Known as khao niao mamuang, this sweet, creamy coconut rice with ripe mango is one of Thailand’s most beloved desserts. The rice used is sweet glutinous rice, which is sometimes labelled sticky rice – a short-grain variety that turns tender, glossy and slightly chewy when steamed. Folded through warm coconut milk and served with slices of fragrant mango, it’s a simple but beautiful pudding. Don’t forget the salt, though; it is essential to balance the richness. Serve warm or at room temperature.

Thai mango and coconut sticky rice

For the best results, soak the rice for at least six hours before steaming.

Prep 10 min
Soak 6 hr+
Cook 50 min, plus resting
Serves 6

250g glutinous rice (AKA sticky or sweet rice)
400ml coconut milk
100g caster sugar
½ tsp fine sea salt
Sunflower or coconut oil, for greasing
3 large ripe mangoes, peeled, stoned and thickly sliced
1 tbsp toasted sesame seeds, to serve

Put the rice in a bowl and rinse under cold running water until the water runs almost clear. Cover generously with fresh cold water, then leave to soak for at least six hours, and preferably overnight.

Once the rice has soaked, drain it thoroughly. Line a metal colander or large sieve with a piece of muslin or a clean tea towel, then spread the drained rice inside. Fold the overhanging cloth loosely over the rice, then put the colander inside a saucepan with 2-3cm of gently simmering water in its base (make sure the rice sits above the water level). If using a sieve, rest it securely over the saucepan. Cover tightly with a lid or tinfoil, and steam for about 30 minutes, or until the grains are tender and mostly translucent with no chalky centre. The rice should feel soft throughout, with the grains clinging together but still distinct. Check the water level once or twice during cooking, and top up with a little more boiling water if needed.

Meanwhile, make the coconut sauce. Combine the coconut milk, sugar and salt in a small saucepan and warm gently over a low heat, stirring until the sugar dissolves. Do not let it boil.

Transfer the hot cooked rice to a bowl and pour over three-quarters of the hot coconut sauce; reserve the rest (about 120ml) for serving. Gently fold the rice to coat it in coconut mix, then cover the bowl and leave to rest for about 15 minutes, so it absorbs the coconut milk and turns glossy.

Lightly oil a small rice bowl or ramekin. Spoon in about 120g of the coconut sticky rice, pressing very lightly to shape it neatly (avoid packing it in too tightly or it will become gluey). Invert on to a plate, then repeat with the remaining rice.

Arrange slices of mango alongside or over the rice, spoon a little of the reserved coconut sauce over each mound, sprinkle with sesame seeds and serve warm or at room temperature.