Easy Mango Sticky Rice Recipe - Thai Style

Khao Niew Mamuang, or Thai mango sticky rice, is a dessert loved across the globe, and for good reason. This Thai classic brings together fragrant glutinous rice (KUIH BUAH MELAKA/ONDEH ONDEH RECIPE), rich coconut milk, and sweet, juicy mango for a refreshing tropical treat.

In Thai, “Khao Niew” means sticky or glutinous rice, and “Mamuang” means mango. You’ll often find this dessert sold at street stalls in Thailand, but trust me, not every version is worth raving about. I’ve tasted many, even right in Thailand (RED RUBIES IN COCONUT MILK), and some were just average. But when it’s good, it’s really good, sticky rice that’s soft but not mushy, coconut milk that’s sweet and salty, and mango that melts in your mouth (THINGS TO DO IN THAILAND).

Alongside mango sticky rice, Thailand is home to other street dessert variations like:

Sticky Rice with Dried Shrimp Sugar

Sticky Rice with Custard

And of course, the beloved Sticky Rice with Mango

The best part? You can easily make this Thai dessert at home with just a few ingredients.

Ingredients (adjust according to your taste)
1 cup glutinous rice (soaked overnight and drained)
2–3 pandan (screwpine) leaves
1 cup thick coconut milk
100g white sugar
Salt, to taste
Fresh ripe mango - sliced or cubed

Method
Steam the glutinous rice with pandan leaves until soft and sticky.
Set aside once done.
Heat coconut milk gently with sugar and a pinch of salt.
Add pandan leaves if desired for extra fragrance.
Stir until sugar is dissolved. Do not boil.

 

Assemble and serve:

Place a scoop of sticky rice on a plate, top it with sweetened coconut milk, and serve with fresh mango slices.

 

Variations & Tips

Palm sugar can be used instead of white sugar for a deeper, more caramel-like flavor.

You can also melt sugar with a bit of water to create a sugar syrup and serve it separately on the side.

Prefer a cleaner look? Steam the sticky rice without coconut milk, then pour the coconut sauce over when serving.