If you’re craving a sun-kissed, tropical dessert that’s both comforting and luxurious, Mango Sticky Rice is a dream come true. The creamy, sweet coconut-infused rice paired with luscious ripe mangoes is a match made in culinary heaven—every bite takes you straight to the heart of Thailand. This classic treat is irresistible whether you’re already a loyal fan or discovering it for the first time, and it’s surprisingly simple to make at home using just a handful of pantry staples and juicy mangoes when they’re at their peak.
Ingredients You’ll Need
This indulgent dessert relies on just a few essential ingredients, each playing a starring role in its flavor and luscious texture. When you combine the fragrant rice, rich coconut milk, and vibrant mangoes, you get a dessert that’s far greater than the sum of its parts.
- Glutinous (sticky) rice: This special rice variety becomes delightfully chewy and is key to the signature texture of Mango Sticky Rice. Be sure to use Thai glutinous rice for best results.
- Coconut milk: Rich and creamy, coconut milk infuses the rice with its tropical sweetness and helps form the irresistible drizzle on top.
- Granulated sugar: Just the right amount brings a gentle sweetness that lets the mango and coconut flavors shine through.
- Salt: A pinch enhances the natural flavors and balances the sweetness, creating depth in every bite.
- Ripe mangoes: Choose golden, fragrant mangoes like Ataulfo or honey mangoes, which add juicy brightness and a gorgeous color contrast.
- Toasted sesame seeds or mung beans (optional): For a little crunch and subtle nuttiness, sprinkle these over the top when serving.
How to Make Mango Sticky Rice
Step 1: Rinse and Soak the Rice
Start by thoroughly rinsing the glutinous rice in cold water until the water runs almost clear. This step removes excess starch and prevents the rice from becoming gummy. After rinsing, soak the rice in plenty of cold water for at least 4 hours, or overnight if you want to prep ahead—this gives you that perfect chewy texture.
Step 2: Steam the Sticky Rice
Once the rice has soaked, drain it well. Line a bamboo or metal steamer with cheesecloth and spread the rice in an even layer. Steam over simmering water for about 25 to 30 minutes, or until the grains are shiny, sticky, and tender but not mushy. No shortcuts here: steaming (not boiling) is what creates the authentic Mango Sticky Rice texture.
Step 3: Make the Sweet Coconut Sauce
While your rice is steaming away, gently warm 1 cup of coconut milk in a saucepan over medium heat. Add the sugar and salt, stirring until they’re completely dissolved. Take care not to let the coconut milk boil; you just want it warm and velvety. This sweetened coconut milk soaks into the rice for that signature flavor.
Step 4: Combine Rice and Coconut Sauce
When the sticky rice is tender and hot, transfer it immediately to a large bowl. Pour the sweetened coconut milk evenly over the rice, then stir gently so all the grains are coated. Cover the bowl and let it rest for 20 to 30 minutes so the rice can soak up all that coconut goodness—don’t rush this part!
Step 5: Prepare the Coconut Drizzle and Mangoes
Meanwhile, warm the remaining 1/2 cup of coconut milk in a separate small saucepan—no sugar needed this time, just a quick warm-up to prep it for drizzling. Peel and slice your ripe mangoes into beautiful, even pieces, ready to crown your masterpiece.
Step 6: Assemble and Serve
To serve your fresh Mango Sticky Rice, shape a generous scoop of the glistening sticky rice on each plate. Top with an artful arrangement of mango slices, finishing with a lavish drizzle of the warm coconut milk. For a fun twist, shower the tops with toasted sesame seeds or crunchy mung beans as a final flourish.
How to Serve Mango Sticky Rice
Garnishes
A sprinkle of golden toasted sesame seeds or crispy mung beans on top isn’t just for looks—they add a delicate nuttiness and a tiny crunch that balance the soft, sweet, creamy vibes of the rice and mango. If you want to take it further, a little lime zest or a fresh mint leaf brings a bright pop of color and freshness.
Side Dishes
Mango Sticky Rice is a show-stopping dessert on its own, but pairs beautifully with light, herbal teas (like jasmine or lemongrass) or a refreshing coconut drink. For a Southeast Asian themed spread, enjoy it alongside other fruity favorites like lychee or papaya, or even pair with small bites of grilled skewers for a full Thai-inspired meal.
