Sweet, creamy, vibrant, and refreshing — Thai Mango Sticky Rice is quite simply the dessert that captures summer in every bite. This truly beloved treat pairs chewy, coconut-infused sticky rice with ripe, sun-kissed mango slices and a lush drizzle of sweet coconut sauce. The flavors are perfectly balanced, and making it at home is surprisingly approachable with just a handful of pantry staples. From family gatherings to satisfying your own midnight cravings, this recipe brings the magic of Thai street food right to your kitchen.
Ingredients You’ll Need
The beauty of making Thai Mango Sticky Rice lies in how each ingredient plays a starring role. Simplicity is key — every component brings something remarkable to the table, whether it’s irresistible texture, a pop of color, or rich, aromatic flavor.
- Glutinous Rice (Thai Sweet Rice): This special rice is essential for that satisfyingly chewy, sticky texture; don’t substitute with regular white rice.
- Coconut Milk: Adds luscious creaminess and a signature tropical aroma to both the rice and the sauce poured on top.
- Granulated Sugar: Provides just the right sweetness, letting the mango flavor shine through without overpowering it.
- Salt: A pinch enhances all the other flavors and subtly balances the sweetness of the dessert.
- Ripe Mangoes: Fresh, juicy, and fragrant mangoes bring essential brightness and natural sweetness to each serving.
- Toasted Sesame Seeds or Mung Beans (optional): A sprinkle of these adds a delightful crunch and pretty finish to your dessert.
How to Make Thai Mango Sticky Rice
Step 1: Prepare and Soak the Rice
Start by rinsing your glutinous rice several times in cold water until the water runs clear. This helps remove excess starch and ensures your sticky rice will have the best texture. Once rinsed, soak the rice in plenty of water for at least 4 hours, or overnight if you want to get ahead. The soaking step is crucial for perfectly tender and sticky rice.
Step 2: Steam the Sticky Rice
Drain the soaked rice completely, then transfer it to a cheesecloth-lined steamer basket. Steam the rice for about 25 to 30 minutes, checking for a tender, glossy finish. Stir the rice halfway through steaming to encourage even cooking. This step fills your kitchen with that irresistible, mellow aroma of sticky rice.
Step 3: Make the Coconut Sauce
While the rice is steaming, combine coconut milk, granulated sugar, and salt in a small saucepan. Gently heat and stir over low heat until the sugar is fully dissolved. Be careful not to let the mixture boil — you want it warm and smooth, not thick or curdled. Set aside about 1/3 cup of this sauce as a finishing drizzle for later.
Step 4: Infuse the Rice with Coconut
Once the rice is hot and tender, pour the majority of the sweet coconut sauce (except the reserved topping) over the rice. Give it a gentle stir, then cover and let it rest for 10 to 15 minutes. The rice will soak up all those amazing coconut flavors and turn even more fragrant and luscious.
Step 5: Slice the Mangoes
While your rice is absorbing all that creamy goodness, peel your ripe mangoes and slice them into elegant pieces. Mangoes that yield slightly to the touch but aren’t overly soft work best, delivering honey-like sweetness and a gorgeous golden pop of color.
Step 6: Assemble and Serve
Ready to bring it all together? Place a portion of coconut sticky rice on each serving plate, arrange the fresh mango slices alongside, and generously drizzle with the reserved coconut sauce. If you’d like, shower with toasted sesame seeds or mung beans for crunch and extra flair. The result: a dish that’s every bit as stunning as it is delicious.
How to Serve Thai Mango Sticky Rice
Garnishes
A pretty finishing touch makes all the difference. Top your Thai Mango Sticky Rice with a sprinkle of toasted sesame seeds or crispy mung beans for a delicate crunch and a hint of contrast. A tiny sprig of mint or edible flowers also adds a burst of color and elegance if you’re serving to guests.
Side Dishes
To round out a Thai-inspired meal, serve your mango sticky rice alongside fragrant jasmine tea or a refreshing coconut water. If you’re hosting a feast, it’s the perfect finale after spicy curries or light, tangy salads.
