Name: Mango Sticky Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 cup glutinous (sticky) rice; 1½ cups coconut milk (full-fat); ⅓ cup granulated sugar; ¼ teaspoon salt; 2 ripe mangoes (peeled, pitted, and sliced); 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)

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If there’s one dessert that can instantly transport you to a sun-soaked street in Thailand, it’s Mango Sticky Rice. This dreamy combination of tender coconut-infused sticky rice and sweet, juicy mangoes topped with a silky coconut sauce is nothing short of magical. The dish is harmoniously balanced—creamy, fruity, and utterly irresistible, with a dash of salt that elevates every bite. Whether you’re discovering it for the first time or reliving a vacation memory, Mango Sticky Rice is a celebration of tropical flavors and texture you’ll want to revisit again and again.

Ingredients You’ll Need

Making Mango Sticky Rice requires just a handful of ingredients, yet each one plays a starring role in achieving authenticity and perfection. Every component brings its own luscious quality, making the dish incredibly vibrant, both in taste and appearance.

Glutinous (sticky) rice: This is the heart of Mango Sticky Rice, delivering a chewy, satisfying base—be sure to use Thai glutinous rice for the best results.
Full-fat coconut milk: Rich and creamy, coconut milk infuses the rice with its signature sweet and aromatic flavor.
Granulated sugar: Just enough to sweeten the coconut milk without overpowering the mango’s natural flavor.
Salt: The secret ingredient that balances the sweetness and makes every flavor pop.
Ripe mangoes: Choose fragrant, velvety mangoes like Ataulfo or Nam Dok Mai—perfectly ripe for the juiciest, most flavorful topping.
Toasted sesame seeds or mung beans (optional garnish): Toasted seeds or crispy mung beans add a pleasing crunch and a hint of extra nuttiness.

How to Make Mango Sticky Rice

Step 1: Prepare and Soak the Rice

Start by thoroughly rinsing your sticky rice in cold water, swishing it around and draining the water several times until it runs clear. This step removes excess starch and ensures fluffy, separated grains. Once clean, soak the rice in plenty of water for at least 4 hours or, ideally, overnight—soaking is key for tender, translucent sticky rice.

Step 2: Steam the Rice

After soaking, drain the rice well and transfer it to a cheesecloth-lined steamer basket or a bamboo steamer placed over gently simmering water. Make sure the water doesn’t touch the rice. Steam for 20 to 25 minutes, or until the grains are fully cooked, glossy, and sticky when pressed—a true hallmark of Mango Sticky Rice perfection.

Step 3: Make the Coconut Sauce

While the rice is steaming, combine coconut milk, sugar, and salt in a small saucepan. Warm it over medium heat, stirring until the sugar and salt dissolve. Keep the mixture just below a simmer—never let it boil—to preserve the coconut milk’s creamy texture and subtle flavor.

Step 4: Infuse the Rice

As soon as the rice is done, transfer it to a large bowl while still hot. Immediately pour in about one cup of the warm coconut milk mixture, and gently fold it in. Cover loosely and let the rice soak up that coconut goodness for 20 to 30 minutes; this ensures every grain becomes luxuriously creamy and flavorful.

Step 5: Serve with Mango and Extra Sauce

To serve, scoop a generous portion of sticky rice onto each plate. Top with slices of ripe mango, and drizzle with the reserved coconut sauce for extra indulgence. Sprinkle on toasted sesame seeds or mung beans if you like a little crunch. Your homemade Mango Sticky Rice is ready to steal the show!

How to Serve Mango Sticky Rice

Garnishes

A good garnish is more than decoration—it’s the finishing flourish that brings everything together. For Mango Sticky Rice, consider a shower of toasted sesame seeds or a sprinkle of golden roasted mung beans. Either adds crunch and a hint of nuttiness, making each spoonful truly satisfying. Some folks love a pinch of flaky sea salt for contrast, too!

Side Dishes

Keep things light and refreshing with tropical side dishes. Sliced fresh fruits such as pineapple, lychee, or papaya are beautiful alongside Mango Sticky Rice. If you’re serving a Thai-inspired meal, follow it up with a soothing jasmine tea or even a little coconut ice cream for a cool, creamy contrast.

