Thai Mango Sticky Rice | Marion's Kitchen

Ingredients

• 2mangoes, peeled and sliced
• al gusto (optional)crispy fried mung beans or sesame seeds, to serve
• 370 g (2 cups)glutinous rice
• 125 ml (½ cup)coconut milk
• 31 g (2½ tbsp)white sugar
• 2.5 g (½ tsp)sea salt
• 125 ml (½ cup)coconut milk
• 16 g (4 tsp)white sugar
• 1.25 g (¼ tsp)sea salt
• 12 g (1½ tbsp)rice flour

Instructions

1. 1

   Soak the rice

   Put the glutinous rice in a bowl, cover it generously with water and leave it to soak overnight.

2. 2

   Steam the rice

   Pour water into a wok until it is about one-quarter full and bring it to a simmer. Line the base of a large bamboo steamer with cheesecloth or a light tea towel. Drain the rice, mound it on the cloth and fold the edges over it. Cover with the steamer lid and steam for 30 minutes, or until tender.

3. 3

   Season the rice

   In a separate large bowl, whisk together the coconut milk, sugar and salt for the sticky rice. As soon as the rice is cooked, transfer it while warm to the coconut milk mixture and stir to combine. Cover and leave to rest for at least 1 hour.

4. 4

   Make the sauce

   Put the coconut milk, sugar, salt and rice flour in a saucepan over medium heat. Cook, stirring, for 3–5 minutes, until the sauce has thickened slightly.

5. 5

   Plate and serve

   Divide the mango slices between 4 plates. Serve with the sticky rice and coconut sauce, then scatter over mung beans or sesame seeds if using.

What is mango sticky rice?

Khao niaow ma muang is a well-known Thai dessert of sweetened sticky rice served with ripe mango and coconut milk. The combination of fruit, soft rice and creamy sauce makes it satisfying without needing a complicated preparation.

This version uses steamed glutinous rice, which absorbs the coconut mixture as it rests. A separate, gently thickened sauce adds another layer of coconut flavour at serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 730 calories, 8g protein, 132g carbs, 24g fat.

Most of the carbohydrates come from the glutinous rice, mango and added sugar, while coconut milk supplies much of the fat. The rice and coconut milk contribute some protein, though neither is a major protein source. For a more balanced plate, serve a modest portion after a meal that includes vegetables and a protein-rich main.

Choose the right rice

Glutinous rice: This short-grain rice becomes cohesive and pleasantly chewy when steamed. It is also labelled sticky rice; ordinary long-grain rice will not give the same texture.

Soaking: An overnight soak helps the grains steam evenly. Drain the rice well before putting it in the steamer.

Steam without boiling

Steamer lining: Cheesecloth or a light tea towel keeps the rice from falling through the bamboo steamer while allowing steam to circulate.

Doneness: Steam for 30 minutes, checking that the grains are tender rather than chalky in the centre. Keep the wok water at a simmer during cooking.

Give the rice time to absorb

Warm rice: Transfer it straight from the steamer into the coconut milk mixture so it can take up the flavour as it cools.

Resting: Cover and leave the rice for at least 1 hour. This is part of the recipe, not just a holding period; the grains become more evenly seasoned and moist.

Thicken the coconut sauce

Rice flour: Whisk it into the coconut milk with the sugar and salt before cooking to help prevent lumps.

Gentle heat: Stir over medium heat for 3–5 minutes, stopping when the sauce has thickened slightly. It should still be easy to spoon over the rice.

Serve with ripe mango

Mango: Choose ripe fruit that is fragrant and yielding but still holds its shape when sliced. Its freshness contrasts with the rich coconut and chewy rice.

Finishing touch: Crispy fried mung beans add crunch, while sesame seeds offer a simple alternative. Serve the mango, rice and sauce together on each plate.

Recipe notes & tips

• Soak the rice overnight so the grains steam through evenly.
• Use a cloth-lined steamer and keep the rice mounded rather than spread in a thin layer.
• Move the cooked rice into the coconut mixture while it is still warm.
• Let the rice rest for at least 1 hour before serving.
• Stir the coconut sauce continuously as it cooks to keep it smooth.
• Slice the mango close to serving time for the freshest texture.

Variations

• Add pandan: Tie a pandan leaf in a knot and steam it with the rice for a fragrant note.
• Toast the sesame: Lightly toast sesame seeds before sprinkling them over the dessert.
• Use black sticky rice: Swap in black glutinous rice, allowing for its own soaking and steaming requirements.
• Add a pinch of spice: Stir a small pinch of ground cardamom into the coconut sauce.
• Try another fruit: Serve with ripe banana or papaya when mango is unavailable.

Common mistakes to avoid

• Skipping the soak: The rice may cook unevenly; soak it overnight as directed.
• Using ordinary rice: It will not have the cohesive, chewy texture; choose glutinous or sticky rice.
• Letting the steamer run dry: Keep water simmering in the wok throughout steaming.
• Serving immediately: The rice needs at least 1 hour covered in the coconut mixture to absorb it.
• Cooking the sauce too thick: Stop once it thickens slightly so it remains pourable.
• Using firm mango: Choose ripe fruit so it is sweet and tender alongside the rice.

How to store

Refrigerate the rice, sauce and mango separately in covered containers and use within 2 days. Reheat the rice gently with a small splash of water or coconut milk until warm; serve the mango fresh and warm the sauce separately.

Frequently asked questions