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.
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.
Notes
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.
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