Summary: Glutinous rice is soaked, steamed, and while still hot, doused with sweet coconut milk that soaks in. Served with ripe mango and a salty coconut topping. Total time 75 minutes, makes 12 dessert portions.
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Category: Desserts · Thai Cuisine
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Quick overview
- Dish: Mango Sticky Rice (Khao Niao Mamuang) – glutinous rice with coconut milk and ripe mango
- Category: desserts, thai-cuisine
- Cuisine: Thai
- Main ingredient: Glutinous rice, 400 g (raw, soaked) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 75 minutes (20 min preparation + 55 min cooking)
- Difficulty: Medium
- Servings: 12 (Portion weight: 232 g)
- Key technique: Steaming glutinous rice and soaking it with coconut milk
- Preparation types: Steaming, soaking
- Dietary info & allergens: none of the 14 main allergens (based on ingredients used)
- Suitable for: Family dinner, dinner with friends, quick weekday lunch, or a festive multi-course table.
- Nutritional values (per 1 portion): 309, Protein: 4.6 g, Fat: 11.3 g, Carbohydrates: 47.3 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: fruity sour beer, sweet Moscato d’Asti, iced jasmine tea
- In short: Sticky rice is soaked, steamed, and while still hot is doused with sweet coconut milk, which soaks in. Total time 75 minutes, serves 12.
WAGUU says: “Glutinous rice is not boiled in water. It is steamed so the grains hold together, and the milk is poured over it while it is still hot.”
Key facts
| Preparation time: | 20 minutes |
| Cooking time: | 55 minutes |
| Temperature: | Steaming at 100 °C, coconut milk heated to 70 °C (not boiled) |
| Number of servings: | 6 |
At a glance
Mango Sticky Rice is a dessert made from two simple things: glutinous rice and mango. What matters is that the rice is steamed, not boiled, and that it is soaked with coconut milk while still hot – cold rice will not absorb the milk. The salty coconut topping at the end is not a mistake, but a counterbalance to the sweetness of the mango.
Ingredients
Base servings: 12 portions • Portion weight:232 g
| Ingredient | Amount | Quality |
|---|---|---|
| glutinous rice | 400g | Thai, white, not jasmine |
| coconut milk | 500ml | full-fat, for soaking |
| coconut cream | 150ml | for the salty topping |
| caster sugar | 120g | finely ground |
| fine sea salt | 1 tsp | for both the coconut milk and the topping |
| ripe mango | 3 pcs | ripe, soft to the touch, sweet |
| toasted sesame seeds | 20g | white, dry-toasted |
| cornflour | 1 tsp | to thicken the topping |
| water | 800ml | for soaking the rice |
Why you will love this recipe
- Rice that holds its shape: Glutinous rice is steamed and soaked with coconut milk while hot. The grains hold together and the dessert can be eaten with a spoon.
- Salty counterbalance to sweetness: The salty coconut topping is not a mistake. Salt tempers the sweetness of the mango and the dessert does not become cloying after the first few spoonfuls.
- Exact ratios for 12 portions: Four hundred grams of rice, three mangoes and five hundred millilitres of coconut milk. The dessert is cut into twelve portions, the number can be recalculated.
Why it works: Glutinous rice contains almost only amylopectin, which is why the grains stick together after cooking and hold their shape. In water the rice would overcook and lose its stickiness, so it is steamed. Hot rice has an open starch structure and absorbs the coconut milk. Once cooled, the starch closes and the milk stays on the surface. The salty topping reduces the perception of sweetness.
Recipe overview
Preparation: 20 min min | Cooking: 55 min min | Difficulty: Medium | Servings: 12 | Type: Dessert | Origin: Thai
Detailed method
Overall progress: 6 % done
Phase 1: Soaking the glutinous rice – 10 min
Equipment: large bowl, sieve
1. Rinse the rice in cold water three times, until the water is only slightly cloudy. Do not rinse it for long, glutinous rice loses starch and the grains will not stick together.
2. Cover the rice with cold water so it is submerged and leave it to rest. Then drain it and let it drip dry.
Check: The grains are white, swollen and can be crushed with a fingernail. The water after draining is not milky white.
Before you move to the next step:
Do not leave the rice without water after soaking, the edges of the grains will dry out and will not heat through in the steamer.
Phase 2: Steaming – 30 min
Equipment: steamer or metal sieve over a pot, lid
1. Pour water into the pot so it does not touch the bottom of the steamer. Bring the water to the boil and spread the rice in the steamer in a thin layer.
2. Steam the rice under a lid until the grains turn translucent and are soft. Halfway through, turn the rice once with a wooden spoon so it heats evenly.
