Mango Sticky Rice

Mango sticky rice is a traditional Thai dessert that perfectly balances sweet, creamy, and fruity flavors. Made with glutinous rice soaked in rich coconut milk and served with ripe mango slices, it’s a refreshing and elegant dessert often enjoyed during mango season. This dish is a testament to the beauty of simple ingredients coming together in perfect harmony.

Why You’ll Love This Recipe

This recipe is the perfect combination of creamy, sweet, and fruity. The soft texture of sticky rice infused with coconut milk contrasts beautifully with the juicy mango slices. It’s naturally gluten-free, visually stunning, and surprisingly easy to make at home. Whether you’re familiar with Thai cuisine or trying it for the first time, mango sticky rice is a dessert that will impress every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Glutinous rice (also known as sticky rice)
• Ripe mangoes, peeled and sliced
• Coconut milk
• Granulated sugar
• Salt
• Cornstarch (optional, for thickening the sauce)
• Toasted sesame seeds or mung beans (optional garnish)

Directions

1. Rinse the glutinous rice several times until the water runs clear. Soak it in water for at least 4 hours or overnight.
2. Drain and steam the rice for 25–30 minutes until fully cooked and tender.
3. In a saucepan, heat the coconut milk with sugar and salt until dissolved (do not boil). Reserve about 1/3 cup for the topping.
4. Pour the remaining coconut milk mixture over the steamed sticky rice. Mix gently and let it sit covered for 20–30 minutes so the rice absorbs the coconut flavor.
5. For the topping sauce (optional), thicken the reserved coconut milk with a small amount of cornstarch over low heat, stirring until slightly thickened.
6. To serve, shape the sticky rice on a plate, arrange mango slices beside it, and drizzle with the coconut topping.
7. Garnish with toasted sesame seeds or mung beans if desired.

Servings and timing

Servings: 4
Preparation time: 10 minutes
Soaking time: 4 hours or overnight
Cooking time: 30 minutes
Total time: Approximately 4 hours 40 minutes (including soaking)

Variations

• Black sticky rice: For a nuttier flavor and deep purple color, use black glutinous rice.
• Pandan flavor: Infuse the coconut milk with pandan leaves during heating for an aromatic touch.
• Jasmine rice shortcut: If glutinous rice is unavailable, jasmine rice can be used, though the texture will differ.
• Tropical twist: Serve with sliced papaya or pineapple for variation.

Storage/Reheating

Storage:
Store any leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Mango is best sliced fresh before serving.

Reheating:
Reheat sticky rice gently by steaming or microwaving with a splash of water to restore moisture. Warm the coconut sauce separately before serving.

FAQs

Can I use regular rice instead of sticky rice?

Sticky rice is essential for authentic texture, but jasmine rice can be used in a pinch with a slightly different result.

How do I choose the best mangoes?

Look for ripe, fragrant mangoes that give slightly to pressure. Varieties like Ataulfo or Nam Dok Mai are ideal.

Is mango sticky rice served hot or cold?

Traditionally, the sticky rice is warm and the mango is cool, providing a pleasant contrast in temperature and texture.

Can I make this dessert ahead of time?

Yes, you can prepare the sticky rice and coconut sauce a few hours in advance, but slice the mangoes just before serving for freshness.

Can I skip the coconut sauce topping?

The sauce enhances the creaminess, but the dish is still enjoyable without it.

What if I don’t have a steamer?

You can use a metal sieve over a pot of boiling water or a rice cooker with a steaming function.

Is this dessert gluten-free?

Yes, all the ingredients used in traditional mango sticky rice are naturally gluten-free.

Can I sweeten it with honey or maple syrup?

Traditional recipes use sugar for authenticity, but you may substitute with honey or maple syrup if preferred.

What other toppings can I add?

Toasted mung beans, sesame seeds, or coconut flakes add texture and flavor to the final dish.

Can I use canned mango?

Fresh mango is best for taste and texture, but canned mango can be used when fresh is unavailable.

Conclusion

Mango sticky rice is a delightful dessert that captures the essence of Southeast Asian cuisine with its vibrant colors, rich coconut aroma, and sweet, tropical flavors. Perfect for warm weather or when you need a taste of the exotic, this dish is both comforting and refreshing. Try it once, and it may become a staple in your dessert repertoire.

Mango Sticky Rice

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A popular Thai dessert featuring sweet sticky rice topped with ripe mango slices and drizzled with a rich coconut sauce.

• Author: Emma Harper
• Prep Time: 4 hours (including soaking time)
• Cook Time: 30 minutes
• Total Time: 4 hours 30 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup glutinous (sticky) rice
• 1 1/2 cups coconut milk
• 1/2 cup sugar
• 1/4 tsp salt
• 2 ripe mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)

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Instructions

1. Rinse the sticky rice several times until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Drain the rice and steam it in a bamboo steamer or cheesecloth-lined colander over boiling water for 20–30 minutes until tender.
3. While the rice is cooking, heat 1 cup of the coconut milk with the sugar and salt in a saucepan over low heat, stirring until the sugar dissolves. Do not boil.
4. Once the rice is cooked, transfer it to a bowl and pour the sweetened coconut milk over it. Stir to combine and let sit for 20–30 minutes to absorb the liquid.
5. In another small saucepan, heat the remaining 1/2 cup of coconut milk until slightly thickened (optional for drizzling).
6. To serve, place a portion of sticky rice on a plate, top with mango slices, and drizzle with the thickened coconut sauce. Garnish with toasted sesame seeds or mung beans if desired.

Notes

• Use Thai glutinous rice for authentic texture and flavor.
• Do not skip the soaking step; it’s essential for proper rice texture.
• The coconut sauce can be thickened with a small amount of cornstarch slurry if desired.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20g
• Sodium: 120mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg