Mango Sticky Rice

trace: Mango Sticky Rice

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Mango Sticky Rice #56 · dessert · thai Host: Serious Eats · Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango) → Instagram → web writeups Online recipe (as published / commonly shared) 4 servings · Prep 5 min · Cook 35 min · Soaking 1 hr 20 min · Total 2 hr We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. The Thai dessert of sweet, salty coconut sticky rice with ripe mango. In a large bowl, cover with water by several inches: 1 cup Thai sweet sticky rice (7 ounces; 200 g) (see notes) Let stand at room temperature 1 hour, or up to overnight. Drain the rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add the rice. Smooth into an even layer. Bring the steamer water to a boil over high heat. Cover and cook until the rice is tender, about 20 minutes. in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently: 1 (14-ounce; 400 ml) can full-fat coconut milk, blended well to incorporate fat, divided Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved: 1/2 cup sugar (3 1/2 ounces; 100 g), divided Kosher salt The coconut milk should taste salty-sweet. Transfer the cooked rice to a large heatproof bowl. Pour on top (it will look like too much liquid): the coconut milk mixture Stir well, cover with plastic, and let stand until the liquid is absorbed, about 20 minutes. (It can stand up to 2 hours at room temperature.) rinse and dry the saucepan. In a small bowl, whisk 2 tablespoons of the remaining coconut milk with the cornstarch until smooth: 2 teaspoons (6 g) cornstarch Add the rest of the remaining coconut milk to the saucepan and bring to a simmer over medium heat. Whisk occasionally at first, then constantly once it steams. Whisk in: the slurry Return to a simmer. Cook, whisking constantly, until thickened and glossy, about 2–3 minutes. Whisk in the remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep warm. mound the coconut rice onto plates and arrange alongside: 2 Ataúlfo mangoes (about 6 ounces or 170 g each), peeled, pitted, and sliced (see notes) Drizzle over the rice: the coconut cream Garnish with: Toasted sesame seeds, for garnish Serve right away. Source: Serious Eats · Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango) tags: mango,sticky-rice,coconut-milk · popularity: evergreen · meat: no	Sticky rice with mango (Khao Niew Mamuang) Book: Vatch's Thai Street Food by Vatcharin Bhumichitr (2002) crumb: coconut sticky rice + ripe mango Vatch's Thai Street Food includes “Sticky rice with mango (Khao Niew Mamuang)”. Vatcharin Bhumichitr wrote it (2002). Thai restaurant owner Vatcharin Bhumichitr collected Bangkok street-stall dishes and sweets in this book. Differences: Vatch's khao niew mamuang is the classic Thai street dessert of sweet coconut sticky rice with ripe mango. The online recipe makes this same dish. It thickens the coconut topping with cornstarch. It uses Ataúlfo mangoes and adds toasted sesame seeds.

ONLINE

ANCESTOR

Mango Sticky Rice
#56 · dessert · thai
Host: Serious Eats · Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango) → Instagram → web writeups

Online recipe (as published / commonly shared)

4 servings · Prep 5 min · Cook 35 min · Soaking 1 hr 20 min · Total 2 hr

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

The Thai dessert of sweet, salty coconut sticky rice with ripe mango.

In a large bowl, cover with water by several inches:

1 cup Thai sweet sticky rice (7 ounces; 200 g) (see notes)

Let stand at room temperature 1 hour, or up to overnight.

Drain the rice. Assemble a steamer, line with cheesecloth or a clean kitchen towel, and add the rice. Smooth into an even layer. Bring the steamer water to a boil over high heat. Cover and cook until the rice is tender, about 20 minutes.

in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently:

1 (14-ounce; 400 ml) can full-fat coconut milk, blended well to incorporate fat, divided

Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved:

1/2 cup sugar (3 1/2 ounces; 100 g), divided

Kosher salt

The coconut milk should taste salty-sweet.

Transfer the cooked rice to a large heatproof bowl. Pour on top (it will look like too much liquid):

the coconut milk mixture

Stir well, cover with plastic, and let stand until the liquid is absorbed, about 20 minutes. (It can stand up to 2 hours at room temperature.)

rinse and dry the saucepan. In a small bowl, whisk 2 tablespoons of the remaining coconut milk with the cornstarch until smooth:

2 teaspoons (6 g) cornstarch

Add the rest of the remaining coconut milk to the saucepan and bring to a simmer over medium heat. Whisk occasionally at first, then constantly once it steams. Whisk in:

the slurry

Return to a simmer. Cook, whisking constantly, until thickened and glossy, about 2–3 minutes. Whisk in the remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep warm.

mound the coconut rice onto plates and arrange alongside:

2 Ataúlfo mangoes (about 6 ounces or 170 g each), peeled, pitted, and sliced (see notes)

Drizzle over the rice:

the coconut cream

Garnish with:

Toasted sesame seeds, for garnish

Serve right away.

