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Khao Niao Mamuang Recipe (Mango Sticky Rice)

Khao Niao Mamuang Recipe (Mango Sticky Rice)

Welcome to the enchanting world of Khao Niao Mamuang, the beloved Thai dessert commonly known as Mango Sticky Rice. This delightful sweet treat holds a special place in Thai culinary heritage, captivating taste buds with its heavenly combination of luscious mangoes and tender sticky rice, bathed in rich, velvety coconut milk.

Originating from the bustling streets of Thailand, Khao Niao Mamuang has become an iconic dish that represents the vibrant flavors and tropical charm of Southeast Asia. Its appeal lies not only in its delightful taste but also in its visual allure, with the bright hues of ripe mangoes contrasting against the snowy-white rice.

In this Khao Niao Mamuang recipe, we will guide you through the simple yet precise steps to recreate this authentic Thai dessert in the comfort of your own kitchen. From selecting the perfect mangoes to achieving the ideal consistency of sticky rice, you will master the art of balancing flavors and textures to create a truly delectable dish.

Indulge your senses as you embark on this culinary journey, and impress your friends and family with the exotic charm of Khao Niao Mamuang. Let’s dive into the world of Thai desserts and unlock the secrets of this timeless Mango Sticky Rice recipe. Get ready to savor a slice of Thailand’s culinary heaven!

The Origins of Khao Niao Mamuang

The origins of Khao Niao Mamuang can be traced back to Thailand, where the sweet and fragrant dessert has been enjoyed for centuries. This popular Thai dessert is made with glutinous rice, fresh mango slices, and a luscious coconut sauce. It is a staple dish in Thai cuisine and is often served during special occasions and festivals.

Khao niao mamuang has a rich history that dates back to ancient times. It is believed that the dessert was first created in the northern region of Thailand, where glutinous rice and mangoes are abundant. The combination of these two ingredients resulted in a delicious treat that quickly gained popularity among locals.

Over time, Khao Niao Mamuang spread throughout Thailand and became widely loved by both locals and tourists alike. Its popularity eventually reached other parts of Southeast Asia as well as other countries around the world with Thai communities.

Today, Khao Niao Mamuang is not only enjoyed in its traditional form but also adapted into various modern versions. Some restaurants even offer unique twists on this classic dessert by adding additional toppings or flavors such as durian or chocolate.

The cultural significance of Khao Niao Mamuang cannot be overstated. It represents the rich culinary heritage of Thailand and showcases the country’s love for sweet and tropical flavors. Whether it’s being enjoyed at a street food stall or a high-end restaurant, this beloved dessert continues to delight people with its irresistible taste and enticing aroma.

Cultural Significance of Thai Mango Sticky Rice

Indulge in the rich cultural significance of this beloved Thai dessert and let your taste buds transport you to a vibrant world of flavors and traditions.

Khao Niao Mamuang, or Thai mango sticky rice, holds a special place in the hearts of Thai people and is deeply rooted in their culture.

In Thailand, food is not just about nourishment; it is a way of life. It brings people together, creates connections, and celebrates diversity. Thai mango sticky rice embodies these values perfectly. It is commonly enjoyed during special occasions such as festivals, weddings, and family gatherings. The dish symbolizes abundance, prosperity, and good fortune.

This traditional dessert also showcases the reverence Thais have for nature and their strong ties to agriculture. The glutinous rice used in Khao Niao Mamuang represents the bountiful harvests that sustain communities across the country. The ripe juicy mangoes are a testament to Thailand’s tropical climate and fertile lands.

Furthermore, Thai mango sticky rice reflects the artistry embedded within Thai culture. Its presentation is carefully crafted with attention to detail – from arranging slices of perfectly ripe mango on top of fragrant steamed sticky rice to drizzling it with sweet coconut milk sauce. This meticulousness exemplifies the Thai people’s dedication to creating beauty in all aspects of life.

