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Mango Sticky Rice

Mango Sticky Rice

Updated November 4, 2026

Sweet coconut sticky rice topped with ripe mango and coconut cream. Thai dessert.

Khao niao mamuang is Thailand's most famous dessert. Nam dok mai and honey mangoes are ideal varieties.

The topping drizzle should be slightly salted to contrast the sweet rice. Best served at room temperature, not cold.

Cook time
5 hrs
Rating
…

Ingredients

Scale
Measurement units
  • Thai sticky rice (glutinous rice)
  • Full-fat coconut milk
  • Sugar
  • Salt (for rice)
  • Coconut cream (for topping)
  • Salt (for topping)
  • Sugar (for topping)
  • Ripe mangoes

Instructions

Soak and steam rice
Soak and steam rice
Make the coconut sauce for rice
Make the coconut sauce for rice
Combine the rice and coconut
Combine the rice and coconut
Make the topping and serve
Make the topping and serve

Tomorrow's Meal

Crispy Mango Sticky Rice Cakes

Leftover sticky rice formed into patties, pan-fried until golden and crispy outside while creamy within, topped with fresh mango and coconut cream

You'll need to pick up:

Fresh mango for toppingNeutral oil for fryingCoconut cream for drizzleSesame seeds (optional garnish)

Quick overview:

  1. 1.Scoop cold sticky rice into 2-inch balls, flatten slightly into patties
  2. 2.Heat 1/4 inch oil in skillet over medium-high heat until shimmering
  3. 3.Fry rice cakes 2-3 minutes per side until golden-brown and crispy exterior forms
  4. 4.Drain briefly on paper towels to remove excess oil
  5. 5.Arrange on plate, top with fresh diced mango and drizzle of coconut cream
  6. 6.Garnish with sesame seeds if desired, serve warm

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