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Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
Mango sticky rice was one of those desserts I didn’t grow up eating but the first time I tried it at a tiny Thai restaurant in Portland, it stopped me in my tracks. The warm coconut-infused sticky rice paired with sweet, chilled mango? I couldn’t believe something so simple could be so satisfying.
Fast forward a few years, and now this mango sticky rice recipe is on regular dessert rotation in our home. It’s become my “wow” dish the one I bring to potlucks or serve after dinner when we’ve got friends over.
In this post, I’ll walk you through everything: where this Thai treat comes from, how to make mango sticky rice at home (even with regular pantry items), and little tweaks that make it your own. We’ll also peek at the most popular Thai desserts and answer some fun FAQs to give this dish full context.
From one busy mom to another: if you’ve been curious about making this iconic treat, or just want to know why everyone’s suddenly talking about mango sticky rice from Costco, you’re in the right place.
Let’s dive in.
Table of Contents
Key Takeaways: What You Need to Know
- Mango sticky rice (or khao neeo mamuang) is a beloved Thai dessert made with glutinous rice, coconut milk, and fresh mango.
- It’s simple to make at home with just a few ingredients, no fancy tools needed.
- Authentic versions use glutinous rice, but I’ll show you how to make it work with regular rice if needed.
- Learn about its origin, cultural significance, and easy variations that still taste amazing.
- Includes step-by-step tips and trusted shortcuts from my real kitchen.
What Is Mango Sticky Rice, Really?
What is the origin of mango sticky rice?
Mango sticky rice, or khao neeo mamuang, is a traditional Thai dessert with centuries of history. It’s made with glutinous rice, soaked and steamed until soft, then soaked again in sweetened coconut milk and served with sliced ripe mango.
This dish is believed to have originated in Thailand during the late Ayutthaya period, around the 18th century. Back then, sticky rice was already a staple across Southeast Asia, but pairing it with seasonal mangoes turned it into something special a celebration of harvest, flavor, and contrast.
Today, you’ll find this dish not only in Bangkok street markets but also at summer food festivals, fancy restaurants, and yes even in freezer packs at Costco under the “Thai sticky rice with mango” label.
The best part? You don’t have to travel across the globe to enjoy it. With a few pantry basics and ripe mangoes, you can make mango sticky rice at home, no passport required.
Why is glutinous rice essential in mango sticky rice?
Glutinous rice (also called sticky rice or sweet rice) gives mango sticky rice its signature chewy texture. Despite the name, there’s no gluten involved “glutinous” just means the rice gets sticky when cooked. It’s entirely gluten-free and very different from the fluffy long-grain rice most of us are used to.
Here’s a quick comparison:
| Rice Type | Texture | Common Uses |
|---|---|---|
| Glutinous Rice | Sticky, Chewy | Thai desserts, dumplings |
| Jasmine Rice | Light, Fluffy | Curries, stir-fries |
| Sushi Rice | Slightly sticky | Sushi, poke bowls |
| Basmati Rice | Aromatic, Long | Indian dishes, biryani |
Using regular rice can work in a pinch (more on that in Part 2), but if you want authentic mango sticky rice, glutinous rice is the way to go. You’ll usually find it at Asian grocery stores or in the international aisle.
Want to impress even more? Lightly toast some sesame seeds or mung beans and sprinkle them on top for crunch just like they do in Thailand.
If you love desserts that surprise with texture and contrast, check out my muddy buddies recipe. It’s crunchy, sweet, and totally addictive another crowd favorite from my kitchen to yours.
Mango sticky rice is a traditional Thai dessert made with glutinous rice soaked in coconut milk and served with ripe mango. Originating in 18th-century Thailand, it’s now a beloved dish worldwide.
How to Make Mango Sticky Rice at Home
What ingredients do you need for authentic mango sticky rice?
To make authentic mango sticky rice, you don’t need a mile-long shopping list. In fact, this recipe only uses five main ingredients most of which you may already have in your pantry or fridge.
Here’s what you’ll need:
Main Ingredients:
- 1 cup glutinous rice (also labeled as sweet rice or sticky rice)
- 1 ½ cups coconut milk (full-fat, unsweetened)
- ⅓ cup sugar (traditionally palm sugar, but white sugar works)
- ½ tsp salt
- 2 ripe mangoes (Ataulfo or honey mangoes are ideal)
Optional toppings:
- Toasted sesame seeds or mung beans
- Coconut cream for drizzling
Substitution tip: Can’t find glutinous rice? You can use sushi rice as a backup. It’s not identical, but still gives you that slightly sticky base needed for this dessert.
