Thai mango sticky rice—known in Thai as khao niew mamuang—is a classic Thai dessert made with glutinous rice, lightly sweetened coconut cream, and ripe mango. The key to a great mango sticky rice lies in cooking the rice correctly so it turns out tender, chewy, and able to absorb coconut sauce without becoming wet or heavy.
In this guide, we show you how to cook sticky rice at home using reliable methods that work in both traditional and modern kitchens. Once prepared, the rice can be paired with coconut sauce and fresh mango to create an authentic Thai mango sticky rice dessert with balanced flavor and texture.
Thai Mango Sticky Rice (Khao Niew Mamuang)
10 minutes (plus soaking time)
20–30 minutes
4
Dessert
Thai
Choosing the Right Rice for Mango Sticky Rice
Thai mango sticky rice must be made with glutinous rice, sometimes labeled as sticky rice or sweet rice. Despite its name, glutinous rice does not contain gluten. Jasmine rice or other long-grain rice varieties will not produce the chewy, cohesive texture required for this dessert.
Before cooking, glutinous rice is soaked to ensure even hydration and proper texture during steaming or controlled cooking.
Ways to Cook Sticky Rice for Mango Sticky Rice
There are several effective ways to cook sticky rice at home. Each method below produces rice suitable for mango sticky rice when prepared correctly. Choose the method that best fits your kitchen setup.
1. Bamboo Steaming Method (Traditional Thai Method)
This is the most traditional way to cook sticky rice in Thailand and produces light, evenly cooked grains that absorb coconut sauce beautifully.
Instructions:
- Rinse sticky rice several times until the water runs mostly clear.
- Soak the rice in plenty of water for 6–8 hours or overnight.
- Drain thoroughly.
- Bring water to a boil in a pot or wok.
- Place rice evenly in a bamboo steamer basket.
- Steam over boiling water for 20–30 minutes, gently flipping halfway through.
- Rice is ready when glossy, translucent, and tender with a pleasant chew.
2. Steamer Basket Method (Easy Mango Sticky Rice at Home)
This home-friendly steaming method replicates traditional results using common kitchen equipment, making it ideal for preparing mango sticky rice without a bamboo steamer.
Instructions:
- Soak rice for 6–8 hours and drain well.
- Line a metal steamer basket with cheesecloth or a clean kitchen towel.
- Spread rice evenly and steam over boiling water for 20–25 minutes.
- Steam a few minutes longer if needed until tender.
3. Rice Cooker Method (Simple Mango Sticky Rice Method)
This rice cooker method offers a convenient and consistent way to cook sticky rice for mango sticky rice using minimal hands-on effort.
Instructions:
- Soak rice for 4–6 hours and drain thoroughly.
- Add rice to the rice cooker.
- Add just enough water to barely cover the rice.
- Cook using the regular rice setting.
- Let rest covered for 10 minutes before fluffing.
4. Microwave Method
This quick method is best for small portions of sticky rice when preparing mango sticky rice in limited time or space.
Instructions:
- Soak rice for 4–6 hours and drain.
- Place rice in a microwave-safe bowl.
- Add water just to cover the rice.
- Cover loosely and microwave on high for 3 minutes.
- Stir and continue microwaving in 2–3 minute intervals until tender.
- Let rest covered for 5 minutes before serving.
Optional: Butterfly Pea–Infused Sticky Rice
To create naturally blue or purple sticky rice, steep dried butterfly pea flowers in hot water to create a deep blue infusion. Use this liquid to soak or cook the rice. Adding lime juice will shift the color from blue to purple without affecting flavor.
Serving Suggestions
Mango sticky rice can be enjoyed in several ways:
- Served on its own as a classic dessert
- Paired with coconut ice cream for contrast
- Served with vanilla bean ice cream to highlight coconut richness
- Presented with butterfly pea–infused sticky rice for a refined, royal-inspired look
- Finished with toasted mung beans or sesame seeds for added texture
Frequently Asked Questions About Thai Mango Sticky Rice
What kind of rice do you use for Thai mango sticky rice?
Thai mango sticky rice is made with glutinous rice, also called sticky rice or sweet rice. Jasmine rice and other long-grain rice varieties will not produce the chewy texture needed for this dessert.
Can I use jasmine rice instead of sticky rice for mango sticky rice?
No. Jasmine rice does not absorb coconut sauce or hold together the way glutinous rice does. For authentic mango sticky rice, glutinous rice is essential.
Why is some mango sticky rice blue or purple?
Blue or purple mango sticky rice is colored naturally using butterfly pea flower, a traditional Thai ingredient. Adding a small amount of citrus juice can shift the color from blue to purple without affecting the flavor.
Is Thai mango sticky rice gluten-free?
Yes. Despite the name, glutinous rice does not contain gluten, making mango sticky rice naturally gluten-free.
Can you make mango sticky rice ahead of time?
Yes. The sticky rice and coconut sauce can be prepared in advance. For best results, assemble the dish with fresh mango shortly before serving.
Should mango sticky rice be served warm or cold?
Sticky rice is best served slightly warm or at room temperature so it absorbs the coconut sauce properly, while the mango should be fresh and cool.
What type of mango is best for mango sticky rice?
Ripe, sweet mangoes with a smooth texture work best. In Thailand, Nam Dok Mai mangoes are traditionally used, but any fragrant, ripe mango can be substituted.
