Ridiculously Good Mango Sticky Rice (Khao Niao Mamuang)

5 from 3 ratings

Learn how to make ridiculously good mango sticky rice with a steamer pot instead of a Thai bamboo steamer.

Prep Time10

Cook Time50

Soaking Time4

Course: Dessert

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Keyword: Khao niao mamuang, mango sticky rice, mango sticky rice recipe

Servings: people

Calories: 179kcal

Rinse 1 cup of glutinous rice until the water runs clear. Soak in water for 4 hours or overnight.
Drain the rice. Prep your steamer by bringing water to a simmer and adding the steamer insert. Place 2 pieces of overlapping cheese cloth on the steamer insert and spoon your sticky rice on top. Fold the ends of the cheese cloth over the rice and steam until soft (~40 minutes).
While the rice is steaming, mix ½ cup of coconut milk, ½ tsp of salt, and ¼ cup of granulated sugar in a sauce pan until the sugar dissolves. Set aside.
Once the sticky rice is done, mix the sweetened coconut milk and rice together. Cover and let the rice sit for 10 minutes.
Finally, make the coconut sauce. Combine 1/4 cup of coconut milk, 1/4 tsp of salt, 3/4 tsp of corn starch, and 1 tbsp of granulated sugar in a sauce pan over medium high heat. Stir and cook until the sugar melts.
Now it's time to put together your plate! Put a few scoops of rice onto a plate. Slice half a mango and plate it next to the sticky rice. Drizzle some of the coconut sauce from step 5 on top and serve!
Repeat this process on a second plate with the rest of the ingredients. Each plate should serve 2 people.

I would recommend using sweet yellow mangos and Thai coconut milk for this recipe for the most authentic flavor.
Feel free to adjust the sweetness to your tastes (add more or less).