Khao Niao Mamuang – The Ultimate Thai Mango Sticky Rice Recipe

🍚 What Is Khao Niao Mamuang?

Khao Niao Mamuang (ข้าวเหนียวมะม่วง) is a traditional Thai dessert made with glutinous sticky rice, rich coconut cream, and sweet ripe mango.
It’s served both as a street food favorite and a restaurant delicacy, especially during mango season (March–June) when mangoes are at their juiciest and most fragrant.

The combination of warm, slightly salty coconut sticky rice and cool, golden mango slices is a match made in heaven — a perfect balance of sweet, creamy, and fruity.

🌾 Ingredients

For 2–3 servings:

Sticky Rice

• 1 cup glutinous rice (Thai sticky rice)

• 1 cup coconut milk

• 3 tbsp sugar

• ½ tsp salt

Coconut Sauce (for topping)

• ½ cup coconut milk

• 1 tbsp sugar

• ¼ tsp salt

• 1 tsp rice flour or cornstarch (for thickening)

To Serve

• 1–2 ripe mangoes, peeled and sliced

• Toasted mung beans or sesame seeds for garnish (optional)

🍴 Instructions

Step 1: Prepare the Sticky Rice

1. Rinse the sticky rice several times until the water runs clear.

2. Soak the rice in water for at least 4 hours (or overnight).

3. Drain and steam the rice for 20–25 minutes until tender and glossy.

Step 2: Make the Coconut Mixture

1. In a saucepan, combine 1 cup coconut milk, 3 tbsp sugar, and ½ tsp salt.

2. Heat gently until the sugar dissolves (do not boil).

3. Once the rice is cooked, pour the warm coconut mixture over the rice.

4. Stir well, cover, and let the rice absorb the coconut milk for 20 minutes.

Step 3: Make the Coconut Sauce

1. Mix ½ cup coconut milk, 1 tbsp sugar, ¼ tsp salt, and 1 tsp rice flour.

2. Heat over low heat, stirring until thickened and smooth. Set aside to cool slightly.

Step 4: Assemble and Serve

1. Scoop some warm sticky rice onto a plate.

2. Arrange sliced mango beside it.

3. Drizzle with the coconut sauce.

4. Sprinkle with toasted mung beans or sesame seeds for a finishing touch.

Enjoy immediately while the rice is warm and the mango is cool and fresh!

💡 Tips for the Best Mango Sticky Rice

• Use Thai glutinous rice (white or black). Regular rice won’t get the right sticky texture.

• Choose ripe Nam Dok Mai or Ok Rong mangoes — these Thai varieties are sweet and fragrant.

• Don’t skip the salt in the coconut milk — it enhances the sweetness beautifully.

• For extra aroma, some Thais add a pandan leaf while steaming the rice.

🌸 Why It’s So Popular

Khao Niao Mamuang isn’t just dessert — it’s a cultural experience.
In Thailand, it’s often shared with family after dinner or enjoyed at markets during mango season.
Internationally, it has become a symbol of Thai cuisine — even featured in Michelin-recommended restaurants and Thai festivals around the world.

It’s also naturally gluten-free and dairy-free, making it perfect for everyone to enjoy!

🥭 Final Thoughts

Khao Niao Mamuang (ข้าวเหนียวมะม่วง) is proof that the simplest ingredients — rice, coconut, and mango — can create something truly extraordinary.
Whether you’re reliving your Thailand memories or trying it for the first time, this recipe will bring tropical sunshine straight to your kitchen.

So grab some mangoes, steam your sticky rice, and enjoy a taste of paradise — Thai style! 🇹🇭✨