Mango Sticky Rice is one of those desserts that feels like pure happiness on a plate: creamy coconut-soaked sticky rice hugging sweet, vibrant mango slices, all with a tropical aroma that’s just irresistible. The combination is simple, but it brings together so much flavor, texture, and just the right level of indulgence. Whether you’ve had it from a street vendor in Thailand or are trying it for the first time at home, this Mango Sticky Rice recipe is both a comfort and a celebration—perfect for sharing with loved ones or satisfying your own sweet cravings.
Ingredients You’ll Need
Every ingredient in Mango Sticky Rice plays a special part, creating magic out of the simplest components. It’s all about contrast: sticky, tender rice; ultra-creamy coconut; and the freshness of perfectly ripe mangoes. Here’s what you’ll need, and why it matters:
- Glutinous (Sticky) Rice: The heart of this dessert—its unique chew and stickiness are essential for that authentic texture.
- Water: Just enough to soak and steam the rice to plush perfection—don’t skip the soaking for the best results.
- Coconut Milk: Lush and creamy, this brings the rice to life with richness and a hint of tropical sweetness.
- Granulated Sugar: Adds subtle sweetness that highlights the coconut and balances the tanginess of the mango.
- Salt: A tiny amount sharpens all the other flavors, making each bite pop.
- Ripe Mangoes: Choose golden, juicy mangoes (like Ataulfo) for the best combination of brightness and flavor.
- Toasted Sesame Seeds or Mung Beans (optional): For a delightful nutty crunch and a striking finish; just a sprinkle does wonders.
How to Make Mango Sticky Rice
Step 1: Rinse and Soak the Rice
Start by giving your glutinous rice a thorough rinse in cold water. You want to wash away any excess starch until the water runs almost clear—this step keeps the rice from becoming overly gummy. Once rinsed, let the rice soak in water for at least four hours, or better yet, overnight. Soaking the rice is key for that supple, sticky texture that makes Mango Sticky Rice so signature.
Step 2: Steam the Sticky Rice
After soaking, drain your rice and set up a steamer with simmering water. Line your steamer basket with cheesecloth to keep the grains from falling through and to help them steam evenly. Spread out the rice and steam for 25 to 30 minutes, or until the grains are tender but still cling together beautifully.
Step 3: Prepare the Sweet Coconut Sauce
While the rice is steaming, combine one cup of coconut milk with sugar and salt in a small saucepan. Warm gently over low heat, stirring until the sugar dissolves completely. Important: do not let it boil! This step gently infuses the coconut milk with sweetness while keeping it silky smooth, the perfect partner for your rice.
Step 4: Combine the Rice and Coconut Mixture
Once your sticky rice is cooked, transfer it to a mixing bowl. Pour the freshly made coconut sauce all over, then stir to thoroughly coat every grain. Cover and let the rice sit for 20 to 30 minutes so it can soak up all the delicious coconut flavor—don’t skip this rest, as it’s what gives Mango Sticky Rice its luscious character.
Step 5: Prepare the Mango and Final Coconut Drizzle
While your rice rests, peel, pit, and slice your ripe mangoes into beautiful, even pieces. Warm the remaining half-cup of coconut milk on the stove—this will be your final flourish for serving. The extra coconut milk adds another layer of richness and makes the dessert extra photogenic.
Step 6: Assemble and Serve
Scoop a generous mound of coconut-infused sticky rice onto a plate. Fan out your mango slices alongside, then drizzle everything with the warm coconut milk. For that irresistible finishing touch, sprinkle toasted sesame seeds or mung beans on top. The combination of creamy, chewy, sweet, and crunchy is absolute heaven.
How to Serve Mango Sticky Rice
Garnishes
To make your Mango Sticky Rice look as beautiful as it tastes, a handful of toasted sesame seeds or crispy mung beans is the classic garnish. These add a subtle nutty flavor and a little crunch that contrasts with the soft rice and juicy mango. If you want extra flair, a few fresh mint leaves work nicely, too.
Side Dishes
This dessert is often enjoyed on its own, but it’s also fantastic as a sweet finish after a spicy Thai meal. Try pairing it with light, refreshing appetizers like Thai spring rolls or a crisp cucumber salad—the cool sweetness of the Mango Sticky Rice will balance out the savory dishes.
