This Thai dessert is a perfect harmony of sweet, salty, and creamy flavors. The chewy texture of glutinous rice absorbs rich coconut milk, creating a luscious base that pairs beautifully with fragrant, ripe mango. Finished with a drizzle of silky coconut cream and a sprinkle of toasted sesame seeds, this dish is both comforting and refreshing.

Why You’ll Love This Recipe

I love this recipe because it feels like a little tropical escape with every bite. The sticky rice is hearty yet delicate, soaking up just the right amount of coconut sweetness. I put mango alongside it for a burst of freshness that balances the richness perfectly. I also like that it’s a simple recipe to make ahead, so I can serve it easily when friends or family visit. It always impresses, even though it only takes a few ingredients and some patient soaking and steaming.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Thai sweet sticky rice (also called glutinous or sweet rice)

• Full-fat coconut milk

• Sugar

• Kosher salt

• Cornstarch

• Ripe Ataúlfo mangoes (or other sweet, fragrant mangoes)

• Toasted sesame seeds (for garnish)

Directions

1. I start by soaking the sticky rice in water for at least 1 hour or overnight.

2. I drain the rice and steam it in a cheesecloth-lined steamer until tender, about 20 minutes.

3. While it cooks, I heat half the coconut milk with sugar and a pinch of salt, stirring until dissolved.

4. I transfer the cooked rice to a bowl and pour the sweetened coconut milk over it, then let it sit covered for 20 minutes so it absorbs all the flavor.

5. For the sauce, I simmer the remaining coconut milk, then whisk in a cornstarch slurry, more sugar, and salt until thickened.

6. To serve, I mound the coconut rice on a plate, arrange sliced mango alongside, drizzle with the thick coconut sauce, and finish with sesame seeds.

Servings and timing

This recipe makes about 4 servings. The preparation takes around 2 hours total, including soaking, steaming, and resting time. Active cooking time is about 35 minutes.

Variations

I sometimes use pandan leaves to infuse the coconut milk with a floral aroma, which gives the dessert an extra layer of flavor. When Ataúlfo mangoes aren’t available, I substitute with Kent or Champagne mangoes. For a nutty crunch, I like to top it with roasted mung beans or chopped peanuts instead of sesame seeds.

storage/reheating

I keep leftover coconut sticky rice in an airtight container in the refrigerator for up to 2 days. The mango is best sliced fresh, so I store it separately. To reheat the rice, I steam it again or microwave it gently with a splash of coconut milk to bring back the soft texture.

FAQs

Can I make this with regular rice?

No, I don’t recommend it. Only Thai glutinous sticky rice will give the chewy, sticky texture that makes this dessert authentic.

Can I prepare it ahead of time?

Yes, I prepare the rice and coconut milk mixture in advance and let it sit at room temperature for up to 2 hours. I slice the mango and make the sauce right before serving for the best flavor.

What if I can’t find Ataúlfo mangoes?

I use any sweet, non-fibrous variety like Champagne or Kent mangoes. The key is choosing ripe, fragrant fruit.

Can I make it vegan?

This recipe is naturally vegan since it uses coconut milk and no dairy or eggs.

How do I know if the mango is ripe?

I gently press the mango; if it gives slightly and has a sweet aroma at the stem end, it’s ready.

Conclusion

Khao Niao Mamuang is a dessert I never get tired of making. I love how simple ingredients transform into something so elegant and flavorful. The contrast of creamy coconut rice and juicy mango is unbeatable, and every time I make it, I feel like I’ve brought a little piece of Thailand into my kitchen.

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