Khao Niaw Mamuang

Glutinous Rice with Mango


Preparation info

  • Difficulty


  • Serves


Appears in

The Little Thai Cookbook

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

  • About

This classic Thai dessert marries sweet and fragrant Thai mangoes with savoury coconut flavoured rice, and is popular during the hot and dry months when mangoes are in season. Traditionally, the rice would be steamed in a Thai steaming basket, but a rice cooker would do as well.


  • 360 g glutinous rice
  • water, as needed
  • 1 cup (250 ml) coconut cream
  • 1 teaspoon salt
  • 3 large, ripe mangoes

Coconut Sauce

  • ยฝ cup (125 ml) coconut cream, mixed with ยฝ cup (125 ml) water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 screwpine leaves, washed and knotted


  1. Soak the rice in a large basin of water for at least 3 hours.
  2. Drain the rice and place in a rice cooker or steaming bowl with 2 cups (500 ml) water, the coconut cream and salt. Stir to mix, then cook or steam the rice for about 30 minutes or until the rice is tender and the liquid is fully absorbed. Leave the rice to cool before shaping into small mounds. Set aside.
  3. Peel and slice the mangoes into large pieces. Set aside.
  4. Prepare the coconut sauce. Combine the coconut cream, sugar and salt in a saucepan. Add the screwpine leaves and simmer over low heat, stirring constantly, until the sugar is dissolved and the sauce is slightly thickened.
  5. Place a mound of coconut rice with a few slices of mango on each serving plate. Spoon some coconut sauce over. Serve warm or at room temperature