Mango Sticky Rice Recipe
Mango Sticky Rice Recipe is my go-to Thai dessert for warm summer nights—no-bake, healthy, and bursting with authentic flavors.
I first discovered this sweet treat on a family trip to Chiang Mai, where roadside vendors served it in banana-leaf boats, their sticky glutinous rice soaking up creamy coconut milk as ripe mango slices melted on my tongue. It’s a classic Thai dessert that brings a little sunshine to any table, especially during peak mango season. What makes it truly special is its simplicity: just a handful of ingredients—glutinous rice, coconut milk, sugar, salt, and fresh mango—and a bit of time for the rice to absorb all that silky goodness. Whether you’re craving an easy to make summer dessert or an authentic flavors celebration, this Mango Sticky Rice Recipe hits all the right notes—bright, creamy, and totally fuss-free.
Why You’ll Love This Recipe
– No oven needed—just simmer, steam, and relax.
– Ready in under an hour of hands-on time.
– Perfect for hot afternoons when you want a cool, sweet treat.
– Uses fresh mango for that seasonal summer dessert feel.
– Gluten-free friendly—thanks to glutinous rice.
– Customizable sweetness—adjust sugar and coconut milk to your taste.
– Great for sharing at potlucks or family dinners.
– Authentic flavors that transport you straight to Thailand.
– Simple pantry ingredients you can find at most markets.
– A gorgeous, Instagram-worthy presentation.
Ingredients
– 1½ cups glutinous (sweet) rice, rinsed until water runs clear (Koda Farms is a reliable brand)
– 1 can (13.5 oz) full-fat coconut milk (Thai Kitchen or Chaokoh)
– ¼ cup granulated sugar (cane sugar adds a light caramel note)
– ¼ teaspoon fine sea salt
– 2 large ripe mangoes, peeled and sliced on the diagonal (Ataulfo or Tommy Atkins)
– Optional garnish: black sesame seeds, fresh mint leaves
Tip: Soaking the rice for at least 4 hours (or overnight) helps it cook evenly and makes it extra chewy. Choose mangoes that give slightly when pressed; avoid underripe ones or overly soft fruit.
Directions
1. Drain and steam the rice. Place your soaked glutinous rice in a bamboo steamer or a heat-safe dish lined with cheesecloth. Steam over simmering water for 20–25 minutes, or until the grains are tender but still hold shape—the ideal is a slight chew reminiscent of al dente pasta.
2. Warm the coconut sauce. While the rice steams, whisk together coconut milk, sugar, and salt in a small saucepan. Heat gently on medium-low, stirring until the sugar dissolves; don’t let it boil. A gentle shimmer and a sweet aroma tell you it’s ready.
3. Combine rice and sauce. Transfer steamed rice to a shallow bowl or tray. Pour about two-thirds of the warm coconut mixture over the rice, stirring gently to coat. Cover and let it rest for 15–20 minutes so the rice absorbs all that creamy goodness.
4. Prep the mango. While the rice rests, slice your mangoes neatly—score the flesh for a hedgehog look or cut thin, elegant slices for layering; it’s your call.
5. Plate and drizzle. Spoon a generous portion of sticky rice onto each plate. Fan out mango slices alongside. Drizzle the remaining coconut sauce on top, then sprinkle with black sesame seeds or mint for a pop of color.
6. Serve at room temperature or slightly chilled. Enjoy within an hour for the best texture—though leftovers keep nicely for a day or two.
Servings & Timing
Yield: Serves 4–6 as a light Thai dessert
Prep Time: 10 minutes (plus 4-hour soak)
Cook Time: 25 minutes steaming + 10 minutes sauce prep
Rest Time: 20 minutes rice absorption
Total Time: About 5 hours including soak; 1 hour active cooking
Variations
– Coconut-Kissed Black Rice: Swap glutinous rice for black sticky rice for a nutty twist.
– Mango & Sticky Rice Parfait: Layer rice, coconut custard, and mango in glasses for a fancy presentation.
– Vegan Palate Cleanser: Add a squeeze of lime juice to the coconut sauce before serving.
