Allergens: Dairy-Free | Gluten-Free | Nut-Free Adaptable | Vegetarian
Cuisine: Thai
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Thai Mango Sticky Rice (Khao Niew Mamuang) is a sweet, creamy coconut rice dessert paired with fresh mango slices — a beloved street food in Thailand that’s gluten-free, dairy-free, and unforgettable.

Khao Niew Mamuang, or Mango Sticky Rice, is a celebrated Thai dessert often enjoyed during mango season (April to June). It features glutinous rice (despite the name, it’s gluten-free) soaked in sweetened coconut milk, paired with ripe mangoes and sometimes topped with toasted mung beans or sesame seeds. Found in night markets and fine restaurants alike, this dessert is a nostalgic taste of Thailand’s tropical bounty and love for harmonious textures and flavors — creamy, chewy, and juicy.

Ingredients (Serves 4)

• 1 cup glutinous (sticky) rice
• 1½ cups coconut milk (full-fat)
• ⅓ cup coconut sugar or granulated sugar
• ¼ tsp salt
• 2 ripe mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds or mung beans (optional)

Instructions

1. Soak & Steam the Rice
   • Rinse sticky rice thoroughly until water runs clear. Soak in water for 4+ hours or overnight.
   • Drain and steam in a basket or cheesecloth-lined colander for 25–30 minutes until tender.
2. Make the Coconut Sauce
   • In a saucepan, heat coconut milk, sugar, and salt until dissolved (do not boil).
   • Reserve ¼ cup for drizzling; pour the rest over the hot cooked rice. Stir gently, cover, and let absorb for 20 minutes.
3. Assemble & Serve
   • Scoop sticky rice onto a plate, top with mango slices, and drizzle with reserved coconut sauce. Sprinkle with sesame seeds if using.

Dietary Substitutions & Allergen Swaps

• Sugar-Free: Use monk fruit or stevia for a lower-sugar version.
• Nut-Free Garnish: Avoid sesame, or use toasted coconut flakes instead.
• Creamier Option: Stir in 1 tbsp coconut cream to the reserved drizzle for richer texture.

Chef’s Tips

• Ripe Mangoes: Use Ataulfo or Nam Dok Mai varieties if available — they’re sweet and creamy.
• No Steamer? Use a fine-mesh strainer over a pot of boiling water with a lid.
• Serve Warm or Chilled: Both are delicious. Just don’t refrigerate the sticky rice for too long, or it hardens.

Wine Pairing

Pairs beautifully with a late harvest Riesling or Moscato d’Asti. For a non-alcoholic pairing, try Thai pandan iced teaor sparkling coconut water.

Nutrition Facts

Serving Size: 1 plate (approx. 200g)
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I use jasmine rice instead of sticky rice?
A: No — it won’t give the same texture. Glutinous rice is essential.

Q: Can this be made ahead?
A: Yes — keep components separate and assemble before serving.

Q: Is sticky rice actually gluten-free?
A: Yes! “Glutinous” refers to texture, not gluten content.

Q: Can I freeze leftovers?
A: Not recommended — rice becomes hard and mango loses freshness.

🥭🥥 A tropical dream in every bite — Thai Mango Sticky Rice is pure comfort and celebration. Try it today and tag @simplycookingx using #GlobalCuisineSeries to show off your sweet side!