Name: Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: PT-497352H9M11S
Cuisine: Thai
Ingredients: 2 cups water; 1 ½ cups uncooked glutinous sticky white rice, rinsed; 2 cups coconut milk, divided; 1 cup white sugar, or to taste; ¾ teaspoon salt, divided; 1 tablespoon white sugar, or to taste; 1 teaspoon tapioca starch; 3 mangos, peeled and sliced; 1 tablespoon toasted sesame seeds

Jump to Recipe· 4.3 from 31 reviews

If you have a soft spot for desserts that burst with tropical flavor and creamy textures, then you are absolutely going to adore this Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe. This classic Thai treat offers a perfect balance of sweet, sticky rice infused with lush coconut milk paired with juicy, fragrant mango slices that create a symphony of tastes and textures. It’s a dish that feels like a warm, sunny day on a plate and is surprisingly simple to whip up in your own kitchen. Whether you’re looking to impress guests or indulge yourself, this recipe is an absolute winner that captures the heart of authentic Thai cooking.

Ingredients You'll Need

The image shows a white marbled surface with eight clear glass bowls and three whole mangoes arranged in a neat layout. Starting from the top left, there is a glass measuring cup with white coconut milk, next to it is a bowl filled with white, shredded coconut flakes. Below them, a clear container holds white granulated sugar, and next to this are two smaller glass containers, one with white salt and the other with a very light beige powder. There is also a small bowl filled with a light brown, rough-textured powder, possibly sesame seeds. To the right of all these bowls sit three whole ripe mangoes, showing a mix of green and reddish-yellow skin. At the bottom left of the image, there is a nearly empty glass measuring cup with a small amount of clear water visible. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe starts with a handful of straightforward ingredients, each playing a vital role in delivering the ultimate flavor, texture, and color that make this dessert so beloved. From the creamy coconut milk to the sweet ripe mangos, every element combines beautifully.

Glutinous sticky white rice (1 ½ cups): The foundation of this dish, it’s crucial for that chewy, sticky texture that absorbs the coconut milk perfectly.

Water (2 cups): Used to cook the sticky rice to tender perfection, ensuring the right consistency.
Coconut milk (2 cups, divided): Brings a rich, velvety creaminess and tropical fragrance that defines the dish.
White sugar (1 cup plus 1 tablespoon): Sweetens the rice and the sauce just enough to complement the mango’s natural sweetness.

Salt (¾ teaspoon, divided): A subtle pinch to balance flavors and enhance the overall taste.
Tapioca starch (1 teaspoon): Thickens the coconut sauce, giving it a luscious, drizzly consistency.
Mangos (3, peeled and sliced): The star fruit of the dish — ripe, juicy, and bursting with natural sweetness and vibrant color.

Toasted sesame seeds (1 tablespoon): Adds a nutty crunch that beautifully contrasts with the soft rice and mango.

How to Make Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe

Step 1: Cook the Sticky Rice

Begin by combining the rinsed glutinous sticky rice with water in a saucepan, then bring it to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer gently until the water is fully absorbed — about 15 to 20 minutes. This cooking method ensures the rice develops that quintessential sticky yet tender texture necessary for the perfect Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe.

Step 2: Make the Coconut Milk Mixture

While the rice is cooking, mix 1 ½ cups of coconut milk with 1 cup of sugar and ½ teaspoon of salt in a separate saucepan. Warm the mixture until it just reaches boiling, then remove it from the heat. This mixture provides the luscious, sweet, and creamy flavor that soaks into the rice, giving it a heavenly richness that will have you swooning.

Step 3: Combine Rice and Coconut Milk

Once the rice is cooked, stir it gently into the warm coconut milk mixture. Cover the pot and allow this to cool and absorb for about one hour. This resting time allows the sticky rice to soak up all the coconut goodness, yielding a wonderfully rich and moist texture that’s simply irresistible.