Check: The grains are translucent, glossy and stuck together, but not mushy. The rice smells of grain.
Before you move to the next step:
Rice in a thick layer steams unevenly. Spread it in a thin layer and let the steam flow through.
Phase 3: Soaking with coconut milk – 10 min
Equipment: saucepan, bowl
1. In a saucepan, heat the coconut milk with the sugar and salt to 70 °C, just below boiling point. The sugar must dissolve, but the milk must not boil.
2. Transfer the hot rice to a bowl and pour the warm coconut milk over it. Stir and leave the rice to rest until the milk is absorbed.
Check: The rice is glossy, moist and no milk remains in the bowl. The grains hold together and do not fall apart when lifted with a spoon.
Before you move on to the next step:
Cold rice will not absorb coconut milk and it will pool at the bottom. Always pour it over while the rice is still hot.
Stage 4: Salty coconut topping – 8 min
Equipment: small saucepan, whisk
1. In a small saucepan, warm the coconut cream with a pinch of salt and a teaspoon of sugar. Mix the cornflour with a tablespoon of cold water and stir it into the cream.
2. Cook the cream for one minute, stirring constantly, until it thickens slightly. Then take it off the heat and let it cool.
QC: The topping is smooth, glossy and runs off the spoon in a thin stream. The taste is salty with a gentle sweetness.
Before you move on to the next step:
Do not salt the topping at the start. Add salt only after tasting, as coconut cream is naturally sweet.
Stage 5: Preparing the mango – 8 min
Equipment: chopping board, sharp knife
1. Peel the mango and cut the flesh into thin slices along the stone. Arrange the slices on a plate and keep them in the fridge until you serve the dessert.
2. You can tell a ripe mango by its scent at the stem and a softness to the touch. Leave a hard mango to ripen at room temperature for two days.
QC: The mango slices are firm but soft to bite, with no fibres along the stone. They smell sweet.
Before you move on to the next step:
An unripe mango is sour and fibrous and will let the dessert down. If the mango is hard, sweeten it with a spoonful of sugar and leave it for an hour.
Stage 6: Assembling the dessert – 4 min
Equipment: chilled plates, spoons
1. Put a spoonful of the soaked rice on a chilled plate and spread it into a low oval. Lay the mango slices in a fan alongside.
2. Pour a spoonful of the salty coconut topping over the rice and sprinkle with toasted sesame seeds. Serve the dessert straight away.
QC: The rice holds its mound shape, the topping runs down its edge and the mango slices are cold and glossy.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| rice steamer | 24 cm diameter, with lid | metal sieve over a pan | a thick layer of rice steams unevenly |
| large bowl | 3 l capacity | wide stainless steel bowl | a small bowl crushes the rice when soaking |
| small saucepan | 1 l capacity | heavy-based pan | a thin base will burn the coconut cream |
| wooden spoon | 30 cm long | silicone spatula | a metal spoon crushes the rice grains |
Shopping list
Nutritional profile
Values per 1 portion (without side). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | For 6 portions |
|---|---|---|---|
| Energy | 556 kJ / 133 kcal | 1293 kJ / 309 kcal | 15514 kJ / 3708 kcal |
| Fat | 4.9 g | 11.3 g | 135.6 g |
| of which saturates | 3.9 g | 9.0 g | 108.0 g |
| Carbohydrate | 20.4 g | 47.3 g | 567.6 g |
| of which sugars | 20.4 g | 47.3 g | 567.6 g |
| Protein | 2.0 g | 4.6 g | 55.2 g |
| Salt | 0.2 g | 0.5 g | 6.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Tested recipe with precise ratios and visual checkpoints.
- Tip 2: The grains are white, swollen and can be crushed with a fingernail. The water after draining is not milky white. Do not leave the rice without water after soaking, or the edges of the grains will dry out and not heat through in the steam.
- Tip 3: The grains are translucent, glossy and stuck together, but not mushy. The rice smells of grain. Rice in a thick layer steams unevenly. Spread it in a thin layer and let the steam pass through.
- Tip 4: Prepare the ingredients on the table in small bowls beforehand. Thai cooking is done over a high flame and there is no time to divide ingredients during cooking.
Scientific background
Amylopectin swells at around 70 °C and forms a gel that holds the grains together. Soaking the rice for several hours shortens the steaming time because water penetrates to the centre of the grain. The coconut fat in the milk carries aroma and slows the setting of the starch, so the dessert stays soft even after cooling.
Fine Dining – Professional techniques
- Plate composition: Press the rice into a small mould and turn it out into the centre of a chilled plate. It holds its shape and looks like a restaurant dessert.
