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Authentic Thai Mango Sticky Rice (Khao Niew Mamuang)

A serving of mango sticky rice featuring sweet sticky rice topped with mango slices and drizzled with rich coconut cream sauce.
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I am happy to share this recipe for Mango Sticky Rice, a classic Thai dessert. You will make sweet sticky rice, a rich coconut sauce, and serve it with fresh, ripe mangoes. This recipe is naturally gluten-free and vegan.

Ingredients

Scale
  • 1 cup glutinous rice (sticky rice)
  • 2 ripe mangoes (Nam Dok Mai or Honey variety recommended)
  • 1 cup full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon toasted sesame seeds or mung beans for garnish (optional)

Instructions

  1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice completely.
  2. Steam the drained rice for 25 to 30 minutes, or until the rice is tender and cooked through. Alternatively, use a rice cooker with a steamer basket.
  3. While the rice steams, prepare the sweet coconut sauce. In a small saucepan, combine 3/4 cup of the coconut milk, the sugar, and the salt. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not boil. Remove from heat.
  4. Transfer the hot, cooked sticky rice to a bowl. Pour about half of the prepared sweet coconut sauce over the rice. Stir gently to combine. Cover the bowl and let the rice absorb the liquid for 15 to 20 minutes.
  5. While the rice rests, prepare the topping sauce. In the same saucepan, combine the remaining 1/4 cup of coconut milk with 1 tablespoon of the remaining sweet sauce (or use fresh coconut milk if you prefer a less sweet topping). Heat gently until warm.
  6. Slice the ripe mangoes.
  7. To serve, place a portion of the creamy coconut sticky rice on a plate. Arrange the sliced mango next to the rice. Drizzle the remaining sweet coconut sauce over the rice and mango. Sprinkle with toasted sesame seeds or mung beans, if using.

Notes

  • For the best texture, use true glutinous rice, sometimes labeled as sweet rice. Standard short-grain rice will not work for this dessert.
  • If you want a thicker topping sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the topping sauce mixture before gently heating it until it thickens slightly.
  • Select mangoes that are soft to the touch but not mushy for the best flavor contrast with the sweet rice.

Nutrition

Find it online: https://www.purecookingjoy.com/mango-sticky-rice-authentic-thai-dessert-recipe/

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