As you savor each bite of this delectable dessert, you are immersing yourself in centuries-old traditions passed down through generations. You are experiencing the essence of Thailand’s vibrant culinary heritage – a fusion of flavors that dances on your palate – sweet yet savory, creamy yet refreshing.

Thai mango sticky rice goes beyond being merely a treat for your taste buds; it encapsulates an entire cultural narrative within its humble ingredients. So take another spoonful and allow yourself to be transported into the heart of Thailand’s rich cultural tapestry while enjoying this delightful delicacy.

Traditional Methods of Making Khao Niao Mamuang Recipe

Immerse yourself in the vibrant traditions of Thailand by discovering the traditional methods used to create this mouthwatering dessert. The process of making Khao Niao Mamuang, or Thai mango sticky rice, is steeped in cultural significance and showcases the meticulous attention to detail that Thai cuisine is known for.

To begin, high-quality glutinous rice is soaked in water for several hours. This step is crucial as it helps to achieve the desired texture and consistency of the rice. Once soaked, the rice is then steamed using a traditional bamboo steamer. This method allows for even heat distribution, resulting in perfectly cooked grains that are tender yet slightly chewy.

While the rice is steaming, a rich coconut sauce is prepared. Freshly squeezed coconut milk is combined with sugar and salt before being gently heated over a low flame. This slow cooking process ensures that all the flavors meld together harmoniously, creating a luscious and creamy sauce.

Once both components are ready, they are carefully combined. The warm sticky rice is drizzled with generous amounts of coconut sauce and left to absorb the flavors for a few minutes. This step allows the rice to become infused with the sweet and aromatic essence of coconut.

Finally, ripe mangoes are sliced and arranged beautifully on top of the sticky rice. The mangoes should be perfectly ripe to provide a burst of freshness and natural sweetness that balances out the richness of the dish.

By following these traditional methods, you can experience firsthand how Khao Niao Mamuang has become such an iconic Thai dessert. The careful preparation techniques ensure that every bite is packed with flavor and authenticity, transporting you straight to Thailand’s bustling streets filled with tantalizing aromas and vibrant culinary traditions.

How to make Khao Niao Mamuang (Mango Sticky Rice) at home

Khao Niao Mamuang or Mango Sticky Rice, is a delightful Thai dessert that combines the sweetness of ripe mangoes with the richness of coconut-infused sticky rice. Here's an authentic recipe to make this delicious treat
Prep Time 4 hours
Cook Time 50 minutes
Total Time 4 hours 50 minutes
Course Dessert, Snack
Cuisine Asian, Thai
Servings 4
Calories 1258 kcal


  • Steaming Basket or Sieve: For steaming the sticky rice, you'll need a steaming basket or sieve to place the rice over boiling water. Make sure it fits inside a pot and allows steam to circulate around the rice evenly.
  • Pot with Lid: This pot will be used to create the steam for steaming the sticky rice. Make sure the steaming basket or sieve fits properly inside the pot.
  • Cheesecloth or Muslin Cloth: Line the steaming basket or sieve with cheesecloth or muslin cloth to prevent the rice from sticking to the surface.
  • Mixing bowl You'll need a mixing bowl to toss the cooked sticky rice with coconut sauce, allowing it to absorb the flavors.
  • Saucepan Use a saucepan to prepare the coconut sauce by combining coconut milk, sugar, and salt over low heat. This sauce will be served with the dessert.
  • Serving Plates or Bowls To present the Mango Sticky Rice, use individual plates or shallow bowls.
  • Knife and cutting board To peel and slice the ripe mangoes, you'll need a sharp knife and a cutting board.
  • Spoon or Ladle: Use a spoon or ladle to drizzle the coconut sauce over the sticky rice and mangoes.
  • Optional Garnishing Tools: If you choose to garnish the dessert with sesame seeds or mung beans, you'll need a small dish or plate to hold these toppings.
  • Optional Kitchen Scale: If you prefer precise measurements, a kitchen scale can help you accurately measure the sticky rice and other ingredients.