Source: Serious Eats · Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango)

tags: mango,sticky-rice,coconut-milk · popularity: evergreen · meat: no

Sticky rice with mango (Khao Niew Mamuang)
Book: Vatch's Thai Street Food by Vatcharin Bhumichitr (2002)

crumb: coconut sticky rice + ripe mango

Vatch's Thai Street Food includes “Sticky rice with mango (Khao Niew Mamuang)”. Vatcharin Bhumichitr wrote it (2002). Thai restaurant owner Vatcharin Bhumichitr collected Bangkok street-stall dishes and sweets in this book.

Differences:

Vatch's khao niew mamuang is the classic Thai street dessert of sweet coconut sticky rice with ripe mango. The online recipe makes this same dish. It thickens the coconut topping with cornstarch. It uses Ataúlfo mangoes and adds toasted sesame seeds.

Match: Exact

Online recipe

Mango Sticky Rice

Online recipe (as published / commonly shared)
4 servings · Prep 5 min · Cook 35 min · Soaking 1 hr 20 min · Total 2 hr

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

The Thai dessert of sweet, salty coconut sticky rice with ripe mango.

In a large bowl, cover with water by several inches:
1 cup Thai sweet sticky rice (7 ounces; 200 g) (see notes)

Let stand at room temperature 1 hour, or up to overnight.

in a small saucepan, bring half the coconut milk to a simmer over medium heat, stirring frequently:
1 (14-ounce; 400 ml) can full-fat coconut milk, blended well to incorporate fat, divided

Whisk in 1/4 cup plus 2 tablespoons sugar and a large pinch of salt until dissolved:
1/2 cup sugar (3 1/2 ounces; 100 g), divided
Kosher salt

The coconut milk should taste salty-sweet.

Transfer the cooked rice to a large heatproof bowl. Pour on top (it will look like too much liquid):
the coconut milk mixture

Stir well, cover with plastic, and let stand until the liquid is absorbed, about 20 minutes. (It can stand up to 2 hours at room temperature.)

rinse and dry the saucepan. In a small bowl, whisk 2 tablespoons of the remaining coconut milk with the cornstarch until smooth:
2 teaspoons (6 g) cornstarch

Add the rest of the remaining coconut milk to the saucepan and bring to a simmer over medium heat. Whisk occasionally at first, then constantly once it steams. Whisk in:
the slurry

Return to a simmer. Cook, whisking constantly, until thickened and glossy, about 2–3 minutes. Whisk in the remaining 2 tablespoons sugar and a large pinch of salt until dissolved. Keep warm.

mound the coconut rice onto plates and arrange alongside:
2 Ataúlfo mangoes (about 6 ounces or 170 g each), peeled, pitted, and sliced (see notes)

Drizzle over the rice:
the coconut cream

Garnish with:
Toasted sesame seeds, for garnish

Serve right away.

Citations
- Serious Eats · Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango): https://www.seriouseats.com/thai-coconut-sticky-rice-mango-recipe
- Instagram: https://www.instagram.com/explore/tags/mangostickyrice/
- web writeups: https://www.google.com/search?q=Mango+Sticky+Rice+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/1571458263?tag=recipeancesto-20
- Reference: Vatch's Thai Street Food by Vatcharin Bhumichitr (2002). Publisher: Laurel Glen, 2002 edition, paperback, ISBN 978-1571458261.

We put this together for personal use. See the citations.

Trace receipt

Dish: Mango Sticky Rice
Match: Exact
Ancestor: Sticky rice with mango (Khao Niew Mamuang)
Source: Vatch's Thai Street Food by Vatcharin Bhumichitr (2002)
Differences: Vatch's khao niew mamuang is the classic Thai street dessert of sweet coconut sticky rice with ripe mango. The online recipe makes this same dish. It thickens the coconut topping with cornstarch. It uses Ataúlfo mangoes and adds toasted sesame seeds.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Serious Eats · Khao Niao Mamuang (Thai Coconut Sticky Rice With Mango) (https://www.seriouseats.com/thai-coconut-sticky-rice-mango-recipe)
Instagram (https://www.instagram.com/explore/tags/mangostickyrice/)
web writeups (https://www.google.com/search?q=Mango+Sticky+Rice+recipe)
Date: Sep 2026

Source: what this book is
Vatch's Thai Street Food by Vatcharin Bhumichitr (2002).
Thai restaurant owner Vatcharin Bhumichitr collected Bangkok street-stall dishes and sweets in this book.

Affiliate: buy the book

Reference: Vatch's Thai Street Food by Vatcharin Bhumichitr (2002). Publisher: Laurel Glen, 2002 edition, paperback, ISBN 978-1571458261.

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