Mango on Sticky Rice

4.39

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

Can’t make it to Thailand? My Mango on Sticky Rice recipe is the next best thing (or at least we can pretend it is). When I lived in Thailand, I took many classes on how to properly make this dish so that I could recreate it at home just the way it tastes there.  And I’m sharing all of my tips and tricks below.

Mango Sticky Rice on white plates

To make mango on sticky rice, coconut milk-sweetened sticky rice is topped with fresh mango. It’s one of the most popular dessert recipes in Thailand. So popular that when I lived there, Dairy Queen came out with a mango on sticky rice soft serve cone!


Looking for more ways to use mango? Try Mango Pudding. Or do you want a breakfast option? Mango Chia Seed Pudding or Mango and Spinach Smoothie are both easy and so delicious. For something savory, try Slow Cooker Mango Chicken or Crunchy Thai Ramen Noodle Salad.

Want to save this recipe?
Get it emailed to you directly! Enter your email below.

What Is Mango Sticky Rice? 

If you’re unfamiliar, mango sticky rice, also known as kao niew mamuang ข้าวเหนียวมะม่วง, is a traditional Southeast and South Asian dessert made with glutinous rice, fresh mango, and coconut. It’s sweet, refreshing, and unlike anything else you’ll taste! 

Sweet rice for dessert may sound strange if you’ve never had it, but it’s one of those desserts in which the parts come together to create some serious magic. There’s something about the combination that is out of this world. 

When I started testing this recipe, I took one bite and was transported back to living in Thailand. When mangos were in season in early spring, they would show up at street stalls all over Bangkok. I’d eat plenty on their own, but mango season is also an excuse to eat mango sticky rice for dessert at every opportunity. 

My husband Frank and I learned to make this dessert at a Thai cooking class we took the first weekend after we moved to Bangkok. Now, many years later, it’s still one of our favorite recipes, and this homemade version is better than any you’ll find at Thai restaurants!

Pin this now to save it for later

Pin It Now
overhead image of a bag of sweet rice on a grey countertop

Ingredients

  • Glutinous or “Sweet” Rice – Start with the right variety of rice. It is labeled “glutinous” or “sweet”. Other types of rice (like the Jasmine rice used in my Jasmine Rice recipe) will not work.
  • Coconut Milk – Use full-fat coconut milk, not “light” coconut milk. Also, make sure to use canned varieties, liquid coconut milk will not work. 
  • Sweet Ripe Mangos – Look for ripe mangos that are golden in color, smell slightly fruity, and give a bit when pressed. Make sure they aren’t overripe (feel soft or mushy).
  • Sugar – Use regular white / granulated sugar.
a wooden measuring spoon in a can of coconut milk

How to Make It

  • Prepare the rice – Follow my guide for how to make sticky rice on the stovetop or in the Instant Pot
  • Sweeten – Stir the coconut milk mixture into the rice, cover, and let it sit at room temperature to absorb all the liquid. This infuses the rice with the sweet, coconut flavor we want! 
  • Serve – Top the rice with thickened, sweet coconut milk, toasted coconut flakes or toasted sesame seeds, and fresh mango slices. Enjoy!
adding coconut milk to rice in a white mixing bowl

FAQs

Why Does Coconut Milk Separate?

Full fat coconut milk often separates into two layers – the top is a thick coconut cream and the bottom is a thin coconut water. Shake the can or stir the layers together to reconstitute the coconut milk. Sometimes emulsifiers are added which will prevent the coconut milk from separating.

Should I serve mango sticky rice warm or cold?

Either way! Mango sticky rice is great served warm (with freshly made sticky rice) or chilled (with sticky rice made a couple hours ahead of time).

How long does mango sticky rice last? 

This recipe is best served right away. However, you can store leftovers in separate airtight containers. The rice will stay fresh in the refrigerator for up to 3 days, or you can freeze it for up to 3 months. Fresh mango will last in an airtight container for about 3 days. 

Thaw in the fridge overnight, reheat it in the microwave covered with a damp paper towel, and add the mango to serve. Or, enjoy it cold! 

overhead image of sticky rice and mango slices on a white plate

More Homemade Thai Recipes

Pin this now to save it for later

Pin It Now
Mango Sticky Rice on a white plate
4.39 from 36 votes

Mango on Sticky Rice

Sticky rice flavored with sweet coconut milk and served with fresh mango is a beloved dessert in Thailand. You only have to try it once to understand why mango on sticky rice is a Thai favorite!
Prep: 4 hours
Cook: 45 minutes
Total: 4 hours 45 minutes
Servings: 8

Equipment

  • Mixing Bowl
  • Saucepan
  • Nonstick Skillet

Ingredients 

  • 2 cups Glutinous or “Sweet” Rice (see note)
  • 1 cup Coconut flakes
  • 2 Mangos, sliced

Sweet Coconut Marinade:

  • 1 cup Coconut Milk
  • cup Sugar, white
  • ¼ teaspoon Salt

Sweet Coconut Topping:

  • cup Sugar, white
  • ½ teaspoon Cornstarch
  • ½ cup Coconut Milk

Instructions 

  • Measure rice into a bowl and cover with water by a few inches. Soak for 4 to 10 hours.
  • Make sweet coconut marinade: Combine 1 cup coconut milk with ⅓ cup sugar and salt in a saucepan over medium heat. Simmer until sugar dissolves, ~2 minutes. Set aside.
  • Make sticky rice: Steam sticky rice on the stovetop or in the Instant Pot by following these instructions.
    As soon as sticky rice is done, transfer to a bowl and stir in coconut marinade. Cover with a lid, plate, or foil. Set aside for 20 minutes (at room temperature) to let the marinade soak into the sticky rice.
  • Toast coconut flakes: Place coconut flakes in a dry skillet over medium heat. Cook, stirring constant, until coconut flakes are lightly toasted, 5 to 6 minutes.
  • Make sweet coconut topping: In a small saucepan, combine ⅓ cup sugar with cornstarch. Add ½ cup coconut milk while whisking. Place saucepan over medium heat and cook, stirring constantly, until the mixture is thick and creamy, 5 to 6 minutes.
  • Divide sticky rice and mango between serving plates. Spoon sweet coconut topping and toasted coconut flakes over top.

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 6g | Cholesterol: 300mg | Sodium: 45mg | Fiber: 3g | Sugar: 34g

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Calories: 232
Keyword: DIY Thai, easy rice recipe, easy Thai recipe, homemade Thai
Like this? Leave a comment below!Jump to Comments
Want to save this recipe?
Get it emailed to you directly! Enter your email below.

About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

4.39 from 36 votes (33 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. Friends just moved back from Thailand. I’m going to try this and your sticky rice recipe to surprise them.

    Thanks for posting.

    Eric

  2. 5 stars
    Just made this and itโ€™s sooo good!
    I used my instant pot with a mesh steamer.
    Well written instructions and taste just as good if not better than our local Thai restaurant! Served with fresh mango. Thanks

  3. It looks yummy, didn’t try yet, I’ll test it soon and share my story. by the way thanks for sharing

  4. 5 stars
    Mango sticky rice is a delicious dessert that I can’t have enough.
    I would like to add that mango sticky rice is a popular dessert in many countries in Southeast Asia, including Thailand, Laos, Cambodia, Vietnam etc.. It is a traditional dessert in both Thailand and, especially, in Laos where sticky rice is an everyday food staple, and is also used to prepare many types of desserts, including coconut sticky rice with mango, banana, papaya, etc.
    Thanks for showing the recipe for this special dessert.

  5. Seeing this for the first time. I’m going to share this with friends and when i try out the recipe, I’ll share my story here with you. Thanks