Khao Niew Ma-Muang – Mango Sticky Rice
Sweet Sticky Rice with Mango (Authentic Thai Dessert)
Mango Sticky Rice is one of Thailand's most beloved desserts – creamy, fragrant, and perfectly balanced between sweetness, saltiness, and tropical freshness. Here, we show you an authentic, easy-to-follow version with pandan and coconut cream.
Ingredients for 2 servings of Mango Sticky Rice
Preparing this dessert is easy even for beginners in Thai cuisine, but it does require some time.
Simply follow our cooking instructions.
For the Sticky Rice
| Sticky Rice | ½ cup |
| Water (for soaking) | 1 cup |
| Water (for steaming) | 2 cups |
| Sugar (white) |
¼ cup
|
| Coconut Milk | 2 cups |
|
Salt
|
½ tsp |
| Pandan Leaf (optional, for aroma) | 1 leaf |
For the Coconut Cream Topping
| Rice Flour | 1 tsp |
| Sugar (white) |
1 tbsp
|
| Coconut Milk | ½ cup |
|
Himalayan Salt (or regular)
|
¼ tsp salt |
For Serving
| Ripe Mango (ideally Nam Dok Mai) unfortunately hard to find | 1 piece |
| Toasted and peeled mung beans (optional) |
2 tbsp
|
| Pandan leaf, finely chopped (optional) | 1 piece |
Preparation
1. Prepare the Sticky Rice
Soak the sticky rice in one cup of water for 1 hour, until the water becomes slightly cloudy. Afterward, steam the soaked rice with 2 cups of fresh water in a covered container for approximately 20 minutes. The rice is ready once it's slightly soft.
2. Make the Coconut Cream
Do not boil!
3. Flavor the Sticky Rice
Transfer the warm sticky rice to a bowl and pour the warm coconut cream over it.
Let it rest, covered, for 30 minutes so the rice fully absorbs the coconut cream.
4. Prepare the Topping
For the coconut cream topping, whisk coconut cream, sugar, salt, and rice flour in a saucepan and gently thicken over medium heat.
5. Serve
Place the flavored sticky rice on a plate and arrange the mango slices next to it. Drizzle with the coconut cream topping and, if desired, garnish with toasted mung beans and pandan leaves.
💡 Tip
The best mango varieties for Mango Sticky Rice are sweet, aromatic, and golden yellow. Varieties like Nam Dok Mai or Carabao mangoes are particularly suitable – wonderfully creamy and perfect for desserts.