For the sticky rice:

  • 1 cup glutinous rice (also known as sticky rice)
  • 1 1/4 cups coconut milk
  • 1/4 tsp salt
  • 2 tbsp sugar

For the coconut sauce:

  • 1 cup coconut milk
  • 2 tbsp sugar
  • 1/4 tsp salt

For Serving

  • 2 ripe mangoes, peeled and sliced
  • Sesame seeds or mung beans (optional) for garnish


  • Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or preferably overnight. This will help soften the rice and ensure it cooks evenly.
  • After soaking, drain the rice thoroughly in a colander or sieve.
  • Prepare a steamer by filling a pot with water and placing a steaming basket or sieve lined with cheesecloth over it. The water should not touch the bottom of the steaming basket.
  • Transfer the drained sticky rice to the cheesecloth-lined steaming basket. Spread it out evenly.
  • Cover the steamer with a lid and steam the sticky rice over medium-high heat for about 25-30 minutes or until the rice is cooked and tender. Check it occasionally and add more water to the steamer if necessary.
  • While the rice is steaming, prepare the coconut sauce. In a separate saucepan, combine the coconut milk, sugar, and salt for the sauce. Stir over medium heat until the sugar dissolves, but do not let it boil. Once the sugar is dissolved, remove the saucepan from the heat and set the coconut sauce aside.
  • When the sticky rice is cooked, transfer it to a mixing bowl. While the rice is still hot, pour about 3/4 cup of the coconut sauce over the rice. Mix gently to coat the rice evenly with the coconut sauce. Let the rice sit for about 15 minutes to absorb the coconut flavor.
  • In a small saucepan, warm the remaining coconut sauce over low heat. This will be served as an additional sauce for the dish.
  • To serve, place a portion of the coconut-infused sticky rice on a plate or in a shallow bowl. Arrange sliced ripe mangoes on the side or on top of the rice.
  • If desired, sprinkle some sesame seeds or mung beans on top for added texture and presentation.
  • Serve the Mango Sticky Rice while the rice is still warm and the mangoes are ripe and juicy. Drizzle some warm coconut sauce over the top.


  • Choosing the right rice: For Mango Sticky Rice, it is crucial to use glutinous rice, also known as sticky rice. Regular rice will not yield the same sticky texture. You can find glutinous rice in Asian grocery stores or online.
  • Soaking time: Soaking the sticky rice is essential to achieve the desired texture. Longer soaking (preferably overnight) ensures that the rice cooks evenly and becomes tender.
  • Steaming method: Steaming the sticky rice is the traditional and preferred method of cooking for this dish. It helps retain the sticky texture without becoming mushy. If you don’t have a steamer, you can use a colander placed over a pot of boiling water, covered with a lid or aluminum foil.
  • Coconut milk quality: The flavor and richness of the dessert depend on the quality of coconut milk. If possible, use fresh or good-quality canned coconut milk without any additives or preservatives.
  • Adjusting sweetness: Thai desserts are often on the sweeter side, but you can adjust the sweetness to your liking. Taste the coconut sauce and sticky rice before serving, and if needed, add more sugar according to your preference.
  • Ripe mangoes: It’s essential to use ripe, sweet, and juicy mangoes for the best results. Look for mangoes that are slightly soft to the touch and have a fragrant aroma.
  • Garnish options: Apart from sesame seeds or mung beans, you can also top the dessert with toasted coconut flakes or a drizzle of coconut cream for added flavor and presentation.
  • Serving temperature: Mango Sticky Rice is best served warm or at room temperature. If you have leftovers, you can reheat the sticky rice briefly in the microwave, but the texture may not be as perfect as when freshly made.
  • Storing: If you have leftover sticky rice, store it in an airtight container in the refrigerator. When reheating, add a splash of coconut milk to retain moisture and prevent it from drying out.
Keyword dessert, fruits, mango, sticky rice, sweet

The Role of Sticky Rice in Thai Cuisine

Get ready to discover the fascinating role that sticky rice plays in the mouthwatering world of Thai cuisine! Sticky rice, also known as glutinous rice or sweet rice, is a staple ingredient in many traditional Thai dishes. Unlike regular rice, sticky rice has a unique sticky and chewy texture that adds a delightful element to various dishes.

