Why You’ll Love This Recipe
This dessert is a beautiful blend of textures and flavors. The sticky rice is soft and slightly chewy, soaked in a sweet coconut sauce that makes every bite rich and satisfying. The fresh mango adds a natural sweetness and a refreshing contrast. It’s naturally gluten-free, easy to prepare with a few ingredients, and perfect for warm weather or as a light, comforting dessert after any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
glutinous (sticky) rice
coconut milk
granulated sugar
salt
ripe mangoes, peeled and sliced
cornstarch (optional, for thickening sauce)
water (for cornstarch slurry)
toasted sesame seeds or mung beans (optional topping)
Directions
Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
Drain the rice and steam it for about 20–25 minutes until tender and fully cooked.
While the rice is cooking, heat the coconut milk in a saucepan over medium heat. Add sugar and salt, stirring until dissolved. Do not let it boil.
Once the rice is cooked, transfer it to a bowl and pour most of the sweet coconut mixture over it, reserving a small portion for serving. Mix well and let it sit for 15–20 minutes so the rice absorbs the flavors.
If you prefer a thicker topping sauce, mix cornstarch with water and stir it into the reserved coconut milk. Heat gently until slightly thickened.
Slice the ripe mangoes into thin pieces or chunks.
To serve, place a portion of the sticky rice on a plate, arrange mango slices alongside, and drizzle with the reserved coconut sauce. Sprinkle with sesame seeds or mung beans if desired.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes (plus soaking time)
Cook time: 30 minutes
Total time: about 5 hours (including soaking)
Variations
Use black sticky rice for a nuttier flavor and a darker, more dramatic presentation.
Add pandan leaves while steaming the rice for a subtle fragrant aroma.
Swap mango with other tropical fruits like ripe papaya or pineapple.
Drizzle with coconut cream instead of coconut milk for a richer taste.
Top with crushed peanuts or coconut flakes for added crunch.
Storage/Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. Keep the mango separate for best freshness.
To reheat, gently warm the rice in the microwave with a splash of coconut milk to restore moisture. Avoid overheating as it can dry out the rice.
This dessert is best enjoyed fresh, but you can prepare the rice ahead and assemble just before serving.
FAQs
Can I use regular rice instead of sticky rice?
No, sticky rice is essential for the traditional texture and consistency of this dish.
How do I know when the sticky rice is done?
It should be tender, slightly chewy, and fully translucent with no hard center.
Can I make this dessert ahead of time?
Yes, you can prepare the rice in advance and store it, then assemble with fresh mango when ready to serve.
What type of mango works best?
Sweet, ripe mango varieties with smooth flesh work best for this recipe.
Is this dessert very sweet?
It has a balanced sweetness, but you can adjust the sugar to your preference.
Can I use canned coconut milk?
Yes, canned coconut milk works perfectly and is commonly used.
Do I have to soak the rice?
Yes, soaking helps the rice cook evenly and achieve the proper texture.
Can I serve it cold?
It can be served slightly warm or at room temperature, depending on your preference.
What toppings can I add?
Sesame seeds, mung beans, coconut flakes, or crushed nuts all make great toppings.
Can I freeze sticky rice?
Freezing is not recommended as it can affect the texture when thawed.
Conclusion
Thai Mango Sticky Rice is a timeless dessert that delivers a perfect harmony of creamy coconut rice and fresh fruit. With its simple preparation and irresistible flavor, it’s a wonderful way to bring a taste of Thailand into your home kitchen.
PrintThai Mango Sticky Rice
A classic Thai dessert featuring sweet coconut-infused sticky rice paired with juicy ripe mango slices. This simple yet indulgent treat balances creamy richness with fresh fruit flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours
- Yield: 4 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 2 cups glutinous (sticky) rice
- 1 1/2 cups coconut milk
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tsp cornstarch (optional)
- 2 tbsp water (for slurry, optional)
- 1 tbsp toasted sesame seeds or mung beans (optional topping)
Instructions
- Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- Drain the rice and steam it for 20–25 minutes until tender and fully cooked.
- While the rice cooks, heat coconut milk in a saucepan over medium heat. Add sugar and salt, stirring until dissolved without boiling.
- Transfer cooked rice to a bowl and pour most of the coconut mixture over it, reserving some for serving. Mix well and let sit for 15–20 minutes to absorb.
- If desired, mix cornstarch with water and stir into reserved coconut milk. Heat gently until slightly thickened.
- Arrange sticky rice on a plate with sliced mango.
- Drizzle with reserved coconut sauce and sprinkle with sesame seeds or mung beans if desired.
Notes
- Use black sticky rice for a nuttier flavor and unique color.
- Add pandan leaves during steaming for fragrance.
- Substitute mango with papaya or pineapple if desired.
- Use coconut cream for a richer sauce.
- Store rice refrigerated for up to 3 days and keep mango separate.
- Reheat rice gently with a splash of coconut milk to restore moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 10 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
