Thai Mango Sticky Rice with Mint

About This Recipe

Khao niew mamuang, mango sticky rice, is one of Thailand's best-known desserts, built on glutinous rice steamed until tender and then soaked in sweetened coconut milk so every grain turns glossy and rich. Fresh mint isn't part of the traditional plating, but a few torn leaves scattered over the mango add a cooling contrast that works nicely against the dessert's sweetness. The rice must be soaked for several hours, or ideally overnight, before steaming — skipping this step is the most common reason home versions turn out chewy or undercooked in the center. Once steamed, the hot rice is folded through warm coconut milk sweetened with palm sugar and a pinch of salt, then left to absorb the liquid until it turns creamy but still holds its shape. Ripe, fragrant mango is non-negotiable here — look for one that gives slightly under gentle pressure and smells sweet at the stem. Served with a drizzle of the reserved thick coconut cream and a sprinkle of toasted sesame or mung beans, it's a dessert built entirely around contrast: warm and cool, sweet and salty, soft and firm.

Ingredients

Serves 4

• 1.5 cupThai glutinous (sticky) rice, soaked overnight
• 400 mlcoconut milk
• 100 gpalm sugar, grated
• 0.5 tspsalt
• 3 wholeripe mangoes, peeled and sliced
• 1 tbsptoasted sesame seeds or mung beans
• 1 handfulfresh mint leaves

Instructions

1. 1

   Soak the rice

   Soak glutinous rice in plenty of water for at least 4 hours, ideally overnight. Drain well before steaming.

2. 2

   Steam the rice

   Line a bamboo steamer or metal steamer basket with cheesecloth, add the rice, and steam over boiling water for 20-25 minutes until tender and translucent.

3. 3

   Make the coconut sauce

   While the rice steams, warm coconut milk with palm sugar and salt in a small pot, stirring until dissolved. Set aside 1/3 cup for topping.

4. 4

   Soak the rice in coconut milk

   Transfer hot rice to a bowl, pour over the remaining warm coconut sauce, stir gently, and let sit covered for 15-20 minutes to absorb.

5. 5

   Plate and serve

   Mound the rice next to sliced mango, drizzle with reserved coconut cream, scatter with mint and sesame seeds, and serve warm or at room temperature.

Variations

• •

  Use a rice cooker with a steam basket insert if you don't have a bamboo steamer.

• •

  Swap mango for ripe papaya or banana when mango is out of season.

• •

  Add a pinch of pandan extract to the coconut sauce for a fragrant green tint.

Storage

Best eaten the day it's made; sticky rice firms up in the fridge. Store rice and mango separately, covered, up to 1 day, and gently reheat rice in the microwave with a splash of coconut milk.

Frequently Asked Questions