About this recipe
This Mango Sticky Rice Recipe is creamy, sweet, and exactly what you need when you're craving a classic Thai dessert at home. While it takes a little patience to soak the glutinous rice, the actual cooking process is incredibly simple. The steamed sticky rice is folded with a warm, sweetened coconut milk, making it rich, sticky, and intensely flavorful. Serve it up with fresh, juicy slices of ripe mango, an extra drizzle of glossy coconut sauce, and a sprinkle of toasted sesame seeds. It's the perfect refreshing treat for warm days.
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)
Ingredient Notes
Thai glutinous rice
You might see this labeled as 'sweet rice' or 'sticky rice' at Asian markets. It has an opaque, chalky white appearance when raw and is entirely essential for achieving the correct chewy texture.
Equipment
Steamer
Mixing bowl
Small saucepan
Fine-mesh strainer
Knife
Instructions
Rinse and soak the rice
Rinse the glutinous rice several times until the water runs mostly clear. Cover it with fresh water and let it soak for at least 4 hours—or overnight for the absolute best texture.
Steam the rice
Drain your soaked rice really well. Set it up in a lined steamer basket and steam for 25 to 30 minutes, until the grains are beautifully tender, sticky, and cooked all the way through.
Make the sweet coconut milk
While the rice is steaming, grab a small saucepan and warm 1 cup of coconut milk with the sugar and salt over low heat. Stir until the sugar is totally dissolved, but keep a close eye on it—do not let it boil!
Sweeten the sticky rice
Transfer your hot, freshly steamed sticky rice to a mixing bowl. Pour that warm sweet coconut milk right over the top and stir it gently. Cover the bowl and let it rest for 20 minutes so the rice can soak up all that creamy goodness.
Make the coconut sauce
In another small saucepan, warm the remaining 1/2 cup of coconut milk with a tablespoon of sugar and a pinch of salt. Whisk the cornstarch and water together, pour it into the pan, and simmer for 1 to 2 minutes until it lightly thickens into a glossy sauce.
Slice and serve
Peel and slice your fresh mangoes. Plate up warm scoops of the coconut sticky rice, add the fresh mango slices, and finish with a heavy drizzle of coconut sauce and a sprinkle of toasted sesame seeds.
Common Mistakes to Avoid
Boiling the coconut sauce
If you let the coconut milk come to a hard boil, it will 'break' or separate, leaving you with an oily sauce instead of a cohesive, creamy one. Keep the heat low!
Tips
- Using authentic Thai glutinous rice (sweet rice) is non-negotiable for this dessert—regular jasmine or white rice will not give you that signature chewy, sticky texture.
- When warming your coconut milk, keep the heat low and gentle. Boiling it can cause the coconut milk to separate and lose its smooth consistency.
- For the best experience, serve the sticky rice warm or at room temperature alongside cold, super ripe mango slices.
Substitutions
- If you don't have white sugar, brown sugar works perfectly and adds a slight caramel note, though it will give the rice a darker tint.
- No mangoes? Ripe peaches, fresh pineapple, or strawberries are fantastic seasonal swaps.
- You can easily skip the cornstarch in the sauce if you prefer a thinner, more liquid coconut drizzle.
Storage
**Refrigerator
** Store the cooked sticky rice, sliced mango, and coconut sauce in separate airtight containers in the fridge for up to 3 days.
**Reheating
** Sticky rice hardens in the fridge. To soften it, warm it gently in the microwave with a tiny splash of water or extra coconut milk until it's chewy again.
**Best texture
** Always slice your mango right before serving so it doesn't get mushy.
Nutrition
- Serving Size
- 1 serving
- 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 runs mostly clear. Cover it with fresh water and let it soak for at least 4 hours—or overnight for the absolute best texture.
- Steam the rice: Drain your soaked rice really well. Set it up in a lined steamer basket and steam for 25 to 30 minutes, until the grains are beautifully tender, sticky, and cooked all the way through.
- Make the sweet coconut milk: While the rice is steaming, grab a small saucepan and warm 1 cup of coconut milk with the sugar and salt over low heat. Stir until the sugar is totally dissolved, but keep a close eye on it—do not let it boil!
- Sweeten the sticky rice: Transfer your hot, freshly steamed sticky rice to a mixing bowl. Pour that warm sweet coconut milk right over the top and stir it gently. Cover the bowl and let it rest for 20 minutes so the rice can soak up all that creamy goodness.
- Make the coconut sauce: In another small saucepan, warm the remaining 1/2 cup of coconut milk with a tablespoon of sugar and a pinch of salt. Whisk the cornstarch and water together, pour it into the pan, and simmer for 1 to 2 minutes until it lightly thickens into a glossy sauce.
- Slice and serve: Peel and slice your fresh mangoes. Plate up warm scoops of the coconut sticky rice, add the fresh mango slices, and finish with a heavy drizzle of coconut sauce and a sprinkle of toasted sesame seeds.
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