Thai Mango Sticky Rice Dessert (Khao Niaow Ma Muang)

Prep: 10 mins
Cook: 25 mins
Soak Time: 20 mins
Total: 55 mins
Servings: 4 servings
Yield: 3 cups

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.

Khao Niaow Ma Muang (Thai Mango Sticky Rice) in a bowl

The Spruce Eats / Preethi Venkatram

Is Mango Sticky Rice Difficult to Make?

This mango sticky rice recipe is easy to make and requires just a few ingredients. Use the ripest mangoes you can find, good-quality coconut milk (avoid "lite" options), and sticky rice, which can be purchased in Asian food markets or 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.

What is Sticky Rice?

Sticky rice (also called Thai sweet rice, glutinous rice, mochi rice, pearl rice, or waxy rice) is used throughout Asia. This round-grained rice is immediately recognizable by its sticky, gluelike texture when cooked. It's total or near absence of amylose starch is what makes sticky rice sticky. Offered in long-grain and short-grain varieties, sticky rice is used in both sweet and savory dishes and is most often steamed. 

What Does Sticky Rice Taste Like?

Sticky rice is also called "sweet rice" because of its taste. It has a sweeter taste than regular white rice, which is why it works so well in dessert recipes. But mainly, it is prized for its chewy and sticky texture. The gluey texture of sweet rice is unique and delicious.

Can Mango Rice be Made with Other Types of Rice?

Unlike other types of rice that become fluffy, this variety has a specific combination of starches that makes it sticky when cooked. 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 to Eat Mango Sticky Rice

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

"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 sticky rice

  • 1 1/2 cups lukewarm water, divided

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

  • 1/4 teaspoon fine salt

  • 4 tablespoons brown sugar, divided, more to taste

  • 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 1 cup sticky rice in 1 cup of lukewarm water in a medium saucepan 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 the remaining 1/2 cup lukewarm water, plus 1/2 can coconut milk, 1/4 teaspoon salt, and 1 tablespoon 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 until the coconut water has been absorbed by the rice, 20 to 30 minutes. 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 1/2 can 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 before serving.

    Khao Niaow Ma Muang (Thai mango sticky rice dessert)

    The Spruce Eats / Preethi Venkatram

Feeling Adventurous? Try This:

  • Saucy—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.
  • Dressy—To dress up the dessert bowl, sprinkle sesame seeds or coconut flakes on top.
  • Sugary—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.

Nutrition Facts (per serving)
371 Calories
21g Fat
48g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 371
% Daily Value*
Total Fat 21g 27%
Saturated Fat 18g 91%
Cholesterol 0mg 0%
Sodium 156mg 7%
Total Carbohydrate 48g 17%
Dietary Fiber 3g 12%
Total Sugars 30g
Protein 4g
Vitamin C 68mg 338%
Calcium 52mg 4%
Iron 4mg 20%
Potassium 552mg 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.)