Mango Sticky Rice Recipe – Authentic Thai Dessert
Quick Answer
Mango sticky rice (Khao Niao Mamuang) is Thailand's most beloved dessert. Soak glutinous rice 4+ hours, steam 20 minutes, mix with warm coconut milk and sugar, let rest 10 minutes to absorb. Serve with sliced ripe mango and drizzle with extra coconut cream. Serves 4.
Sweet Thai dessert of coconut sticky rice with fresh ripe mango
By Sarah Mitchell • June 14, 2026
Mango sticky rice is Thailand's most beloved dessert — warm, coconut-infused sticky rice paired with slices of perfectly ripe mango.
Use glutinous (sweet) rice, not regular rice. Soak it overnight for the best texture.
The coconut sauce is key — sweet, salty, and rich. Pour it over the warm rice and let it absorb before serving with mango.
About This Recipe
"Mango Sticky Rice Recipe – Authentic Thai Dessert" is a Dessert recipe that brings glutinous (sticky) rice, soaked overnight, coconut milk, sugar, salt and ripe mangoes, sliced together into a flavorful, well-balanced dish. Rated Easy and ready in about 40 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The Thai inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 1 1/2 cups glutinous (sticky) rice, soaked overnight
- 1 can (14 oz) coconut milk
- 1/3 cup sugar
- 1/2 tsp salt
- 2 large ripe mangoes, sliced
- 1 tbsp sesame seeds
Instructions
- 1
Steam soaked rice in a steamer basket for 20-25 minutes until tender and sticky.
- 2
Heat coconut milk with sugar and salt until dissolved. Reserve 1/4 cup for drizzling.
- 3
Pour the larger portion of coconut sauce over the hot rice. Stir and let absorb 10 minutes.
- 4
Mound rice on plates. Arrange mango slices alongside.
- 5
Drizzle reserved coconut sauce over the top. Sprinkle with sesame seeds.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Glutinous (sticky) rice, soaked overnight is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Mango Sticky Rice Recipe – Authentic Thai Dessert" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic Thai sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Mango Sticky Rice Recipe – Authentic Thai Dessert in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
Nutrition Facts (per serving)
Frequently Asked Questions
What kind of rice is used for mango sticky rice?
Glutinous rice (also called sticky rice or sweet rice). It must be soaked for at least 4 hours or overnight before steaming. Regular rice will NOT work — it doesn't get the right sticky, chewy texture. Look for Thai glutinous rice at Asian grocery stores.
Can you make mango sticky rice without a steamer?
Yes — you can use a colander lined with cheesecloth set over a pot of boiling water, or microwave soaked rice with water in a covered dish for 10-12 minutes. The traditional bamboo steamer gives the best results.
How do you pick the right mango for sticky rice?
Use ripe Ataulfo (champagne/honey) mangoes — they're sweeter, less fibrous, and creamier than other varieties. Nam Doc Mai mangoes are the traditional Thai choice. The mango should be fragrant, slightly soft when pressed, and golden yellow.
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