Sweet, creamy, and bursting with tropical flavor, mango sticky rice is a classic Thai dessert made with glutinous rice, rich coconut milk, and fresh ripe mango. The warm coconut-infused rice pairs perfectly with juicy mango, creating a simple dessert with an irresistible combination of textures and flavors.
Easy Mango Sticky Rice
The secret to great mango sticky rice is properly steaming the rice and allowing it to absorb the sweet coconut mixture while it’s still warm.
Ingredients
For the Sticky Rice:
- 1 cup Thai glutinous rice (sweet or sticky rice)
- 1 cup full-fat coconut milk
- ⅓ cup granulated sugar
- ½ tsp salt
For the Coconut Sauce:
- ½ cup full-fat coconut milk
- 2 tbsp granulated sugar
- Pinch of salt
- 1 tsp cornstarch
- 1 tbsp water
For Serving:
- 2 ripe mangoes
- Toasted sesame seeds or mung beans, optional
Instructions
1. Soak the Rice
Rinse the glutinous rice several times in cold water until the water becomes mostly clear.
Cover the rice with plenty of water and soak for at least 4 hours or overnight.
2. Steam the Rice
Drain the soaked rice thoroughly.
Place it in a cheesecloth-lined steamer basket and steam over simmering water for approximately 20–30 minutes, or until the rice is tender, translucent, and chewy.
3. Prepare the Coconut Mixture
While the rice is steaming, add 1 cup of coconut milk, sugar, and salt to a small saucepan.
Warm over low heat, stirring until the sugar dissolves. Avoid bringing the coconut milk to a vigorous boil.
4. Combine With the Sticky Rice
Transfer the freshly steamed rice to a bowl and immediately pour the warm coconut mixture over it.
Gently stir, cover, and allow it to rest for 20–30 minutes. The rice will gradually absorb the sweet coconut milk and become rich and creamy.
5. Make the Coconut Sauce
Add the remaining coconut milk, sugar, and salt to a saucepan.
Mix the cornstarch with water to create a slurry, then whisk it into the coconut milk. Cook gently for a few minutes until the sauce slightly thickens.
6. Prepare the Mango
Peel the mangoes and slice the flesh into thin, even pieces.
For the best flavor, use mangoes that are fully ripe, sweet, and juicy.
7. Assemble & Serve
Spoon the coconut sticky rice onto a plate and arrange the fresh mango alongside it.
Drizzle with the coconut sauce and finish with toasted sesame seeds or crispy mung beans if desired.
Why This Recipe Works
Glutinous rice has a naturally sticky, chewy texture that absorbs the sweetened coconut milk without falling apart. The richness of the coconut is balanced by fresh, juicy mango, while a small amount of salt helps bring out the sweetness and creates the signature sweet-salty contrast of the dessert.
Tips for the Best Mango Sticky Rice
- Use Thai glutinous rice rather than regular jasmine or long-grain rice.
- Don't skip soaking the rice because it helps it steam evenly.
- Steam instead of boiling for the traditional chewy texture.
- Add the coconut mixture while the rice is warm so it absorbs more effectively.
- Choose very ripe mangoes for the sweetest flavor and softest texture.
- Serve slightly warm or at room temperature for the best texture.
Explore our selection of high-quality steamers to achieve perfectly tender, chewy sticky rice for homemade mango sticky rice and other steamed favourites.
