Mango Sticky Rice

Why You’ll Love This Recipe

• Only six simple ingredients are needed

• Perfectly balanced sweet and salty flavor

• Naturally gluten-free and dairy-free

• A great way to use ripe mangoes

• Impressive presentation with minimal effort

• A great make-ahead dessert

• Authentic Thai flavor right at home

• Light, refreshing, and not overly sweet

• Kid-friendly and crowd-pleasing

• Customizable with toppings and flavorings

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sticky Rice

• 1 cup Thai sticky rice (also known as sweet rice or glutinous rice)

• 1 cup full-fat coconut milk

• ⅓ cup granulated sugar

• ¼ teaspoon salt

Salted Coconut Drizzle

• ⅔ cup coconut milk

• ¼ teaspoon salt

• 1 ½ teaspoons cornstarch

• 1 tablespoon water

Toppings

• 2 ripe mangoes, peeled and sliced

• Toasted sesame seeds

directions

1. Prepare the rice: Rinse the sticky rice thoroughly 3–5 times in cold water until the water runs clear. Soak the rice in 2 cups of water for at least 1 hour or overnight.

2. Steam the rice: Bring water to a boil in a steamer. Drain the soaked rice and place it on a cheesecloth or parchment-lined steamer tray. Cover and steam for 25 minutes, or until soft and translucent.

3. Make sweet coconut sauce: In a saucepan over medium heat, combine 1 cup coconut milk, sugar, and salt. Stir until the sugar dissolves. Simmer for 3 minutes, then set aside.

4. Make salted coconut drizzle: Mix cornstarch and water to make a slurry. In a separate saucepan, heat ⅔ cup coconut milk with salt until it simmers. Slowly whisk in the slurry and stir until thickened. Set aside.

5. Combine rice and sweet coconut sauce: Once the sticky rice is cooked, transfer to a heatproof bowl. Pour the sweet coconut sauce over the rice and stir to combine. Microwave for 1–2 minutes to help the rice absorb the sauce fully.

6. Prepare the mangoes: Peel the mangoes. Slice off the cheeks vertically from the pit and cut into thin slices.

7. Serve: Portion the coconut sticky rice onto plates. Top with sliced mangoes, drizzle with salted coconut sauce, and sprinkle with toasted sesame seeds.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Pre-Soak Rice Time: 1 hour
Total Time: 1 hour 40 minutes

Variations

• Black sticky rice: Swap white sticky rice for black glutinous rice for a nutty flavor and beautiful color contrast.

• Coconut flakes: Add toasted coconut flakes for extra texture and flavor.

• Pandan essence: Add a drop of pandan extract to the coconut sauce for an aromatic twist.

• Sweetened condensed milk drizzle: For a richer finish, drizzle sweetened condensed milk instead of salted coconut sauce.

• Sticky rice balls: Form the sticky rice into small balls for a fun bite-sized version.

• Add fruit: Try papaya, lychee, or pineapple along with or instead of mango.

• Nut topping: Top with crushed peanuts or cashews for crunch.

• Green tea flavor: Infuse the coconut milk with matcha for a Thai-Japanese fusion dessert.

• Vegan version: Already vegan as written, but ensure no dairy or honey is added in toppings.

• Chilled version: Let the dessert chill in the fridge for a cool and refreshing twist.

storage/reheating

Store leftover mango sticky rice in an airtight container in the refrigerator for up to 3 days. Keep the mango slices and sticky rice separate for best texture. Reheat the sticky rice in the microwave with a splash of coconut milk to bring back its soft, sticky consistency. Avoid reheating the mango, as it can become mushy. The salted coconut drizzle can also be stored separately and gently reheated on the stove or in the microwave.

FAQs

1. What is Thai sticky rice?

Thai sticky rice, also known as glutinous rice, is a type of rice that becomes sticky when cooked. It’s a staple in Southeast Asian desserts and dishes.

2. Can I use regular rice instead of sticky rice?

No, regular rice won’t produce the sticky, chewy texture needed for this dessert. You must use glutinous rice for authentic results.

3. Do I need a special steamer?

While a traditional Thai bamboo steamer works best, you can use any steaming setup as long as you can line it with cheesecloth or parchment and allow for even steam circulation.

4. How ripe should the mangoes be?

Mangoes should be fully ripe, soft to the touch, and very sweet for the best flavor and contrast with the sticky rice.

5. Can I make this ahead of time?

Yes, you can prepare the sticky rice and coconut sauce ahead. Assemble just before serving for the best presentation and texture.

6. Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free. Just double-check any packaged items like coconut milk to ensure no additives.

7. Can I freeze mango sticky rice?

Freezing is not recommended, as the texture of both the rice and mango will suffer. It’s best enjoyed fresh.

8. What can I use instead of sesame seeds?

You can use toasted coconut flakes, crushed nuts, or leave the topping out entirely if preferred.

9. Is there a low-sugar version?

You can reduce the sugar in the sweet coconut sauce, but note that it will affect the overall sweetness and balance of the dish.

10. What’s the best coconut milk to use?

Full-fat canned coconut milk is best for a creamy, rich texture. Avoid low-fat or coconut beverages.

Conclusion

Mango sticky rice is a beloved Thai dessert that’s easy to recreate at home with just a few ingredients. It brings together the tropical sweetness of ripe mangoes with warm, creamy coconut-infused sticky rice, topped with a slightly salty drizzle and sesame seeds. Whether you’re looking to impress dinner guests or simply treat yourself, this dish is a refreshing and satisfying way to end any meal.