About this recipe
This Mango Sticky Rice Recipe is creamy, sweet, and simple enough to make at home. The sticky rice is soaked, steamed, and folded with sweet coconut milk, then served with ripe mango slices and a spoonful of coconut sauce for a classic Thai-style dessert.
Ingredients
Sticky rice
- 1 cup Thai glutinous rice (also called sweet rice or sticky rice)
- 4 cups water (for soaking)
Sweet coconut milk
- 1 cup full-fat coconut milk
- 1/3 cup granulated sugar
- 1/2 tsp kosher salt
Coconut sauce
- 1/2 cup full-fat coconut milk
- 1 tbsp granulated sugar
- 1 pinch kosher salt
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 large ripe mangoes (peeled and sliced)
- 1 tbsp toasted sesame seeds (or mung beans, optional)
- 1 tbsp fresh mint (optional)
Equipment
Steamer
Mixing Bowl
Small Saucepan
Fine Mesh Strainer
Knife
Instructions
- 1
Rinse and soak the rice
Rinse the glutinous rice several times until the water looks mostly clear. Cover with water and soak for at least 4 hours, or overnight for the best texture.
- 2
Steam the rice
Drain the soaked rice well. Steam it in a lined steamer basket for 25 to 30 minutes, or until the grains are tender, sticky, and cooked through.
- 3
Make the sweet coconut milk
While the rice cooks, warm 1 cup coconut milk with the sugar and salt in a small saucepan over low heat. Stir until the sugar dissolves, but do not boil.
- 4
Sweeten the sticky rice
Transfer the hot sticky rice to a bowl. Pour the sweet coconut milk over it and stir gently. Cover and let it rest for 20 minutes so the rice absorbs the coconut milk.
- 5
Make the coconut sauce
In a small saucepan, warm 1/2 cup coconut milk with sugar and salt. Stir the cornstarch with water, add it to the pan, and cook for 1 to 2 minutes until lightly thickened.
- 6
Slice and serve
Peel and slice the mangoes. Serve the coconut sticky rice with mango slices, a spoonful of coconut sauce, and toasted sesame seeds or mint if you like.
Tips
- Use the right rice: Thai glutinous rice gives this dessert its classic sticky texture. Regular jasmine rice will not turn out the same.
- Do not boil the coconut milk: Warm it gently so it stays smooth and creamy instead of separating.
- Serve slightly warm: Mango sticky rice tastes best when the rice is warm or room temperature and the mango is fresh and ripe.
Substitutions
- Use brown sugar: Brown sugar can replace white sugar for a slightly deeper flavor, though the rice will look a little darker.
- Use another fruit: Ripe peaches, pineapple, or strawberries can work if mangoes are not in season.
- Skip the cornstarch: The coconut sauce can be served thinner without cornstarch if you prefer a lighter drizzle.
Storage
Refrigerator
Store sticky rice, mango, and coconut sauce separately in airtight containers for up to 3 days. Reheating: Warm the sticky rice gently with a small splash of coconut milk or water until soft again. Best texture: Slice the mango just before serving so it stays fresh and juicy.
Nutrition
- Serving Size
- Calories
- 385
- Protein
- 5g
- Carbohydrates
- 67g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 32g
- Sodium
- 310mg
FAQ
Can I make mango sticky rice ahead of time?
Yes. You can make the sticky rice and coconut sauce ahead, then warm the rice gently and slice the mango right before serving.
Can I use regular rice for mango sticky rice?
Thai glutinous rice is best. Regular rice will not have the same chewy, sticky texture.
Do I need a steamer for sticky rice?
A steamer works best, but you can use a metal sieve or colander set over simmering water as long as the rice is covered and not touching the water.
Recipe Card
Mango Sticky Rice Recipe
Classic mango sticky rice with sweet coconut sticky rice, ripe mango, and a simple coconut sauce.
- Prep
- 255 min
- Cook
- 35 min
- Total
- 290 min
- Servings
- 4
- Category
- Dessert Recipes
- Cuisine
- Thai
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Sticky rice
- 1 cup Thai glutinous rice (also called sweet rice or sticky rice)
- 4 cups water (for soaking)
Sweet coconut milk
- 1 cup full-fat coconut milk
- 1/3 cup granulated sugar
- 1/2 tsp kosher salt
Coconut sauce
- 1/2 cup full-fat coconut milk
- 1 tbsp granulated sugar
- 1 pinch kosher salt
- 1 tsp cornstarch
- 1 tbsp water
For serving
- 2 large ripe mangoes (peeled and sliced)
- 1 tbsp toasted sesame seeds (or mung beans, optional)
- 1 tbsp fresh mint (optional)
Instructions
- Rinse and soak the rice: Rinse the glutinous rice several times until the water looks mostly clear. Cover with water and soak for at least 4 hours, or overnight for the best texture.
- Steam the rice: Drain the soaked rice well. Steam it in a lined steamer basket for 25 to 30 minutes, or until the grains are tender, sticky, and cooked through.
- Make the sweet coconut milk: While the rice cooks, warm 1 cup coconut milk with the sugar and salt in a small saucepan over low heat. Stir until the sugar dissolves, but do not boil.
- Sweeten the sticky rice: Transfer the hot sticky rice to a bowl. Pour the sweet coconut milk over it and stir gently. Cover and let it rest for 20 minutes so the rice absorbs the coconut milk.
- Make the coconut sauce: In a small saucepan, warm 1/2 cup coconut milk with sugar and salt. Stir the cornstarch with water, add it to the pan, and cook for 1 to 2 minutes until lightly thickened.
- Slice and serve: Peel and slice the mangoes. Serve the coconut sticky rice with mango slices, a spoonful of coconut sauce, and toasted sesame seeds or mint if you like.