What are the steps to make mango sticky rice?
Here’s my mango sticky rice easy method, perfected in my own mom-life kitchen fast enough to do during nap time, delicious enough to impress guests.
1. Soak and cook the rice
Soak 1 cup of glutinous rice in water for 4 to 8 hours (or overnight). Then, steam it using a traditional bamboo steamer or a fine mesh sieve over boiling water. Steam for 20–25 minutes until the grains are translucent and tender.
⏱ Shortcut: In a pinch, you can cook glutinous rice in a rice cooker with 1¼ cups water. It won’t be exactly the same, but it works for weeknight cravings.
2. Make the sweet coconut sauce
In a saucepan over medium heat, combine:
- 1 ½ cups coconut milk
- ⅓ cup sugar
- ½ tsp salt
Stir until the sugar dissolves, but don’t boil. Set aside ¼ cup of this sauce to drizzle later — this is your coconut cream topping.
3. Mix rice with coconut sauce
Transfer the warm cooked rice to a bowl. Pour the coconut mixture (minus the ¼ cup you saved) over it. Stir gently and let it sit for 15–20 minutes, covered, so the rice absorbs all that creamy goodness.
4. Slice mangoes and assemble
Peel and slice your mangoes. To serve, scoop a portion of the sweet sticky rice onto a plate, top with sliced mango, and drizzle the reserved coconut sauce. Sprinkle toasted sesame seeds or mung beans if you’d like.
Pro Tips from My Kitchen
- Mangoes not in season? Use thawed frozen mango chunks from Costco they work surprisingly well!
- Make it ahead: Store the sticky rice and coconut sauce separately, then warm and assemble just before serving.
- Craving more crunch? Try a few crushed cranberry pistachio shortbread cookies crumbled on top my kids loved it.
To make mango sticky rice, soak and steam glutinous rice, mix with sweetened coconut milk, and serve with sliced ripe mango. Finish with extra coconut cream and sesame seeds.
Variations of Mango Sticky Rice
What are the most popular variations of mango sticky rice?
Mango sticky rice may be traditional, but that doesn’t mean you can’t play around with it. I’ve found that the best desserts especially when you’re feeding picky eaters or serving a crowd are the ones that bend to what you have in the pantry.
Here are a few tasty and fun mango sticky rice variations to try:
1. Black sticky rice version
Swap regular glutinous rice for black sticky rice (also called purple sticky rice). It gives a nutty, earthy flavor and a stunning deep violet color.
2. Pandan-infused sticky rice
Add pandan extract (just a few drops) to your coconut milk for a subtle vanilla-like aroma and green tint. It’s a staple in many Southeast Asian desserts.
3. Mixed tropical fruit
Instead of just mangoes, serve with papaya, pineapple, or lychee for a fruit salad meets sticky rice vibe. Great for summer cookouts.
4. Mini dessert cups
Scoop the rice into cupcake liners or small ramekins, top with fruit, and drizzle with sauce. This presentation is ideal for parties or potlucks where everyone wants their own bite-sized serving.
I used this mini method last year for a baby shower and paired it with hot chocolate cookies for contrast. Total hit!
Can mango sticky rice be made vegan or dairy-free?
It already is! Traditional mango sticky rice is naturally vegan and dairy-free, as it uses coconut milk instead of any animal-based dairy. Just double-check the coconut milk can label to ensure there are no sneaky additives like milk powder.
Want to make it refined sugar-free too? Swap white sugar for:
- Coconut sugar (for a deeper caramel flavor)
- Maple syrup (adds extra moisture)
- Stevia or monk fruit (if you’re watching sugar)
“Mango Sticky Rice Near Me” — Can You Buy It Pre-Made?
Yes! If you’re not up for making it yourself (zero judgment here, mama!), many places now offer mango sticky rice ready to eat:
- Thai restaurants — almost always have it during mango season.
- Asian grocery stores — look for pre-packed versions near the deli or dessert section.
- Costco — some U.S. stores stock frozen mango sticky rice from Thai brands. Just steam and serve. Not homemade, but surprisingly close!
Of course, if you want that comforting homemade taste, nothing beats making it from scratch especially when your kitchen smells like coconut and warm rice.
Popular mango sticky rice variations include using black sticky rice, pandan flavor, tropical fruit medleys, and individual dessert cups. The dish is naturally vegan and dairy-free.
