What is the popular Thai dessert consisting of sticky rice and sliced mango?

Mango sticky rice is the popular Thai dessert made from sticky rice and sliced mango.

Called khao niao mamuang in Thai, the dessert combines glutinous rice with ripe mango and sweetened coconut milk. The rice is steamed, then mixed with warm coconut milk, sugar, and a little salt so it absorbs the sauce while remaining chewy and slightly glossy. More coconut milk is often drizzled over the top before serving.

Thai versions commonly use fragrant yellow mangoes such as Nam Dok Mai or Ok Rong. The dish is especially associated with Thailand’s mango season, which generally peaks in April and May. Roasted mung beans or sesame seeds may be sprinkled on top for a contrasting crunch.

The dessert is often linked to Thailand’s late Ayutthaya period, while records from the reign of King Chulalongkorn describe coconut-seasoned sticky rice eaten with ripe mango. A common mix-up is confusing glutinous rice with ordinary rice: “sticky rice” refers to a distinct rice variety prized for its dense, chewy texture.