Khao Neow Mamuang (Thai Sticky Rice with Mango) Recipe

A humble and classic Thai dessert made with sticky rice in every household.
Cook Time: 40 minutes

Difficulty: Easy
Serves: 4


Sticky Rice; 500 g

Coconut Cream; 500 ml

Sugar; 100 g

Salt; 1 tsp

Ripe Sweet Yellow Mango; 2


Coconut Cream; 200 ml

Salt; 1/2 tsp

Toasted Sesame Seeds; 1 tsp


  1. Wash the sticky rice 8-10 times to remove excess starch. Soak for 1 hour.
  2. Using a bamboo steamer or rice cooker, steam the rice for 15-20 minutes or until cooked.
  3. To a double boiler, add coconut cream, salt and sugar. Keep stirring until the sugar is dissolved. When the cream comes to a boil, take off the flame immediately.
  4. In a big bowl, place the sticky rice and slowly pour over the sweet coconut cream. Gently mix to incorporate for a glossy and grainy pudding texture. Transfer to a serving plate.
  5. For the creamy topping, heat coconut cream and salt. Take off the heat just before one boil.
  6. Peel and dice the mangoes. Place it over sticky rice, drizzle coconut cream and sprinkle toasted sesame seeds.

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