Irresistible Thai Mango Sticky Rice (Khao Niao Mamuang)

Authentic Thai Coconut Sticky Rice with Mango - Khao Niao Mamuang Recipe

Transport your taste buds to the streets of Bangkok with this heavenly Thai mango sticky rice dessert. Creamy coconut sticky rice paired with luscious, ripe mango creates a perfect harmony of flavors and textures that will leave you craving more.

Imagine biting into tender, sweet mango slices alongside warm, coconut-infused sticky rice. The contrast of temperatures and the interplay of tropical flavors make this dessert an absolute showstopper. Whether you’re looking to impress dinner guests or simply treat yourself, this authentic Thai delicacy is sure to hit the spot.

While traditionally made with Thai mango varieties, we’ve found that Ataúlfo mangoes make an excellent substitute when in season (March to July). Their sweet, creamy flesh and minimal fibers pair beautifully with the sticky rice. However, if Ataúlfos aren’t available, any ripe, sweet mango will do – just avoid the fibrous Tommy Atkins variety for the best experience.

Don’t let the exotic name fool you – this recipe is surprisingly easy to make at home. With just a handful of ingredients and some simple techniques, you’ll be savoring this iconic Thai dessert in no time. Let’s dive into the world of Khao Niao Mamuang!


  • 1 cup Thai sweet sticky rice (7 ounces; 200g) (see notes)
  • 1 (14-ounce; 400ml) can full-fat coconut milk, blended well to incorporate fat, divided
  • 1/2 cup sugar (3 1/2 ounces; 100g), divided
  • Kosher salt
  • 2 teaspoons (6g) cornstarch
  • 2 Ataúlfo mangoes (about 6 ounces or 170g each), peeled, pitted, and sliced (see notes)
  • Toasted sesame seeds, for garnish


  1. Start by soaking the Thai sweet sticky rice in a large bowl, ensuring it’s covered by several inches of water. Let it rest at room temperature for at least 1 hour, or overnight for best results. This crucial step ensures the rice will cook evenly and achieve that perfect sticky texture.
  2. Once soaked, drain the rice thoroughly. Set up your steamer, lining it with cheesecloth or a clean kitchen towel. Spread the rice in an even layer and place over high heat. Bring the water to a boil, cover, and steam for about 20 minutes until the rice is tender and delightfully sticky.
  3. While the rice steams, prepare the coconut milk mixture. In a small saucepan, heat half the coconut milk over medium heat until it starts to simmer. Whisk in 1/4 cup plus 2 tablespoons of sugar and a generous pinch of salt until fully dissolved. This mixture should have a perfect balance of salty and sweet flavors.
  4. Transfer the cooked rice to a large heatproof bowl and pour the coconut milk mixture over it. Don’t worry if it seems like too much liquid – the rice will absorb it all! Stir well to combine, cover with plastic wrap, and let it sit for about 20 minutes. During this time, the rice will soak up all that delicious coconut flavor. (You can let it stand for up to 2 hours at room temperature if needed.)
  5. Now, let’s prepare the coconut cream topping. Clean out the saucepan and add the remaining coconut milk. Bring it to a simmer over medium heat, stirring frequently. In a small bowl, create a slurry by mixing the cornstarch with a couple teaspoons of the hot coconut milk. Whisk this slurry into the simmering coconut milk and cook for about 3 minutes until it thickens beautifully. Stir in the remaining 2 tablespoons of sugar and another generous pinch of salt until everything is well combined. Keep this luscious coconut cream warm until serving time.
  6. Time to plate this tropical delight! Mound the coconut-infused sticky rice onto plates and arrange the sliced mango alongside it. Drizzle the warm coconut cream generously over the rice, allowing it to pool around the edges. Sprinkle with toasted sesame seeds for a delightful crunch and visual appeal. Serve immediately and prepare for a flavor explosion!


Ataúlfo mangoes, a Mexican variety, are the star of this dish. Their sweet, creamy flesh is superior to the common Tommy Atkins mangoes for this recipe. If you can’t find Ataúlfos, look for any ripe, sweet mango variety at your local market.

Thai sticky rice (also known as ‘sweet’ or ‘glutinous’ rice) is essential for achieving the authentic texture of this dessert. You can find it online or at Asian grocery stores. Remember, other varieties of short-grain rice like sushi or risotto rice won’t work as substitutes here – the unique properties of Thai sticky rice are key to the dish’s success.

Nutrition Facts (per serving)
416 Calories
22g Fat
56g Carbs
4g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 416
% Daily Value*
Total Fat 22g 28%
Saturated Fat 19g 93%
Cholesterol 0mg 0%
Sodium 116mg 5%
Total Carbohydrate 56g 20%
Dietary Fiber 1g 5%
Total Sugars 38g
Protein 4g
Vitamin C 32mg 160%
Calcium 34mg 3%
Iron 4mg 20%
Potassium 371mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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