Mango Sticky Rice
ข้าวเหนียวมะม่วง
Mango Sticky Rice (Khao Niao Mamuang) is Thailand's most beloved dessert — glutinous rice steamed in sweet coconut milk, served alongside ripe Nam Dok Mai mango. It's seasonal (April–June) but available year-round in tourist areas.
Cultural Origin
Khao niew mamuang, mango sticky rice, is a Central Thai dessert tied to the short hot-season window when nam dok mai and ok rong mangoes ripen, traditionally April through June. It pairs glutinous rice — a staple of the north and northeast — with sweetened coconut cream and ripe mango from the central plains, and likely took its modern form in the late 19th to early 20th century. It is now the country's most internationally recognised dessert.
Allergens & Sensitivities
Key Ingredients
- glutinous rice
- coconut milk
- palm sugar
- ripe mango
- toasted sesame seeds
Where to Try It
Street dessert vendors across Bangkok and Chiang Mai — Or Tor Kor Market in Bangkok is famous for it.
Tips
- Eat it in April and May when Nam Dok Mai mangoes are at peak ripeness and sweetness.
- The coconut cream poured on top should be slightly salty — this contrast with sweet rice is essential.