Mango and Sticky Rice

Mango and sticky rice is a popular Thai dessert that combines the sweetness of ripe mangoes with the creamy texture of sticky rice. This delightful treat is not only delicious but also easy to make at home. In this article, we will explore the origins of mango and sticky rice, the key ingredients needed, and a step-by-step recipe to create this mouthwatering dessert.

Origins of Mango and Sticky Rice

Mango and sticky rice, also known as “khao niao mamuang” in Thai, is a traditional Thai dessert that has been enjoyed for centuries. It is believed to have originated in the northern region of Thailand, where sticky rice is a staple food. The combination of sticky rice and mango is a perfect balance of flavors and textures.


  • 1 cup of sticky rice
  • 2 ripe mangoes
  • 1 cup of coconut milk
  • 1/4 cup of sugar
  • A pinch of salt
  • Sesame seeds (optional, for garnish)


  1. Soak the sticky rice in water for at least 4 hours or overnight. This will help soften the rice and make it easier to cook.
  2. After soaking, drain the rice and rinse it thoroughly.
  3. Place the rice in a steamer lined with cheesecloth or a banana leaf. Steam the rice for about 25-30 minutes, or until it becomes soft and sticky.
  4. In the meantime, prepare the coconut sauce by combining the coconut milk, sugar, and salt in a saucepan. Heat the mixture over medium heat until the sugar dissolves. Set aside.
  5. Once the rice is cooked, remove it from the steamer and transfer it to a bowl. Pour half of the coconut sauce over the rice and gently mix until well combined.
  6. Peel the mangoes and slice them into thin pieces.
  7. To serve, place a mound of sticky rice on a plate and arrange the mango slices on top. Drizzle the remaining coconut sauce over the mangoes.
  8. If desired, sprinkle some sesame seeds on top for added crunch and flavor.

Tips and Variations

Here are some tips and variations to enhance your mango and sticky rice dessert:

  • For a richer flavor, use coconut cream instead of coconut milk in the sauce.
  • You can add a pandan leaf to the rice while steaming to infuse it with a subtle fragrance.
  • Feel free to experiment with different types of mangoes. Thai mangoes are the traditional choice, but any ripe and sweet variety will work.
  • If you prefer a sweeter dessert, you can increase the amount of sugar in the coconut sauce.
  • For an extra touch of indulgence, serve the mango and sticky rice with a scoop of coconut or vanilla ice cream.

Now that you have the recipe and tips, it’s time to indulge in the heavenly combination of mango and sticky rice. Enjoy this delightful Thai dessert with friends and family, and savor the flavors of Thailand in every bite!

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