One of the most popular dishes where sticky rice takes center stage is none other than Khao Niao Mamuang, or Thai mango sticky rice. The sticky texture of the rice perfectly complements the juicy and sweet mango slices, creating a harmonious blend of flavors and textures. It’s this combination that makes Khao Niao Mamuang so irresistible.

Sticky rice is not just limited to desserts like Khao Niao Mamuang; it also plays a crucial role in savory Thai dishes. It acts as a binding agent for ingredients such as minced meat or vegetables in dishes like stuffed chicken wings or bamboo shoots stir-fry. The stickiness of the rice helps hold everything together, allowing for easy handling and consumption.

In addition to its practical uses, sticky rice also holds cultural significance in Thailand. It is often served during special occasions and festivals as a symbol of prosperity and good luck. Its unique texture adds an element of celebration to these events.

So next time you dig into a plate of delicious Khao Niao Mamuang or encounter another Thai dish featuring sticky rice, take a moment to appreciate the integral role this humble grain plays. From its ability to enhance flavors and textures to its cultural importance, sticky rice truly deserves recognition as one of the stars of Thai cuisine!

Mango Varieties Used in Khao Niao Mamuang

Mango varieties add a burst of flavor and enhance the overall taste experience in Khao Niao Mamuang. The choice of mango used in this traditional Thai dessert is crucial, as it can greatly affect the final outcome.

One popular variety is the ‘Nam Dok Mai’ mango, known for its sweet and fragrant flesh. This mango has a smooth texture and vibrant yellow color, making it visually appealing when paired with sticky rice.

Another common variety used is the ‘Ok Rong’ mango, which is slightly tangier compared to Nam Dok Mai. Its firm yet juicy flesh provides a refreshing contrast to the creamy texture of the sticky rice. Some people prefer using ‘Mahachanok’ mangoes, which have a unique combination of sweetness and acidity. These mangoes are often chosen for their vibrant orange flesh and distinct flavor profile.

In addition to these popular varieties, there are also regional variations where different types of local mangoes are used. For example, in Northern Thailand, they use ‘Himmapan’ mangoes, which are smaller in size but packed with intense flavor.

Regardless of the variety chosen, ripe and juicy mangoes are essential for achieving that perfect balance of sweetness in Khao Niao Mamuang. The natural sweetness from the fruit complements the subtle sweetness of sticky rice beautifully.

To fully appreciate the flavors at play in this delightful dessert, it’s best to try different mango varieties and see which one suits your taste buds best. Whether you prefer a sweeter or tangier note, there’s sure to be a mango variety that will make your Khao Niao Mamuang experience truly unforgettable.

Popular Desserts in Thai Cuisine

Explore the vibrant world of Thai cuisine and indulge in the mouthwatering selection of popular desserts that will transport your taste buds to a whole new level of sweetness. Thai cuisine is known for its incredible variety of desserts, each one more delicious than the last.

One popular dessert in Thai cuisine is Khanom Krok, which are small coconut-rice pancakes cooked in a special pan. These bite-sized treats have a crispy outer layer and a soft, gooey center that melts in your mouth. They are often topped with sweet corn or taro for an added burst of flavor.

Another must-try dessert is Tub Tim Grob, also known as water chestnut rubies. This dessert features crunchy water chestnuts coated in red tapioca flour and served with fresh coconut milk and crushed ice. The combination of textures and flavors makes it a refreshing treat on hot summer days.

If you’re a fan of bananas, then you’ll love Kluay Tod. These deep-fried banana fritters are crispy on the outside and soft on the inside. They are typically served with a drizzle of sweet syrup or condensed milk for an extra touch of sweetness.

