Mango Sticky Rice

Ingredients

• 190 g (1 cup)Thai sticky rice, also called sweet rice or glutinous rice
• 240 ml (1 cup)full-fat coconut milk
• 67 g (1/3 cup)granulated sugar
• 1.5 g (1/4 teaspoon)salt
• 160 ml (2/3 cup)coconut milk
• 1.5 g (1/4 teaspoon)salt
• 4 g (1 1/2 teaspoons)cornflour
• 15 ml (1 tablespoon)water
• 2ripe mangoes, peeled and sliced
• To tastetoasted sesame seeds

Instructions

1. 1

   Wash and soak

   Rinse the sticky rice in a large bowl of cold water, draining and repeating about 3–5 times, until the water runs clear. Soak it in 2 cups of water for at least 1 hour or overnight.

2. 2

   Steam the rice

   Bring the water in your steamer to the boil over a high heat. Drain the rice, spread it on cheesecloth or parchment paper in the steamer, cover and steam for 25 minutes, or until soft and translucent.

3. 3

   Make sweet sauce

   While the rice cooks, combine 1 cup of coconut milk, the sugar and 1/4 teaspoon of salt in a small saucepan over a medium heat. Stir until the sugar dissolves, bring to a simmer and cook for 3 minutes, until slightly thickened. Set aside.

4. 4

   Make salted drizzle

   In a small bowl, stir the cornflour and water together to make a slurry. Warm 2/3 cup of coconut milk with the remaining 1/4 teaspoon of salt in a saucepan over a medium heat until it gently simmers. Slowly stir in the slurry until the sauce thickens, then set aside.

5. 5

   Combine rice and sauce

   Transfer the cooked rice to a heatproof bowl and pour over the sweet coconut sauce. Mix, then microwave for 1–2 minutes, until the rice has absorbed the sauce.

6. 6

   Slice the mangoes

   Peel the mangoes and stand each one stem-side down. Slice vertically along both sides of the stone to remove the cheeks, then cut the cheeks into thin slices.

7. 7

   Garnish and serve

   Serve the mango sticky rice with the salted coconut drizzle and toasted sesame seeds.

What is mango sticky rice?

Mango sticky rice, or khao niao mamuang, is a Thai dessert combining glutinous rice, coconut milk and ripe mango. The sweet, creamy rice and fresh fruit make a pleasing contrast of flavours and textures.

This version steams the rice before mixing it with sweetened coconut milk, then finishes it with a separate salted drizzle. That final touch gives each serving a little savoury balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 6g protein, 76g carbs, 22g fat.

Most of the carbohydrates come from the sticky rice, sugar and mango, while coconut milk contributes much of the fat. The rice and mango provide a little protein, but it is not the main source of protein in this dessert. For a more balanced plate, serve a smaller dessert portion after a meal that includes a protein-rich main and vegetables.

Choosing the rice and mango

Sticky rice: Use Thai glutinous rice, sometimes labelled sweet rice. Ordinary long-grain rice will not give the same soft, cohesive texture.

Mangoes: Choose ripe fruit that yields slightly to gentle pressure. The mango adds freshness alongside the rich coconut rice.

Rinsing and soaking

Rinsing: Wash the rice several times, draining each time, until the water is clear. This helps remove loose surface starch.

Soaking: Give the grains at least an hour in water, or leave them overnight. The recipe relies on this time before steaming, so include it in your schedule.

Steaming and checking doneness

Steam: Spread the drained rice on cheesecloth or parchment in the steamer, then keep it covered for the stated 25 minutes.

Check: The grains should be soft and translucent. If they are still firm, they are not yet at the doneness described in the recipe.

Two coconut sauces

Sweet sauce: Warm the first portion of coconut milk with sugar and salt, stirring until the sugar dissolves. A short simmer helps it thicken slightly.

Salted drizzle: Mix the cornflour with water before adding it to the gently simmering coconut milk. Stir as it thickens so the sauce is smooth.

Serving and timing

Absorption: Once the cooked rice is mixed with the sweet sauce, microwave it for 1–2 minutes so it can absorb the coconut mixture.

To serve: Arrange the sliced mango with the sticky rice, then spoon over the salted coconut drizzle and sprinkle on toasted sesame seeds. The recipe takes 100 minutes in total, including the rice-soaking time.

Recipe notes & tips

• Rinse the rice repeatedly until the water is clear, as directed.
• Soak the rice for at least 1 hour, or leave it overnight.
• Keep the steamer covered while the rice cooks.
• Stir the sweet sauce until the sugar has dissolved before bringing it to a simmer.
• Make a smooth cornflour slurry with the water before adding it to the coconut milk.
• Slice the mango cheeks thinly for easy serving.

Variations

• Extra sesame: Add more toasted sesame seeds at the table for a stronger nutty finish.
• Milder drizzle: Spoon on less salted coconut sauce for a subtler salty contrast.
• More mango: Add extra slices of ripe mango alongside each serving.
• Warm rice: Serve the rice shortly after mixing it with the sweet coconut sauce.
• Make ahead: Prepare the rice and sauces in advance, then assemble with freshly sliced mango.

Common mistakes to avoid

• Skipping the soak: The method calls for at least 1 hour, so allow time for the rice to soak before steaming.
• Stopping rinsing too soon: Continue washing and draining until the water runs clear.
• Uncovered steaming: Keep the steamer covered for the 25-minute cooking time.
• Guessing doneness by time alone: Check that the rice is soft and translucent before taking it off the steamer.
• Adding dry cornflour: Stir it into the tablespoon of water first to make a slurry.
• Overcooking the sweet sauce: Simmer it for 3 minutes, just until it thickens slightly.

How to store

Store leftover rice and sauces in separate airtight containers in the fridge and use within 2 days. Reheat the rice until warm, adding a little coconut milk if needed, and slice fresh mango for serving.

Frequently asked questions