Khao niaow ma muang, or mango sticky rice, is a popular Thai dessert made with glutinous rice, coconut milk, and fresh mango. It is a simple dish, but the combination of flavors and textures is truly irresistible.

Khao niaow ma muang is typically served as a dessert, but it can also be enjoyed as a snack or light meal. It is especially popular during the mango season in Thailand, which runs from April to May. It can be enjoyed year-round using imported mangoes.

Khao Niaow Ma Muang- Classic Mango Sticky Rice

Sticky rice is cooked in coconut milk and sugar, giving it a rich and creamy flavor. The mango is sliced and served on top of the rice, along with a generous drizzle of a sweet coconut milk sauce. The contrast between the sweet and sticky rice, the juicy and flavorful mango, and the salty and nutty coconut milk is potentially life changing.

5 from 2 votes

Print Pin

Course: Breakfast, Dessert, Street Food

Cuisine: Southeast Asian, Thailand

Prep Time: 5

Cook Time: 30

Soaking rice: 1

Total Time: 1 35

Servings:

Author: My Hungry Traveler

Equipment

Medium saucepan
small saucepan

Ingredients

1 cup Thai sweet rice (also called sticky or glutenous rice)
1½ cup Water
13.5 oz Can Thai coconut milk
¼ tsp Salt
1 tbsp White sugar
4 tbsp Light brown or palm sugar
2 medium Ripe, sweet mangoes (Sub: frozen mango, 5 slices per mango)

US Customary – Metric

Instructions

Add rice and 1 cup water in a medium sauce pan and let rice soak for 1 hour.
Add another half cup water to the rice and half the coconut milk, salt, and white sugar. Stir to combine. Bring to a gentle boil over medium-high heat. Reduce heat to medium-low to get a gentle simmer, partially cover and simmer until all the liquid has been absorbed by the rice, 20 to 30 minutes. Turn off heat and leave the saucepan tightly covered on the burner for another 10 minutes.
While rice is cooking, prepare mangoes by peeling them and cutting in half longways to remove the seed. With opened side-down on a cutting board, cut each half into 5 crosswise slices. Place cut halves on a plate and refrigerate until ready to use.
Make the sauce in a small saucepan by warming the remaining coconut milk over medium-low heat, about 5 minutes. Add brown sugar, stirring until it dissolves.
To serve, fluff rice and scoop out ¼ of the rice to a bowl or plate. Pour ¼ of the sauce over and around the rice. Add a half mango slices next to the rice. Sprinkle lightly with sesame seeds and serve