Authentic Mango Sticky Rice Recipe (วิธีทำ ข้าวเหนียวมะม่วง)

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Especially during the season (from about April to July annually), mangoes are one of the most popular fruits in Thailand – Bangkok is sometimes known as the Big Mango. When it’s mango season, you’ll find mangoes all over Bangkok, and you’ll discover lots and lots of both street food carts and stalls at local markets that serve mango sticky rice. It’s not only one of the most famou Thai desserts outside of Thailand, but it’s also one of the most popular desserts in Thailand – during mango season.

In this video recipe, you’re going to learn how to make an authentic Bangkok street food style of mango sticky rice. When you show up to a food party or a family gathering with a big pan of coconut milk sticky rice and a few kilos of juicy ripe yellow mangoes, you’re going to be the star of the party!

Here are the ingredients you’ll need for this recipe:

For the sticky rice:
1 kg. Thai sticky rice (ข้าวเหนียว)
800 ml. coconut cream (หัวกะทิ)
150 g. sugar (น้ำตาลทราย)
1 tsp. salt (เกลือ)

For the toppings:
200 ml. coconut cream (หัวกะทิ)
1/3 tsp. salt (เกลือ)
Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)
100 g. yellow mung beans (ถั่วเหลือง) – optional

Make sure you watch this entire video for all the steps and methods of making this mango sticky rice, and also be sure to go to the full blog post for more details ( But overall, it’s a very easy recipe to make. You first need to rinse and soak the rice, to remove all of the starch from the sticky rice. This will make it cook and look better when it’s served. Once you’ve soaked the rice for 6 hours, steam it for about 15 minutes, and then set aside. To prepare the coconut cream, cook 800 ml with sugar and salt, stirring gently until the sugar is fully dissolved, and the coconut cream comes to a boil – then immediately remove and start to assemble the rice. Put the fresh sticky rice into a mixing bowl, and start adding in, slowly by slowly, the coconut cream. Mix it in, until you’ve finished all the coconut cream into the rice, and you should have a consistency that’s kind of like a grain filled pudding. The sticky rice is now ready.

For the toppings, you’ll need to take the remaining coconut cream, cook it on low heat with salt, bring to a boil, and then set it aside for a topping. Lastly, dry fry the mung beans on a low heat to toast them and make them crispy for another common topping (this is optional for this recipe but common in Thailand).

The last part of making Thai mango sticky rice is to assemble everything together. Put a portion of the sweet sticky rice on a plate, peel and slice a mango to go right on top, sprinkle with a handful of crispy mung beans, and serve with the extra coconut cream on top. That’s all for this recipe, it’s pretty easy to make, and it’s one of the most common and most loved Thai desserts!



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