Lastly, don’t miss out on Thong Yip, golden egg yolk sweets that are shaped like flowers or stars. These delicate treats are made by mixing egg yolks with sugar syrup to create a smooth paste that is then molded into intricate shapes before being fried until golden brown.

Thai cuisine offers an array of delectable desserts that will satisfy any sweet tooth. From Khanom Krok to Tub Tim Grob, Kluay Tod to Thong Yip, these desserts showcase the unique flavors and textures that make Thai cuisine so beloved around the world. So go ahead and treat yourself to these delightful creations – your taste buds will thank you!

Khao Niao Mamuang in International Cuisines

Indulge in the heavenly combination of sweet and creamy coconut-infused sticky rice topped with juicy slices of ripe mango, a dessert that has found its way into the hearts and menus of international cuisines. Khao Niao Mamuang, also known as Thai Mango Sticky Rice, is not just limited to Thailand anymore. This delectable treat has gained popularity around the world, becoming a beloved dessert in many international cuisines.

In neighboring countries like Malaysia and Indonesia, you can find variations of this dish with slight twists. In Malaysia, it is called Pulut Mangga and is often served with a generous drizzle of palm sugar syrup. In Indonesia, it goes by the name Bubur Ketan Hitam Manis and features black glutinous rice cooked in coconut milk instead of white sticky rice.

Over in the United States, Thai Mango Sticky Rice has become a staple dessert in Thai restaurants all across the country. It’s no longer an exotic treat but rather a familiar indulgence for many Americans who crave its unique blend of flavors and textures.

Even in Europe, Khao Niao Mamuang has made its mark on the culinary scene. From London to Paris to Berlin, you can find this delightful dessert being served in trendy Asian fusion restaurants or even at food festivals celebrating global cuisine.

The appeal of Thai Mango Sticky Rice transcends borders because it combines simplicity with decadence. The fragrant aroma of coconut-infused sticky rice paired with the sweetness of ripe mango creates a truly irresistible flavor profile that captivates taste buds from all corners of the globe. So next time you come across this heavenly dessert on a menu abroad, don’t hesitate to give it a try – you won’t be disappointed!

Frequently Asked Questions

 Can Khao Niao Mamuang be made with other types of rice?

Khao Niao Mamuang, also known as Thai Mango Sticky Rice, is traditionally made with glutinous rice. However, it can be made with other types of rice as well.

While the texture and taste might differ slightly, you can experiment with different varieties like jasmine or basmati rice to create a unique twist on this classic dish.

Just make sure to adjust the cooking method and time accordingly for the best results.

Are there any health benefits associated with eating Khao Niao Mamuang?

Eating Khao Niao Mamuang, or Thai Mango Sticky Rice, can have several health benefits.

The sticky rice provides a good source of carbohydrates for energy, while the mango adds essential vitamins and minerals like vitamin C and potassium.

It is also a gluten-free dessert option for those with dietary restrictions.

However, moderation is key as it contains sugar and calories.

Enjoy it as part of a balanced diet to reap its benefits without overindulging.

What are some common variations or adaptations of Khao Niao Mamuang?

Common variations or adaptations of Khao Niao Mamuang include adding coconut cream or milk to the sticky rice for a richer flavor and creamier texture.

Some people also choose to top it with toasted sesame seeds or crushed peanuts for added crunchiness.

Another variation is using different types of mangoes, such as honey mangoes or champagne mangoes, which have a sweeter taste.

These adaptations can enhance the overall taste and presentation of this delicious Thai dessert.


In conclusion, if you’re a fan of Thai cuisine or have a sweet tooth, you should definitely try Khao Niao Mamuang. Its origins and cultural significance make it more than just a dessert – it’s a symbol of tradition and flavor.

With its sticky rice base and delicious mango topping, this dish is sure to satisfy your cravings. Don’t forget to choose the right mango variety and enjoy this delectable treat during Thailand’s mango season.

Happy indulging!

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My name is Mint. I am a Thai girl who loves to cook and share my Thai food with everyone! Learn more about me here.

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