Originally published on: 14 June 2022. Updated on: 24 May 2025.
Longing for a holiday in Thailand this summer? In today's recipe, I will guide you step-by-step to create that tropical paradise of Thai Mango Sticky Rice with a Rice Cooker in your home kitchen!
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The Juicy History of Thai Mango Sticky Rice
Mango sticky rice, more commonly known as Kao Niew Mamuang, is considered a staple of Thai cuisine. This is a common street-food dessert made with steamed glutinous rice, coconut milk and slices of ripe mangoes served on top. Despite its popularity across South and Southeast Asia, there's no hard evidence of where or how it has become.
But like most things in life, you don't need a reason for it. You just feel. Especially during this time of the year, from April to June, is the peak mango season when the mangoes are ripe, fresh, yellow, sweet and juicy. You just feel like it's time to indulge in this exotic tropical heaven right here, right now. So, let's come with me and make some Mango Sticky Rice!
Why You’ll Love This Recipe
- Rice cooker-friendly – no specialized equipment needed.
- Quick preparation – ready in just 30 minutes of active time.
- Naturally vegan and gluten-free.
- A perfect ending to any warm-weather meal.
Today's recipe ingredients
Base ingredients:
- Sticky Rice: you can use either glutinous, also known as sweet rice.
- Mango: choose the ripest mangoes you can find because they will add the sweetness and softness to create that heavenly melt-in-your-mouth feeling.
- Coconut Milk: choose full-fat coconut milk to maximize the creaminess of the dish.
Condiments:
- Salt (optional) and Sugar
- Corn starch (to thicken the coconut sauce)
Garnish of your own liking:
- Roasted Sesame seeds
- or Roasted Coconut flakes
And of course, you'll need a Rice Cooker, big or small!
How to make Mango Sticky Rice with a Rice Cooker
Firstly, Cook the sticky rice
- Soak the rice in plenty of water for at least 4 hours. I usually just prepare it overnight before bed, as it's super easy to do and soaked rice is softer and cooks more evenly.
- Next, before you start cooking, rinse the sticky rice one more time and use a 1:1 ratio of rice to water and put it in the cooker.
Second, Prepare the mango
- Peel the mango and slice it into bite-sized pieces. I usually prefer long and thin slices because it's easier to pinch the slices with a fork.
Third, Mix the coconut milk with cooked sticky rice
- Slightly heat the coconut milk in a saucepan, add just a little pinch of salt with 1 tablespoon of sugar and stir steadily for 30 seconds.
- Mix half of the coconut liquid mixture into the cooked sticky rice. You can adjust the amount of liquid depending on how moist you prefer your rice to be. After that, let the rice sit while making the coconut sauce.
Then, Make the coconut sauce
- Heat the remaining coconut liquid until boiled and prepare the corn starch slurry while waiting - you can use a 1:1 or 1:2 ratio of corn starch to cold water.
- Add the mixture into the saucepan and stir well, lower the heat and let it simmer.
- The corn starch slurry thickens the sauce, so stir it until it’s nearly at your desired consistency—keep in mind it will continue to thicken slightly after you remove it from the heat. If the sauce still feels too thin, you can add a bit more slurry and simmer briefly.
Finally, put everything on a dish and enjoy
- Sprinkle some roasted coconut flakes to add crunchiness. Or add sesame seeds for a crunchy texture and aromatic taste!
A Summer Dessert for your sweet tooth and sweet loves
There’s nothing quite like a sweet summer afternoon treat shared with your favorite people at home. I love making this classic Thai dessert the moment I hear the first drops of summer rain tapping against the windowpane. The earthy scent that follows the rain mingles with the rich aroma of warm coconut milk, filling the kitchen with comfort. Then come the mangoes—tender, golden, and sweet—melting into the sticky rice like sunshine on your tongue.
I still remember my very first bite of Mango Sticky Rice on a trip to Thailand a few years ago—my eyes lit up like I’d just caught a glimpse of heaven. And every time I make it now, that same magic returns.
If you have tried my recipe then please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Thai Mango Sticky Rice
- Total Time: 30 minutes
- Yield: 2 1x
Description
Mango sticky rice is a common street-food dessert made with steamed glutinous rice, coconut milk and slices of ripe mangoes served on top. It's full of flavor, refreshing and satisfying to your sweet tooth. This recipe using a Rice Cooker method which only takes 30 minutes to make.
Ingredients
- 250 g glutinous or sweet rice
- 350-400 ml water
- 1-2 ripe mangoes
- 200 ml full-fat coconut milk
- 1 tbsp sugar
- salt
- 1.5 tsp corn starch (mix with water to make a corn starch slurry)
- roasted coconut flakes
- roasted sesame seeds
Instructions
- Soak the glutinous rice for at least 4 hours or overnight, drain the water then cook the rice in a rice cooker with a 1:1 ratio of water to rice.
- Peel the mango and slice it into bitesized pieces.
- On a pot, heat up the coconut milk, add salt and sugar and mix well.
- Remove the pot from heat, pour half of the coconut liquid into the cooked rice, mix well to combine and let it sit.
- Bring the remaining half of the coconut liquid to boiled, add the corn starch slurry (use a 1:1 or 1:2 ratio of cornstarch to cold water) and simmer on low heat until thickened. This will be the coconut sauce.
- Assemble the Mango Sticky Rice, pour the coconut sauce on top and garnish with some optional toasted coconut flakes and sesame seeds. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: thailand
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