BY SHALEEN DESTEFANO
In many Thai homes and markets, rice isn’t just a side, it’s a constant that is enjoyed morning, noon, night.
And then there’s this version…the one that turns rice into dessert. Mango sticky rice, known as khao niew mamuang, is a classic Thai dish that balances sweet coconut-soaked rice with peak-season mango. It’s simple, deeply comforting, and a reminder that some of the best dishes don’t need to be complicated to feel special.
We’re not reinventing anything here, just bringing a little of that tradition into our own kitchens, with a lot of respect for where it comes from.
Ingredients
1 cup sweet rice (glutinous/sticky rice)
2 large ripe mangoes, peeled and sliced
Toasted black sesame seeds
3/4 cup full-fat coconut milk
1/4 cup sugar
1/2 tsp kosher salt
Directions
Rinse the rice until the water runs clear, this helps give it that signature soft, slightly chewy texture.
Cook with 3/4 cup water. Bring to a boil, then cover, reduce heat to low, and cook for 12–15 minutes. Remove from heat and let sit, covered, for another 10 minutes.
While the rice rests, gently warm the coconut milk, sugar, and salt in a small saucepan. Stir just until the sugar dissolves, no boiling. Set aside about 1/4 cup for serving.
Transfer the warm rice to a bowl and pour the remaining coconut mixture over it. Stir, cover, and let it sit for about 30 minutes so the rice can fully absorb that rich coconut flavor.
To serve
Spoon the sticky rice alongside fresh mango slices. Drizzle with the reserved coconut sauce and finish with toasted black sesame seeds. If you want to be a little extra indulgent, add a dollop of coconut whipped cream.