Mango Sticky Rice Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Mango Sticky Rice transforms simple glutinous rice into a creamy coconut dream topped with ripe mango slices for Thailand’s iconic dessert.

This naturally gluten-free treat balances sweet coconut with juicy tropical fruit in under 45 minutes.

This dessert is elegant, vegan-optional, and perfect for summer dinners or tropical cravings. The sticky rice absorbs coconut milk’s richness while mango provides bright contrast.

Why This Recipe Works

Glutinous rice creates perfect chewiness when soaked and steamed. Coconut milk infusion adds creamy sweetness without overpowering. Double coconut method builds layered flavor depth. Fresh mango cuts through richness perfectly. Room temperature serving maximizes texture contrast.

Ingredients & Prep

• 1 ½ cups glutinous/sweet rice
• 1 400ml can full-fat coconut milk
• ½ cup sugar (plus 2 tbsp for sauce)
• ½ tsp salt
• 2 ripe mangos, peeled and sliced
• 2 tbsp toasted sesame seeds or coconut flakes
• Optional: 1 pandan leaf (or ½ tsp vanilla)

Step-by-Step Instructions

1. Rinse glutinous rice 4–5 times until water runs clear; soak 4+ hours or overnight. Drain well.
2. Steam rice in cheesecloth-lined steamer 25–30 minutes until shiny and tender (or microwave method below).
3. Heat ¾ can coconut milk with ½ cup sugar and salt until dissolved; reserve ⅓ cup for sauce.
4. Gently fold warm coconut milk into steamed rice; cover 10 minutes to absorb.
5. Simmer remaining coconut milk with 2 tbsp sugar for thick sauce.
6. Mold rice into rounds or spread in dish; arrange mango slices artfully. Drizzle sauce; sprinkle sesame. Serve warm or room temp.

Flavor Variations

Storage Tips

Cover tightly at room temperature 1 day; refrigerate 3 days (texture firms). Microwave gently to restore stickiness. Freeze rice portions up to 1 month.

FAQs

Rice not sticky?
Use glutinous rice only; soak longer.

Too sweet?
Reduce sugar to ⅓ cup; ripe mangoes sweeten naturally.

No steamer?
Microwave soaked rice with ½ cup water covered 10 minutes, rest 10 minutes.

Conclusion

Mango Sticky Rice delivers tropical indulgence with effortless elegance summer dessert perfection.

Mango Sticky Rice Recipe

Print Recipe

A classic Thai dessert made with sweet coconut sticky rice and ripe mango slices, finished with a rich coconut sauce. Creamy, fragrant, and perfectly balanced between sweet and tropical.

• Author: ssam
• Prep Time: 10 mins (plus soaking)
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 cup glutinous (sticky) rice
• 1 1/2 cups coconut milk, divided
• 1/3 cup sugar
• 1/4 tsp salt
• 2 ripe mangoes, peeled and sliced
• 1 tsp cornstarch (optional, for thicker sauce)
• Toasted sesame seeds or mung beans (optional, for topping)

Instructions

• 1. Rinse sticky rice until water runs clear, then soak for at least 4 hours or overnight.
• 2. Drain rice and steam for 20–25 minutes until tender.
• 3. In a saucepan, heat 1 cup coconut milk with sugar and salt until dissolved (do not boil).
• 4. Transfer hot cooked rice to a bowl and pour coconut mixture over it. Stir gently, cover, and let absorb for 15–20 minutes.
• 5. In the same saucepan, heat remaining 1/2 cup coconut milk. Add cornstarch if using and simmer until slightly thickened.
• 6. Serve sticky rice warm with sliced mango.
• 7. Drizzle with coconut sauce and garnish with sesame seeds or mung beans if desired.

Notes

• Use ripe, sweet mangoes for best flavor.
• Do not substitute regular rice for sticky rice.
• Best enjoyed fresh, but leftovers can be gently reheated.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 18g
• Sodium: 120mg
• Fat: 16g
• Saturated Fat: 14g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: mango sticky rice, Thai dessert, coconut sticky rice