Mango Sticky Rice

Mango sticky rice, an internationally popular dessert, is mostly eaten during summer when mangoes are in season. The freshly steamed sticky rice is mixed with well-prepared coconut milk, seasoning with salt and sugar. Use a spatula to stir the rice until it fully absorbs the coconut milk. You will get sweet sticky rice with rich coconut milk served with sweet, ripe mangoes. The dessert is refreshing and delicious.


  • 150


    Glutinous sticky rice

  • ½


    Coconut cream

  • 1


    Sea salt

  • ½



  • 2


    Pandan leaves

  • Alum crystal for rice polishing

  • Mint sprigs for garnish

  • Ripe Nam Dok Mai mangoes and baked yellow mung beans for serving

Coconut Creamy Sauce for Topping
  • ½


    Coconut milk

  • 1


    Rice flour

  • ½


    Sea salt

  • 1


    Granulated sugar

How to Make


Make coconut creamy sauce for topping by putting coconut milk and rice flour in a golden pan and stir well. Add salt and sugar and mix the sauce over medium heat. When it boils and slightly thickens, turn off the heat and set aside.


Prepare sweetened sticky rice by washing glutinous sticky rice with alum for about 5-7 minutes. Rinse with water 2-3 times until the leftover water is clear. Then soak the sticky rice in water for about 3 hours. After that, drain the water completely. Place the glutinous rice onto a thin white cloth. Place pandan leaves at the bottom of the pot so that the rice will give off a sweet smell while steaming. Set the crock pot over medium heat. Add water and wait until it boils. Steam glutinous rice for about 30 minutes or until cooked.

นำข้าวเหนียวแช่น้ำทิ้งไว้ 3-6 ชม.

Soak the glutinous rice for 3 hours.

นำไปนึ่งใช้เวลา 30 นาที

Steam the rice for 30 minutes.


When the steamed glutinous rice is almost cooked, prepare the coconut milk by adding coconut cream, salt and sugar to the pot. Simmer it up on low heat and stir until the sugar dissolves. Turn off the heat. Pour hot steamed glutinous rice into a mixing bowl. Pour hot coconut milk over the rice. Use a spatula to mix the rice with the coconut milk. Then, cover the rice and set aside for 30 minutes or until the glutinous rice fully absorbs the coconut milk.


Place the sweetened glutinous rice and ripe Nam Dok Mai mangoes on a serving dish. Sprinkled the rice with baked yellow mung beans. Garnish with Mint sprigs. Serve with coconut cream to top with.

Recommended for this recipe

Thai White Glutinous Rice Kluay Mai Brand

Available at leading stores near you and at Dok Bua distributors and dealers across the country.