Sticky rice and mango also known as Khao Niew Mamuang is a classic Thai dessert made with creamy coconut-infused rice and sweet, juicy mango slices. This dish perfectly balances sweetness, richness, and a hint of saltiness, making it one of the most loved tropical desserts worldwide.
🥭 Ingredients
For Sticky Rice:
- 1 cup glutinous (sticky) rice
- 1–1.5 cups water (for soaking/cooking)
- 1 cup coconut milk
- ¼ cup sugar
- ¼ tsp salt
For Serving:
- 2 ripe mangoes (peeled & sliced)
- 1 tbsp sesame seeds (optional)
👉 These simple ingredients, sticky rice, coconut milk, sugar, salt, and mango form the base of the dish.
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🍚 Step-by-Step: How to Make Sticky Rice and Mango
Step 1: Soak the Rice
Rinse the sticky rice thoroughly until water runs clear. Soak it in water for at least 4 hours or overnight for best texture.
Step 2: Cook the Rice
Steam the soaked rice for about 20–25 minutes until soft and fully cooked (not crunchy).
Step 3: Prepare Coconut Sauce
In a saucepan, heat coconut milk, sugar, and salt until it just starts to bubble. Do not boil too long, keep it creamy.
Step 4: Combine Rice and Coconut Mixture
Pour most of the warm coconut sauce over the cooked rice. Mix gently and let it sit for 10–15 minutes so the rice absorbs the flavor.
Step 5: Slice the Mango
Peel and slice ripe mangoes into thin strips or cubes. Sweet, soft mangoes work best.
Step 6: Assemble & Serve
Serve a portion of sticky rice with mango slices. Drizzle extra coconut sauce on top and sprinkle sesame seeds if desired.
🥗 Nutritional Information (Per Serving Approx.)
- Calories: 300–400 kcal
- Carbohydrates: ~57–68 g
- Fat: ~6–11 g
- Protein: ~4–7 g
👉 Values vary based on portion size and ingredients used.
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💡 Tips for Best Results
- Use glutinous rice (not regular rice) for the authentic chewy texture.
- Always use ripe, sweet mangoes for natural sweetness.
- Let the rice rest after mixing with coconut milk, it enhances flavor absorption.
- Serve warm rice with fresh mango for the best taste contrast.
