Name: Mango Sticky Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: Thai
Ingredients: 1 cup uncooked sticky rice; 1 can full-fat coconut milk (13.5 oz / 400 g); 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons cornstarch (optional); 4 tablespoons water (for cornstarch slurry, optional); 3 ripe mangoes, peeled and sliced; Toasted sesame seeds for garnish (optional)

Jump to Recipe

Introduction

Mango sticky rice is a beloved Thai dessert that beautifully combines sweet coconut-infused sticky rice with fresh, juicy mangoes. It’s a simple yet elegant dish perfect for warm days or any time you crave a tropical treat.

The image shows two servings of a dessert with sticky rice and sliced mango on white plates. Each plate has a round mound of white sticky rice with a shiny, slightly translucent texture, topped with small black sesame seeds. The sticky rice sits in a pool of white coconut sauce that spreads across the plate. To the side of the rice is a fan of bright orange mango slices, sprinkled lightly with black sesame seeds. One plate appears in the foreground on a white speckled plate with a dark spoon resting beside the mango slices, while the other plate is partially visible in the background. The whole scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked sticky rice
1 can full-fat coconut milk (13.5 oz / 400 g can)
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cornstarch (Optional)
3 ripe mangoes, peeled and sliced
Toasted sesame seeds for garnish (Optional)

Instructions

Step 1: Rinse the sticky rice with tap water, gently stirring with your hand to remove excess starch. Drain and repeat once more. Then add cold water to cover the rice and soak for at least 1 hour or up to overnight in the fridge. After soaking, rinse again and drain.
Step 2: Place the rice in a heatproof bowl. Add about 2 inches of water to a steamer (making sure the water does not touch the rice), then set the bowl on the steaming rack. Cover and bring the water to a boil over medium-high heat. Once steaming, reduce to medium and steam the rice for 20 to 25 minutes until fully cooked and tender.
Step 3: While the rice cooks, prepare the sauce by combining coconut milk, sugar, and salt in a saucepan. Warm over medium to medium-low heat until hot and sugar dissolves, but do not boil.
Step 4: If the coconut milk is thin, mix cornstarch with 4 tablespoons water until dissolved. Add half the mixture to the sauce and stir quickly to thicken. Adjust consistency by adding more slurry or water if needed; the sauce should gently coat the back of a spoon.
Step 5: Remove the cooked sticky rice from the steamer carefully. Pour 1 cup of the coconut sauce over the rice and stir well to absorb the sauce fully. Let the mixture cool to room temperature or remain slightly warm.
Step 6: To serve, place about 1/3 cup of the coconut sticky rice on each plate or bowl. Arrange sliced mango on the side. Drizzle additional coconut sauce over the rice and garnish with toasted sesame seeds if desired.

Tips & Variations

For a traditional touch, use premium jasmine sticky rice labeled for desserts to get the perfect sticky texture.
If mangoes aren’t in season, try ripe papaya or fresh lychee as alternatives.
Soaking the rice overnight helps achieve a softer texture without over-steaming.
Adjust the sweetness of the coconut sauce according to your taste by adding more or less sugar.
Serve the dish slightly warm or at room temperature for the best flavor.

Storage

Store leftover mango sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the coconut sticky rice gently in a microwave or steamer until warm before serving. Do not reheat mango slices; add fresh mango when serving again.

How to Serve

The image shows two white plates with sticky rice mango dessert placed on a white marbled surface. Each plate holds a round dome of glossy, slightly translucent white sticky rice topped with black sesame seeds. The rice sits in a pool of creamy white coconut sauce. On one side of the rice dome, there are bright orange mango slices fanned out neatly, some also sprinkled with black sesame seeds. A twisted dark spoon rests on the front plate near the mango. A small white jug with more coconut sauce is partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sticky rice?

Regular long-grain rice won’t give the same sticky texture essential for this dish. It’s best to use glutinous or sticky rice specifically made for desserts.

What if I don’t have a steamer?

You can cook the sticky rice in a pot with a tight-fitting lid by using a double-boiler method or by simmering very gently with a small amount of water, but steaming usually produces better texture.