This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1¾ hrs

Sweet Sticky Rice with Mangoes

Read Reviews (9)

"A delicious traditional Thai dessert." — u812gosh

Ingredients Edit and Save

Watch video tips and tricks

Indian Saffron Rice

Italian Rice Croquettes

Fried Rice Restaurant Style

Mexican Rice II

Herbed Rice and Spicy Black Bean Salad

Indian-Style Basmati Rice

Coconut Milk Rice Pudding

How To Make Sushi Rice

Creamy Rice Pudding

Sugar and Sweeteners

Types of Salt

Original recipe makes 6 servings Change Servings

2 cups uncooked glutinous (sticky) white rice, rinsed
1 (13.5 ounce) can coconut milk, divided
1 cup white sugar

1 tablespoon white sugar
1/4 teaspoon salt
3/4 teaspoon cornstarch
2 ripe mangoes, peeled and cubed

Check All Add to Shopping List

Directions

Cover the rice with several inches of fresh water. Allow rice to stand for 30 minutes. Drain off water so that rice is covered by 1/4 inch of water.
Place the rice in a microwave oven, cover, and cook on High until the water has mostly absorbed but the rice is still wet, about 10 minutes; stir and cook until almost dry, an additional 4 minutes.
Mix half the coconut milk and 1 cup of sugar in a bowl, stirring to dissolve the sugar. Pour the mixture over the rice and stir to coat rice with the mixture. Cover and allow the rice to stand at room temperature for 20 minutes.
Pour the remaining 1/2 can of coconut milk into a saucepan and whisk in 1 tablespoon of sugar, salt, and cornstarch until smooth. Bring the mixture to a simmer over medium heat, whisking constantly, and simmer until thickened, about 2 minutes. Remove from heat and allow to cool.
To serve, scoop the rice into individual serving bowls and top each serving with about 2 tablespoons of the coconut sauce and several pieces of mango.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 1 hr 35 mins

Footnotes

Cook's Note:
You can also steam the sweet rice using the traditional method. You may want to leave the salt out and taste the sauce before you add any.

ADVERTISE WITH US

I've made this recipe on the stove. This is good, but I gave it a 4 star rating because the topping is a bit bland/gooey/pastey tasting. The second time I made it, I doubled the sugar in the topping recipe, but it still tasted a little pastey after it simmered 2 minutes. So, after I removed it from the heat, I added 1/4 tsp. vanilla and it was much better tasting. Instead of fresh mango I used the Dole frozen mango chunks.

—Home Ec Teacher

See full review »

Dec 03, 2011

Yes, this is exactly the recipe I was looking for. The proportions are perfect (rice:sauce) and it tastes like it should. Delicious.

—hazenfree

See full review »

11 Ratings

Dec 03, 2011

This is my favorite dessert in a Thai resturant. I am so happy to find this recipe!

—Peggy

See full review »

May 27, 2012

I have made this twice. The first time I used sticky rice and cooked it on a splatter guard on top of pan of water about three inches from rice and placed a stainless steal bowl over the rice. I turned the rice once during cooking. It turned perfect. The second time some of the rice cooked and some didn't and after two hour I just chucked it and made long grain rice. It was ok but I didn't really like it after having the sticky rice. I am going to try the micro wave and if that doesn't work I am going to buy a steamer. 1/2 cup sugar in the coconut milk and it was more than sweet. The second time I used Agave' sugar and it wasn't as sweet. The flavor was there but need to add more next time. You can also use tapioca starch in place of corn starch which I did. I also used 1/2 cups rice and i/2 cups coconut milk. I live in Australia and there are no Mangos at this time of year so I used canned ones. I preferred them and it was a lot cheaper. ( I really miss the great food in the US) You really can use any kind of fruit you like. This is really one of the best recipes I have tried on the site and 8 of my friends who I served it to agreed.

—Karen

See full review »

Feb 02, 2012

Turned out really well and was actually much simpler than I expected. I would have liked it if there was slightly more of the coconut sauce, but perhaps I over cooked it and lost some. But it was a real treat overall!

—Seattle2Sydney

See full review »

Mar 05, 2013

FABULOUS! Didn't change anything (except I had to add more water 3x during rice cooking phase). I've never made rice in the microwave...always in the rice cooker, so this was a fun recipe! And YUMMY!!! It was more than enough for 6 people.

—Escape

See full review »

Nov 20, 2012

I loved this dish. I used grilled pineapple slices instead.

—camellia85

See full review »

May 28, 2012

Was great! I used flour in place of cornstarch ( only because I didnt have any) and it worked fine. Simple and yummy recipe.

—Darci

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Sweet Rice and Mango

Chinese Sticky Rice Cake

Golden Rice Cakes with Sweet Potato-Ginger Sauce

Portuguese Sweet Rice

Sweet Rice (Zarda)

Sweet Rice

Palitaw (Sweet Rice Cakes)

Sweet Heavenly Rice Dessert

Thai-Style Fragrant Rice

ADVERTISE WITH US

Nutrition

Calories
525 kcal
26%

Carbohydrates
96.4 g
31%

Cholesterol
0 mg
0%

Fat
14.1 g
22%

Fiber
3.3 g
13%

Protein
5.7 g
11%

Sodium
111 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Sticky Rice with Mangoes

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 525
Calories from Fat: 127

% Daily Value *
Total Fat 14.1g 22 %
Saturated Fat 12.2g 61 %
Cholesterol 0mg 0 %
Sodium 111mg 4 %
Potassium 267mg 7 %
Total Carbohydrates 96.4g 31 %
Dietary Fiber 3.3g 13 %
Protein 5.7g 11 %
** Sugars 42.8g
Vitamin A 8 %
Vitamin C 24 %
Calcium 3 %
Iron 32 %
Thiamin 15 %
Niacin 24 %
Vitamin B6 9 %
Magnesium 17 %
Folate 11 %

* 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.