Name: Mango Sticky Rice Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 cup glutinous (sticky) rice; 1 1/2 cups coconut milk (full-fat); 1/3 cup granulated sugar; 1/4 teaspoon salt; 2 ripe mangoes (peeled and sliced); 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)

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Mango Sticky Rice is the kind of treat that takes you straight to a bustling night market in Thailand, with its sweet, luscious mangoes and rich coconut-drenched sticky rice that melt together in every bite. This classic Thai dessert is simple yet enchanting, thanks to its creamy texture, tropical flavor, and eye-catching golden and white presentation. Whether you’re new to making Asian sweets or a seasoned home cook, Mango Sticky Rice is guaranteed to spark joy for dessert lovers and mango fans alike!

Ingredients You’ll Need

The charm of Mango Sticky Rice lies in its simplicity: just a handful of ingredients come together to create unforgettable flavor and texture. Each item plays its own important role, from the tender stickiness of the rice to the silkiness of coconut milk and the bright, tangy sweetness of ripe mango.

Glutinous (sticky) rice: Essential for achieving that signature chewy, sticky texture—don’t substitute with regular rice for this dish!
Coconut milk (full-fat): Provides the creamy base and decadent richness that soaks into the rice and finishes the dessert.
Granulated sugar: Sweetens the coconut sauce just enough to balance the fruitiness of the mango.
Salt: A pinch brings out the richness of the coconut and the natural sweetness of the mango.
Ripe mangoes: The star of the show—look for ones that yield gently to touch for juicy, aromatic slices.
Toasted sesame seeds or mung beans (optional): Add a pleasant crunch and a pop of color for that classic Thai finishing touch.

How to Make Mango Sticky Rice

Step 1: Rinse and Soak the Rice

Start by rinsing the glutinous rice under cold water until the water runs almost clear. This washes away excess starch and helps give the rice that characteristic, glossy finish when cooked. Once it’s clean, soak the rice in plenty of water for at least 4 hours or, if you’re planning ahead, overnight. The longer soak allows each grain to plump up and ensures a wonderfully sticky result.

Step 2: Steam the Sticky Rice

After draining the soaked rice, line your steamer basket with cheesecloth—this prevents the grains from falling through and ensures even cooking. Steam the rice over boiling water for 25 to 30 minutes, or until every grain is tender but still holds its chewy bite. Avoid stirring; this helps the rice cook evenly without getting mushy.

Step 3: Prepare the Coconut Sauce

While the rice is steaming, combine the coconut milk, sugar, and salt in a small saucepan. Warm this mixture over medium heat, stirring until the sugar dissolves completely. Be careful not to let it boil! The goal is a silky, smooth sauce that gently infuses the rice with flavor. Once ready, set aside about a quarter cup to drizzle over your finished Mango Sticky Rice.

Step 4: Combine Rice and Coconut Sauce

Once the sticky rice is done, transfer it into a large bowl while it’s still hot. Immediately pour most of the warm coconut sauce over and gently mix to coat every grain. Cover the bowl and let the rice absorb the coconut richness for 20 to 30 minutes. The rice will become extra creamy and slightly glossy—just what you want!

Step 5: Slice Mangoes

While the rice rests, peel and slice your ripe mangoes. You can slice off the cheeks, then cut the flesh into elegant slivers or cubes, whichever presentation you prefer. A perfectly ripe mango should be vibrant yellow-orange and super fragrant—these are a dream with the coconut rice.

Step 6: Serve and Garnish

To serve, spoon a generous mound of sticky rice onto each plate. Arrange the sliced mango on the side or atop the rice, and give everything a glossy finish with a drizzle of the reserved coconut sauce. If you like a touch of crunch, sprinkle with toasted sesame seeds or yellow mung beans. You’ll have a plate of Mango Sticky Rice that looks as stunning as it tastes!

How to Serve Mango Sticky Rice

Garnishes

The final flourish for Mango Sticky Rice is all about texture and color. A scattering of toasted sesame seeds adds a slight nutty crunch, while golden toasted mung beans lend authenticity and extra visual appeal. For an extra-special touch, you could even add a tiny pinch of edible gold leaf or a few sprigs of fresh mint!

