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Homemade Thai Mango Sticky Rice

approximately 30 minutes. Cook
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Mango sticky rice, also known as “khao niew mamuang” in Thai, is a delightful dessert that perfectly captures the essence of Thailand’s tropical flavors. This luscious treat combines the rich creaminess of ripe mangoes with the sweet, glutinous texture of sticky rice, all topped with a drizzle of coconut sauce and a sprinkle of toasted sesame seeds. It’s a dessert that embodies the perfect balance of sweet, salty, and creamy, making it a favorite not only in Thailand but around the world. In this article, we’ll explore the history of mango sticky rice and guide you through the steps to create this heavenly dessert in your own kitchen.

Historical Context: The origins of mango sticky rice can be traced back to Thailand, where mangoes have been cultivated for over 4,000 years. Mangoes are celebrated in Thai culture and are often referred to as the “king of fruits.” The combination of mangoes and glutinous rice has been enjoyed for centuries in Thai cuisine.

The dish gained popularity beyond Thailand’s borders in the 20th century as tourism increased and Thai restaurants opened worldwide. Today, mango sticky rice is a beloved dessert not only in Thailand but in many Thai restaurants around the globe, often served as a refreshing conclusion to a spicy Thai meal.


1. Soak the Glutinous Rice:

  • Begin by rinsing the glutinous rice under cold water until the water runs clear. This removes excess starch.
  • Place the rinsed rice in a bowl and cover it with water. Let it soak for at least 30 minutes or up to 1 hour.

2. Steam the Glutinous Rice:

  • Drain the soaked rice and transfer it to a steamer or a rice cooker. Steam the rice for about 20-25 minutes or until it becomes tender and translucent.

3. Prepare the Coconut Sauce:

  • In a saucepan, combine the coconut milk, sugar, and salt. Heat the mixture over medium-low heat, stirring constantly until the sugar is dissolved. Do not let it boil.
  • Once the sugar is dissolved, remove the saucepan from the heat and let the coconut sauce cool to room temperature.

4. Slice the Mangoes:

  • While the rice is steaming and the sauce is cooling, peel the mangoes and slice them into thin strips. Set them aside.

5. Assemble the Dish:

  • When the rice is cooked, transfer it to a large mixing bowl. While it’s still hot, pour 3/4 of the coconut sauce over the rice and gently fold it in. Allow the rice to absorb the sauce for about 10 minutes.

6. Serve:

  • To serve, scoop a portion of the sweetened sticky rice onto a plate or bowl.
  • Arrange the mango slices alongside the rice.
  • Drizzle the remaining coconut sauce over the mango and rice.
  • Garnish with toasted sesame seeds for added texture and flavor.

Conclusion: Homemade Thai mango sticky rice is a dessert that brings the taste of Thailand’s tropical paradise to your kitchen. With ripe mangoes, glutinous rice, coconut sauce, and a sprinkle of sesame seeds, you’ll create a dessert that’s not only visually stunning but also a delightful combination of sweet and creamy flavors. Whether you’re sharing it with friends or indulging in it solo, this dessert is a true taste of Thailand’s culinary heritage. Enjoy!


prep time
approximately 60 minutes.
cooking time
approximately 30 minutes.
total time
approximately 1 hour.


  • Steamer or rice cooker

  • Mixing bowls

  • Saucepan

  • Serving plates


  • 1 cup glutinous rice

  • 2 ripe mangoes

  • 1 cup coconut milk

  • 1/2 cup sugar

  • 1/2 teaspoon salt

  • Toasted sesame seeds (for garnish)


Soak rice, steam.
Make coconut sauce.
Slice mangoes.
Assemble and garnish.
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