Thai Mango Sticky Rice
Thai Mango Sticky Rice is Thailand’s most beloved dessert — a luscious, sweet, and comforting dish made with glutinous sticky rice soaked in rich, slightly salty coconut milk, then paired with juicy ripe mango slices. It’s a magical balance of sweet, creamy, salty, and fruity flavors that melts in your mouth!
Total Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes (for the rice to soak and absorb coconut milk)
Total Time: About 1 hour 10 minutes
Ingredients:
For the Sticky Rice:
1 cup glutinous (sweet) rice (white or black sticky rice)
Water, for soaking and steaming
For the Coconut Sauce:
1 1/4 cups coconut milk (full-fat, unsweetened)
1/4 cup sugar (traditionally white sugar, but coconut sugar works too)
1/4 tsp salt
For Serving:
2 ripe mangoes, peeled and sliced
2 tablespoons toasted sesame seeds or mung beans (optional, for garnish)
Instructions:
1. Soak and Cook the Sticky Rice:
Rinse the sticky rice several times until the water runs mostly clear.
Soak the rice in water for at least 4 hours or ideally overnight.
Drain the soaked rice.
Steam the rice in a bamboo steamer or using a regular steaming setup lined with cheesecloth for 25–30 minutes, until tender but still sticky.
2. Make the Coconut Sauce:
While the rice is steaming, combine 1 cup coconut milk, sugar, and salt in a saucepan over medium heat.
Stir until the sugar dissolves completely. Do not boil — just heat until it’s warm and combined.
Reserve 1/4 cup of this sauce separately for drizzling later.
3. Combine Rice and Coconut Milk:
When the rice is done steaming, immediately transfer it to a large mixing bowl.
Pour the warm coconut milk (minus the reserved 1/4 cup) over the rice.
Gently stir to coat the rice. Cover and let it sit for about 30 minutes to absorb the coconut milk fully.
4. Serve:
Scoop a mound of sticky rice onto each serving plate.
Arrange sliced mango alongside the rice.
Drizzle with the reserved coconut sauce.
Sprinkle with toasted sesame seeds or mung beans if using.
Enjoy while warm or at room temperature!
Notes & Tips:
Rice choice: You must use glutinous (sweet) rice for authentic texture. Regular white rice or jasmine rice will not work.
Steaming is key: Traditional sticky rice is steamed, not boiled, to maintain the chewy yet tender texture.
Mango ripeness: Choose ripe but firm mangoes like Ataulfo, Champagne, or Alphonso for the best flavor.
Make ahead: You can make the sticky rice and coconut sauce separately and assemble just before serving. Best enjoyed the same day, though.
Salty-sweet balance: Don’t skip the salt — the subtle saltiness enhances the sweetness of the coconut and mango dramatically.
Serving temperature: Sticky rice tends to harden when cold, so it’s best served fresh, slightly warm, or at room temperature.
Frequently Asked Questions
1. Can I use canned coconut milk?
Yes, but make sure it’s full-fat coconut milk for a rich, creamy flavor. Shake well before using.
2. Can I use a rice cooker to make sticky rice?
Some rice cookers have a “sticky rice” setting, but traditional steaming is preferred for the best chewy texture.
3. What if I don’t have a bamboo steamer?
You can use a regular metal steamer lined with cheesecloth, a mesh strainer over a pot, or even a simple colander that fits over boiling water.
4. Can I make it sugar-free?
You can substitute sugar with natural sweeteners like stevia or monk fruit, but the flavor might differ slightly from the authentic taste.
5. How long can mango sticky rice be stored?
Store leftovers in the fridge in an airtight container for up to 2 days. Reheat gently in the microwave with a sprinkle of coconut milk to soften.
Nutritional Information
Calories: 370 kcal
Protein: 4g
Carbohydrates: 58g
Fiber: 2g
Sugars: 25g
Fat: 14g
Saturated Fat: 12g
Sodium: 120mg
Potassium: 250mg
Vitamin C: 30% DV
Calcium: 2% DV
Iron: 10% DV
Thai Mango Sticky Rice is a gorgeous, tropical dessert featuring chewy coconut-infused sticky rice and sweet, juicy mangoes — a must-try at home when you crave a taste of Thailand!