Mango Sticky Rice (Vegan and Gluten-Free)

Having lived in Thailand for years, I can tell you that mango sticky rice holds a special place in my heart. This dessert takes me straight back to the night markets of Bangkok. If you’ve never thought that fruit and rice could go together, this Thai classic will change your mind!

Mango sticky rice, or khao niew mamuang in Thai, is perhaps the most famous Thai dessert. It’s a simple yet incredible combination of sweet, sticky rice, fresh mango slices, and creamy coconut sauce. Today, I’ll show you how to make the classic version that brings back all those wonderful memories. It’s vegan and gluten-free, which makes it extra delicious!

Ingredients

For the Mango Sticky Rice:

• 1¼ cups Thai glutinous rice (also known as sticky rice)
• 2 ripe mangoes (preferably Ataulfo, Manila, or Champagne varieties)

For the Sweet Coconut Mixture:

• 300 ml full-fat coconut milk (reserve the remaining 100 ml from a 400 ml can for the sauce)
• ¾ cup sugar
• ¾ teaspoon salt

For the Coconut Sauce:

• 100 ml coconut milk (from the reserved portion)
• 1½ tablespoons sugar
• ½ teaspoon salt
• ½ teaspoon cornstarch

For the Topping (Optional):

• 1 tablespoon shelled, split mung beans or toasted sesame seeds

Instructions

Step 1: Soak and Steam the Sticky Rice

Be sure to use Thai glutinous rice, often labeled as “sweet rice” or “sticky rice” for this recipe. Regular rice won’t give you the same texture. Place the glutinous rice in a bowl and rinse under cold water until the water runs clear. Soak the rice in water and refrigerate for at least 16-24 hours. This helps the rice achieve the perfect sticky texture.

Steam the rice: First, drain the soaked rice. Line a steamer basket with a damp muslin cloth or cheesecloth. Spread the rice evenly over the cloth, then fold the excess cloth over the rice. Now, place the steamer over a pot of boiling water. Cover with a lid and steam for 30-35 minutes. Make sure to check for doneness before taking it off the steamer—the rice should be fully cooked but still have a slight chew.

Step 2: Prepare the Sweet Coconut Mixture

In a saucepan, combine 300 ml coconut milk, ¾ cup sugar, and ¾ teaspoon salt. Use full-fat coconut milk for the richest flavor and creamiest texture.

Cook over medium heat, stirring occasionally until the sugar dissolves and the mixture thickens slightly.

Once the rice is cooked, transfer it to a large bowl.

Pour the hot coconut mixture over the rice.

Gently mix until the rice is well-coated. It might look a bit runny at first, but let it sit for 20-30 minutes. The rice will absorb the liquid and become perfectly sticky.

Step 3: Make the Coconut Sauce

In a small saucepan, combine 100 ml coconut milk, 1½ tablespoons sugar, ½ teaspoon salt, and ½ teaspoon cornstarch.

Cook over low heat, stirring constantly until the mixture thickens to a sauce-like consistency.

Remove from heat and let it cool to room temperature.

Step 4: Prepare the Mung Beans (Optional)

Rinse ¼ cup mung beans thoroughly. Make sure to use the yellow split mung beans. In a pot, add the mung beans and 2 cups of water. Bring it to a boil, then immediately remove the pot from heat. Let the beans soak in the hot water for 10 minutes.

Now, drain the beans and spread them out on a paper towel to dry. In a slightly greased skillet over low heat, toast the beans, tossing them until they turn golden and crispy. Set aside to cool. These can be stored in an airtight container for up to a month.

Alternatively, you can use toasted sesame seeds for a nutty flavor and crunchy texture.

Step 5: Cut the Mangoes

Ataulfo mangoes are ideal due to their sweetness and smooth texture. Look for mangoes that are bright yellow and give slightly when pressed. Peel the mangoes and slice the flesh into thin pieces.

If mangoes aren’t in season or readily available, don’t worry! You can still enjoy this sticky rice with other fruits like strawberries or even a scoop of mango ice cream. While it might not be the traditional pairing, it’s still delicious.

Assembly

Scoop a portion of the sticky rice into a small bowl or mold. Invert it onto a serving plate to create a neat dome shape. Now, place the sliced mangoes alongside the sticky rice.

Drizzle the coconut sauce generously over the sticky rice. Then, sprinkle the toasted mung beans or sesame seeds over the top for added crunch.

This dessert is best enjoyed at room temperature, allowing the flavors to come together beautifully. The creamy, sweet rice paired with the juicy mango slices creates a contrast that’s both comforting and refreshing.

Bringing Back the Flavors of Thailand

Making this mango sticky rice at home brings back so many fond memories of wandering through Bangkok’s night markets, where the air is filled with the aroma of street food and the energy of the city. Each bite transports me back to those vibrant streets, and I hope this recipe does the same for you, even if you’ve never been to Thailand.

If you try this recipe, I’d love to hear how it turned out for you. Check out our Instagram page and leave a comment!