Go Back
+ servings
Thai mango sticky rice dessert with pandan leaves on a black plate
Print Recipe
4.99 from 63 votes

Mango Sticky Rice Recipe

Mango Sticky Rice or Khao Neo Mamuang is an addictive classic Thai dessert and a great way to enjoy fresh mangoes. You can indulge in this gluten-free, vegetarian, and vegan dessert on any occasion and it's so much cheaper when you make it yourself!
Prep Time20 mins
Cook Time40 mins
Soaking Time1 d
Total Time1 d 1 hr
Course: Dessert
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 people
Calories: 659kcal
Author: Nart





  • 2 ripe mangoes


  • Bring a pot of water to a hard boil. Put a steamer on top of the pot and steam the rice that has been soaked overnight in a cheesecloth in a steamer with a lid on for 30 minutes.
  • While the sticky rice is cooking, make the coconut syrup for sweetening the rice by bringing 1 cup of coconut milk, ¼ teaspoon of salt, ½ cup plus 2 tablespoons of granulated sugar and 3 pandan leaves to a gentle boil.
  • Make the coconut sauce for drizzling over the sweet sticky rice by bringing ¾ cup of coconut milk and ¼ teaspoon of salt to a gentle boil. Then, add 1 tablespoon of corn starch, stir until thickened and remove from heat.
  • Once the sticky rice is cooked, transfer it from the cheesecloth to a pot. 
  • Add the coconut syrup to the rice, mix it in with a spatula. Then, cover the pot with a lid and let the rice absorb the coconut syrup for 20-30 minutes. The sweet sticky rice is ready when the rice has absorbed all the liquid and the rice should look shiny.
  • Prepare the mangoes by slicing them lengthways on both sides of the stones. Then score a lattice into the flesh without cutting through the skin and gently push the skin to make the cubes stand out. Alternatively, you can peel the mangoes and cut the flesh into bite-size pieces.
  • To serve, arrange the mango and sweet sticky rice on a serving plate side by side. You might want to garnish with fresh pandan or mint leaves just to add a bit of green to the plate.
  • Drizzle the salty coconut sauce over the sticky rice and top the sauce with toasted white sesame seeds or fried split mung beans and serve.



  1. Make sure you soak it overnight before making this recipe so that your sweet sticky rice turns out nice and soft.
  2. Bruise the pandan leaves before you use them so you can extract the most fragrance out of them.
  3. ⅝ cup of granulated sugar equals ½ cup plus 2 tablespoons.
  4. Mango sticky rice is best consumed within the day of making as that’s when the rice has the best texture. However, if you don’t finish it within one sitting, the rice and the sauce will keep for 1-2 days in the fridge. You can store them separately in airtight containers and reheat each in the microwave for 1.5-2 minutes before eating. Note that the rice may become drier after reheating.


Calories: 659kcal | Carbohydrates: 98g | Protein: 7g | Fat: 28g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 410mg | Potassium: 339mg | Fiber: 2g | Sugar: 42g | Vitamin C: 1mg | Calcium: 31mg | Iron: 5mg