Creative Ways to Present

If you’re hosting or looking to impress, shape your sticky rice into small rounds or use a mold for clean, bakery-worthy lines. Arrange the mango slices in a fan or rose-petal pattern beside the sticky rice, and drizzle the coconut sauce with an artful touch. Tiny edible flowers or a mint sprig make your Mango Sticky Rice irresistible for both eyes and palate.

Make Ahead and Storage

Storing Leftovers

If you have leftover Mango Sticky Rice, store the rice and coconut sauce separately from the mango for best results. Place the rice in an airtight container and keep it refrigerated for up to 3 days. Store the reserved coconut sauce in a small jar or bowl in the fridge as well, and always slice fresh mango just before serving to preserve its flavor and texture.

Freezing

While Mango Sticky Rice is best enjoyed fresh, the sticky rice itself can be frozen if needed. Cool it completely, then seal in an airtight container or freezer bag for up to 1 month. Thaw in the refrigerator overnight before gently reheating. Avoid freezing the mango, as it will lose its vibrant color and luscious texture when defrosted.

Reheating

To bring your stored sticky rice back to life, sprinkle a little water or coconut milk over it, then warm it gently in the microwave or a steamer until it’s soft and heated through. Reheat the coconut sauce separately, stirring until smooth again. Add the freshly sliced mango at the very end for a dessert that tastes as wonderful as the day you made it.

FAQs

Can I use regular rice instead of glutinous rice?

For authentic Mango Sticky Rice, glutinous rice is essential. Regular rice (like jasmine or basmati) just won’t achieve the creamy, chewy texture that sets this dessert apart. If you’re able, seek out Thai glutinous or “sweet” rice for the best experience.

What mango variety works best for this recipe?

The best Mango Sticky Rice uses sweet, fragrant mangoes with minimal fibers. Thai Nam Dok Mai or Mexican Ataulfo mangoes are top picks for their creamy texture and deep flavor, but you can use any ripe, juicy mango you find locally.

Can I make Mango Sticky Rice dairy-free and vegan?

Absolutely! This dessert is naturally dairy-free and vegan, as long as you use plant-based ingredients for all components. Coconut milk is the magic here, so no substitutions are needed.

How far in advance can I make Mango Sticky Rice?

You can make the sticky rice and coconut sauce up to 2 days ahead; just store them separately in the fridge and reheat gently before serving. Mango should be sliced fresh, right before enjoying, to keep it from becoming mushy or oxidized.

Is this recipe gluten-free?

Yes, Mango Sticky Rice is completely gluten-free, thanks to its core ingredients: glutinous rice, coconut milk, and fresh mango. It’s a wonderfully inclusive dessert for guests with dietary restrictions.

Final Thoughts

There’s something utterly special about sharing Mango Sticky Rice. Whether you’re making it for a party, a summer dinner, or just to treat yourself, you’ll be amazed by how simple ingredients transform into a showstopping dessert. Don’t wait for a vacation—bring a taste of Thailand right to your home, and let Mango Sticky Rice brighten your table and your day.

Mango Sticky Rice Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 35 minutes (plus soaking time)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of Thailand with this delectable Mango Sticky Rice dessert. Sweet and creamy coconut sticky rice paired with fresh, ripe mangoes creates a heavenly combination that will transport you to paradise with every bite.

Ingredients

Scale

Sticky Rice:

1 cup glutinous (sticky) rice

Coconut Sauce:

1½ cups coconut milk (full-fat)
⅓ cup granulated sugar
¼ teaspoon salt

Additional:

2 ripe mangoes (peeled, pitted, and sliced)
1 tablespoon toasted sesame seeds or mung beans (optional for garnish)

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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 for 20–25 minutes until tender and translucent.
Prepare Coconut Sauce: Heat coconut milk with sugar and salt until dissolved.
Combine and Rest: Mix cooked rice with coconut sauce and let rest for 20–30 minutes.
Serve: Plate rice, top with mango slices, drizzle with reserved coconut sauce, and garnish if desired.