Mango Sticky Rice, or Khao Niew Mamuang, is one of Thailand’s most loved desserts. This version elevates the classic by carefully balancing textures and enhancing the natural sweetness of the mango with silky coconut cream and just a touch of salt. Sticky rice is infused with coconut milk until it’s rich and aromatic, then served with ripe, golden mango slices and a drizzle of coconut sauce. Each bite offers contrast—warm and cool, sweet and salty, soft and juicy. This high-end version serves 4 and is perfect for a light, impressive finish to any meal.
Ingredients
For the sticky rice:
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1 cup glutinous (sticky) rice
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1 ¼ cups coconut milk
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¼ cup sugar
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¼ teaspoon salt
For the coconut cream topping:
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½ cup coconut milk
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1 tablespoon sugar
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⅛ teaspoon salt
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1 teaspoon rice flour or cornstarch mixed with 1 tablespoon water (optional, to thicken)
For serving:
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2 ripe yellow mangoes (Nam Dok Mai or Ataulfo if available), peeled and sliced
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Toasted mung beans or sesame seeds (for garnish)
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Edible gold leaf or micro herbs (optional, for upscale presentation)
Preparing the Sticky Rice
Rinse the sticky rice several times until the water runs clear. Soak it in water for at least 4 hours or overnight.
Drain the rice and steam it in a bamboo or metal steamer lined with cheesecloth or muslin over boiling water. Steam for 25–30 minutes, or until the grains are tender and translucent.
While the rice steams, combine 1 ¼ cups coconut milk with the sugar and salt in a small saucepan. Warm gently over low heat, stirring until the sugar dissolves. Do not boil.
When the rice is cooked, transfer it to a bowl. Pour the sweetened coconut milk over it while it’s still hot. Stir gently and cover. Let it absorb for 20–30 minutes, stirring once halfway through.
Making the Coconut Cream Sauce
In a small saucepan, heat ½ cup coconut milk with sugar and salt. Mix the rice flour or cornstarch slurry and stir into the coconut milk. Cook for 2–3 minutes until slightly thickened. Set aside to cool.
Plating the Dessert
Scoop a portion of the coconut sticky rice onto each plate. Arrange mango slices neatly alongside. Drizzle the thickened coconut cream over the rice. Sprinkle with toasted mung beans or sesame seeds.
For a high-end finish, place a small edible gold leaf on the mango or add a sprig of micro basil or mint.
Serving
Serve at room temperature or slightly chilled. It’s best on the day it’s made.
Mango Sticky Rice with Coconut Cream is simple at heart but full of contrast and grace when done right. The refined version honors tradition while giving it the polish it deserves.
