Thai Mango Sticky Rice (Printable)

A harmonious blend of ripe mango and coconut-flavored sticky rice creating a naturally sweet, creamy delight.

# What You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# How To Make It:

01 - Rinse glutinous rice under cold water until water runs clear. Soak rice in water for at least 4 hours or overnight.
02 - Drain soaked rice and steam in a cheesecloth-lined steamer basket for 25 to 30 minutes until tender.
03 - Combine coconut milk, sugar, and salt in a small saucepan. Heat gently over medium heat, stirring until sugar dissolves. Avoid boiling.
04 - Transfer steamed rice to a mixing bowl. Pour in three-quarters of the coconut sauce and stir gently to coat evenly. Cover and let absorb sauce for 10 to 15 minutes.
05 - Peel and slice the mangoes into desired shapes.
06 - Plate sticky rice mounds alongside mango slices. Drizzle with remaining coconut sauce. Garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Suggestions:

01 -
  • It tastes like a Thai night market without leaving your kitchen—warm spices, creamy coconut, and the brightness of fresh mango.
  • The contrast between warm sticky rice and cool mango is honestly addictive once you understand why it works.
  • You can make it gluten-free and dairy-free without any fuss, and it still feels indulgent.
02 -
  • Don't skip the soaking step—it sounds tedious, but glutinous rice that hasn't been soaked will steam unevenly and stay somewhat grainy instead of becoming uniformly creamy.
  • The warm-and-cool contrast is the whole magic of this dish, so serve the rice warm or at room temperature and the mango at room temperature or chilled, never piping hot together.
  • Assembled mango sticky rice will harden if refrigerated, so eat it within a few hours of making it or store the components separately and assemble just before serving.
03 -
  • Prep the sticky rice the night before; having the soaked rice ready means you can steam it whenever you want and have dessert ready in under 45 minutes.
  • If you don't have a steamer, you can use a colander lined with cheesecloth set over a pot of boiling water, covered tightly with foil.
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