– Tropical Fruit Medley: Mix in kiwi or pineapple chunks alongside mango for extra color.
– Chocolate Drizzle: A thin stream of melted dark chocolate over the rice adds unexpected depth.
– Cardamom Infusion: Steep a few cardamom pods in the coconut milk while warming for an aromatic note.
Storage & Reheating
Store leftover sticky rice in an airtight container in the fridge for up to 2 days—keep mango slices separately. To reheat, warm rice in a microwave or steamer for about a minute, then stir in a splash of coconut milk to revive creaminess. Mango is best fresh, but slices will keep a day if tightly wrapped. For make-ahead entertaining, prep rice and sauce ahead, refrigerate, then gently reheat and assemble just before serving.
Notes
• Rinsing and soaking the rice well is non-negotiable: a quick rinse leaves chalky bits, while an overnight soak yields perfectly plump grains.
• If your coconut milk separates, a quick whisk over low heat brings it back together without breaking the sauce.
• Adjust sugar depending on your mango’s natural sweetness—Ataulfo mangoes often need less.
• A bamboo steamer gives the best texture, but a regular metal steamer works in a pinch—just watch for drips.
• Some cooks like to top with a sprinkle of rice cracker crumbs for crunch; I tried it and loved the contrast.
FAQs
Q: Can I use another type of rice?
A: Regular jasmine rice lacks the sticky texture; glutinous rice is key for an authentic Thai dessert.
Q: Why is my rice still hard?
A: It likely needs more steaming time or a longer soak—aim for at least 4 hours or overnight.
Q: Can I substitute coconut cream?
A: Yes—coconut cream makes the sauce richer, but thin it with water to match the consistency.
Q: How do I pick the best mango?
A: Look for slightly soft skin and a fruity aroma at the stem end; avoid overly bruised fruit.
Q: Is this dessert gluten-free?
A: Absolutely—glutinous rice is rice-based, not wheat, so it’s naturally gluten-free.
Q: Can I sweeten with honey or maple syrup?
A: You can swap granulated sugar for an equal amount of honey or maple syrup for a unique flavor note.
Q: What’s the best way to serve this at a dinner party?
A: Pre-portion rice in small bowls, then let guests add mango and drizzle sauce themselves for an interactive touch.
Q: Any vegan modifications?
A: This recipe is already vegan (dairy-free and egg-free) when you use plant-based sugar.
Conclusion
This Mango Sticky Rice Recipe brings the heart of Thai street food into your kitchen—simple yet so satisfying, bright yet comforting, and endlessly customizable. Give it a try this summer and let me know how those creamy, sweet grains and juicy mango slices win over your taste buds. If you loved this, leave a comment or tag your photos, then explore my Thai Pineapple Fried Rice or Coconut Ice Cream recipes for more tropical inspiration!
Mango Sticky Rice Recipe
Ingredients
- 1½ cups glutinous (sweet) rice rinsed until water runs clear
- 1 can full-fat coconut milk
- ¼ cup granulated sugar cane sugar adds a light caramel note
- ¼ teaspoon fine sea salt
- 2 large ripe mangoes peeled and sliced on the diagonal
- black sesame seeds Optional garnish
- fresh mint leaves Optional garnish
Instructions
- Place your soaked glutinous rice in a bamboo steamer or a heat-safe dish lined with cheesecloth. Steam over simmering water for 20–25 minutes, or until the grains are tender but still hold shape.
- Whisk together coconut milk, sugar, and salt in a small saucepan. Heat gently on medium-low, stirring until the sugar dissolves; don’t let it boil.
- Transfer steamed rice to a shallow bowl or tray. Pour about two-thirds of the warm coconut mixture over the rice, stirring gently to coat. Cover and let it rest for 15–20 minutes so the rice absorbs all that creamy goodness.
- Slice your mangoes neatly—score the flesh for a hedgehog look or cut thin, elegant slices for layering.
- Spoon a generous portion of sticky rice onto each plate. Fan out mango slices alongside. Drizzle the remaining coconut sauce on top, then sprinkle with black sesame seeds or mint for a pop of color.
- Enjoy within an hour for the best texture—though leftovers keep nicely for a day or two.
