Thai · Free recipe
Mango Sticky Rice (Khao Niao Mamuang)
Thailand's beloved dessert of warm, sweet coconut-soaked glutinous rice paired with ripe golden mango and a drizzle of salty-sweet coconut sauce. Simple, luscious, and utterly satisfying.
Step 1
Rinse the sticky rice in a bowl of cold water, swirling and draining, until the water runs mostly clear. Then cover it with fresh cold water and soak for at least 30 minutes (or up to 4 hours) so it steams evenly.
Step 2
Drain the rice and spread it in a steamer lined with cheesecloth or a thin cloth. If you do not have a steamer, use a metal colander set over a pot of simmering water and cover with a lid.
Step 3
Steam the rice over simmering water for 20 to 25 minutes until every grain is soft, shiny, and translucent, not chalky. Stir once halfway to help it cook evenly.
Step 4
While the rice steams, make the coconut sauce. In a small saucepan combine 1 cup of the coconut milk, the sugar, and the salt.
Step 5
Warm the mixture over medium-low heat, stirring, just until the sugar dissolves, about 3 minutes. Do not let it boil. Set aside about 1/4 cup of this sauce for topping.
Step 6
When the rice is done, transfer it to a bowl while still hot. Pour the larger portion of warm coconut sauce over it and stir gently.
Step 7
Cover the bowl and let it rest for 20 minutes. The rice will drink up the coconut sauce and become glossy and creamy.
Step 8
Make the topping sauce: in the small saucepan, stir the cornstarch into the remaining coconut milk until smooth, then heat gently for 2 minutes until slightly thickened. Combine it with the reserved sweet sauce.
Step 9
Peel the mangoes and slice the flesh off the flat pit into neat pieces or thin slices.
Step 10
Scoop a portion of the sticky rice onto each plate and arrange the mango slices alongside.
Step 11
Drizzle the thickened coconut topping over the rice and sprinkle with toasted sesame seeds if using.
Step 12
Serve slightly warm or at room temperature for the best flavor and texture.
Tips from the test kitchen
- Only Thai glutinous rice works; regular rice will not turn sticky.
- Choose fragrant, fully ripe mangoes that give slightly when pressed.
- The pinch of salt in the coconut sauce is what makes it taste amazing.
