Khao Neow Mamuang (Coconut Sticky Rice with Mangos) Recipe

Photo of Khao Neow Mamuang (Coconut Sticky Rice with Mangos)

Khao Neow Mamuang (Coconut Sticky Rice with Mangos)

Serves 6

This is our take on a traditional Thai dessert that is made of sweet, glutinous rice. The rice does not contain gluten; it's just extra sticky. It is usually soaked for hours before steaming and has a very chewy texture. If you are unable to find glutinous rice, a starchy short grain rice like Calrose can be used as a substitute but will not have the same texture.


  • 3/4 cup coconut milk
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 3 cups cooked sticky rice, preferably Thai glutinous rice (see Cook’s Tips)
  • 1 cup coconut milk
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 3 tablespoons granulated sugar
  • 1/2 cup coconut flakes
  • 1/2 cup puffed rice cereal
  • 2 tablespoons black sesame seeds
  • 1/2 teaspoon kosher salt
  • 2 mangos, peeled and thinly sliced


  1. Make coconut rice: In a small pot, combine 3/4 cup coconut milk, 6 tablespoons sugar, and 1/2 teaspoon salt. Stir and cook over medium heat until sugar is melted. Pour mixture, a little at a time, over hot, cooked rice, mixing gently as you pour to help rice incorporate sauce. Allow to sit at least 20 minutes so rice can fully absorb mixture.
  2. Make coconut sauce: Return pot to stove and add another 1 cup coconut milk. Bring to a simmer over medium heat. Add 3 tablespoons sugar and 1/4 teaspoon salt. Whisk in cornstarch slurry. Cook and stir until thick, about 2 to 3 minutes. Remove from heat and set aside.
  3. Make topping: Prepare a parchment-lined sheet pan, set aside. In a medium bowl, combine all topping ingredients except mangos. Add to a large skillet over medium heat. Stir or toss continually until sugar is melted and everything becomes toasted and caramelized. Remove from heat and immediately spread out on the parchment-lined sheet pan. Allow to cool.
  4. To assemble, scoop rice into serving dishes. Drizzle with coconut sauce. Top with mangos and sprinkle with topping.
  5. Cook’s Tip:
  6. To prepare rice: Place 1 1/2 cups washed, rinsed, and uncooked glutinous rice in a large bowl. If you can’t find Thai rice, Calrose will work. Cover rice by an inch of water and allow to soak overnight. The next day, drain rice and place in a mesh colander that will fit in your steamer or steamer basket lined with cheesecloth. Fill bottom of steamer with cold water. Turn on heat to high and steam 30 minutes or until tender. Turn off heat and allow to rest 5 minutes before proceeding with step 1.
  7. Smaller, yellow, ataúlfo mangos, also known as honey mangos or champagne mangos, work well for this dish as they are sweet, soft, and not very fibrous. Look for ones that have a slight give and fruity aroma.


Amount Per Serving (based on 6 servings)
Calories: 440
Saturated Fat: 16 g
Trans Fat: 0 g
Total Fat: 19 g
Cholesterol: 0 mg
Sodium: 440 mg
Carbohydrates: 68 g
Fiber: 4 g
Added Sugars: 25 g
Total Sugar: 41 g
Protein: 5 g
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