By Akshara
April 9, 2026
Mango Sticky Rice, or Khao Niew Mamuang, is a beloved Thai dessert that perfectly captures the essence of summer. It relies on glutinous rice steamed to chewy perfection and then soaked in a salted coconut cream to create a rich, velvety base. When paired with chilled, succulent mango slices, it provides a beautiful contrast of flavors and textures that is naturally gluten-free and vegan-friendly.
1 cup glutinous (sticky) rice 1.5 cups coconut milk 1/2 cup sugar 1/2 teaspoon salt 2 large ripe mangoes, sliced 1 tablespoon toasted sesame seeds or crispy mung beans for garnish
Soak the glutinous rice in water for at least 4 hours (ideally overnight), then drain and rinse thoroughly.
Steam the rice in a steamer basket lined with cheesecloth for 20–25 minutes until the grains are tender and translucent.
While the rice steams, heat the coconut milk in a small pan over low heat; stir in the sugar and salt until fully dissolved (do not let it boil).
Place the hot, cooked rice in a bowl and pour 1 cup of the coconut mixture over it. Stir gently, cover, and let it sit for 20 minutes to absorb the liquid.
Reserve the remaining coconut sauce to use as a topping.
To serve, place a mound of the coconut rice on a plate, lay the fresh mango slices alongside, drizzle with the remaining sauce, and garnish with toasted sesame seeds.