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.
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.
Notes
Honestly, the biggest lesson I learned is patience—let the coconut sauce sink right into the rice. Too much stirring or rushing the rest time yields less clingy grains. 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.
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