Mango Sticky Rice in the UK: what it is, how to order it, where to find it
Quick answer
Mango sticky rice (khao niao mamuang) is sweet glutinous rice steamed and dressed in coconut, served with slices of ripe mango and a coconut cream drizzle. Thailand's most loved dessert and a fixture of the UK Thai menu in mango season. Simple, fragrant and just sweet enough, it depends entirely on the mango being ripe.
Calories and nutrition
- Calories
- 400
- Protein
- 5 g
- Carbs
- 70 g
- Fat
- 12 g
- Salt
- 0.4 g
320–500 kcal
Portion: One portion, about 200 g.
Coconut milk and sugar make it rich; naturally vegan.
Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.
What it is
Glutinous (sticky) rice is soaked and steamed, then folded through a warm mixture of coconut milk, sugar and salt so it turns glossy and rich. It is plated with slices of ripe mango, a spoon of salted coconut cream over the top, and often a scatter of toasted mung beans or sesame for crunch. The balance of sweet rice, salty coconut and fragrant mango is the whole thing. Best in the Thai mango season (roughly spring to summer), when the fruit is at its sweetest.
How to judge it
The rice should be tender and glossy, sweet but with a savoury coconut edge from the salt, and the mango ripe and fragrant. Underripe, sour mango ruins it, and dry or claggy rice is a fault. Freshly steamed rice and a good mango are the marks of a kitchen that cares. The salted coconut cream on top is essential, not optional.
When to order it
It is at its best when Thai mangoes are in season; out of season the mango may be underripe and it is worth asking. It is a light, refreshing end to a spicy meal and easily shared. It is naturally vegan.
Where it is done well in the UK
Thai restaurants, best in mango season. The list below shows areas with the most Thai restaurants.
How to order it
Order it in mango season for the ripest fruit; ask if unsure. The rice should be glossy and the coconut cream salted, the mango ripe and fragrant. It is naturally vegan and a light end to a spicy meal.
Where it's done well
UK councils with the most mango sticky rice specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve mango sticky rice near you.
Make it at home
Serves 4 · 60 min
Ingredients
- 300 g glutinous (sticky) rice, soaked 4 hours
- 300 ml coconut milk
- 4 tbsp sugar, half tsp salt
- 2 ripe mangoes, sliced
- toasted sesame or mung beans
Method
- Steam the soaked sticky rice in a lined steamer for 25 minutes until tender.
- Warm the coconut milk with the sugar and salt (do not boil), reserving a few spoons.
- Fold most of the sweet coconut through the hot rice and let it absorb for ten minutes.
- Plate with mango slices, drizzle the reserved salted coconut over, and scatter sesame.
Salt in the coconut is what balances the sweetness. Use ripe mango; nothing rescues an underripe one.