Creative Ways to Present
Try serving Thai Mango Sticky Rice layered in parfait glasses for an individual dessert twist, or use small molds to shape the sticky rice into hearts or domes for extra visual delight. Mini portions on tasting spoons make a fun addition to party spreads too!
Make Ahead and Storage
Storing Leftovers
Leftover Thai Mango Sticky Rice can be stored in an airtight container in the refrigerator for up to two days. Keep the coconut sauce and mango slices separate from the sticky rice to maintain their best texture and flavor.
Freezing
Freezing is not ideal, as it can change the texture of the sticky rice and cause the coconut milk to separate. If you must freeze, wrap the rice tightly and store without the mango or sauce, then thaw gently in the refrigerator before reheating.
Reheating
To reheat, sprinkle a spoonful of water over the sticky rice, cover, and warm gently in the microwave or on the stove. Gently reheat the coconut sauce as well, without letting it boil. Slice fresh mango just before serving for the best taste.
FAQs
Can I use jasmine or regular white rice instead of glutinous rice?
For authentic results, glutinous rice is key to achieving that signature chewy, sticky texture. Regular rice just won’t provide the same luscious bite that makes Thai Mango Sticky Rice special.
Do I need to soak the rice overnight?
While four hours is enough, soaking overnight ensures even cooking and the best sticky texture. If you’re short on time, use warm water to speed things up, but don’t skip soaking completely.
What makes Thai Mango Sticky Rice different from other coconut rice dishes?
It’s all about the striking balance between sticky, coconut-infused rice and perfectly ripe mangoes, finished with a sweet coconut sauce. The focus on fresh mango and glutinous rice sets this treat apart from any other coconut rice recipes.
How can I tell if my mangoes are ripe enough?
Look for mangoes that give slightly to gentle pressure and release a fragrant aroma near the stem. Avoid those that are rock-hard or overly mushy for the best flavor and consistency in your dessert.
Can I make Thai Mango Sticky Rice vegan and gluten-free?
Absolutely! This classic recipe is naturally gluten-free and dairy-free. Just double-check your packaged ingredients to be sure, and you’re all set to enjoy every creamy, tropical bite.
Final Thoughts
If you’ve ever adored this dessert at your favorite Thai restaurant, making Thai Mango Sticky Rice at home is sure to bring pure joy. The combination of creamy coconut, sweet mango, and sticky rice is simply irresistible — and homemade means every bite is brimming with extra love. Don’t wait for a special occasion to try it; your taste buds will thank you!
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Thai Mango Sticky Rice Recipe
- Total Time: 40 minutes (excluding soak time)
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the tropical flavors of Thailand with this delicious Thai Mango Sticky Rice recipe. Sweet sticky rice infused with creamy coconut milk, served with fresh mango slices and a sprinkle of toasted sesame seeds – a delightful dessert that is sure to impress!
Ingredients
Sticky Rice:
- 1 cup glutinous rice (Thai sweet rice)
Coconut Sauce:
- 1 1/2 cups coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Additional:
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or mung beans for garnish (optional)
Instructions
- Rinse and Soak Rice: Rinse glutinous rice until water runs clear. Soak rice in water for at least 4 hours or overnight, then drain.
- Steam Rice: Steam rice in a cheesecloth-lined steamer basket for 25–30 minutes until tender.
- Prepare Coconut Sauce: Combine coconut milk, sugar, and salt in a saucepan over low heat until sugar dissolves. Do not boil. Reserve 1/3 cup for topping.
- Combine and Rest: Pour the coconut mixture over hot rice. Stir to combine and let sit for 10–15 minutes.
- Serve: Plate sticky rice, top with mango slices, drizzle with reserved coconut milk, and garnish with sesame seeds or mung beans.
Notes
- For the best texture, use authentic Thai glutinous rice, which has a naturally chewy and slightly sticky quality.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