Mango Sticky Rice
Ingredients
Equipment
Method
- Soak the glutinous rice in water for 4–8 hours or overnight. Drain, then steam for 20–25 minutes until tender and translucent.
- In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir until dissolved, without boiling. Reserve 1/4 cup of the sauce for topping.
- Transfer the warm rice to a bowl and pour the remaining coconut sauce over it. Stir gently, cover, and let sit for 15–20 minutes to absorb.
- Arrange portions of sticky rice on plates, top with sliced mango, and drizzle with the reserved coconut sauce.
- Serve warm or at room temperature. Add sesame seeds or mung beans if desired.
Nutrition
Notes
Tried this recipe?
Mention @Cheflorarecipes or tag #cheflorarecipes!Glutinous Rice vs Regular Rice — What’s the Difference?
How is glutinous rice different from regular rice?
Glutinous rice isn’t just sticky it’s a whole different experience from the rice we usually keep in our pantry.
Here’s a quick breakdown:
| Feature | Glutinous Rice | Regular Rice (e.g., Jasmine, Basmati) |
|---|---|---|
| Texture | Very sticky and chewy | Light, fluffy, non-sticky |
| Appearance | Opaque white grains | Translucent or long-grain |
| Flavor | Mild, slightly sweet | Neutral or aromatic |
| Usage | Desserts like mango sticky rice, dumplings | Main dishes, side dishes |
| Cooking method | Requires soaking and steaming | Boil or rice cooker |
Glutinous rice is essential for mango sticky rice because it holds together in soft, tender clumps just the right base for creamy coconut sauce and juicy mango slices.
And no, there’s no actual gluten in glutinous rice it’s completely gluten-free. The “glutinous” part refers to the sticky texture, not the protein found in wheat.
Can you use regular rice for mango sticky rice?
You can, but with caveats. I tested it so you don’t have to.
I once tried making mango sticky rice with jasmine rice after forgetting to soak my glutinous rice overnight (yes, it happens to all of us!). The result was decent sweet and coconut-y but the texture wasn’t quite right. It was more like coconut rice pudding with mango on top.
If you’re going this route, reduce the coconut sauce slightly to avoid it becoming soupy. Better yet? Use sushi rice. It gets closer to the sticky texture you want.
Still, for the authentic mango sticky rice recipe feel go glutinous.
Real-Life Review: “I Thought I Messed It Up — But My Kids Asked for Seconds!”
Here’s a short testimonial from a reader, Amanda in Salem, OR (shared with permission):
“I was intimidated to try mango sticky rice because it sounded so fancy, but Lora’s step-by-step recipe was incredibly easy. I had to use sushi rice because it’s all I had and you know what? It worked! My toddler asked for seconds. Definitely keeping this in rotation.”
Love this. Stories like Amanda’s are why I write recipes the way I do for real kitchens, with what you’ve actually got on hand.
If you’re loving this combo of chewy and sweet, you’ll probably adore my Christmas Tree Cake Macarons. They’re playful, pretty, and pair beautifully with tropical flavors.
Glutinous rice is stickier and chewier than regular rice, making it ideal for Thai mango sticky rice. It’s gluten-free and gives the dessert its signature texture.
What Other Thai Desserts Are Popular?
What are the most popular Thai desserts besides mango sticky rice?
While mango sticky rice may be the superstar, Thai cuisine offers an entire lineup of irresistible desserts that combine unexpected textures, bold colors, and just the right amount of sweetness. Here are some fan favorites you’ve gotta try if you ever get the chance (or the courage to make them at home).
1. Tub Tim Krob (Red Rubies in Coconut Milk)
This refreshing dessert is made with crunchy water chestnuts coated in red tapioca flour, then served in sweetened coconut milk over crushed ice. It’s vibrant, chewy, and cooling perfect for hot days.
Fun fact: The bright red chestnuts resemble rubies, which is where the dessert gets its name.
2. Khanom Chan (Layered Jelly)
A multi-layered Thai jelly made with tapioca and coconut milk, often colored green with pandan or pink with natural dyes. Kids love peeling it apart layer by layer kind of like edible origami.
3. Kluai Buat Chi (Banana in Coconut Milk)
Super simple and so comforting just ripe bananas simmered in sweet, slightly salty coconut milk. It’s a quick dessert that hits the spot when you want something warm and creamy.
