🥭 Mango Sticky Rice
Mango sticky rice, khao niao mamuang, is a Thai dessert of steamed glutinous rice soaked in sweetened, lightly salted coconut milk and served with slices of ripe mango. The rice is chewy and rich, the mango cool and juicy, and an extra spoonful of coconut sauce is poured on top. It is sold everywhere in Thailand during mango season.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g glutinous rice, soaked for at least 4 hours
- 400 ml coconut milk
- 80 g sugar
- 1/2 tsp salt
- 2 ripe mangoes
Method
- Drain the rice and steam it in a cloth-lined steamer for 20–25 minutes until tender and translucent.
- Warm 300 ml coconut milk with 70 g sugar and most of the salt until dissolved, without boiling.
- Pour it over the hot rice, stir, cover and leave for 20 minutes to absorb.
- Warm the remaining coconut milk with the rest of the sugar and salt for the topping sauce.
- Serve the rice with sliced mango and a spoonful of sauce.
How to make it lighter
- Serve a smaller scoop of rice with a whole sliced mango.
- Use light coconut milk for the soaking liquid.
- Skip the extra coconut sauce on top or use just one spoonful.
History
Sticky rice with coconut milk has long been part of Thai and Lao cooking, and the pairing with mango is a traditional seasonal dessert in central Thailand. It is most popular from April to June, when Thai mangoes are at their best, and is now one of the best-known Thai desserts abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →