In this post, I'm going to be talking all about how to make authentic Thai sticky rice with mango at home with only a handful of ingredients - in the most authentic way possible!

Thai sticky rice with mango is heavenly and scrumptious - and it is THE beloved dessert in Thailand. You only have to try it once to understand why EVERYONE loves this dessert. I have yet served it to anyone who really didn't enjoy it.

The ingredients are simple: coconut cream, glutinous/sticky rice, and mango. This all equates to Thai dessert magic

You can find this in most Thai restaurants on the dessert menu. If you haven't had it, you'll never be the same after eating this effortless, yet flavorful rice dessert. For whatever reason, the combination of mango and sweetened sticky rice is absolutely and astoundingly delicious.

For those that don't like Thai food, they might be a convert if they try this delicious dessert!

Table of Contents

All About Thai Sticky Rice with Mango

This is THE most popular dessert dish to come out of Thailand. There is so much to love about this dish, and I'm going to talk about everything you ever wanted to know about Thai sticky rice with mango. I'll follow it up with how I prepare this dish authentically for my own family!

What is sticky rice with mango?

It is a traditional Thai dessert made with glutinous rice (sticky rice), coconut cream, and fresh mango. It is eaten authentically with hands. It is most commonly referred to as hailing from Thailand, but there are other regions throughout the Indochina region that also have their own version of this dish.

What does sticky rice with mango taste like?

This popular Thai dessert has the sweetness from the coconut cream that is melded together with the nutty, chewy, and sticky texture of the glutinous rice and a refreshing taste when combined with sliced, cooled mango. Mango sticky rice is both comforting and refreshing.

When you take a bunch of already tasty sticky rice and allow each of the rice pellets to absorb the sweet coconut cream, the combination is completely blissful and heavenly.

What country is sticky rice with mango from?

Thailand lays claim to making sticky rice with mango popular, but this dish is popular in Indochina regions that include Vietnam, Laos, Cambodia, India, and Bangladesh.

Sticky rice with mango is a traditionally a dessert in not only Thailand but, especially in Laos where the staple food is sticky rice. From small villages to big cities, Laos has sticky rice as a daily food staple. Coconut cream and coconut milk is often used in conjunction with sticky rice to make not only mango sticky rice, but also a popular Lao dessert called banana sticky rice.

What are other variations of sticky rice with mango?

A similar dish that has not caught onto popularity is sangkaya, where the sticky rice is not topped with mango, but instead topped with a coconut egg custard.

What time of year is sticky rice with mango normally served?

In Thailand, mango sticky rice shops typically serve between February to June, with the peak months for mango season being April through May. The best time to serve sticky rice with mango is anytime you can find mango's readily available.

In western culture, mango sticky rice is often a great summer dessert.

Other Names for Mango Sticky Rice

Because Thai and Lao written languages use Tai–Kadai script, which is completely different than English. Thai sticky rice is called ข้าวเหนียวมะม่วง. When translated to English, it is often translated into ways that it could be pronounced. Below are the various monikers for this deliciously sweet dish, which might help you identify this absolutely blissful dessert the next time you go to a Thai or Lao restaurant.

Mango Sticky Rice
Thai Sticky Rice
Coconut Sticky Rice
Khao Niew Mamuang
Khao Neow Mamauang
Khao Niaow Ma Mauang
Khaoniew Mamaung
Khao Neow Mamuang
Khaoniao Mamuang
Khao Niaow Mamuang

Khao and the variations of it means rice. Niew and the variations of it means sticky or flexible. Mamuang and the variations of the spelling means mango.

Nutrition Information for Sticky Rice with Mango

Mango Sticky Rice Calories

Sticky rice with mango has 250 calories per serving.

How many carbs are there in mango sticky rice?

Sticky rice with mango has 70 grams of carbohydrates per serving.

What is sticky rice with mango made of?

Sticky rice with mango is made with glutinous rice that is steamed, mixed with coconut cream and granulated sugar, then paired and topped with a sweet ripe mango.

In some adaptation of this dish, yellow mung beans or toasted sesame seeds are sprinkled on top for an extra crunch.

Ingredients to Get at the Asian Grocer

Sticky Rice (also known as Glutinous Rice)

If you are thinking about getting any other rice, stop. You'll need to start with the right variety of rice. It is labeled “glutinous” or “sweet”. The politically correct term for this rice is glutinous rice. However, at most local Asian grocers, sticky rice is known as "Thai sweet rice", so you'll want to look for that. Do not use any other type of rice for this dish, as jasmine rice and long-grain rice will not produce the same type of stickiness and texture that sticky rice provides.

The texture of sticky rice is definitely different from that of regular white rice, and it is the only authentic type of rice for mango sticky rice. You can find it in most Asian markets and possibly also in the Asian aisle of your grocery store. Check out the difference in the image below. The left is glutinous rice and the right is jasmine rice (which also looks like long-grain white rice). They are NOT the same. The rice will be sticky and chewy, but not mushy, meaning that the grains will hold their shape.

sticky glutinous rice versus jasmine rice

Coconut Cream

Coconut cream provides the sweetness to this dish. It provides a thicker consistency than that of coconut milk, which provides both a nutty and hearty undertone to this dessert. While you can substitute coconut milk, I find it doesn't provide the level of savoriness that this dish deserves. Coconut cream is the richer and more buttery than coconut milk, so it’s higher in fat and that in itself tells you just how savory this ingredient is.

If you can't find coconut cream, you can use a bit of cornstarch to thicken the coconut milk to create a richer texture.

In Thai, this ingredient is called hua kati (หัวกะทิ).

savory coconut cream for sticky rice 001

Mango

The key to this dish is the contrasting texture of the ripe, sweet mango. Ripe mangoes are important to this dish. If you get unripe mangoes at the grocer, store them at room temperature in order to get them to ripen. You can then transfer the to the refrigerator once they are soft so that they stay fresh without over ripening, allowing the mangos to be silky, but not stringy.

Yellow mango is used for this dish more frequently because it has a sweeter taste than yellow mango. If you grocer has different varieties of mango, the flower nectar mango and ok-rong varieties are best suited for this dish. Mexican and Caribbean varieties that are of red/orange colors can often be found at a local western grocer, and can also be used if you can't find the other varieties.

When it comes to Thai desserts, presentation and beauty are really important, so serving mango sticky rice with ripe, and unbruised mangoes is hugely important. The mangoes should be bright yellow and without a bruise.

Before I share with you my favorite recipes, I wanted to share some frequently asked questions I get about this dish. Hopefully, it answers all of your questions!

Frequently Asked Questions About Mango Sticky Rice

Is mango sticky rice served hot or cold?

Sticky rice with mango is served with the rice being warm and the mango served chilled on top.

When is mango sticky rice in season?

Sticky rice with mangos are in season in the early spring between the months of February and June.

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 was also all the excuse I needed to start eating mango sticky rice for dessert at every opportunity.

Is Thai sweet rice the same as sticky rice?

Thai sweet rice is the same as sticky rice. Asian grocery stores often label sticky rice (formally known as glutinous rice) as Thai sweet rice. It is also known by other names such as sweet rice, sticky rice, waxy rice.

What is sticky rice?

Sticky rice is glutinous rice and is a type of rice that is grown in Indochina regions. It has opaque grains with a very low amylose content and is sticky and chewy when cooked and eaten. Learn how to make sticky rice here.

Where can I buy mango sticky rice?

If you can't make it at home, you can typically find mango sticky rice at your local Thai or Lao restaurant under the dessert menu.

How do you eat sticky rice with mango?

Yes! You can eat it with plain sticky rice or with sweetened sticky rice with coconut cream (recipe below).

Can you make mango sticky rice in a rice cooker?

I would not recommend making sticky rice in a rice cooker. Authentic sticky rice is normally steamed in a bamboo steamer over a pot of boiling water.

Can you use sushi rice to make mango sticky rice?

No, you cannot use sushi rice to make mango sticky rice. It's not recommended, as sticky rice provides a texture that is completely different than sushi rice.

Can you use basmati rice to make mango sticky rice?

No, you cannot use basmati rice to make mango sticky rice. It's not recommended, as sticky rice provides a texture that is completely different than sushi rice.

Can you use jasmine rice for mango sticky rice?

No, you cannot use jasmine rice to make mango sticky rice. It's not recommended, as sticky rice provides a texture that is completely different than sushi rice.

Can you make mango sticky rice in the microwave?

No, you need to use a bamboo steamer to make sticky rice.

Can you make sticky rice in a SAUCEPAN?

Sticky rice is traditionally soaked, then steam-cooked in a bamboo steamer. Using a saucepan is not ideal, but you can potentially achieve a similar result. I've never tried.

How do you make coconut sauce for mango sticky rice?

You use a can of coconut cream with 3 tablespoons of granulated sugar over heat.

Can you make mango sticky rice in a pressure cooker or Instant Pot?

There are potentially ways you can do this which includes using a pressure cooker safe coriander that sits on top of a layer of water. However, the best way to make sticky rice is using a bamboo steamer.

About This Authentic Thai Sticky Rice with Mango Recipe

In this Thai mango sticky rice recipe I'm going to share, you’re learn how to make an authentic and beloved Thai street food style coconut sticky rice with mango. You're going to fall in love with this recipe over and over again.

Soaking the Sticky Rice

Sticky rice must be soaked for at least three hours before steaming. Soaking the rice imbues the grains with flavor.

Steaming the Sticky Rice

As you can see, I'm a traditionalist and a big believer in using a pot and bamboo steamer in order to make sticky rice. It is THAT important in order to get the right texture from steaming.

sticky rice pot and bamboo basket server 001

The sticky rice should be steamed in a bamboo basket to be truly authentic. Cooking the rice by boiling it or with a rice cooker will make it mushy and with a different consistency than intended for this recipe.

For this recipe, the sticky rice must soak into the coconut mixture, so you 'll want to not steam it too soft.

Peeling Mangos

The mango should be peeled from the stem side and slicing off long strands of the skin towards the pointy end. Once the first half of the mango is peeled, you'll slice off that half from the seed, so you're left with a large piece of one side of the fruit. Then, you'll get that piece into slivers.

Garnishing the THai Sticky Rice with Mango

Traditionally, sticky rice with mango is not garnished with anything. However, there are a few adaptations that include sprinkling mung beans or toasted sesame seeds on top of the sweetened sticky rice with coconut.

I prefer the toasted sesame seeds because it provides a nice crunch to this dessert. It adds a level of dimension and counterbalances the sweet nature of the dish in a beautiful blend.

Adapting This Recipe for Thai Sticky Rice

For a saucier rice mixture, add the rice into the sauce pot, using a spatula to break apart large lumps. Stir it over low heat. You can then add the small bite-szie mango pieces and gently stir until everything is mixed together. Ladle into a serving bowl and top with additional mango.

Other Helpful Tips Before Making Thai Sticky Rice

Coconut cream is preferred for this dish. However, if you have just coconut cream, you can you cornstarch to thicken the milk in order to get a similar consistency.

If you let the rice sit too long in the coconut cream and sugar mixture, it may become too sticky and lumpy. Make sure you serve this dish right away with the rice being served warm.

How to Make Authentic Thai Sticky Rice with Mango

Ingredients for Mango Sticky Rice

2 cups of sticky rice
1 14-ounce can of coconut cream
3 tablespoons of granulated sugar
½ cup of water
¼ teaspoon of salt
2 mangos, sliced in one inch slivers

Instructions for Thai Sticky Rice with Mango

Wash the sticky rice in several changes of cold water (recommended at least 4 times) until the water is clear in order to remove the outer starch on each grain of rice. The water should be clear, and not cloudy or milky from the starch. Soak the rice in clear, cold water for at least 4 hours.
Drain the rice. Set it in a bamboo steamer over a pot of steaming water. Cover with a lid for 15 minutes.
After 15 minutes, take the bamboo steamer off the pot and flip the rice. Put it back on the pot for another 15 minutes.
While the rice is cooking in the last 15 minutes, pour the coconut cream into the saucepan. Add the sugar, salt, and water until the sugar is dissolved. Heat all the way through without boiling and remove from heat. Keep the mixture warm.
Once the rice is done, transfer the rice into a heat-safe large bowl.
Take the coconut cream and sugar mixture and add a couple of ladles into the sticky rice bowl, delicately mixing it in. Keep adding more ladles while stirring. The goal is to allow the rice to remain sticky, but not be mushy.
Once the mixture looks like a sticky grain, pudding texture, cover the rice and let it stand for 5 minutes to allow the rice to absorb the mixture.
To serve, scoop the rice into a serving bowl and add the mango slices on top. You can optionally sprinkle with mung beans or toasted sesame seeds.
Serve Thai sticky rice with mango warm.

Serve Thai Sticky Rice with Mango

It is most often served with the mango sticky rice warm with freshly made sticky rice. It can also be served chilled (with sticky rice made a couple hours ahead of time).

Preserving Thai Sticky Rice with Mango

You can store the sticky rice in the refrigerator for up to 3 days.

How Do You Reheat Sticky Rice?

Using a microwave, you can reheat the sticky rice (covered with plastic wrap) for 1-2 minutes in the microwave.

WHAT DISHES TO SERVE WITH THIS RECIPE?

This recipe is best served as a scrumptious dessert. For a complete Thai meal and easy weeknight dinner, here are some recipes I would recommend to pair wit this:

For a wholesome Thai meal and easy weeknight dinner, I recommend the following recipes.

Summary of Sticky Rice

Sweet slices of mango topped on a base of coconut sweetened sticky rice makes for an luscious dessert that is oh-so-comforting. Not only is is sweet, but its creamy and scrumptious with only a handful of ingredients. If you are a mango lover, this is one of the most scrumptious desserts imaginable for you.

If you like mangos, this is one of the most delicious desserts imaginable. If you've been looking to replicate your favorite Thai restaurant's version, I would love to hear how close my recipe got to their version. Comment below!

LIke I said, I have yet served this recipe to someone who didn't love it. I hope you fall in love with it too!

Authentic Thai Sticky Rice with Mango Recipe

Name: Authentic Thai Sticky Rice with Mango Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Thai Cuisine
Ingredients: 2 cups of sticky rice; 1 14-ounce can of coconut cream; 3 tablespoons of granulated sugar; 1/2 cup of water; 1/4 teaspoon of salt; 2 mangos, sliced in one inch slivers

Yield: 8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

2 cups of sticky rice
1 14-ounce can of coconut cream
3 tablespoons of granulated sugar
½ cup of water
¼ teaspoon of salt
2 mangos, sliced in one inch slivers

Instructions

Wash the sticky rice in several changes of cold water (recommended at least 4 times) until the water is clear in order to remove the outer starch on each grain of rice. The water should be clear, and not cloudy or milky from the starch. Soak the rice in clear, cold water for at least 4 hours.
Drain the rice. Set it in a bamboo steamer over a pot of steaming water. Cover with a lid for 15 minutes.
After 15 minutes, take the bamboo steamer off the pot and flip the rice. Put it back on the pot for another 15 minutes.
While the rice is cooking in the last 15 minutes, pour the coconut cream into the saucepan. Add the sugar, salt, and water until the sugar is dissolved. Heat all the way through without boiling and remove from heat. Keep the mixture warm.
Once the rice is done, transfer the rice into a heat-safe large bowl.
Take the coconut cream and sugar mixture and add a couple of ladles into the sticky rice bowl, delicately mixing it in. Keep adding more ladles while stirring. The goal is to allow the rice to remain sticky, but not be mushy.
Once the mixture looks like a sticky grain, pudding texture, cover the rice and let it stand for 5 minutes to allow the rice to absorb the mixture.
To serve, scoop the rice into a serving bowl and add the mango slices on top. You can optionally sprinkle with mung beans or toasted sesame seeds.
Serve Thai sticky rice with mango warm.

More Easy Asian Recipes You’ll Love

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