Mango sticky rice
ข้าวเหนียวมะม่วง
Ripe mango, steamed sticky rice, salted coconut cream — a dessert that is only good when the fruit is.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: ข้าวเหนียวมะม่วง.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 4 hr 50 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Khao niao mamuang is soaked sticky rice steamed, dressed with sweet-salty coconut milk, and eaten with a mango that actually smells like mango. The coconut sauce on top should be thick. If the mango is hard or sour, wait a day or make something else.
Ingredients
- Sticky rice250 g
- Coconut milk350 ml
- Sugar60 g
- Salt2½ ml
- Mango2
- Sesame seeds (optional)4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Soak rice 4 hours or overnight. Steam 20–25 minutes until tender and glossy.
25 minStep 2
Warm coconut with sugar and salt. Pour most of it over the hot rice, fold, rest 15 minutes so it drinks.
15 minStep 3
Slice mango. Plate rice, fruit, remaining thick coconut, sesame or mung bean if you have it.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Sticky rice → Sushi rice, steamed sticky
Wrong grain. An emergency bowl.
Tips
- Nam dok mai or ok-rong mangoes are the Thai ones. A ripe Ataulfo is the grocery stand-in.
- The rice should be warm or room-temp, not fridge-hard.
History & culture
Hot-season dessert. Street stalls and restaurants. It is not a year-round fruit salad.
Sticky rice and coconut are mainland staples. Pairing them with mango is the plate that travelled.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: Mustang Joe via Openverse (cc0 1.0). https://www.flickr.com/photos/63234672@N04/22525075347
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Mango sticky rice take?
4 hr 50 min all in — 20 min prep, 30 min cook, 4 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much sugar?
60 g of Sugar.
What can I use instead?
Sticky rice → Sushi rice, steamed sticky. Wrong grain. An emergency bowl.
Any tips from this recipe?
Nam dok mai or ok-rong mangoes are the Thai ones. A ripe Ataulfo is the grocery stand-in. The rice should be warm or room-temp, not fridge-hard.
Can I prepare this ahead?
Soak rice 4 hours or overnight. Steam 20–25 minutes until tender and glossy.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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