The classic pairing of coconut milk, ripe mango and sticky (glutinous) rice is a beloved street-food dessert from Thailand, and one of my personal favorites. When I think of coconut and mango together, mango sticky rice—known as khao niaow ma muang—immediately comes to mind. The foundation of this dessert is glutinous rice, which becomes soft and pleasantly chewy when cooked. With mango season arriving in India, I wanted to recreate this Thai classic at home. Spoon some warm or chilled sticky rice into a bowl, add fresh mango slices and drizzle the rich coconut sauce over the top for a simple dish that transports you straight to Southeast Asia.
INGREDIENTS USED TO MAKE THIS MANGO STICKY RICE
STICKY RICE
Sticky (glutinous) rice is the essential ingredient for mango sticky rice. It becomes chewy and slightly sticky when cooked. I used a packaged glutinous rice brand, but you can buy a local variety from your nearest supermarket or online.
COCONUT MILK
Coconut milk adds the creamy, aromatic flavor to both the rice and the sauce. Traditionally fresh coconut milk is preferred, but canned coconut milk works well and is convenient.
SUGAR
Sugar sweetens the rice and coconut sauce. Regular granulated sugar works fine, or substitute a mild sweetener if you prefer.
CORN FLOUR
Cornflour (cornstarch) is used to thicken the coconut sauce slightly and to keep it smooth without lumps.
THINGS TO KEEP IN MIND BEFORE MAKING MANGO STICKY RICE
- Use true glutinous (sticky) rice for authentic texture—do not substitute with regular white or jasmine rice.
- You don’t need a pressure cooker: soak the rice and cook it gently in a pot or steam it for best results.
- Choose good quality coconut milk. Shake canned coconut milk well before use, as it can separate over time.
- This dessert can be served hot or cold; it’s often enjoyed chilled, but serve it the way you prefer.
- If reheating, use a microwave or a steamer rather than cooking again directly in a saucepan to avoid drying the rice.
- For the best flavor, use ripe, high-quality mangoes.
- If you prefer a lower-sugar version, replace sugar with a mild sweetener to taste.
EQUIPMENTS USED TO MAKE MANGO STICKY RICE
The right equipment makes a difference. Use good-quality mixing bowls and a saucepan. A steamer or a heavy-bottomed saucepan helps cook the rice evenly.
I used an induction cooktop to make the process quick and convenient.
OTHER MANGO RECIPES ON THE BLOG:
Korean Mango Milk
Eggless Mango Biscuit Pudding
Mango Ice Cream
- 1/2 cup sticky rice
- 1 cup coconut milk
- 5 tbsp sugar
- 1/4 tsp salt
- 1/2 tbsp corn flour
- Garnish
- 1/2 mango, sliced
- Toasted sesame seeds
- Rinse the sticky rice 3–4 times under clean water, then soak if desired. Cook in simmering water or steam for about 20 minutes, or until fully cooked and tender.
- While the rice cooks, combine the coconut milk, sugar and salt in a saucepan and warm gently until the sugar dissolves.
- Reserve about half of the warm coconut mixture. Pour the remaining half over the cooked rice, mix thoroughly, cover and let it rest so the flavors are absorbed.
- Return the reserved coconut mixture to low heat, whisk in the cornflour, and heat until slightly thickened to form the sauce.
- Slice the mango into your preferred shape—long strips work well.
- Pack the rice into a bowl using the back of a spoon, invert onto a serving plate, arrange mango slices around it, pour the thickened coconut sauce over the rice, and finish with a sprinkle of toasted sesame seeds. Serve warm or chilled.
If you try this mango sticky rice recipe, feel free to share photos on social media with the relevant tags. Happy cooking!