Creative Ways to Present
For an extra-special touch, try forming your sticky rice into neat rounds or hearts using molds, or layer the rice and mango slices in parfait glasses for a modern twist. Hosting a party? Small serving glasses or lotus leaves make for elegant, easy-to-handle portions. However you serve it, vibrant Mango Sticky Rice always steals the spotlight!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the cooked sticky rice and mango slices separately in airtight containers, keeping both in the fridge. Try to enjoy them within two days for the best flavor and texture—after that, the rice may dry out and the mango can get too soft.
Freezing
While Mango Sticky Rice is best enjoyed fresh, you can freeze just the cooked sticky rice (not the mango or coconut sauce). Let the rice cool to room temperature, then wrap tightly in plastic or a freezer bag. When ready to serve, thaw in the fridge and gently re-steam or microwave.
Reheating
To reheat, simply steam the sticky rice again or sprinkle with a bit of water and microwave in a covered bowl until soft and warm. The coconut sauce can be gently warmed on the stove or in the microwave. Avoid reheating the mango—slice it fresh for each serving to maintain its vibrant texture.
FAQs
Can I use regular rice instead of glutinous rice?
Traditional Mango Sticky Rice simply won’t have that classic chewy texture without glutinous rice. Regular rice varieties, even short grain, just can’t mimic the luscious density you need for this dessert. Seek out Thai glutinous rice (sometimes called sweet rice) for truly authentic results.
Is there a way to make Mango Sticky Rice without a steamer?
If you don’t have a steamer, you can try using a heatproof colander set over a pot of simmering water, lined with cheesecloth. Cover the top with a lid or foil to keep the steam in. It’s not perfect, but it works in a pinch and still gives you wonderfully sticky rice.
What type Dessert
Look for Ataulfo (also called honey or Champagne mangoes), or any small, fragrant, and super-ripe mangoes. They’re buttery, sweet, and not fibrous at all—ideal for slicing into silky fans atop your sticky rice.
Can I make Mango Sticky Rice vegan and gluten-free?
Great news! Mango Sticky Rice is naturally gluten-free and vegan, as long as you use plant-based coconut milk and avoid any non-vegan toppings. It’s a wonderful treat for nearly anyone, no substitutions needed.
Why is my sticky rice dry or hard?
Rice can turn out dry if it isn’t soaked long enough before steaming, or if it cools uncovered. Next time, be sure to soak the rice for the full 4 hours (or overnight), steam thoroughly, and pour the coconut milk sauce over while the rice is still hot—then cover and let it rest so it soaks up all that sweet richness.
Final Thoughts
If you’ve never had fresh, homemade Mango Sticky Rice before, you’re in for a truly joyful treat. Pull out your ripest mangoes and give this recipe a try—it’s easier than you think and always a hit. Whether you’re sharing it with friends or indulging solo, Mango Sticky Rice guarantees a taste of sunshine in every spoonful!
Print
Mango Sticky Rice Recipe
- Total Time: 40 minutes (plus soaking time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of Thailand with this delightful Mango Sticky Rice recipe. Sweet glutinous rice is paired with creamy coconut milk, ripe mangoes, and a sprinkle of sesame seeds for a truly satisfying dessert.
Ingredients
For the sticky rice:
- 1 cup glutinous (sticky) rice
- 1 1/2 cups coconut milk (divided)
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
For serving:
- 2 ripe mangoes (peeled and sliced)
- 1 tablespoon toasted sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse and soak the rice: Rinse the sticky rice until the water runs clear, then soak it in water for at least 4 hours or overnight.
- Steam the rice: Drain the rice and steam it for 25–30 minutes until tender.
- Prepare coconut milk: Heat 1 cup of coconut milk with sugar and salt until dissolved.
- Combine rice and coconut milk: Pour sweetened coconut milk over rice, let it sit for 20–30 minutes.
- Warm coconut milk: Warm the remaining 1/2 cup coconut milk for drizzling.
- Serve: Portion sticky rice, top with mango slices, drizzle with coconut milk, and sprinkle with sesame seeds.
Notes
- Use Thai glutinous rice for best results—it becomes soft and chewy.
- Mango sticky rice is best served slightly warm or at room temperature.
- Look for ripe Ataulfo or honey mangoes for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
