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Mango Sticky Rice Recipe

4.4 from 56 reviews

Mango Sticky Rice is a classic Thai dessert featuring sweet, creamy coconut-infused sticky rice served alongside ripe, juicy mango slices. This simple yet indulgent dish combines the rich flavors of coconut milk and the natural sweetness of mango for a perfect tropical treat.

Ingredients

Scale

Sticky Rice Mixture

  • 1 cup sticky (glutinous) rice
  • 1 1/2 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt

Fruit

  • 2 ripe mangoes, peeled and sliced

Instructions

  1. Soak the Rice: Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight to soften.
  2. Cook the Rice: Drain the soaked rice and steam it in a bamboo or metal steamer lined with cheesecloth for about 20-25 minutes, or until tender and translucent.
  3. Prepare Coconut Sauce: While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir gently until the sugar dissolves completely but avoid boiling. Remove from heat.
  4. Mix Rice and Coconut Milk: Transfer the cooked sticky rice to a large bowl and slowly pour about 1 cup of the warm coconut milk mixture over the rice. Gently mix and let it absorb for 15-20 minutes. Reserve the remaining coconut sauce for serving.
  5. Serve: Place a portion of the coconut-infused sticky rice on a plate, arrange mango slices alongside, and drizzle some of the reserved coconut sauce over the top. Enjoy immediately.

Notes

  • Use ripe, sweet mangoes like Ataulfo or Nam Dok Mai for best flavor.
  • Do not boil the coconut milk mixture to prevent breaking the milk.
  • Sticky rice requires soaking beforehand for ideal texture.
  • Optionally, sprinkle toasted mung beans or sesame seeds on top for added crunch.
  • This dessert is best served fresh but can be kept refrigerated for up to a day.

Keywords: Mango Sticky Rice, Thai dessert, coconut rice, sticky rice with mango, tropical dessert