Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mango Sticky Rice
Creamy coconut-soaked sticky rice paired with slices of ripe, golden mango — Thailand's most beloved dessert is simple, lush, and impossibly satisfying.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Drain the soaked sticky rice well and steam it in a cloth-lined steamer basket over boiling water for 20 to 25 minutes, until the grains are translucent and fully tender, fluffing once halfway through with a fork.
- 2
While the rice steams, warm 1 cup of the coconut milk with sugar and salt in a saucepan over low heat, stirring just until dissolved, without boiling hard.
- 3
Transfer the hot steamed rice to a bowl and pour most of the warm sweetened coconut milk over it, reserving a few tablespoons, then stir gently and let it sit covered for 10 to 15 minutes so the rice fully absorbs the liquid and turns glossy and rich.
- 4
For the topping sauce, whisk the remaining coconut milk with rice flour and a pinch of salt in a small pot and cook over low heat, stirring constantly, until slightly thickened, about 3 minutes.
- 5
Scoop the sweetened sticky rice into mounds on serving plates and arrange the sliced ripe mango alongside.
- 6
Drizzle the thickened coconut sauce generously over both the rice and mango, then finish with a scatter of toasted mung beans or sesame seeds and serve warm or at room temperature.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
76/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving580
Calories
7 g
Protein
100 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Thai mango sticky rice, khao niao mamuang, depends on glutinous rice that's soaked for hours before it's steamed rather than boiled, then soaked again while hot in sweetened, salted coconut milk so the sweetness reaches all the way through each grain.
Listahan note
This version gives the rice a long presoak and lets it sit in warm coconut milk for a real stretch of time, rather than just drizzling the coconut milk on at serving.
Technique cues
- Glutinous rice needs a soak of at least four hours, ideally overnight, in water before it ever goes near heat; unsoaked rice steams unevenly and stays hard at the center.
- Steaming the rice over simmering water, rather than boiling it directly, keeps the individual grains intact while still turning tender and sticky.
- The coconut milk mixture, warmed with sugar and a little salt, is poured over the rice while both are still hot and left to soak in for ten to fifteen minutes, not simply drizzled on right before serving.
- That soak is what lets the rice fully absorb the coconut milk's sweetness through to the center of each grain, rather than leaving it pooled only on the surface.
Kitchen flow
- Parallel prep
- While Mango Sticky Rice is in the oven, measure out any garnish or topping — like the glutinous rice — so it's ready the moment the bake finishes cooling. Plan around the steam; that's the slow part.
- Make-ahead
- Mango Sticky Rice's dough or batter (built around glutinous rice) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Plan around the steam; that's the slow part.
- Leftover move
- Leftover Mango Sticky Rice freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the glutinous rice. Plan around the steam; that's the slow part.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Mango Sticky Rice right away — sugar and butter residue hardens fast once it cools. This one leans on the glutinous rice. Everything else is quick — the steam is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Glutinous rice
Structural base
Purpose: Glutinous rice defines the shape and texture of the dish.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
coconut milk
Richness and texture
Purpose: coconut milk rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
sugar
Sweetness and aroma
Purpose: sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
mango
Flavor support
Purpose: mango supports the balance of Mango Sticky Rice and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Reserve a small portion of the coconut milk mixture, sometimes thickened slightly, to spoon over the top of the rice again just before serving for extra richness.
- Choose a mango that's fully ripe and fragrant, an underripe mango's tartness and firm texture fight against the rice's sweetness instead of complementing it.
- Serve slightly warm or at room temperature rather than cold, chilling dulls both the rice's texture and the coconut milk's flavor.
Ingredient swaps
- Dairy-free direction
- Swap the coconut milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the glutinous rice.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the glutinous rice.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the glutinous rice.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the glutinous rice.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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