Mango sticky rice is Thailand's most famous dessert, and for good reason. It started as a humble seasonal treat, but now it's a global phenomenon, appearing on menus from Bangkok to Brooklyn. Ask anyone to name a Thai dessert, and this one will definitely be at the top of the list. And the best part? It's easier than you think.
Here's how to recreate this magic at home with this recipe from Chef Chumpol Jangprai of R-Haan, Bangkok's two-Michelin-starred restaurant, featured in the Michelin Guide Thailand 2025. Who says Michelin-caliber desserts can only be enjoyed out and about? "The tradition of making khao niao mun (sticky rice slowly cooked in rich coconut milk) dates back to the late reign of King Rama II during the early Rattanakosin dynasty," Jangprai says. Over time, people began pairing it with different fruits, eventually finding that ripe mangoes pair best with rice. Traditionally enjoyed in the summer, when mangoes are at their peak ripeness—usually from February to April—mango sticky rice is now available year-round.
Rich and creamy, with a smooth, sweet-savory flavor, it perfectly complements the ripe mangoes, which impart a gentle sweet-tart aroma. This dessert is balanced, refreshing, and incredibly delicious, making it a quintessential Thai tropical delicacy. Jangprai also shares the secrets to truly delicious mango sticky rice. Khao niao mun is best made with khao niao kiao ngu, a glutinous rice with long, thin grains. Steaming the rice softens it and creates a uniform texture, making the finished dish incredibly appetizing. Cooking method is key, especially when preparing large quantities of rice. Extend the steaming time to ensure the rice is cooked through and reaches the desired consistency. The rice shouldn't be too sticky, soggy, or tough. Instead, it should be soft and slightly chewy, with a balance of sweet and savory flavors.
As for mango, it should be fragrant, sweet, and delicious, with a light, tart finish—not overpoweringly sour.
Here's Jangprai's recipe for delicious mango sticky rice at home.
Mango Sticky Rice (Serves 1)
Ingredients for Coconut Sticky Rice (khao niao mun):
- 250g glutinous rice
- 150g fresh coconut milk
- 110g sugar
- 6g salt
- 1 pandan leaf (knotted)
- 1 ripe mango
- 10g crispy mung beans (optional)
Ingredients for Coconut Paste:
- 200g fresh coconut milk
- 1/2g salt
- 1 tablespoon rice flour
Instructions:
- Rinse the glutinous rice with clean water. Add enough water to cover the rice, then stir with alum for about 10 seconds, then rinse. Repeat this process three times until the water runs clear. Soak the glutinous rice in water for at least 3 hours. To make the coconut sauce for sticky rice: Heat fresh coconut milk, sugar, and salt in a saucepan over low heat. Stir until the sugar dissolves. Add pandan leaves. Once the mixture is warm (not boiling), remove from heat and let cool.
- Fill a steamer basket three-quarters full with water and bring to a boil. Place the soaked rice in a steamer basket lined with cheesecloth or muslin and steam for about 60 minutes, or until cooked through.
- While the rice is still hot, transfer it to a mixing bowl and drizzle with the coconut milk. Stir well, cover, and let it sit for 10 minutes. Stir again to distribute the coconut milk evenly, and let it sit for another 30-40 minutes, until the rice has absorbed the milk and is smooth.
To serve, plate the coconut sticky rice with ripe mango slices, drizzle with the coconut sauce, and sprinkle with crispy green beans.
Chef's Tip:
- The glutinous rice must be high-quality and fine-grained to achieve the perfect soft yet chewy texture. For optimal flavor, coconut paste should be made with rich, thick, and naturally fat-rich fresh coconut milk.
- Choosing the right mango is crucial. Choose mangoes that are golden in color and perfectly ripe. The flavor and texture of a mango can make or break a dish. The chef's preferred variety is Nam Dok Mai, a Thai mango known for its floral aroma and balanced sweetness. The mango should be ripe but not overripe, with a firm yet tender texture.
By Pruepat 'Maprang' Songtieng / Michelin Guide
After nearly two decades of writing for magazines like Marie Claire, ELLE, Vogue, GQ, and THE STANDARD, this Bangkok-based writer is now the digital editor for the Michelin Guide Thailand and Vietnam. She enjoys exchanging cultural perspectives over a glass of gin. When not at the beach, she's hitting the gym, catching a flight, or immersing herself in the mysteries of Agatha Christie's novels, planning her next epic escape.
