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Mango Sticky Rice Recipe
This Mango Sticky Rice Recipe is a no-bake, creamy Thai dessert that combines sweet mango, fragrant glutinous rice, and rich coconut milk—an easy-to-make summer dessert you’ll want on repeat.
When I first tasted this classic Thai dessert at a bustling Bangkok market, I was hooked. The contrast—the warm, slightly salty coconut rice against juicy, ripe mango—felt like sunshine on a plate. Back home in suburban Texas, I tweaked the method to suit my weeknight rhythm (and my less-steamy kitchen). Over the years, I’ve tested ratios, swapped lite coconut milk, even tried brown glutinous rice for a fiber boost. Today, I’m sharing the authentic flavors—plus a few of my own spin-offs—so you can recreate this sweet treat any time you crave that tropical getaway.
Why You’ll Love This Recipe
• No oven needed—just a rice cooker or steamer
• Ready in about an hour from start to finish
• Gluten-free, vegetarian-friendly sweet treat
• Uses simple pantry staples: glutinous rice, coconut milk, sugar, salt
• Ultra-creamy texture with just the right hint of saltiness
• Perfect for summer dinner parties or solo indulgence
• Customizable sweetness—use light coconut milk or sugar alternatives
• Authentic flavors that transport you to a Thai street stall
Ingredients
• 1 cup glutinous (sweet) rice (also called sticky rice; use Thai Hom Mali for best aroma)
• 1 can (14 oz) full-fat coconut milk (about 1¾ cups)
• ¼ cup granulated sugar (substitute coconut sugar to deepen flavor)
• ¼ teaspoon fine sea salt (balances the sweetness)
• 2 large ripe mangoes, peeled and sliced (look for bright yellow flesh; Ataulfo or Keitt work wonders)
• 2 tablespoons toasted sesame seeds or mung beans (optional garnish)
Tips on picking and prepping: rinse the glutinous rice under cold water until it runs clear—this removes excess starch and prevents clumping. I like Thai Kitchen brand coconut milk because it’s creamy and consistent, but any BPA-free can will do. For sugar, Trader Joe’s Organic Canned Coconut Milk works beautifully, and their coconut sugar adds a subtle caramel note.
Directions
1. Soak the rice: Place rinsed glutinous rice in a bowl and cover with cool water. Let it soak for at least 30 minutes (up to 4 hours). This ensures tender grains.
2. Steam the rice: Drain the rice and transfer to a steamer basket lined with cheesecloth. Steam over simmering water for 20–25 minutes, until the grains are translucent and tender. Pro tip: check halfway and gently fluff with a fork.
3. Prepare coconut sauce: While the rice steams, whisk together coconut milk, sugar, and salt in a small saucepan. Warm over low heat just until sugar dissolves—don’t let it boil. Set aside ¼ cup of this sauce for drizzling later.
4. Combine rice and sauce: Transfer hot rice to a heatproof bowl. Pour the larger portion of coconut sauce over it. Stir gently to coat every grain. Cover and let it rest for 10–15 minutes so the rice absorbs the liquid. This step is key for that pillowy, clingy texture.
5. Slice the mango: While the rice soaks, slice each mango into fan shapes or cubes—whatever makes you smile.
6. Plate and garnish: Spoon the sticky rice onto serving plates. Arrange mango slices on the side. Drizzle reserved coconut sauce over the rice, then sprinkle toasted sesame seeds or mung beans for crunch.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes (plus 30–240 minutes soaking)
Cook Time: 25 minutes steaming + 10 minutes resting
Total Time: about 1 hour start to finish (excluding extended soak)
Variations
• Mango Coconut Parfait: Layer sticky rice, mango chunks, and yogurt in parfait glasses.
• Chocolate Twist: Stir 1 tablespoon cocoa powder into the coconut sauce for a subtle chocolate note.
• Vegan Lime Kick: Add 1 teaspoon lime zest to the sauce for zippy brightness.
• Berry Swap: Replace mango with sliced strawberries or raspberries when mango isn’t in season.
• Nutty Crunch: Top with chopped toasted almonds or pistachios for extra texture.
Storage & Reheating
Store leftover rice and mango separately in airtight containers in the fridge for up to 2 days. The rice will firm up—reheat gently in a microwave or steamer with a splash of coconut milk to bring back its creaminess. Mango slices are best enjoyed fresh but can last 1 day chilled. Make-ahead tip: cook and sauce the rice a few hours ahead, then cover and chill; bring to room temp before serving.
Notes
Honestly, the biggest lesson I learned is patience—let that coconut sauce sink right into the rice. Too much stirring or rushing the rest time yields less clingy grains. Also, if you prefer a lighter feel, try half full-fat and half light coconut milk; just adjust sugar to taste. For a hint of floral aroma, fold in a teaspoon of jasmine water.
FAQs
Q: Can I use regular jasmine rice?
A: Sticky rice has a unique starch structure; jasmine rice won’t yield the same chewy texture—best stick with glutinous rice.
Q: What if my coconut sauce separates?
A: Warm over low heat and whisk vigorously until it comes back together—avoid boiling.
Q: How do I know when mangoes are ripe?
A: Give them a gentle squeeze; if they yield slightly and smell sweet at the stem, they’re perfect.
Q: Can I prepare this ahead for a party?
A: Yes! Make the rice and sauce up to a day ahead, then reheat and slice mangoes just before serving.
Q: Is this recipe gluten-free?
A: Absolutely—glutinous rice is naturally gluten-free, making this Thai dessert safe for most diets.
Q: Why is my rice gummy?
A: Over-soaking or steaming too long can break down grains; stick to the recommended times and fluff gently.
Q: Can I sweeten with honey or maple syrup?
A: You can, but the flavor will shift; honey adds floral notes, while maple gives a deeper sweetness.
Q: Any tips for a creamier sauce?
A: Use the thick cream that rises to the top of the coconut milk can and swirl it in last.
Conclusion
Mango Sticky Rice Recipe is more than a summer dessert—it’s a mini vacation on your plate, pairing velvety coconut rice with the bright sweetness of fresh mango. Whether you’re hosting friends or treating yourself after a long day, this Thai dessert never disappoints. Give it a try, leave a comment with your favorite twist, and don’t forget to explore more sweet treats like our Coconut Panna Cotta or Thai Tea Ice Pops!
Mango Sticky Rice Recipe
Ingredients
- 1 cup glutinous (sweet) rice Thai Hom Mali for best aroma
- 1 can full-fat coconut milk
- 1/4 cup granulated sugar substitute coconut sugar to deepen flavor
- 1/4 teaspoon fine sea salt balances the sweetness
- 2 large ripe mangoes look for bright yellow flesh; Ataulfo or Keitt
- 2 tablespoons toasted sesame seeds or mung beans optional garnish
Instructions
- Place rinsed glutinous rice in a bowl and cover with cool water. Let it soak for at least 30 minutes (up to 4 hours).
- Drain the rice and transfer to a steamer basket lined with cheesecloth. Steam over simmering water for 20–25 minutes, until the grains are translucent and tender.
- Whisk together coconut milk, sugar, and salt in a small saucepan. Warm over low heat just until sugar dissolves—don’t let it boil. Set aside ¼ cup of this sauce for drizzling later.
- Transfer hot rice to a heatproof bowl. Pour the larger portion of coconut sauce over it. Stir gently to coat every grain. Cover and let it rest for 10–15 minutes.
- While the rice soaks, slice each mango into fan shapes or cubes.
- Spoon the sticky rice onto serving plates. Arrange mango slices on the side. Drizzle reserved coconut sauce over the rice, then sprinkle toasted sesame seeds or mung beans for crunch.
