Mango sticky rice (khao neow mamuang ข้าวเหนียวมะม่วง)

Mango sticky rice or khao neow mamuang (ข้าวเหนียวมะม่วง) is possibly THE most famous Thai dessert and it's so delicious, we decided to give you a recipe you can recreate at home.

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Mango sticky rice or khao neow mamuan is possibly THE most famous Thai dessert and it’s so delicious. Definitely a favourite of the Greedy Panda – we just had to share it’s creation.

AuthorHungry PandaCategoryDifficultyBeginner

Mango sticky rice or khao neow mamuang (ข้าวเหนียวมะม่วง) is possibly THE most famous Thai dessert and it's so delicious, we decided to give you a recipe you can recreate at home.

Yields2 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

INGREDIENTS FOR THE RICE
 2 rice measuring cups sticky/glutinous rice
 350 ml coconut milk
 6 tbsp coconut/palm sugar or brown sugar
 ¼ tsp salt
FOR THE TOPPINGS
 2 ripe peeled yellow mangoes
 125 ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
 1 tbsp palm or coconut sugar (Brown sugar will also work)
 ¼ tsp salt

1

Cook the sticky/glutinous rice using the ’SHORT GRAIN’ setting in your rice cooker. Pour the 2 cups
of rice into your inner bowl and fill to the level 2 line with water.

Follow instructions in your rice cooker manual for sticky rice and which level line to use.
2

While the rice is cooking, mix together the coconut milk, sugar and salt in a saucepan over medium
heat.

3

Bring to the boil; remove from heat and set aside.

4

When the rice is cooked, remove to a large bowl and stir the coconut milk mixture into the rice and
cover.

5

Allow to cool (or you can eat warm if you prefer).

6

Make the topping sauce by mixing together 125ml coconut milk, 1 tbsp sugar, 1⁄4 tsp salt (and the
cornflour if using) in a pan and bring to the boil.

7

Prepare the mango as shown in the photo below and plate the rice, mango and put the pouring sauce into a little bowl.

 

Ingredients

INGREDIENTS FOR THE RICE
 2 rice measuring cups sticky/glutinous rice
 350 ml coconut milk
 6 tbsp coconut/palm sugar or brown sugar
 ¼ tsp salt
FOR THE TOPPINGS
 2 ripe peeled yellow mangoes
 125 ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
 1 tbsp palm or coconut sugar (Brown sugar will also work)
 ¼ tsp salt

Directions

1

Cook the sticky/glutinous rice using the ’SHORT GRAIN’ setting in your rice cooker. Pour the 2 cups
of rice into your inner bowl and fill to the level 2 line with water.

Follow instructions in your rice cooker manual for sticky rice and which level line to use.
2

While the rice is cooking, mix together the coconut milk, sugar and salt in a saucepan over medium
heat.

3

Bring to the boil; remove from heat and set aside.

4

When the rice is cooked, remove to a large bowl and stir the coconut milk mixture into the rice and
cover.

5

Allow to cool (or you can eat warm if you prefer).

6

Make the topping sauce by mixing together 125ml coconut milk, 1 tbsp sugar, 1⁄4 tsp salt (and the
cornflour if using) in a pan and bring to the boil.

7

Prepare the mango as shown in the photo below and plate the rice, mango and put the pouring sauce into a little bowl.

Mango Sticky Rice (khao neow mamuang ข้าวเหนียวมะม่วง)
IngredientsDirections

Make it as sweet as you want by adjusting the amount of sugar.
Top with roasted sesame seeds if you want to jazz things up a bit.

Watch our recipe video to see how it’s made!

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