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Authentic & Easy Mango Sticky Rice: The Creamiest Coconut Sauce Recipe

A vibrant bowl of mango sticky rice topped with creamy coconut sauce and toasted sesame seeds.
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Make truly authentic Thai Mango Sticky Rice (Khao Neeo Mamuang) at home. This recipe simplifies the steps for perfectly cooked sticky rice and a rich, creamy coconut sauce, paired with ripe mangoes.

Ingredients

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  • 1 cup sweet/glutinous rice (sticky rice)
  • 1 cup water (for soaking)
  • 1 cup full-fat coconut milk (for soaking sauce)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 (13.5 oz) can full-fat coconut milk (for topping sauce)
  • 1/4 cup granulated sugar (for topping sauce)
  • 1/4 teaspoon salt (for topping sauce)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 ripe Ataulfo or Nam Dok Mai mangoes, peeled and sliced
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Rinse the sticky rice under cold water until the water runs clear.
  2. Soak the rinsed rice in 1 cup of water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  3. Steam the drained sticky rice for 20 to 25 minutes until tender and cooked through. Alternatively, cook in a rice cooker with just enough water to cover the rice by about 1/2 inch.
  4. While the rice steams, prepare the soaking sauce: In a small saucepan, combine 1 cup coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Heat gently until the sugar and salt dissolve. Do not boil.
  5. Transfer the hot, cooked sticky rice to a bowl. Pour the warm soaking sauce over the rice. Stir gently to combine. Cover the bowl tightly with plastic wrap or a lid and let it sit for at least 30 minutes to allow the rice to absorb the liquid completely.
  6. Prepare the creamy topping sauce: In a separate small saucepan, combine the remaining 1 can of coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt. Heat gently until the sugar dissolves.
  7. Whisk in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly to a creamy consistency. Remove from heat.
  8. To serve, place a portion of the sweet sticky rice on a plate. Arrange slices of fresh, ripe mango beside or on top of the rice.
  9. Drizzle the warm, creamy coconut topping sauce generously over the rice and mango.
  10. Garnish with toasted sesame seeds. Serve immediately.

Notes

  • For the best texture, use true glutinous rice, often labeled as sweet rice. Do not substitute regular long-grain rice.
  • If you are planning ahead, this recipe works well for meal planning; store leftover rice and sauce separately in the refrigerator for up to two days.
  • If you skip the cornstarch slurry, the topping sauce will be thinner, similar to a glaze rather than a thick cream.

Nutrition

Find it online: https://www.unfoldrecipes.com/mango-sticky-rice-creamy-coconut-recipe/