Mango Sticky Rice (Khao Niao Mamuang)
Photo: Markus Winkler / Unsplash
Thailand's most loved dessert: tender glutinous rice soaked in sweet, salty coconut cream, served with slices of perfectly ripe mango, an extra drizzle of coconut sauce and a sprinkle of toasted mung beans or sesame.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the rice
Rinse the rice in a bowl, changing the water a few times, until it runs almost clear. Cover with plenty of cold water and soak for at least 4 hours, or overnight.
- 300g sticky rice
- about 1 liter, to cover water
Steam the rice
Drain the rice well. Line a steamer basket with a thin clean cloth, spread the rice on it in an even layer, and steam over a pot of boiling water for about 25 minutes.
- 300g (soaked) sticky rice
- about 500ml, in the steamer pot water
✅ Done when: grains look translucent and feel soft and chewy all the way through
Make the coconut soak
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Soak the hot rice
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Make the topping
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Serve
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Soak the rice
Rinse the rice in a bowl, changing the water a few times, until it runs almost clear. Cover with plenty of cold water and soak for at least 4 hours, or overnight.
- 300g sticky rice
- about 1 liter, to cover water
Steam the rice
Drain the rice well. Line a steamer basket with a thin clean cloth, spread the rice on it in an even layer, and steam over a pot of boiling water for about 25 minutes.
- 300g (soaked) sticky rice
- about 500ml, in the steamer pot water
✅ Done when: grains look translucent and feel soft and chewy all the way through
Make the coconut soak
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Soak the hot rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the topping
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Glutinous rice has been a staple in Thailand and Laos for centuries, and sweetening it with coconut cream is one of the oldest Thai dessert techniques. Paired with fresh mango, it becomes khao niao mamuang.
The dish is at its best during the hot season from around March to June, when Thai mangoes are at their sweetest and street vendors sell it on almost every corner.
⭐ Why It's Famous
The contrast of warm, salty-sweet coconut rice and cool, fragrant mango makes it one of the world's most famous Asian desserts.
💡 Fun Fact
When Thai rapper Milli ate mango sticky rice on stage at Coachella in 2022, sales of the dessert surged back home in Thailand.
Central Thailand
13.76°N, 100.50°E
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