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Authentic Creamy Mango Sticky Rice (Khao Neeo Mamuang)

A serving of delicious mango sticky rice, featuring sweet sticky rice, bright yellow mango slices, and coconut cream sauce.
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Make truly creamy and sweet Thai Mango Sticky Rice at home using simple steps. This recipe focuses on perfectly cooked sticky rice and a rich coconut sauce for an authentic tropical dessert.

Ingredients

Scale
  • 1 cup sweet glutinous rice (sticky rice)
  • 1 cup water (for soaking)
  • 1 cup full-fat coconut milk (for soaking/steaming)
  • 1/2 teaspoon salt (for rice)
  • 1 cup full-fat coconut milk (for sauce)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt (for sauce)
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
  • 2 ripe Ataulfo or Nam Dok Mai mangoes
  • 2 tablespoons toasted sesame seeds (for garnish)

Instructions

  1. Rinse the sticky rice under cold water until the water runs clear. Soak the rice in 1 cup of water for at least 4 hours, or preferably overnight. Drain the soaked rice completely.
  2. Steam the drained rice. Place the rice in a steamer basket lined with cheesecloth over simmering water. Steam for 25 to 30 minutes until the rice is tender and cooked through.
  3. While the rice steams, prepare the sweet coconut soaking milk. In a small saucepan, heat 1 cup of coconut milk with 1/2 teaspoon salt until just simmering. Do not boil.
  4. Once the rice is cooked, immediately transfer the hot rice to a heatproof bowl. Pour the warm coconut milk mixture over the rice and stir gently to combine. Cover the bowl tightly with plastic wrap and let it sit for 30 minutes to absorb the liquid.
  5. Prepare the coconut sauce. In a separate small saucepan, combine the remaining 1 cup of coconut milk, granulated sugar, and 1/4 teaspoon salt. Heat over medium-low heat, stirring until the sugar dissolves completely. Do not boil.
  6. Thicken the sauce slightly by whisking in the cornstarch slurry. Cook for 1 minute until the sauce thickens to a light glaze consistency. Remove from heat.
  7. Gently fold half of the thickened coconut sauce into the warm, soaked sticky rice. Let the rice sit for another 10 minutes.
  8. Peel and slice the ripe mangoes.
  9. To serve, spoon a portion of the sweet sticky rice onto a plate. Arrange the fresh mango slices next to the rice. Drizzle the remaining coconut sauce over the rice and mango. Garnish with toasted sesame seeds.

Notes

  • Use only glutinous or sweet rice; long-grain rice will not work for this recipe.
  • For the best flavor, use high-quality, full-fat canned coconut milk.
  • Ensure your mangoes are ripe; they should yield slightly to gentle pressure and smell fragrant.

Nutrition

Find it online: https://tastethisplate.com/mango-sticky-rice-recipe/