Khao Niew Mamuang Recipe-Thai Special
The Khao Niew Mamuang recipe (also called mango sticky rice) is a beloved Thai dessert that perfectly balances sweet, creamy coconut-flavored glutinous sticky rice with juicy, ripe mango slices. The rice is steamed, then soaked in a sugar-coconut milk mixture for rich flavor, and served with extra coconut sauce that adds depth and silky texture. Often garnished with toasted mung beans or sesame seeds, this dessert shines during mango season but can be enjoyed any time you crave a tropical treat. It’s simple yet elegant—ideal as a refreshing dessert, special sweet treat, or crowd-pleasing finale to any meal.
- Prep Time1 hr
- Cook Time15 min
- Total Time1 hr 15 min
For the Sticky Rice:
- 1 cup glutinous (sticky) rice
- 1 ¼ cups water
- ½ cup coconut milk
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Mango Topping:
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon sugar (optional, for mangoes)
For Garnish (Optional):
- Sesame seeds or toasted sesame seeds
- Fresh mint leaves
Prepare the Sticky Rice:
Rinse the sticky rice under cold water until the water runs clear. Drain.
In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and water is absorbed.
In a separate small saucepan, heat the coconut milk, sugar, and salt over medium heat until the sugar dissolves. Do not boil.
Once the rice is cooked, remove from heat and gently stir in the coconut milk mixture. Cover and let sit for 10-15 minutes to allow the flavors to meld.
Prepare the Mango Topping:
Peel and slice the mangoes. If desired, toss the mango slices with a tablespoon of sugar to enhance sweetness.
Assemble and Serve:
Serve the sticky rice warm or at room temperature, topped with mango slices.
Garnish with sesame seeds or fresh mint leaves if desired.
Recipe Notes:
Rinse the glutinous sticky rice under cold water until the water runs clear, then soak for at least 4 hours (or overnight) to ensure chewiness.
Steam the rice rather than boiling it, to preserve intact grains and prevent sogginess.
Use good quality coconut milk for both the rice mixture and the sauce—for rich flavor and creamy consistency.
Balance sweetness with a pinch of salt in the sugar-coconut mixture to enhance all flavors.
Slice mangoes when ripe and juicy; mango varieties like Nam Dok Mai or Ataulfo work best.
Offer extra coconut cream sauce on top so each serving can be adjusted in richness.
Garnish with toasted mung beans or sesame seeds for crunch and contrast.
Serve the dish warm for the sticky rice, with mango cool or room temperature for best texture.
Leftovers store well: refrigerate (rice and mango separately) and reheat gently to avoid hardening.
