Sweet & Simple Mango Sticky Rice Recipe (Khao Niao Mamuang)

The Dessert That Tastes Like a Thai Summer

If you've ever had mango sticky rice in Thailand, you know it's pure bliss — sweet, sticky coconut rice paired with juicy ripe mango. It's the kind of dessert that feels both comforting and exotic, and the wonderful news is that you can absolutely make it at home. With just five simple ingredients and a little patience, you'll be enjoying this beloved Thai treat in no time. Let's make something sweet together!

Ingredients

• 1 cup glutinous (sticky) rice, soaked overnight
• 1 can (14 oz) coconut milk
• 3 tbsp granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes, peeled and sliced
• Toasted sesame seeds or mung beans, for garnish (optional)

Step-by-Step Instructions

1. Drain the soaked rice and steam it for 25 minutes until tender and translucent.
2. In a small saucepan, warm the coconut milk with sugar and salt over low heat — do not boil.
3. Pour two-thirds of the warm coconut mixture over the hot rice and stir gently.
4. Cover and let the rice absorb the coconut milk for 15 minutes.
5. Divide the sticky rice onto plates and top with sliced mango.
6. Drizzle the remaining coconut sauce over the top and garnish with sesame seeds.

Chef's Tips & Tricks

• Soaking the rice overnight is essential for that perfect sticky texture.
• Choose mangoes that are fragrant and slightly soft for the best sweetness.
• Never boil the coconut sauce — gentle warming keeps it silky smooth.
• Serve warm or at room temperature for the
  
  

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