- Texture contrasts: Fan the mango slices along the edge of the plate. The contrast of white and orange is the basis of the presentation.
- Temperature contrast: Pour the topping at the table, not in the bowl. It runs down the rice and the guest sees it.
- Aromatic additions: Finally sprinkle with toasted sesame seeds and place a mint leaf on top. The sesame stays crunchy and the mint gives a fresh scent.
Sensory radar
- Appearance: A mound of glossy white rice, next to a fan of orange mango, white topping running down the rice and a sprinkle of sesame.
- Aroma: Sweet scent of coconut and ripe mango, complemented by toasted sesame.
- Taste: Sweet mango with a gentle saltiness from the topping and a creamy coconut flavour.
- Texture: Rice soft and sticky, mango juicy and soft, sesame crunchy.
Pairing
- fruit sour beer: A fruit sour beer with gentle acidity balances the sweetness of the rice. Serve it at 5 °C.
- sweet Moscato d’Asti: Moscato d’Asti with low alcohol and gentle fizz pairs with mango. Serve it chilled at 6 °C.
- iced jasmine tea: Iced jasmine tea without sugar. The floral aroma pairs with coconut and the sesame brings a nutty note.
Variations
- Mango Sticky Rice with black rice:: Replace half the sticky rice with black sticky rice, which steams for ten minutes longer. The dessert takes on a purple colour and a nutty flavour.
- Mango Sticky Rice with durian:: Add two tablespoons of durian flesh to the mango slices. The aroma is strong and the sweetness higher, so reduce the sugar in the coconut milk.
Allergens and dietary information
Contains: none of the 14 major allergens (based on the ingredients used) • Gluten: no, this recipe is gluten-free • Not suitable for: those with lactose intolerance should omit the coconut milk topping; the recipe is naturally free from milk protein
Suitable for
A family dinner, a meal with friends, a quick weekday lunch or a festive multi-course table.
FAQ
Where can I buy glutinous rice?
In Asian supermarkets, it is labelled as glutinous or sticky rice. Jasmine rice will not work as a substitute; the grains will not stick together.
Do I need to soak the rice?
Yes, for at least four hours, ideally overnight. Without soaking, the rice will not steam through to the centre of the grain.
Can I cook the rice in a pan?
Glutinous rice breaks down in water and loses its stickiness. If you don’t have a steamer, use a colander set over a pan of boiling water.
Why is the topping salty?
The salt in the topping reduces the perception of sweetness and keeps the dessert balanced. If you leave it out, the dessert will taste too sweet after two spoonfuls.
How do I know when a mango is ripe?
It smells sweet at the stem end and gives slightly when pressed. Leave a hard mango to ripen at room temperature for two days; it won’t ripen in the fridge.
How should I store the dessert?
Keep the rice and mango separately in the fridge and combine just before serving. The rice will keep for two days; reheat it by steaming to soften.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in an oven at 80°C. Add the flavourings (fish sauce, lime, sugar) at the end, otherwise the aroma will fade. • 10+ people: Make the base (paste, stock or marinade) in double quantity and keep half for the next day. Fill the wok no more than two-thirds full, otherwise the ingredients will stew rather than stir-fry.
Sides and serving
Serving: Serve the dessert on a chilled plate: a scoop of rice, slices of mango, a spoonful of salted coconut topping and a mint leaf. Eat with a spoon, cold.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Fridge: 2 days • Freezer: 0 months • Reheating: steam the rice for three minutes, serve the mango cold
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
Pad Thai – stir-fried rice noodles with egg, prawns, tofu, tamarind, peanuts and lime
Tom Yum Goong – hot and sour soup with prawns, lemongrass, galangal and chilli
Tom Kha Gai – coconut soup with chicken, galangal, lemongrass and lime leaves
Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken and Thai basil
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Som Tam – spicy green papaya salad with chilli, lime, fish sauce and peanuts
Pad Kra Pao – stir-fried meat with Thai basil, chilli and garlic, served with rice and a fried egg
Khao Pad – Thai fried rice with egg, vegetables and chicken
Khao Soi – northern Thai noodle soup with coconut curry, chicken and crispy noodles
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
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Common mistakes
- Soaking glutinous rice – Don’t leave the rice without water after soaking; the edges of the grains will dry out and won’t heat through when steamed.
- Steaming – Rice in a thick layer steams unevenly. Spread it in a thin layer and let the steam flow through.
- Absorbing coconut milk – Cold rice won’t absorb coconut milk and it will stay at the bottom. Always pour it over while still hot.
- Salted coconut topping – Don’t salt the topping at the start. Add salt only after tasting; coconut cream is sweet on its own.