This is the best vegan mango sticky rice recipe that will change how you do dessert! Make your next dinner gathering stand out with this inspired Thai dessert, or “Khao Niew Mamuang and ข้าวเหนียวมะม่วง” in Thai, that comes with simple instructions and incredible results. This simple and comforting dessert features sticky rice infused with coconut milk, perfectly joined by the creamy and ripe mango slices. Vegan and gluten free, this easy mango and rice recipe is the best when freshly homemade.
Table of contents
What is Mango Sticky Rice
Mango sticky rice is a popular and traditional Thai dessert of sticky rice that has been cooked with coconut milk, paired with yellow mango slices, and then a sweet coconut sauce is poured on top.
It is also called khao niew mamuang and ข้าวเหนียวมะม่วง. You can find this mango dessert everywhere in Thailand and it’s become the most eaten dessert by tourists.
As a girl that grew up with sticky rice desserts…because almost all Asians and my Filipino side of the family uses rice for food of all kinds, daily…this dish is always a nostalgic and soothing go-to for me.
History and Origin of Mango Sticky Rice
Mango sticky rice origins are deeply intertwined with Thailand’s agricultural history.
- Sticky rice, or glutinous rice, has been a staple in Southeast Asia for thousands of years, particularly in regions where it is grown as a primary crop.
- Coconut milk, another key ingredient, is abundant in tropical areas like Thailand, where coconut trees thrive.
- Mangoes, which are native to South Asia, were introduced to Thailand centuries ago and have since become one of the country’s most cherished fruits.
Note! Glutinous rice is gluten free despite the name.
The combination of these ingredients in a dessert is believed to have originated in Thailand, where the dish is particularly popular during the mango season, which typically runs from April to June.
Over time, vegan mango sticky rice has become a symbol of Thai cuisine and how the people innovated with the local resources. Today, find khao niew mamuang enjoyed by locals and tourists alike.
Ingredients
- 4 ripe yellow mangoes, peeled and sliced – These mangos must be Philippine mangoes or Ataulfo mangoes for the most authentic mango sticky rice presentation.
For the Coconut Sauce:
- 1 can coconut milk – real, regular coconut milk from a can
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1/8 teaspoon salt
Optional Toppings:
- Mung beans (soaked and fried until crispy) – traditional
- Toasted sesame seeds – also traditional
- Fresh mint leaves
Equipment
- Pot – to cook the rice
- Saucepan – to make coconut sauce
- Measuring cups and spoons
- Wooden spoon or spatula
- Cutting board and knife
- Serving plates or bowls
Instructions
- Make the coconut sticky rice per instructions in the recipe link.
- In the saucepan, combine the coconut milk, sugars, and pinch of salt. High simmer for five minutes. Set aside.
- Peel and slice the yellow mangoes.
- Assemble the dish by plating the rice, setting the mangoes on the side, pouring the coconut sauce on top (as much as you like), and then sprinkling lots of fried mung bean or toasted sesame seeds. Enjoy!
Notes
- Choosing the Rice: Use authentic glutinous (sticky) rice, as it has the specific texture needed for khao niew mamuang ข้าวเหนียวมะม่วง. Regular rice won’t provide the same results. It’s also labeled “sweet rice” with some brands. You can find sweet rice at Asian stores like Filipino, Chinese, and Thai grocery stores.
- Mangoes: The best mangoes for this dish are Philippine/Manila mangoes, Ataulfo, or Nam Dok Mai, known for their rich, super sweet, creamy, and buttery texture. Choose ripe mangoes for the best flavor.
- Coconut Milk: Full-fat coconut milk gives the best flavor and richness. Light coconut milk can be used, but the dish will be less creamy. This is very important because the taste will change without regular coconut milk.
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Add-ins and Variations
Vegan mango sticky rice (Khao niew mamuang ข้าวเหนียวมะม่วง) can be made with different variations to the rice which are actually easy to do. Here are a few variations:
- Pandan Flavor: Add a few pandan leaves to the coconut milk while heating it to infuse a fragrant, floral note. Elevate the rice by adding pandan extract in place of some of the coconut milk for more aromatics.
- Ube Rice: Cook the coconut rice and then fold in a few tablespoons of ube halaya or ube extract to add an ube twist.
- Black Sticky Rice: For a variation, try using black glutinous rice, which has a nuttier flavor and adds a beautiful color contrast.
- Salted Topping: Some recipes include a slightly salted coconut cream topping for contrast. Sprinkle sea salt flakes over the coconut sauce before serving.
- Fresh Fruits: Add other tropical fruits like banana, pineapple, or berries alongside the mango for a fruitier dessert.
How to Serve Mango Sticky Rice
Khao niew mamuang is best served warm or at room temperature. I like my mangoes to be cold so I usually chill the fruit only and serve the rice and sauce warm for yummy contrast. To assemble:
- Plate the Sticky Rice: Place a generous scoop of sticky rice on a serving plate or bowl.
- Add the Mango Slices: Arrange the mango slices alongside the sticky rice.
- Drizzle with Coconut Sauce: Pour the coconut sauce over the sticky rice, allowing it to soak in. You can also serve extra sauce on the side.
- Garnish: Sprinkle with toasted sesame seeds, crispy mung beans, or fresh mint leaves for added texture and flavor.
Mango sticky rice is more than just a dessert—it’s a celebration of Thailand’s rich culinary heritage. Whether you’re enjoying it at a Thai street market or making it at home, this dish offers exciting texture and delicious tastes. Try this classic Thai dessert, and bring a taste of Thailand into your kitchen!
Vegan Mango Sticky Rice Recipe: Khao Niao Mamuang | ข้าวเหนียวมะม่วง
Equipment
- pot to cook the rice
- saucepan to make coconut sauce
- Wooden spoon or spatula
- Cutting board and knife
- Serving plates or bowls
Ingredients
- 3 cups Coconut Sticky Rice cooked; follow recipe link
- 4 ripe yellow mangoes peeled and sliced – These mangos must be Philippine mangoes or Ataulfo mangoes
For the Coconut Sauce:
- 1 can coconut milk – real regular coconut milk from a can
- 2 tbsp brown sugar
- 2 tbsp white sugar
- 1 pinch salt
- 1/8 teaspoon vanilla extract optional
Optional Toppings:
- Mung beans soaked and fried until crispy – traditional
- Toasted sesame seeds
Instructions
- Make the coconut sticky rice per instructions in the recipe link.3 cups Coconut Sticky Rice
- In the saucepan, combine the coconut milk, sugars, and pinch of salt. High simmer for five minutes. Set aside.1 can coconut milk – real, 2 tbsp brown sugar, 2 tbsp white sugar, 1 pinch salt
- Peel and slice the yellow mangoes.4 ripe yellow mangoes
- Assemble the dish by plating the rice, setting the mangoes on the side, pouring the coconut sauce on top (as much as you like), and then sprinkling lots of fried mung bean or toasted sesame seeds. Enjoy!Mung beans, Toasted sesame seeds
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