Step 4: Prepare the Coconut Sauce

For the drizzle-worthy sauce, combine ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and the tapioca starch in a small saucepan. Bring the mixture to a boil over medium heat, stirring constantly until it thickens slightly. This silky sauce adds another layer of lusciousness and a slight shimmer to your Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe presentation.

Step 5: Assemble and Garnish

Place the creamy coconut-infused sticky rice onto a serving dish, then artistically arrange the fresh mango slices on top. Pour the warm coconut sauce generously over the mango and rice. Finally, sprinkle toasted sesame seeds for that delightful, subtle crunch that takes this dessert to the next level.

How to Serve Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe

A clear glass bowl filled with a single layer of plump white rice soaked in water. The rice looks soft and slightly separated, with a wooden spatula stirring it gently from the top. Two woman's hands are holding the bowl and the spatula, with light skin and a gold ring visible on one finger. The bowl is placed on a white marbled surface that has faint grey veins, adding a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Aside from the classic toasted sesame seeds, you can elevate the look and taste by adding a fresh pandan leaf as a fragrant touch on the side or a few edible flower petals for a pop of color. The simple garnishes let the natural colors and textures speak for themselves while adding subtle interest.

Side Dishes

This dessert shines beautifully on its own, but if you want to serve it alongside other treats, consider light, fruity options like tropical fruit salads or a refreshing lime sorbet. These pairings complement the creamy richness of the sticky rice without overwhelming your palate.

Creative Ways to Present

Serve your sticky rice molded into neat little mounds using small bowls or silicone molds for a clean, elegant presentation. Alternatively, try layering the rice and mango in glass parfait glasses, topped with the coconut sauce and sesame seeds, for a show-stopping dessert that’s as beautiful as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe, store them in an airtight container in the refrigerator for up to two days. Because of the coconut milk, it’s best to keep the rice separate from the mango slices and sauce until you’re ready to serve to maintain freshness and texture.

Freezing

Freezing sticky rice with coconut milk isn’t recommended as the texture tends to change after thawing. The rice can become grainy, and the coconut milk may separate. It’s best to enjoy this dessert fresh or within a couple of days refrigerated.

Reheating

To reheat leftover sticky rice, place it in a microwave-safe dish, cover loosely, and warm for short intervals to prevent drying out. Adding a splash of coconut milk before reheating helps restore its creamy texture. Always serve with fresh mango for the best flavor experience.

FAQs

Can I use regular rice instead of glutinous sticky rice?

While regular short-grain rice can work in a pinch, it won’t have the same chewy, sticky texture that is characteristic of this dessert. Glutinous rice absorbs the coconut milk differently and provides the authentic mouthfeel that makes Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe so special.

How do I know when the mangoes are ripe enough?

Ripe mangoes for this recipe should be sweet, fragrant, and slightly soft to the touch but not mushy. Varieties like Ataulfo or Nam Dok Mai are especially prized for their creamy texture and sweetness, making them perfect for pairing with the sticky rice.

Is there a vegan version of this dessert?

Traditional Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe is naturally vegan since it uses coconut milk instead of dairy. Just be sure to use sugar that is vegan-friendly and skip any garnishes like honey if you want to keep it fully plant-based.

Can I prepare the sticky rice ahead of time?

Yes! You can cook the sticky rice and prepare the coconut milk mixture ahead, but it’s best to combine and serve the rice fresh or within a day to enjoy the optimal texture and flavor. Keep the mango fresh until just before serving for the best taste.

What’s the best way to slice the mango?

Peel the mango and slice it lengthwise around the pit, then cut the flesh into thin, even slices for the most appealing and easy-to-eat presentation. This makes it easier to balance the mango atop the sticky rice for each serving.

Final Thoughts

Making this Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe at home is a joyful journey that delivers a dessert bursting with flavor, texture, and warmth. It’s a wonderful way to bring a touch of Thailand’s vibrant culinary magic right to your table. Trust me, once you try it, it will quickly become a favorite you want to share with everyone close to your heart.

Thai Sweet Mango Sticky Rice (Khao Neeo Mamuang) Recipe

Ingredients You'll Need