Creative Ways to Present
If you want to wow your guests, try layering the sticky rice and mango slices in individual glasses for a parfait-style treat. Alternatively, use a small bowl or mold to shape the sticky rice before plating, then fan the mango slices like petals. Even a dash of edible gold or a sprinkle of shredded coconut can make your Mango Sticky Rice feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though that’s rare!), keep the sticky rice and the mango in separate, airtight containers in the refrigerator. The rice will keep for up to two days; after that, it tends to lose its perfect texture. Keep extra coconut milk in a small jar—just shake before using.
Freezing
While fresh Mango Sticky Rice is always best, you can freeze the sticky rice portion for up to one month in a tightly sealed container. Thaw in the refrigerator overnight before reheating, but don’t freeze the mango—it’ll become mushy and lose its flavor when defrosted.
Reheating
To revive refrigerated sticky rice, add a splash of coconut milk and gently steam or microwave until it’s warmed through and soft again. Always reheat the coconut milk separately for drizzling, and slice a fresh mango just before serving for the brightest flavor.
FAQs
What kind of rice do I need for Mango Sticky Rice?
You need glutinous rice, often called sticky rice, for that classic chewy texture. Regular rice varieties don’t have the same starch structure, so the dessert won’t come together the same way. Sushi rice is a decent substitute, though the texture will be slightly different but still delicious in a pinch.
How can I make Mango Sticky Rice vegan and gluten-free?
Good news—it already is! The recipe uses no animal products or gluten. Just double-check that your coconut milk and other ingredients have no additives if you’re highly sensitive.
Can I make Mango Sticky Rice ahead of time?
Absolutely! You can prepare the sticky rice a day ahead and keep it in the refrigerator. When you’re ready to serve, reheat it gently with a little extra coconut milk, and slice the mangoes fresh for the best taste and texture.
What kind of mango works best in Mango Sticky Rice?
Ripe, sweet varieties like Ataulfo (also known as honey or Champagne mangoes) or Thai mangoes are ideal because they’re smooth, less fibrous, and exceptionally flavorful. Avoid underripe or very firm mangoes—they can be tart and won’t contrast as nicely with the coconut rice.
Why does my sticky rice turn out too firm or too mushy?
The key is soaking the rice long enough and steaming—not boiling—it. Too little soak time, and it stays firm; too much water or boiling, and it becomes mushy. Stick to the directions and trust the process for perfect Mango Sticky Rice every time.
Final Thoughts
If you’ve never made Mango Sticky Rice at home, now’s your chance to enjoy this dreamy, comforting dessert in your own kitchen. It’s a dish that delights every sense and, once you try it, will quickly become a sweet tradition you’ll want to share again and again. Grab some ripe mangoes and let a little Thai magic happen—you’ll be amazed by how something so simple can be so unforgettable.
Print
Mango Sticky Rice Recipe
- Prep Time: 4 hours (including soaking time)
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Gluten-Free, Vegan
Description
Indulge in the delightful flavors of Thailand with this classic Mango Sticky Rice recipe. Sweet sticky rice infused with coconut milk, served with fresh mango slices and a drizzle of warm coconut milk, topped with sesame seeds for a touch of nuttiness.
Ingredients
Sticky Rice:
- 1 cup glutinous (sticky) rice
- 1 1/2 cups water
Coconut Milk Mixture:
- 1 1/2 cups coconut milk (divided)
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
Additional:
- 2 ripe mangoes (peeled, pitted, and sliced)
- 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)
Instructions
- Rinse and Soak Rice: Rinse sticky rice until water runs clear, then soak for at least 4 hours or overnight.
- Steam Rice: Drain rice and steam over simmering water for 25–30 minutes until tender.
- Prepare Coconut Milk Mixture: Heat 1 cup coconut milk with sugar and salt until sugar dissolves.
- Combine and Rest: Mix cooked rice with sweetened coconut milk, cover, and let sit for 20–30 minutes.
- Warm Coconut Milk: Warm remaining coconut milk in a saucepan.
- Serve: Plate rice, top with mango slices, drizzle with warm coconut milk, and garnish if desired.
Notes
- If glutinous rice is unavailable, sushi rice can be used as an alternative.
- Choose ripe mango varieties like Ataulfo or Thai mangoes for the best flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
