Summary: Sweet sticky rice steamed to perfection, paired with warm coconut cream sauce and fresh ripe mango slices, prepared using traditional steaming and simmering techniques in 45 minutes, yielding 6 generous servings.
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Category: Desserts, Thai Cuisine
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Quick overview
- Dish: Mango Sticky Rice (Khao Niao Mamuang)
- Category: Desserts, Thai Cuisine
- Cuisine: Thai
- Main ingredient: Glutinous rice, 16.0 oz (premium quality long-grain glutinous rice)
- Guide: 12 Most Popular Thai Dishes: Favorite Thai Cuisine Recipes
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Easy
- Servings: 6 servings (Serving weight: 250.0 g)
- Key technique: Steaming and simmering
- Preparation types: Soaking, steaming, boiling
- Dietary info & Allergens: Gluten-free, vegan
- Suitable for: Celebrations, dinner parties, dessert lovers
- Nutritional values (per 1 serving): 340.0 kcal, Protein: 4.5 g, Fat: 10.2 g, Carbs: 58.0 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Jasmine green tea, Thai iced tea, coconut water
- In a nutshell: Sweet coconut-infused sticky rice topped with ripe mango slices and rich coconut sauce.
- Last updated: October 24, 2023
WAGUU says: “The secret to authentic Mango Sticky Rice lies in properly soaking the glutinous rice and balancing the rich coconut cream with just the right touch of sea salt.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 212 °F (boiling water for steamer) |
| Number of servings: | 6 servings |
In a nutshell
Mango Sticky Rice (Khao Niao Mamuang) is a beloved Thai classic that brings together fragrant glutinous rice soaked in sweetened coconut milk, crowned with fresh, juicy slices of ripe mango and a slightly salty coconut drizzle. It offers an irresistible harmony of sweet, creamy, and subtly savory flavors in every single bite.
Ingredients
Base servings: 6 servings • Serving weight: 250.0 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Glutinous rice | 16.0 oz | Premium Thai sweet rice |
| Coconut milk | 13.5 fl oz | Full-fat canned coconut milk |
| Granulated sugar | 0.5 cup | Fine white sugar |
| Sea salt | 1.0 tsp | Fine grain sea salt |
| Ripe mangoes | 3.0 pcs | Sweet ripe Ataulfo or Alphonso mangoes |
| Water | 4.0 cups | For soaking and steaming |
| Toasted sesame seeds | 1.0 tbsp | Yellow or black sesame seeds for garnish |
Why you’ll love this recipe
- Authentic taste: Delivers the genuine street-food flavor of Thailand right in your own kitchen.
- Naturally gluten-free: Made entirely without wheat or gluten-containing ingredients, perfect for restricted diets.
- Stunning presentation: Bright yellow mango slices over glossy white sticky rice make an unforgettable table centerpiece.
Success guaranteed: Follow our step-by-step soaking and steaming guidelines to achieve perfectly tender, glossy grains every single time.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Easy | Servings: 6 | Type: Dessert | Origin: Thailand
Detailed instructions
Overall progress: 0% completed
Phase 1: Rice Soaking – 4 hours min
Appliances: None
1. Rinse 16.0 oz of glutinous rice in cold water until the water runs clear. Place the rinsed rice in a large bowl, cover with 4.0 cups of cold water, and let it soak at room temperature for at least 4 hours or preferably overnight.
CP: Rice grains should absorb water and swell noticeably.
Before moving to the next step:
Ensure the rice is fully submerged during the entire soaking duration so it cooks evenly.
Phase 2: Steaming the Sticky Rice – 25 min
Appliances: Stove, steamer
2. Drain the soaked rice thoroughly. Transfer the rice into a cheesecloth-lined bamboo steamer or standard steamer basket set over boiling water at 212 °F. Cover with a tight lid and steam over medium-high heat for 20 to 25 minutes until translucent and tender.
CP: Grains must be completely soft with no hard core in the center.
Before moving to the next step:
Check water level in the steamer pot to prevent it from boiling dry.
Phase 3: Preparing the Sweet Coconut Sauce – 5 min
Appliances: Stove, saucepan
3. In a small saucepan, combine 13.5 fl oz of coconut milk, 0.5 cup of granulated sugar, and 0.5 tsp of sea salt. Warm gently over medium heat, stirring continuously just until the sugar dissolves completely. Do not let it boil.
CP: Liquid should be smooth, warm, and well-blended without curdling.
Before moving to the next step:
Remove saucepan from heat immediately once the sugar dissolves to preserve coconut aroma.
Phase 4: Combining Rice and Coconut Mixture – 15 min
Appliances: Mixing bowl
4. Transfer the hot cooked sticky rice into a large mixing bowl. Pour two-thirds of the warm coconut mixture over the rice. Gently fold with a wooden paddle, cover the bowl with a lid or plastic wrap, and let it rest for 15 minutes so the rice absorbs the liquid.
CP: Rice should look plump and glossy after absorbing the coconut infusion.
Before moving to the next step:
Reserve the remaining one-third of the coconut sauce in the saucepan for the final topping.
Phase 5: Preparing the Salty Drizzle – 2 min
Appliances: Stove, saucepan
5. Take the remaining reserved coconut sauce, add another 0.5 tsp of sea salt, and warm it up slightly over low heat for 2 minutes. Stir until the salt dissolves to create the distinct salty-sweet contrast sauce.
CP: Sauce should feature a noticeably more savory punch than the sweet rice mixture.
Before moving to the next step:
Keep the salty drizzle warm while slicing the fresh mangoes.
