Thai Mango Sticky Rice Dessert (Khao Niaow Ma Muang)

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 06/30/22
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Khao Niaow Ma Muang (Thai Mango Sticky Rice) in a bowl

The Spruce Eats / Preethi Venkatram
Prep: 10 mins
Cook: 25 mins
Soak Time: 20 mins
Total: 55 mins
Servings: 4 servings
Yield: 3 cups
Nutrition Facts (per serving)
381 Calories
21g Fat
50g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 381
% Daily Value*
Total Fat 21g 27%
Saturated Fat 18g 91%
Cholesterol 0mg 0%
Sodium 156mg 7%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 12%
Total Sugars 33g
Protein 4g
Vitamin C 68mg 338%
Calcium 55mg 4%
Iron 4mg 21%
Potassium 556mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The classic Thai dessert known as khao niaow ma muang (mango sticky rice) is heavenly and scrumptious. Famously served as street food in Thailand and at Thai restaurants throughout the world, the taste of this tropical rice pudding is irresistible—and it's easy to make at home.

This mango sticky rice recipe requires just a few ingredients. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" options), and Thai sweet rice. Also called glutinous rice or sticky rice, it can be found at Asian food stores and well-stocked supermarkets.

The sticky rice is made in a pot on your stove, so you don't need a rice cooker. Coconut milk and brown sugar add delicious flavor to both the rice and the sauce. When everything's ready, you'll scoop rice into a bowl, add some fresh mango slices, and smother it with the sweet coconut sauce to create a Thai dessert that will transport you to Southeast Asia.

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"This amazing dessert only needs a mango or two, some sticky rice, canned coconut milk, and brown sugar. I made the brown sugar-coconut sauce with 4 tablespoons of brown sugar but use less if you like. An excellent choice for a quick dessert that will impress friends and family. I will definitely make it again." —Diana Rattray

Khao Niaow Ma Muang (Thai Mango Sticky Rice) in a bowl
A Note From Our Recipe Tester

Ingredients

  • 1 cup Thai sweet rice (aka sticky rice)

  • 1 1/2 cups water, divided

  • 1 (13.5-ounce) can coconut milk, divided

  • 1/4 teaspoon salt

  • 4 to 5 tablespoons brown sugar, to taste, divided

  • 1 to 2 ripe mangoes

Steps to Make It

  1. Gather the ingredients.

    Khao Niaow Ma Muang (Thai mango sticky rice) ingredients gathered

    The Spruce Eats / Preethi Venkatram

  2. Soak the rice in 1 cup water in a medium pot for 20 to 30 minutes. Do not drain the rice.

    Thai sweet rice soaking in a saucepan with a cup of water

    The Spruce Eats / Preethi Venkatram

  3. Add 1/2 cup more water, plus 1/2 can of the coconut milk, the salt, and 1 tablespoon of the brown sugar. Stir well. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low, or just until you get a gentle simmer.

    Coconut milk, salt, and some brown sugar in a saucepan for Thai mango sticky rice

    The Spruce Eats / Preethi Venkatram

  4. Simmer 20 to 30 minutes, or until the coconut water has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid on tight. Allow it to sit for 5 to 10 minutes.

    Simmered sticky rice in the saucepan

    The Spruce Eats / Preethi Venkatram

  5. To make the sauce, warm (do not boil) the remaining coconut milk over medium-low heat in a small saucepan (about 5 minutes). Add 3 tablespoons brown sugar, stirring to dissolve. Taste-test sauce for sweetness, adding more sugar if desired. (Note that it will not taste as sweet once added to the rice.)

    Coconut milk and sugar in a saucepan for sticky rice sauce

    The Spruce Eats / Preethi Venkatram

  6. Prepare the mangoes by cutting them open and slicing each into bite-sized pieces.

    Mangoes scored with a sharp knife on a cutting board

    The Spruce Eats / Preethi Venkatram

  7. Scoop some warm rice into each serving bowl, then drizzle lots of the sweet coconut sauce over the top. It should look like an English pudding with custard sauce, with the rice swimming in sauce. Arrange mango slices on the rice and finish with a drizzle of more sauce.

    Khao Niaow Ma Muang (Thai mango sticky rice dessert)

    The Spruce Eats / Preethi Venkatram

Recipe Variations

  • For even saucier rice, add scoops of rice (portion out 1 scoop per person) directly to the pot with the sauce. Stir over low heat, gently breaking apart large lumps but leaving smaller chunks. Add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and plenty of sauce. Top with any additional mango and sauce.
  • To dress up the dessert bowl, sprinkle sesame seeds or coconut flakes on top.
  • Replace the brown sugar with palm sugar or granulated sugar.

How to Store and Reheat

If you have leftovers, it's best to store the sticky rice and sauce separately. They'll keep for up to three days in the refrigerator. Mango sticky rice is delicious either hot or cold. To reheat it, gently warm the rice in the microwave, just until it reaches room temperature. Do the same with the sauce or keep it cold. If the sauce thickens too much, stir in a splash of coconut milk.

Can Mango Sticky Rice Be Made With Other Types of Rice?

The gluey texture of sweet rice is unique. Unlike other types of rice that become fluffy, this variety has a specific combination of starches that makes it sticky when cooked. Also labeled glutinous rice, mochi rice, pearl rice, or waxy rice, there's no perfect substitute for sweet rice. The next best bets are sushi rice and jasmine rice, followed by basmati. With any of these, the cooking time may need to be adjusted—monitor the rice for absorption—and the mango sticky rice will not have the authentic texture and taste.

How Is Mango Sticky Rice Eaten?

Mango sticky rice is served warm or chilled, and it is usually eaten with a fork or spoon. It is sometimes eaten with the hands.

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