Khao Niao Mamuang
This classic Thai dessert balances warm, creamy coconut sticky rice with cool, juicy slices of ripe mango. The rice is sweet-salty and lush, the fruit bright and floral, and the sesame adds a delicate nutty finish.
Ingredients
Sticky rice
- 160 gThai glutinous rice
- 500 mlwater
Coconut sauce
- 300 mlcoconut milk
- 55 ggranulated sugar
- 1/4 tspfine salt
To finish
- 1 large (about 300 g flesh)ripe mango
- 1 tsptoasted sesame seeds
Instructions
- 1
Rinse the Thai glutinous rice under cold water 4-5 times until the water is mostly clear. Soak it in 500 ml water for 10 minutes while you prepare the rest; this short soak helps it cook faster for a weeknight version. Meanwhile, bring a few centimeters of water to a boil in a steamer or set up a heatproof colander over a pot.
- 2
Drain the rice well, then steam it over medium heat for 18-20 minutes, covered, until the grains are glossy, tender, and no longer chalky in the center. If needed, flip the rice once halfway through for even cooking.
- 3
While the rice steams, make the coconut sauce: combine the coconut milk, granulated sugar, and fine salt in a small saucepan. Heat gently over low to medium-low heat, stirring until the sugar dissolves completely. Do not let it boil hard, or the coconut milk may split. Reserve about 80 ml of the sauce for serving.
- 4
Transfer the hot steamed rice to a bowl and pour in the remaining coconut sauce. Fold gently until evenly coated, then cover and let it rest for 10 minutes so the rice absorbs the liquid and turns creamy but still distinct.
- 5
Peel the mango and slice the flesh away from the pit into neat slices. Choose a fragrant, ripe mango that yields slightly to pressure for the best contrast with the rich rice.
- 6
Divide the coconut sticky rice between 2 plates or shallow bowls. Arrange the mango slices alongside, spoon over a little of the reserved coconut sauce, and sprinkle with toasted sesame seeds. Serve slightly warm or at room temperature.
Nutrition per serving
Notes
- •For the most authentic texture, Thai glutinous rice is essential; regular rice will not become properly sticky.
- •If you have more time, soak the rice for 2-4 hours before steaming for an even softer, more traditional result.
- •Black sesame seeds, toasted mung beans, or a pinch of flaky salt also make excellent toppings.
- •If the coconut sauce thickens too much as it cools, warm it briefly and stir before serving.
Background
Khao Niao Mamuang is one of Thailand's most beloved desserts, pairing sweet coconut sticky rice with ripe mango at the height of mango season. It became especially associated with central Thailand, where rich coconut milk desserts and fragrant fruit are central to the cuisine. Today it is a classic street-food and restaurant sweet, enjoyed both locally and around the world.
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