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Thai Mango Sticky Rice

Two turquoise bowls with Thai mango sticky rice

Thai Mango sticky rice (also known as Khao Niew Ma Muang in Thai), is probably one of the most loved desserts by us Aussies when we venture out to our Thai restaurants. Although sticky rice is used in many of their desserts, this has got to be one of the easiest to make and serve.

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What do you need? Well, first, you need to have the sticky rice cooked and ready to go. I have all the instructions on making Thai Sticky Rice here. The rest is so easy.

Ingredients I choose for Thai Mango sticky rice

  • Thai Sticky rice – This dish must use a Thai brand of sticky or glutenous rice. I explain why in this post.
  • Sugar – Traditionally, they would use Palm Sugar in Thailand, although I use dark brown or brown sugar. It’s a similar flavour and easily sourced, not to mention the lower environmental impact.
  • Salt – yes, you need it. Like salted caramel is better than plain old caramel, this dish is better with a good pinch of salt.
  • Coconut cream or milk – I use cream because you can always add water to let it down a bit, but if you start with milk, you’ll need to reduce it to get the right texture and taste. I’ll let you choose that. I like the Mae Ploy coconut cream for this dish, as do many Thai restaurants.
  • Mango – fresh is always best, but if you can’t find fresh, try something like Elephant brand Mango. Some tinned mangos aren’t that nice, but this one is one that many restaurants use.
  • Vanilla – Now, I haven’t put this in my recipe ingredient list because it will freak some people out by telling me, “it’s not traditional”, but I have to say I’ve been known to stir it a touch. It’s defiantly not traditional, but it certainly does taste brilliant. Mind you, I add vanilla to my overnight oats too, so maybe it’s just me. YUMMMY.
Two turquoise bowls with Thai mango sticky rice

Thai Mango Sticky Rice

5 from 3 votes

5 stars tells us you love the recipe

If you love Thai Mango Sticky Rice, check out this easy recipe with Thai brand sticky rice, dark brown sugar, coconut cream, and fresh or Elephant brand mango, along with a pinch of salt and optional vanilla to enhance the flavour, plus instructions for cooking Thai sticky rice to perfection.
Prep Time 0 minutes
Cook Time 25 minutes
Total Time 4 hours 25 minutes
Difficulty Easy
Course Breakfast, Dessert
Cuisine Thailand
Servings 4 people
Method Thermomix


  • 1 Thermomix


  • 1 heaped cup Thai brand Sticky Rice soaked overnight
  • 1 mangos or 1 tin mango
  • 1 can of coconut cream Mae Ploy You can use milk if you like see my notes
  • 30 g dark brown sugar Or more if you want it really sweet
  • 1/2 tsp flaked salt I like Pink Murray valley Salt for this.


To Prepare

  • Start by steaming your sticky rice
  • While the rice is cooking, slice the mango and set aside in the fridge
  • Once the rice is cooked cooked, place it in a Thermomix Server® or similar, set aside with the lid on to keep warm.
  • With the rice set aside in the Thermomix Server® (or similar) it's now time to make the coconut caramel sauce
  • Add your sauce ingredients to your TM bowl.
  • I used a 560ml can of Mae Ploy coconut cream. Add the contents of the tin along with the sugar and salt to the TM bowl. Set your Thermomix to Warm Up Mode 90°C
  • When the sweet coconut sauce has warmed through pour half the hot coconut cream liquid over the rice that is set aside, stir well to combine and cover again. The remainder is used for serving.

To Serve

  • Dish out the sticky rice in each bowl add a couple of tablespoons of the coconut cream to the top of the rice add sliced mango and top and serve.


This mango sticky rice should have a slightly sweet flavour however you are the boss of your kitchen and if you want it sweeter, add more brown sugar.
5 from 3 votes (3 ratings without comment)

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