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Thai Mango Sticky Rice

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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.

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

  1. 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.
  2. Peel the mangoes and cut them into bite-sized pieces.
  3. In a saucepan, heat the coconut milk with the sugar and a pinch of salt, stirring until dissolved.
  4. Remove from the heat and pour half of the coconut mixture over the cooked rice. Stir well and let the rice absorb the liquid.
  5. 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.
  6. 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

Find it online: https://yumfamilyrecipes.com/thai-mango-sticky-rice/