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Mango Sticky Rice Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/mango-sticky-rice-recipe/