Phase 6: Slicing Mangoes and Plating – 5 min
Appliances: Cutting board, chef’s knife
6. Peel 3.0 pcs of ripe mangoes and slice the flesh neatly away from the pit. On each serving plate, mold a portion of the warm sticky rice, arrange the neat mango slices alongside, drizzle the salty coconut sauce over the top, and garnish with 1.0 tbsp of toasted sesame seeds.
CP: Clean plate presentation with vibrant yellow fruit next to glossy white rice.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Bamboo steamer | 10 inches diameter | Metal steamer basket with cheesecloth | Rice sticking to metal without cloth |
| Saucepan | 1.5 quart capacity | Small pot | Scorching coconut milk on high heat |
| Mixing bowl | 2 quart capacity | Large ceramic bowl | Spilling rice when folding liquid |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 136.0 kcal | 340.0 kcal | 2040.0 kcal |
| Fat | 4.1 g | 10.2 g | 61.2 g |
| of which saturates | 3.5 g | 8.8 g | 52.8 g |
| Carbohydrates | 23.2 g | 58.0 g | 348.0 g |
| of which sugars | 10.5 g | 26.2 g | 157.2 g |
| Protein | 1.8 g | 4.5 g | 27.0 g |
| Salt | 0.4 g | 1.0 g | 6.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always use genuine Thai glutinous rice (also known as sweet rice) rather than standard jasmine or long-grain rice to achieve the authentic sticky texture.
- Tip 2: Soak the rice overnight for optimal moisture absorption, which ensures even steaming without hard centers.
- Tip 3: Choose fully ripe Ataulfo mangoes for their smooth, fiberless flesh and rich sweetness.
- Tip 4: Serve the dessert warm or at room temperature for the best textural contrast against the cool mango slices.
Scientific background
Glutinous rice contains virtually no amylose and high levels of amylopectin starch. During steaming, the absence of amylose prevents the grains from separating into individual fluffy structures, allowing them to cling together cohesively. The addition of warm coconut milk introduces lipids and sugars that coat the gelatinized starch granules, locking in moisture and delivering a rich, creamy mouthfeel.
Fine Dining – Professional techniques
- Plate composition: Use a ring mold to shape the sticky rice into a neat cylinder alongside fan-sliced mango.
- Texture contrasts: Combine soft, chewy rice, tender melting mango flesh, and a crisp sprinkle of toasted sesame seeds.
- Temperature contrast: Serve warm coconut sticky rice paired with chilled or room-temperature fresh mango slices.
- Aromatic garnishes: Garnish with toasted yellow sesame seeds and a delicate mint sprig for visual elegance.
Sensory radar
- Appearance: Glossy translucent white rice paired with vibrant golden mango slices.
- Aroma: Rich coconut milk and sweet tropical fruit fragrance.
- Taste: Harmonious blend of rich sweetness balanced by a hint of sea salt.
- Texture: Pleasantly chewy sticky rice complemented by tender, juicy fruit.
Pairing
- BEER: Light rice lager or crisp fruit-infused blonde ale.
- WINE: Off-dry Riesling or sweet Moscato d’Asti.
- NON-ALCOHOLIC: Chilled Thai iced tea or fresh young coconut water.
Various preparation methods
- Instant Pot method: Cook soaked rice with reduced water on high pressure for 6 minutes with a natural release.
- Pandan-infused variation: Simmer fresh pandan leaves in the coconut milk mixture for added floral aroma.
Allergens and dietary information
Contains: Tree nuts (coconut) • Gluten: Naturally gluten-free • Not suitable for: Nut allergies
Suitable for
Celebrations, dinner parties, dessert lovers
Substitution guide
- Glutinous rice: Must be authentic sweet rice; jasmine rice cannot be substituted as it lacks stickiness.
FAQ
Can I use regular jasmine rice instead of glutinous rice?
No, jasmine rice lacks the necessary amylopectin starch and will not achieve the signature chewy texture required for this dessert.
How long do I need to soak the rice?
Soaking for at least 4 hours is essential, though overnight soaking yields the most tender and evenly cooked grains.
Can I store leftovers in the refrigerator?
Yes, store leftover sticky rice in an airtight container in the fridge for up to 2 days. Reheat gently in a steamer before serving.
What kind of mango is best for this recipe?
Ataulfo (honey mangoes) or Alphonso mangoes are ideal due to their sweet flavor profile and smooth, fiber-free flesh.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredient quantities and steam the rice in two separate batches to ensure even heat penetration. • 20+ people: Prepare the coconut sauce in a large stockpot and organize a self-serve dessert station with pre-sliced mangoes.
Sides and serving
- Crispy mung beans – Adds a traditional crunch (not included in the recipe)
- Coconut ice cream – Provides a delightful temperature contrast (not included in the recipe)
Serving: Serve warm sticky rice alongside chilled fresh mango slices, generously drizzled with warm salty coconut sauce.
Storage and reheating
Fridge: 2 days days • Freezer: 0 months months • Reheating: Steam gently for 5 minutes until warm and soft.
Published by WAGUU Culinary Team on October 24, 2023.
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Common mistakes
- Using jasmine rice instead of sticky rice – Jasmine rice lacks the necessary starch structure and will not hold together properly.
- Skipping the soaking step – Inadequate soaking leads to hard, uncooked centers in the rice grains.
- Boiling the coconut milk – Boiling can cause the coconut milk to curdle and break down its smooth emulsion.
- Using underripe mangoes – Firm or sour mangoes ruin the essential sweet contrast of the dish.