Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

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"This wonderful and authentic-tasting Thai dessert is as good, if not better, than any sweet sticky rice with Mango available in Thai restaurants."
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1 h 30 m servings 817 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 817 kcal
  • 41%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 144.3g
  • 47%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
  4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.


  1. 213 Ratings

Most helpful positive review

I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery...

Most helpful critical review

Sticky rice is generally made with, well, sticky rice aka glutenous rice; but, this recipe is a great solution if you do not have sticky rice in your area, or don't have time to go to the Asian ...

I made this recipe twice. The first time I made it exactly as the recipe had stated. The second time I made some alterations with much better outcomes. The original recipe will yield a watery...

This was DELICIOUS! Exactly as I remember it from Thai restaurants. I didn't have tapioca starch, so I also used corn starch and noticed no change in flavor. I will definitely be making this aga...

Loved this recipe - sticky rice and mango is one of my favorite desserts yet I had never tried making it myself. As another reviewer mentioned, though, the rice should be steamed in a bamboo bas...

This recipe is very good but to be more authentic you should use glutenous/sticky rice instead of the long grain rice in the recipe. Sticky rice is a type of rice, not a style of preperation. ...

This tasted GREAT! It was just as expected from the first time I had it two weeks ago. I would REALLY recommend to reduce the sugar level. I found it a bit too sweet, but it still tasted great. ...

I made this with some modifications after reading other reviews. I made the rice in my rice cooker adding the rice plus two cups coconut milk, one cup water, and 1/2 cup sugar. It turned out p...

Everyone is right. This is the best sweet sticky rice recipe that I have found so far. Although I did not have any mangoes at hand, I used chilled pineapples as an alternative, and I also adde...

I thought I had coconut milk in the cupboard, but when I reached for it I noticed that it was Cream of Coconut, which is usually used for pina coladas and other smooth drinks. The cream is reall...

I added 1 tbsp of the black sticky rice as well. The color turn out great! Don't use too much of the sesame seed, because the taste will take over!!!