What the heck is this?
Ever had one of those desserts that makes you close your eyes and do a little happy dance? Meet Thai Mango Sticky Rice — or as the Thais call it, “Khao Niao Mamuang.” This isn’t just dessert; it’s pure edible magic. Picture this: pillowy soft glutinous rice that’s been pampered with rich coconut milk, paired with slices of the ripest, sweetest mango you can find, all topped with crunchy toasted coconut and nuts. It’s sweet, it’s creamy, it’s got texture for days, and honestly? It’s the kind of dessert that ruins you for all other desserts. The best part is you can make it look like a rainbow explosion with naturally colored sticky rice that’ll have your guests thinking you’re some kind of dessert wizard. Trust me, once you make this, you’ll be that person who brings “the mango thing” to every potluck.
Why You’ll Love This Recipe
- Naturally gluten-free — because sticky rice is actually rice, not wheat (mind blown, right?)
- Make-ahead champion — perfect for dinner parties and meal prep
- Instagram gold — those colors are pure eye candy
- Surprisingly easy — looks fancy, but it’s basically just rice and coconut milk
- Customizable colors — go natural or create a rainbow masterpiece
- Authentic AF — this is the real deal, not some weird fusion version
The Good Stuff You’ll Need
For the Sticky Rice Base:
- 2 cups glutinous rice (also called sweet rice — find it at Asian markets)
- Water for soaking
- 1 tsp salt
For Natural Colors (Optional but Fun):
- Purple: 2 tbsp butterfly pea flower tea (or purple sweet potato powder)
- Green: 2 tbsp pandan juice or matcha powder
- Yellow: 1 tsp turmeric powder
- Blue: Extra butterfly pea flowers
- Leave some plain white for contrast
For the Coconut Sauce:
- 1 can (14 oz) full-fat coconut milk, don’t shake it
- 1/3 cup palm sugar (or brown sugar if you can’t find it)
- 1 tsp salt
- 2 tbsp cornstarch or tapioca starch
The Star of the Show:
- 2–3 ripe mangoes, peeled and sliced
- Choose mangoes that give slightly when pressed but aren’t mushy
For the Fancy Finish:
- 1/4 cup toasted coconut flakes
- 2 tbsp crushed roasted peanuts
- Extra coconut sauce for drizzling
- Mint leaves for garnish (optional but pretty)
Let’s Do This
Step 1: Soak That Rice (Plan Ahead!)
Rinse glutinous rice until water runs clear.
Soak in plenty of water for at least 4 hours, but overnight is even better. This is crucial — don’t skip it!
Step 2: Color Magic Time
If making colored rice, drain soaked rice and divide into portions.
For purple: Mix rice with butterfly pea tea until evenly colored.
For green: Toss with pandan juice or matcha powder.
For yellow: Mix with turmeric and a tiny bit of water.
Keep some rice plain white for contrast.
Step 3: Steam Like a Pro
Line your steamer with cheesecloth or banana leaves if you’re feeling traditional.
Steam each color separately for 25–30 minutes until tender and translucent.
No steamer? Use a fine-mesh strainer over boiling water with a tight lid.
Step 4: Make That Coconut Heaven
Open coconut milk can without shaking — scoop out the thick cream from the top.
In a saucepan, gently heat the thick coconut cream with palm sugar and salt until dissolved.
Mix cornstarch with remaining coconut milk until smooth, then add to the pan.
Simmer until slightly thickened, about 5 minutes. Don’t let it boil or it’ll curdle!
Step 5: Marry the Rice and Coconut
While rice is still warm, mix with about 2/3 of the coconut sauce.
Let it absorb for 10–15 minutes. The rice should be creamy but not soupy.
Reserve the remaining sauce for serving.
Step 6: Assembly Artistry
Arrange different colored sticky rice on plates or in bowls.
Top with beautiful mango slices — make them look like they’re posing for Vogue.
Drizzle with reserved coconut sauce.
Sprinkle with toasted coconut and crushed peanuts.
Garnish with mint if you’re feeling fancy.
Serving Suggestions
Serve at room temperature or slightly warm — never cold from the fridge.
This is perfect after spicy Thai food to cool down your palate.
Try it for brunch with Thai iced coffee for the ultimate experience.
Switch It Up
Tropical Twist: Try with ripe papaya, jackfruit, or even strawberries.
Chocolate Lovers: Add cocoa powder to one portion of rice for chocolate sticky rice.
Healthier Version: Use coconut sugar and reduce the amount of sweetener.
Fancy Presentation: Serve in coconut shells or banana leaf cups for authentic vibes.
Winter Version: Try with persimmons or Asian pears when mangoes aren’t in season.
Make-Ahead Tips
Sticky rice can be made up to 2 days ahead — just store covered at room temperature.