Side Dishes

Mango Sticky Rice shines brightest as a dessert but can also star in a sweet brunch spread. Serve it after spicy Thai curries to cool off your palate, or pair it with a bowl of lightly salted coconut ice cream for double the tropical effect. For an East-meets-West twist, a pot of jasmine or green tea makes the whole meal feel regal.

Creative Ways to Present

Play with your plating! Use small bowls or ring molds for perfect rounds of sticky rice, or layer the rice and mango in a parfait glass for a show-stopping presentation. You can also try shaping the sticky rice into hearts or flowers for festive occasions. However you arrange it, the golden mango and white rice bring sunny vibes to any table.

Make Ahead and Storage

Storing Leftovers

If you have extra Mango Sticky Rice, store the rice and mangoes separately in airtight containers in the refrigerator for up to two days. The rice may stiffen slightly when cold, but it will soften nicely once reheated with a splash of coconut sauce. Store any leftover coconut sauce in a small jar to keep it fresh and ready for drizzling.

Freezing

Sticky rice doesn’t freeze as beautifully as other grains, but if you must freeze leftovers, do so without the mango. Place portions of coconut-infused sticky rice in freezer-safe bags, pressing out as much air as possible. Thaw overnight in the fridge, then gently reheat before serving alongside freshly sliced mango.

Reheating

To revive refrigerated sticky rice, sprinkle it with a little water or coconut sauce and microwave in short bursts, covering it to retain moisture. Alternatively, steam the rice briefly until warmed through. Freshen it up with a drizzle of coconut sauce and serve with new slices of ripe mango—the flavors will perk right back up!

FAQs

Can I use regular rice instead of glutinous rice?

Unfortunately, no—regular rice just won’t deliver the chewy, sticky texture that makes Mango Sticky Rice so special. Glutinous or “sweet” rice is essential for this dish, and you can usually find it at Asian grocery stores or online.

Is there a substitute for fresh mangoes?

When fresh mangoes aren’t in season, you can use high-quality frozen mango slices. Thaw them thoroughly and pat dry before serving to keep your plate vibrant and juicy.

Can I make Mango Sticky Rice vegan?

Absolutely! The classic recipe is already vegan, thanks to coconut milk and rice as the main ingredients. Just be sure not to top with any non-vegan garnishes.

What’s the best way to serve Mango Sticky Rice—warm, cold, or room temperature?

This dessert tastes incredible at either room temperature or very slightly warm—the flavors meld together and the texture is at its creamiest. If you must chill it, let it return toward room temperature before serving for the best experience.

How can I prevent the coconut milk from splitting?

Heat your coconut milk gently and stir constantly; avoid letting it boil. Taking it off the heat as soon as the sugar dissolves ensures a nice, smooth sauce for your Mango Sticky Rice.

Final Thoughts

Few desserts capture the soul of summer like Mango Sticky Rice. With its creamy coconut flavor, sun-ripened mango, and dreamy texture, this Thai classic deserves a place in every home cook’s repertoire. Dive in, share with friends, and let each spoonful bring a little sunshine to your day!

Mango Sticky Rice Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 40 minutes (plus soaking time)
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in the tropical flavors of Thailand with this delicious Mango Sticky Rice dessert. Sweet, sticky rice is paired with creamy coconut milk and fresh mango slices for a delightful treat that is sure to impress.

Ingredients

Scale

Sticky Rice:

1 cup glutinous (sticky) rice

Coconut Sauce:

1 1/2 cups coconut milk (full-fat)
1/3 cup granulated sugar
1/4 teaspoon salt

Additional:

2 ripe mangoes (peeled 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 under cold water and soak for at least 4 hours.
Steam Rice: Drain rice and steam for 25-30 minutes until tender.
Prepare Coconut Sauce: Heat coconut milk, sugar, and salt until sugar dissolves.
Combine Rice and Coconut Sauce: Mix rice with most of the coconut sauce and let it absorb for 20-30 minutes.
Serve: Plate sticky rice, top with mango slices, drizzle with reserved sauce, and garnish if desired.