4. Foi Thong (Golden Egg Threads)
Made by drizzling egg yolks into boiling syrup, this dessert is bright yellow, delicate, and totally unique. It’s often served during Thai celebrations as a symbol of good fortune.
What makes Thai desserts unique?
Two words: balance and texture.
Thai desserts don’t just go for sugar bombs. Instead, they balance sweetness with a hint of salt, creamy with chewy, and hot with cold. You’ll often find:
- Coconut milk (instead of dairy cream)
- Glutinous rice or tapioca pearls for chewiness
- Palm sugar for a rich, caramelly taste
- Tropical fruits like mango, banana, or jackfruit
- Natural color from butterfly pea flowers, pandan, and turmeric
Many of these desserts are vegan or dairy-free by default, just like mango sticky rice.
Which Thai dessert should I try next?
That depends on your mood!
| Craving | Try This |
|---|---|
| Something creamy | Kluai Buat Chi |
| Cold and refreshing | Tub Tim Krob |
| Fun and colorful | Khanom Chan |
| Symbolic or festive | Foi Thong |
| Classic and crowd-pleasing | Mango Sticky Rice |
Mango sticky rice may have won your heart, but these other Thai sweets are ready to charm your tastebuds next.
Popular Thai desserts include Tub Tim Krob (red rubies), Khanom Chan (layered jelly), Kluai Buat Chi (banana in coconut milk), and Foi Thong (egg threads), each offering unique flavors and textures.
FAQs About Mango Sticky Rice
What are the variations of mango sticky rice?
Mango sticky rice variations include black sticky rice, pandan-infused coconut milk, mixed tropical fruit toppings, and mini dessert cups. Some recipes also use toasted mung beans or sesame seeds for added crunch.
How is glutinous rice different from regular rice?
Glutinous rice is stickier and chewier than regular rice. It becomes soft and clumps together when steamed, making it ideal for desserts like mango sticky rice. Despite its name, it contains no gluten.
What other Thai desserts are popular?
Popular Thai desserts include Tub Tim Krob (water chestnuts in coconut milk), Khanom Chan (layered jelly), Kluai Buat Chi (bananas in coconut milk), and Foi Thong (sweet egg threads). Many are naturally dairy-free and use coconut milk.
Can I make mango sticky rice ahead of time?
Yes, you can make mango sticky rice ahead of time. Store the sticky rice and coconut sauce separately in airtight containers, then reheat and assemble with fresh mango just before serving for best texture and flavor.
Is mango sticky rice gluten-free?
Yes, mango sticky rice is naturally gluten-free. Glutinous rice does not contain gluten, and traditional recipes use coconut milk instead of dairy, making it suitable for gluten-free and dairy-free diets.
Where can I find mango sticky rice near me?
Mango sticky rice is available at many Thai restaurants, Asian grocery stores, and sometimes at Costco in the frozen food section. Check local Thai eateries or specialty markets for seasonal availability.
Final Thoughts + From My Kitchen to Yours
Why does mango sticky rice feel so special?
There’s something undeniably comforting about a dessert that’s both simple and unexpected. Mango sticky rice is all about contrast: warm rice, cool mango, sweet coconut, a little salt. It’s balanced. Satisfying. And even if you’re not a “rice for dessert” kind of person (I wasn’t either!), something about this just works.
It’s not flashy. It doesn’t require a stand mixer. And that’s what makes it perfect.
In my kitchen, mango sticky rice is now a go-to when we want something sweet that doesn’t feel heavy. It’s the dish my kids ask for after curry night and the one I bring when I want to surprise people with something that tastes exotic but feels like home.
And honestly? Once you make it once, you’ll probably never want to stop.
What to do next?
- Pick up some glutinous rice or sushi rice on your next grocery run.
- Bookmark this post or print the recipe to keep it handy.
- Try a variation! Pandan, black rice, or tropical fruit blends.
- Serve it at your next get-together and watch everyone’s eyes light up.
And if you’re curious what dessert to pair it with next, you might love these:
- Cranberry Pistachio Shortbread Cookies — buttery and crisp, with a little tart crunch
- Hot Chocolate Cookies — rich, gooey, and kid-approved
- Christmas Tree Cake Macarons — festive and whimsical with a surprising coconut filling that complements mango beautifully
From My Kitchen to Yours
If you try this recipe, tag @cheflorarecipes on Instagram or share your creation on Pinterest. I’d love to see your take on it traditional, twisted, or totally your own.
