Why You’ll Love Thai Mango Sticky Rice Recipe
This dessert is surprisingly easy to make with just a handful of ingredients.
The combination of sweet mango and creamy coconut sticky rice creates an irresistible contrast of flavors and textures.
It is naturally gluten-free and can be customized with different toppings.
The recipe comes together quickly once the rice has been soaked, making it perfect for entertaining or satisfying a dessert craving.
Its beautiful presentation makes it look impressive despite requiring minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g glutinous or sweet rice
350–400 ml water
1–2 ripe mangoes
200 ml full-fat coconut milk
1 tablespoon sugar
Salt, to taste
1.5 teaspoons cornstarch
Water, for making the cornstarch slurry
Roasted coconut flakes, for garnish (optional)
Roasted sesame seeds, for garnish (optional)
Directions
Soak the glutinous rice for at least 4 hours or overnight. Drain the soaking water and cook the rice in a rice cooker using a 1:1 ratio of rice to water.
While the rice cooks, peel the mangoes and cut them into bite-sized slices or chunks.
In a small saucepan, heat the coconut milk over medium heat. Add the sugar and a pinch of salt, stirring until dissolved.
Remove the coconut milk mixture from the heat. Pour half of it over the cooked sticky rice and stir gently until evenly combined. Allow the rice to absorb the coconut mixture while resting.
Return the remaining coconut milk mixture to the stove and bring it to a gentle simmer. Stir in the cornstarch slurry and cook over low heat until the sauce thickens slightly.
To serve, place the coconut sticky rice on a plate or serving dish. Arrange the sliced mango alongside the rice. Drizzle the thickened coconut sauce over the top and garnish with roasted coconut flakes and sesame seeds if desired.
Serve immediately and enjoy.
Servings and timing
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Additional Soaking Time: 4 hours to overnight
Variations
Add a few pandan leaves to the coconut milk while heating for a traditional Thai flavor.
Use palm sugar instead of regular sugar for a deeper caramel-like sweetness.
Top with crushed peanuts for added crunch.
Substitute the mango with fresh pineapple, papaya, or peaches when mangoes are out of season.
For extra richness, drizzle additional warm coconut sauce over each serving.
Add a pinch of vanilla extract to the coconut sauce for a subtle flavor twist.
Storage/Reheating
Store leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 3 days.
Keep sliced mangoes refrigerated in a separate container and consume within 1 to 2 days for the best flavor and texture.
To reheat the sticky rice, microwave it in short intervals with a splash of coconut milk or water to restore moisture.
Warm the coconut sauce gently on the stovetop or in the microwave before serving.
This dessert is not recommended for freezing, as the texture of both the rice and mango may change significantly after thawing.
FAQs
What is glutinous rice?
Glutinous rice, also known as sweet rice or sticky rice, is a variety of rice that becomes chewy and sticky when cooked.
Can I use regular rice instead of glutinous rice?
No, regular rice will not achieve the characteristic sticky texture needed for authentic mango sticky rice.
Do I have to soak the rice?
Yes, soaking helps the rice cook evenly and develop the proper texture.
What type of mango works best?
Sweet, ripe mangoes with smooth flesh work best for this dessert.
Can I make mango sticky rice ahead of time?
Yes, you can prepare the rice and coconut sauce ahead of time and assemble the dessert just before serving.
Why is my sticky rice hard?
The rice may not have been soaked long enough or may need additional cooking time.
Can I use light coconut milk?
Yes, but full-fat coconut milk provides the richest flavor and creamiest texture.
How thick should the coconut sauce be?
The sauce should lightly coat a spoon while remaining pourable.
Is mango sticky rice served hot or cold?
It is traditionally served with warm or room-temperature sticky rice and fresh mango.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan as written, provided all ingredients used are plant-based.
Conclusion
Thai Mango Sticky Rice is a classic dessert that showcases how a few simple ingredients can create something truly memorable. The creamy coconut-infused sticky rice paired with sweet, juicy mango delivers a perfect balance of flavors and textures. Whether served as a refreshing summer dessert or a special treat any time of year, this easy recipe is sure to become a favorite.
Thai Mango Sticky Rice
Thai Mango Sticky Rice is a classic dessert featuring sweet glutinous rice infused with creamy coconut milk and served with ripe mango slices. Finished with a rich coconut sauce and toasted toppings, it delivers the perfect balance of sweetness and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Boil
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 250 g glutinous or sweet rice
- 350–400 ml water
- 1–2 ripe mangoes
- 200 ml full-fat coconut milk
- 1 tbsp sugar
- Salt, to taste
- 1.5 tsp corn starch
- Water, for corn starch slurry
- Roasted coconut flakes
- Roasted sesame seeds
Instructions
- Soak the glutinous rice for at least 4 hours or overnight. Drain and cook in a rice cooker using a 1:1 ratio of rice to water.
- Peel the mangoes and cut them into bite-sized pieces.
- In a saucepan, heat the coconut milk with the sugar and a pinch of salt, stirring until dissolved.
- Remove from the heat and pour half of the coconut mixture over the cooked rice. Stir well and let the rice absorb the liquid.
- Return the remaining coconut mixture to the stove and bring to a gentle boil. Stir in the corn starch slurry and simmer over low heat until thickened into a sauce.
- Serve the sticky rice with the mango slices. Spoon the coconut sauce over the top and garnish with roasted coconut flakes and roasted sesame seeds if desired.
Notes
- Use ripe, sweet mangoes for the best flavor.
- Soaking the rice overnight improves texture and even cooking.
- Adjust the sugar and salt to taste.
- Serve warm or at room temperature for the most authentic experience.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 24 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 108 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
