (140°F)
Warm the remaining 120 ml of coconut milk with the rest of the salt to make the salty sauce. Divide the rice between four plates, fan the mango slices beside it, spoon over the sauce and scatter the toasted sesame seeds.
Slice the mango at the last minute — cut mango browns and weeps if it sits around.
Done when: The plate shows warm glossy rice, bright mango and a thin white sauce — the sauce should be pourable, not thick.
Finishing Touches & Plating
Serve the warm rice with the mango fanned beside it, spoon over the salty coconut sauce, and scatter the sesame seeds. Eat it while the rice is still warm — it firms up as it cools.
Nutritional Physiology & Benefits
Energy
647
kcal / serving
Protein
9g
Complete AA
Carbs
104g
Complex
Fats
24g
Healthy
| Energy | 647 kcal |
| Protein | 9 g |
| Carbohydrates | 104 g |
| Fat | 24 g |
| Fibre | 5.8 g |
| Sugar | 38.5 g |
| Sodium | 213 mg |
| Energy | 157 kcal |
| Protein | 2.2 g |
| Carbohydrates | 25.2 g |
| Fat | 5.8 g |
| Fibre | 1.4 g |
| Sugar | 9.3 g |
| Sodium | 52 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Vitamin C and vitamin A (mango), vitamin E (sesame seeds), iron (sesame seeds), potassium (coconut milk, mango).
Fruit, Not Just Sugar
Ripe mango brings vitamin C and vitamin A, and the rice gives slow, steady energy rather than a quick sugar spike alone.
Dairy-Free by Nature
Naturally dairy-free and vegetarian — coconut milk does the creamy work, with no butter or cream needed.
Properly Filling Dessert
At about 647 kcal a serving, this is a genuinely filling dessert, not a light one — best saved for when you want something substantial.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Toasted Mung Beans
The crunchy, toasted mung-bean topping (or sesame) gives the soft rice a bite it would otherwise miss.
Vegetables
Extra Fresh Mango
A few slices of extra mango or papaya keep the plate in the same tropical register without adding another flavour.
Drinks
Thai Iced Tea
Sweet, milky Thai iced tea echoes the coconut flavours, while jasmine tea cleanses the palate after the rich rice.
Full Menus
Thai Dinner Menu
Serve mango sticky rice on its own as dessert after a Thai meal such as pad thai or green curry, with Thai iced tea alongside.
Complete menu
Serve mango sticky rice on its own as dessert after a Thai meal such as pad thai or green curry, with Thai iced tea or jasmine tea alongside.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Eating a Full Serving Every Day
A full serving is very sweet, with about 39 g of sugar — best as an occasional dessert, not an everyday snack. This is general information, not medical advice.
Stirring the Rice Roughly
Stirring the hot rice too hard breaks the grains into mush — fold the coconut milk in gently and let the rice rest so it stays glossy and separate.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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