Coconut sauce keeps in the fridge for up to a week — gently reheat before serving.
Don’t slice mangoes until just before serving to prevent browning.
The whole dessert is actually better after sitting for a few hours — flavors meld beautifully.
Questions People Actually Ask
Q: Where do I find glutinous rice? A: Asian grocery stores, health food stores, or online. Don’t substitute regular rice — it won’t work!
Q: Can I use canned mango? A: Fresh is best, but if you must, use canned mango in juice (not syrup) and drain well.
Q: My rice turned out mushy. What happened? A: Probably steamed too long or used too much liquid. Glutinous rice should be chewy, not mushy.
Q: Is this actually healthy? A: It’s naturally gluten-free and has some good fats from coconut, but it’s definitely a dessert — enjoy in moderation!
Q: Can I make this vegan? A: It already is! This recipe is naturally vegan and delicious.
Q: How do I know if my mango is ripe enough? A: It should smell fragrant at the stem end and give slightly when pressed. Avoid mangoes with dark spots or wrinkled skin.
Print
Irresistible Thai Mango Sticky Rice: The Dessert That’ll Transport You Straight to Bangkok
- Total Time: 1 hour 15 minutes
- Yield: 6–8 1x
Description
Ever had one of those desserts that makes you close your eyes and do a little happy dance? Meet Thai Mango Sticky Rice — or as the Thais call it, “Khao Niao Mamuang.” This isn’t just dessert; it’s pure edible magic. Picture this: pillowy soft glutinous rice that’s been pampered with rich coconut milk, paired with slices of the ripest, sweetest mango you can find, all topped with crunchy toasted coconut and nuts. It’s sweet, it’s creamy, it’s got texture for days, and honestly? It’s the kind of dessert that ruins you for all other desserts. The best part is you can make it look like a rainbow explosion with naturally colored sticky rice that’ll have your guests thinking you’re some kind of dessert wizard. Trust me, once you make this, you’ll be that person who brings “the mango thing” to every potluck.
Ingredients
For the Sticky Rice Base:
- 2 cups glutinous rice (also called sweet rice — find it at Asian markets)
- Water for soaking
- 1 tsp salt
For Natural Colors (Optional but Fun):
- Purple: 2 tbsp butterfly pea flower tea (or purple sweet potato powder)
- Green: 2 tbsp pandan juice or matcha powder
- Yellow: 1 tsp turmeric powder
- Blue: Extra butterfly pea flowers
- Leave some plain white for contrast
For the Coconut Sauce:
- 1 can (14 oz) full-fat coconut milk, don’t shake it
- 1/3 cup palm sugar (or brown sugar if you can’t find it)
- 1 tsp salt
- 2 tbsp cornstarch or tapioca starch
The Star of the Show:
- 2–3 ripe mangoes, peeled and sliced
- Choose mangoes that give slightly when pressed but aren’t mushy
For the Fancy Finish:
- 1/4 cup toasted coconut flakes
- 2 tbsp crushed roasted peanuts
- Extra coconut sauce for drizzling
- Mint leaves for garnish (optional but pretty)
Instructions
Rinse glutinous rice until water runs clear.
Soak in plenty of water for at least 4 hours, but overnight is even better. This is crucial — don’t skip it!
If making colored rice, drain soaked rice and divide into portions.
For purple: Mix rice with butterfly pea tea until evenly colored.
For green: Toss with pandan juice or matcha powder.
For yellow: Mix with turmeric and a tiny bit of water.
Keep some rice plain white for contrast.
Line your steamer with cheesecloth or banana leaves if you’re feeling traditional.
Steam each color separately for 25–30 minutes until tender and translucent.
No steamer? Use a fine-mesh strainer over boiling water with a tight lid.
Open coconut milk can without shaking — scoop out the thick cream from the top.
In a saucepan, gently heat the thick coconut cream with palm sugar and salt until dissolved.
Mix cornstarch with remaining coconut milk until smooth, then add to the pan.
Simmer until slightly thickened, about 5 minutes. Don’t let it boil or it’ll curdle!
While rice is still warm, mix with about 2/3 of the coconut sauce.
Let it absorb for 10–15 minutes. The rice should be creamy but not soupy.
Reserve the remaining sauce for serving.
Arrange different colored sticky rice on plates or in bowls.
Top with beautiful mango slices — make them look like they’re posing for Vogue.
Drizzle with reserved coconut sauce.
Sprinkle with toasted coconut and crushed peanuts.
Garnish with mint if you’re feeling fancy.
Notes
Serve at room temperature or slightly warm — never cold from the fridge.
This is perfect after spicy Thai food to cool down your palate.
Try it for brunch with Thai iced coffee for the ultimate experience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~12g
- Carbohydrates: ~52g
- Protein: ~4g