My First Taste of Mango Sticky Rice at ThaiBinhs
The first time I had Mango Sticky Rice, I wasn’t in Thailand—I was right here in Texas at Grow DeSoto Market, stopping by a place called ThaiBinhs for a quick bite. I had no idea I was about to fall in love with a dessert that would change the way I looked at Thai food forever!
After finishing a plate of their delicious stir-fry, I spotted a dish on the menu that simply said “Mango Sticky Rice”. I had no clue what to expect, but I figured, why not?
Y’all, that first bite? Game changer. The sticky rice was warm, soft, and creamy, soaking up the rich coconut sauce like a sponge. Then came the fresh, juicy mango—sweet, refreshing, and the perfect contrast to the chewy rice. It was like summer and comfort food had a baby, and I was OBSESSED.
Since that day, I knew I had to learn how to make this dish at home. And now, I’m sharing this easy, foolproof recipe so y’all can enjoy this Thai classic anytime, no restaurant needed!
🌱 Why You’ll Love This Mango Sticky Rice
Authentic & Delicious – Just like the classic Thai street food version!
Dairy-Free & Vegan – Made with creamy coconut milk.
Simple Ingredients – Pantry staples and fresh mangoes make this easy to whip up.
Perfectly Sweet & Creamy – A dreamy balance of flavors and textures.
🍚 What Is Mango Sticky Rice?
Mango Sticky Rice (Khao Niew Mamuang) is a beloved Thai dessert made with glutinous (sticky) rice, coconut milk, and fresh mangoes. It’s sweet, creamy, slightly salty, and absolutely addictive! Traditionally, it’s found at Thai street markets, but now you can make it at home with just a few simple ingredients.
🥥 Ingredients You’ll Need
Sticky Rice:
- 2 cups glutinous (sticky) rice (short on time? Look for the Bibigo brand in the international aisle or InnoVasian in the frozen section)
- 1 ½ cups canned coconut milk
- ½ cup coconut sugar or white sugar (I used coconut which gives the rice a brown color)
- ½ tsp salt
Coconut Sauce:
- ¾ cup canned coconut milk
- 2 tbsp coconut sugar or white sugar
- ¼ tsp salt
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, optional)
For Serving:
- 3 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or crushed peanuts
- 1 tbsp coconut flakes (optional)or
⏲ How to Make Thai Mango Sticky Rice
1. Prepare the Sticky Rice
- Rinse the rice several times until the water runs clear. This removes excess starch and ensures the rice cooks evenly.
- Soak the rice for at least 4 hours or overnight for the best texture.
- Drain and steam the rice in a bamboo or metal steamer for 25-30 minutes, until it turns translucent and sticky.
2. Make the Coconut Sauce
- In a saucepan over medium heat, combine 1 ½ cups coconut milk, ½ cup sugar, and ½ tsp salt.
- Stir continuously until the sugar dissolves, then remove from heat.
- Pour the warm coconut mixture over the steamed sticky rice, stir, and cover. Let it sit for 15 minutes to absorb the flavors.
3. Make the Sweet Coconut Drizzle
- In a saucepan, heat ¾ cup coconut milk, 2 tbsp sugar, and ¼ tsp salt over low heat.
- If using cornstarch, add the slurry and stir until the sauce thickens (1-2 minutes). Remove from heat.
4. Assemble & Serve
- Place a scoop of sticky rice on a plate, arrange mango slices on the side, and drizzle with the coconut sauce.
- Sprinkle with toasted sesame seeds, crushed peanuts, or coconut flakes for extra texture.
🌿 Tips & Variations
No steamer? Use a fine mesh strainer over a pot of boiling water and cover with a lid.
Want extra richness? Use full-fat coconut milk for a creamier result.
Looking for a twist? Try adding a splash of vanilla extract to the coconut sauce.
Best mango varieties? Use Ataulfo (Honey) or Thai Nam Dok Mai mangoes for the sweetest flavor!
💬 Let’s Chat!
Have y’all ever had Mango Sticky Rice before? If not, are you excited to try it? Let me know in the comments!
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Ingredients
Sticky Rice:
- 2 cups glutinous(sticky rice) I used premade rice by Bibogo or Innovasion
- 1 ½ cups canned coconut milk
- ½ cup coconut sugar or white sugar
- ½ tsp salt
Coconut Sauce:
- ¾ cup canned coconut milk
- 2 tbsp coconut sugar or white sugar
- ¼ tsp salt
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening, optional
For Serving:
- 3 ripe mangoes peeled and sliced
- 1 tbsp toasted sesame seeds or crushed peanuts
- 1 tbsp coconut flakes optional
Instructions
Prepare the Sticky Rice
- Rinse the rice several times until the water runs clear. This removes excess starch and ensures the rice cooks evenly.
- Soak the rice for at least 4 hours or overnight for the best texture.
- Drain and steam the rice in a bamboo or metal steamer for 25-30 minutes, until it turns translucent and sticky.
Make the Coconut Sauce
- In a saucepan over medium heat, combine 1 ½ cups coconut milk, ½ cup sugar, and ½ tsp salt.
- Stir continuously until the sugar dissolves, then remove from heat.
- Pour the warm coconut mixture over the steamed sticky rice, stir, and cover. Let it sit for 15 minutes to absorb the flavors.
Make the Sweet Coconut Drizzle
- In a saucepan, heat ¾ cup coconut milk, 2 tbsp sugar, and ¼ tsp salt over low heat.
- If using cornstarch, add the slurry and stir until the sauce thickens (1-2 minutes). Remove from heat.
Assemble & Serve
- Place a scoop of sticky rice on a plate, arrange mango slices on the side, and drizzle with the coconut sauce.
- Sprinkle with toasted sesame seeds, crushed peanuts, or coconut flakes for extra texture.
Notes
No steamer? Use a fine mesh strainer over a pot of boiling water and cover with a lid.
Want extra richness? Use full-fat coconut milk for a creamier result.
Looking for a twist? Try adding a splash of vanilla extract to the coconut sauce.
Best mango varieties? Use Ataulfo (Honey) or Thai Nam Dok Mai mangoes for the sweetest flavor!