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Mango and sticky rice recipe

(Khow neaw ma meung)


2 hrs 30 mins

Super Easy

Also known as sweet rice or glutinous rice, Thai sticky rice with mango makes for a delicious dessert. Use black sticky rice (or a mixture of black and white) if you like a bit of visual drama. For best results, cook the rice in a steamer or double-boiler. Yellow Asian mangoes work best but any mango variety will work just as well depending on what’s in season.


mango sticky rice on green plate


  • 200g (7oz) Thai sticky rice

  • 100g (3 1/2 oz) granulated sugar

  • 1 teaspoon salt

  • 325ml coconut milk

  • 2 ripe yellow mangoes

  • 2 sprigs of sweet basil or mint, to garnish


  1. Place the rice in a bowl, cover with cold water and leave to soak for 2-3 hours. Using a sieve, strain the soaked rice, then place it in a steamer or the top half of a double boiler. Cover and steam over a high heat for 25-30 minutes, until soft and translucent.
  2. Pour 250ml of the coconut milk into a small mixing bowl. Add the sugar and salt, stirring until the dissolve. Add the cooked sticky rice and stir until well mixed. Cover and leave to stand for 15 minutes.
  3. Meanwhile, peel and slice the mangoes and set aside.
  4. Place the remaining coconut ilk in a small saucepan, bring to the boil, then take off the heat.
  5. Divide the rice between 2 serving places and top with the mango slices. Spoon over 3 tablespoons of the hot coconut milk and finish off with a sprig of basil (or mint).


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