Get ready to transport your taste buds straight to tropical Thailand with this authentic Thai mango sticky rice recipe! With its heavenly blend of sweet and savory flavors, this popular and classic Thai dessert is like a party in your mouth. Typically found in Thai restaurants, and now you can enjoy a homemade version that tastes even better!

What is Thai mango sticky rice

Listen up friends, today you’ll be serving up the sweetest treat to come out of Thailand – “khao niao mamuang”! This is such a lovely dessert that has not only won over the heart of Thai people, it has conquered the whole world with its irresistible combo of glutinous rice or sticky rice, ripe mango, and creamy coconut milk and sugar topping.

And here’s my confession – I can’t get enough of it. Thai mango sticky rice for breakfast? Sign me up!

It also plays an important part in our Thai cultural world, it’s a staple at special occasions such as weddings and ceremonies, and you’ll find it at street food markets and restaurants all over Thailand. Both locals and visitors can’t get enough of this delicious treat, one bite, and you’ll be hooked on the sweet and refreshing taste. So grab a spoon and dig in!

Why you’ll love it

There are countless reasons why you’ll fall head over heels for this recipe!

• It’s gluten-free and vegan, everyone can dig in and enjoy this easy Thai dessert, even the little ones will love it!

• Who said it’s just for after dinner? It’s perfect as breakfast, lunch, and even as a midday snack.

• Believe me when I say I haven’t met anyone who doesn’t like it! This refreshing dessert is perfect for hot weather and has a unique flavor combo that’s impossible to resist.

• And don’t forget about the presentation, isn’t it just pictured perfect?

Ingredients

For the mango and sticky rice

• Ripe mangos – The best type of mango is the Thai honey mango, which is oval-shaped, yellow in color, and sweet. Other types can be used as well, but this is what people in Thailand use. I’m sure you’ll find some in an Asian supermarket.

• Sticky rice – We also call this type of rice glutinous rice or sweet rice. It’s a short grain rice that’s commonly used in Asian cuisine, and it can’t be cooked, but instead it’s steamed with a steaming pot. So, the first thing that you’ll have to do is to make sticky rice yourself.

• Water – To steam sticky rice.

• Toasted sesame seeds (optional) – Sprinkle toasted sesame seeds on top of the finished dessert to make it more appealing.

For the sticky rice sauce

• Coconut milk – Full fat coconut milk is a must for creamy texture and rich flavor.

• Sugar – You can play around with the amount of sugar, I think it’s perfect like this, though.

• Salt

• Pandan leaves (optional) – I added some pandan leaves for an extra fragrance, which is something I like to do with most of my Thai desserts.

For the topping sauce

• Coconut milk – Again, full fat coconut milk is the only good choice.

• Rice flour – To thicken the coconut sauce.

• Salt

Step-by-step instructions

Recipe notes

• The correct way to make sticky rice is to steam it, not boil it. Make sure to soak it in water at least 4 hours before steaming it.
• Choose ripe Thai honey mangos for the best sweet flavor and texture, they should be slightly soft to the touch.

How to serve

This authentic Thai mango sticky rice recipe can be served warm or at room temperature.

Scoop a portion of sticky rice onto a plate, slice one half of the mango into bite-sized pieces, and top the sticky rice with coconut milk sauce. Garnish with toasted sesame seeds and serve with a spoon.

Tip: Take a look at the short recipe video.

How to store

Leftovers of this recipe can be stored for up to 1 day, the sticky rice will harden the longer you keep it. Transfer the sticky rice to an airtight container and store at room temperature. (Traditionally, sticky rice is not kept in the fridge.) Store the rest in your refrigerator.

To reheat: Quickly reheat sticky rice and the topping sauce in a microwave to room temperature.

Frequently asked questions (FAQ’s)

More Thai desserts you’ll love

• Thai grilled bananas dessert (My husband and I go absolutely bananas over this one!)
• Pandan coconut jelly (Super fun to make and even better to eat!)

Thank you for reading my authentic Thai mango sticky rice recipe! By giving it a star rating and adding a comment underneath, you would do me a HUGE favor. Don’t forget to join up for my newsletter if you want to be updated on the latest Thai food.

Print Recipe

5 from 1 vote

Authentic Thai Mango Sticky Rice Recipe

Author: Praew Cooking Method: Cooking, Steaming Cuisine: Asian cuisines Courses: Dessert Recipe Keys: Egg Free Nut Free

Difficulty: Intermediate

Servings: 8 Calories: 648

Description

This delightful dessert is made of soft and chewy glutinous rice, fresh slices of ripe mango, and a sweet coconut milk sauce.

Ingredients

Servings

For the mango and sticky rice

• 4 mangos (Thai honey mango)
• 21 ounces glutinous rice (or sweet rice, to make sticky rice)
• 4.5 cups water (to make sticky rice)
• 2 tablespoons toasted sesame seeds (optional, for garnishing)

For the sticky rice sauce

• ⁴⁄₃ cups coconut milk
• 7 ounces white sugar
• 2 pandan leaves
• 0.5 tablespoons salt

For the topping sauce

• ³⁄₄ cups coconut milk
• 0.5 teaspoons salt
• 1 tablespoon rice flour

Instructions

1. Soak rice.

   Fill a bowl with sticky rice and water, let it soak for at least 4 hours or overnight.

2. Wash, drain and steam rice.

   Drain water and wash 3 times. Fill the bottom of a steamer halfway through with water and bring to boil over medium heat. Lay a steaming cloth on the bottom of the steamer tray, place the rice on top and fold the edges inwards on top of the rice. Place it on top of the steamer when the water is boiling, cover with a lid, and steam for 20 minutes. For more info, head over to my sticky rice recipe.

3. Make sticky rice sauce.

   While the sticky rice is steaming, add coconut milk, sugar, salt, and pandan leaves into a pot and cook over medium heat. Cook until the sugar is fully dissolved and stir regularly (±3min). Set aside until sticky rice is done steaming.

4. Mix with sticky rice.

   Immediately after the rice is done steaming, transfer it to a mixing bowl and add the sticky rice sauce from step 3. Mix thoroughly, then cover and let soak for ±20 min.

5. Make the topping sauce.

   Meanwhile, thoroughly mix coconut milk, salt, and rice flour in a mixing bowl. Then cook coconut milk sauce over low heat until the sauce reaches your desired thickness.

6. Slice the mangos.

   Right before serving, slice the mango in half and cut into bite-sized pieces. See short recipe video for video instructions. Serve immediately (see how to serve).

Nutrition Facts

Servings 8

---

Amount Per Serving

Calories 648kcal

% Daily Value *

Total Fat 18.9g30%

Saturated Fat 15.2g76%

Total Carbohydrate 116.2g39%

Dietary Fiber 6.6g27%

Sugars 50.1g

Protein 8.5g17%

---

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• The correct way to make sticky rice is to steam it, not boil it. Make sure to soak it in water at least 4 hours before steaming it.
• Choose ripe Thai honey mangos for the best sweet flavor and texture, they should be slightly soft to the touch.

Keywords: authentic Thai mango sticky rice recipe, mango sticky rice

Rate this recipe: