Mango sticky rice or khao neow mamuang (ข้าวเหนียวมะม่วง) is possibly THE most famous Thai dessert and it's so delicious, we decided to give you a recipe you can recreate at home.

This dessert is especially easy because you can cook your glutinous rice in your Yum Asia rice cooker without having to soak or worry about the rice not cooking correctly!

In Thai cooking, sticky rice is the staple of northern and northeastern Thai cuisine (Isaan), and it’s also commonly used in all sorts of Thai desserts like this one. For Thai mango sticky rice, the sticky rice is steamed, then mixed with thick coconut cream and sugar and paired with perfectly ripe yellow sweet mango. To make it even more delicious, it’s served with a small bowl of extra coconut cream which you pour on top.

The main (and most important) ingredient in mango sticky rice is, not surprisingly, mango, and for this mango sticky rice recipe you’ll need perfectly ripe mangoes that are silky in texture. In Thailand there are a number of varieties of mango, but one of the most common is called mamuang nam dokmai (มะม่วงนำ้ดอกไม้) – literally translated to flower water mango. Presentation is very important, so the mango is peeled from the stem side, slicing long, very thin sections of the skin off working towards the pointy end. You then slice the top part of the flesh off from the seed and then section across the mango into large pieces.

To serve, you place the sticky rice onto a plate or bowl, then add the sliced mango and the small bowl of additional coconut milk on the side.

So now you know all about the dish, here is the recipe for you to recreate this deliciousness!

Ingredients (serves 4)

For the rice and mango:

  • 2 cups of sticky/glutinous rice
  • 350ml coconut milk
  • 200g caster sugar
  • 1/4 teaspoon salt

For the toppings:

  • 2 ripe sweet yellow mangoes
  • 125ml coconut cream (you can use coconut milk but will need to thicken this with some cornflour/similar thickener)
  • 1 tablespoon of sugar
  • 1/4 teaspoon salt


  1. Cook the sticky/glutinous rice (follow the water level instructions in the manual)
  2. While the rice is cooking, mix together 350ml coconut milk, 200g sugar and 1/4 teaspoon salt in a saucepan over medium heat; bring to the boil; remove from heat and set aside.
  3. When the rice is cooked, remove to a large bowl and stir the coconut milk mixture into the rice and cover. Allow to cool (or you can eat warm if you prefer)
  4. Make the pouring sauce by mixing together 125ml coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt (and the cornflour if using) in a saucepan and bring to the boil.
  5. Prepare the mango as detailed above and plate the rice, mango and put the pouring sauce into a little bowl.
  6. Eat and wish you had made more!