Mango on Sticky Rice
Published Feb 28, 2019•Updated Feb 26, 2025
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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.
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.
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!
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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.
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!
FAQs
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.
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).
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!
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Mango on Sticky Rice
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
- ⅓ cup Sugar, white
- ¼ teaspoon Salt
Sweet Coconut Topping:
- ⅓ 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Friends just moved back from Thailand. I’m going to try this and your sticky rice recipe to surprise them.
Thanks for posting.
Eric
Just made this and it’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
It looks yummy, didn’t try yet, I’ll test it soon and share my story. by the way thanks for sharing
Should I soak the rice on the counter or in the fridge?
Just soak it on the counter, Brianna. We’ll add a note to the recipe so that is more clear!
is the soaking step important?
Hi Sheila – yes – soaking the rice is really important in order for the rice to cook properly.
Excellant!
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.
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