Thai Dessert: Sticky Rice with Mango (Khao Niew Ma Muang)


Sticky rice with mango (in Thai: ข้าวเหนียวมะม่วง, Khao Niew Ma Muang) is probably the most popular and well-known traditional Thai dessert. This treat is made of sticky rice cooked in sweetened coconut cream, served with slices of ripe mango, coconut cream and a few roasted mung beans (tua luang) on top.

Sticky Rice with Mango

Homemade sweet sticky rice with mango & pineapple (photo taken by myself)

Homemade sweet sticky rice with mango & pineapple (photo: Sirinya’s Thailand Blog)

Here is what you need to prepare two portions:

  •  2 mangos (you may also serve with other exotic fruits like pineapple & papaya)
  • 250g sticky rice
  • 150 ml coconut cream
  • 200g sugar
  • 1/2 TSP salt
  • 3 pandan leaves (optional)
  • 3TSP roasted split mung beans


  • 80 ml coconut cream
  • 1/2 TSP salt


First prepare the sticky rice: put the rice into a bowl and cover it with water to let it soak for at least six hours or overnight. Then drain the soaked rice and put it into a steamer basket. Steam the rice for about 20 minutes. Then set it aside in a bowl. Take a pot and boil the coconut cream adding sugar and salt. Stir until the sugar and salt are dissolved. Put the pandan leaves in (optional). Now pour the coconut mixture on the sticky rice. Then cover the rice and let it rest for about 30 minutes.

In the meantime you may prepare the coconut topping and mango: take the coconut cream and put the salt in. Stir until the salt is completely dissolved. Then cut the ripe mango into slices. Arrange the sticky rice with the mango slices on a plate and put the coconut topping and roasted mung beans on top (you may also serve without topping as you prefer). You’re ready to serve! 🙂

This recipe for sticky rice with mango comes from the amazing cooking channel In the following video, you can easily learn how to make this dessert.

Hope you’ll give this amazing Thai dessert a try!

Yours, Sirinya

(P.S. for more general information, check out my Thai Food Dictionary)


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