Thai Mango Sticky Rice (Printable View)

Sweet ripe mango paired with creamy coconut-glazed sticky rice for a delightful treat.

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# How To Make It:

01 - Rinse the glutinous rice under cold water until clear, then soak for at least 4 hours or overnight.
02 - Drain and steam the soaked rice in a cheesecloth-lined steamer basket for 25 to 30 minutes until tender.
03 - Combine coconut milk, sugar, and salt in a small saucepan; heat gently over medium heat, stirring until sugar dissolves without boiling.
04 - Transfer steamed rice to a mixing bowl, pour in three-quarters of the coconut sauce, stir gently to coat, cover, and let absorb for 10 to 15 minutes.
05 - Peel and slice the ripe mangoes into serving pieces.
06 - Arrange sticky rice and mango slices on plates, drizzle with remaining coconut sauce, then garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Advice:

01 -
  • The textural contrast between tender sticky rice and silky mango feels indulgent without any fussy technique.
  • It tastes like you spent hours in the kitchen but honestly takes less time than ordering dessert.
  • Naturally vegetarian and gluten-free, which means more people get to experience this without compromise.
02 -
  • Sticky rice absorbs sauce like a sponge, so coat it while the rice is still warm—it cools too quickly and won't absorb properly if you wait.
  • The mango is the star, so buy it early and let it sit at room temperature for a day or two if it's too firm; refrigeration kills the fragrance and makes it mealy.
  • Never refrigerate the finished dessert, as the rice hardens and the whole dish becomes grainy and sad.
03 -
  • Buy your mangoes 2–3 days before you plan to make this, so they're perfectly ripe—unripe mangoes taste sour and astringent, while overripe ones turn mushy.
  • If your sticky rice ever feels too stiff after soaking the sauce, you can gently warm it in the microwave (covered) for 30 seconds with a splash of extra coconut milk stirred through.
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