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5 from 1 vote
mango and sticky rice
Mango with Sticky Rice (Khao Neow Mamuang)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Mango with sticky rice is a delicious Thai dessert prepared with glutinous rice, mango and coconut milk, and that is topped with crunchy toasted mung beans.
Course: Dessert
Cuisine: Asian, Thai, Vegan, Vegetarian
Servings: 8 people
Author: Mike Benayoun
For the sticky rice
  • 3 cups sticky rice
  • 2 cups coconut cream
  • ½ cup sugar
  • ½ teaspoon salt
For the mango
  • 4 ripe mangoes
  • 2 oz. yellow mung beans or sesame seeds
For the topping
  1. Rinse the sticky rice a few times until the water is almost clear and soak it for at least 4 hours.
  2. Steam the sticky rice. Alternatively, it can also be cooked with the same volume of water for about 15 minutes.

  3. In a saucepan on medium heat, add the coconut cream and stir for 2 minutes.
  4. Then, add the sugar, the salt, and keep stirring until the sugar completely dissolves.
  5. Take the coconut cream mixture off the heat, and add a couple spoons into the sticky rice. Mix gently.
  6. Add the coconut cream mixture to the sticky rice one spoon at a time and keep stirring.
  1. Put the coconut cream in a saucepan on medium heat, add the salt, and stir gently until it boils.
Mung beans
  1. Put the mung beans in a pan on low heat. Dry fry the mung beans for a few minutes, stirring regularly until golden brown and crispy.
  2. Serve sliced mango, with sticky rice on the side. Drizzle coconut cream topping and sprinkle with mung beans. Mango with sticky rice should be eaten warm.