Khao Niao Mamuang (Thai Coconut Sticky Rice with Mango)
Khao Niao Mamuang (Thai Coconut Sticky Rice with Mango) is a classic Thai dessert featuring chewy sweet sticky rice soaked in coconut milk, paired with juicy ripe mango, drizzled with creamy coconut sauce, and sprinkled with toasted sesame seeds.
- Prep Time: 1 hour (soaking) + 15 minutes active
- Cook Time: 20 minutes
- Total Time: 2 hours (including soaking and resting)
- Yield: 4 servings
- Category: Dessert
- Method: Steamed
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 1 cup Thai sweet sticky rice (glutinous rice)
- 1 ½ cups full-fat coconut milk (divided)
- ½ cup sugar (divided)
- ½ tsp kosher salt (divided)
- 1 tsp cornstarch
- 2 ripe Ataúlfo mangoes (or other sweet, fragrant mangoes)
- 1 tbsp toasted sesame seeds (for garnish)
Instructions
- Soak sticky rice in water for at least 1 hour or overnight. Drain well.
- Steam rice in a cheesecloth-lined steamer for about 20 minutes until tender.
- Meanwhile, heat 1 cup coconut milk with ⅓ cup sugar and ¼ tsp salt until dissolved. Do not boil.
- Transfer cooked rice to a bowl and pour sweetened coconut milk over it. Cover and let sit 20 minutes to absorb.
- For the sauce, simmer remaining ½ cup coconut milk. Whisk cornstarch with 1 tbsp water to make a slurry, then stir into the coconut milk along with 3 tbsp sugar and ¼ tsp salt. Cook until slightly thickened.
- To serve, mound coconut sticky rice on a plate, place sliced mango alongside, drizzle with coconut sauce, and sprinkle with sesame seeds.
Notes
- Use only Thai glutinous rice for authentic chewy texture.
- Pandan leaves can be simmered with coconut milk for extra aroma.
- Substitute sesame seeds with roasted mung beans or chopped peanuts for crunch.
- Best served fresh—slice mango just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 29 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 13 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
