Mango Sticky Rice Recipe

Introduction

Mango Sticky Rice is a beloved Thai dessert that perfectly balances sweet, creamy coconut with tender, chewy rice and fresh ripe mangoes. It’s simple to make at home and offers a delightful taste of tropical flavors. This recipe skips soaking time but still delivers authentic results.

Ingredients

• 1 1/4 cup glutinous (sweet) rice
• 1 (14-ounce) can full-fat canned coconut milk (divided)
• 1 cup water
• 1/2 cup sugar (divided)
• 1/4 to 1/2 teaspoon salt
• 1/2 teaspoon cornstarch
• 2 ripe mangoes (sliced)
• Sesame seeds (optional)

Instructions

1. Step 1: Rinse the rice thoroughly in a bowl with cold water 6 or 7 times until the water runs clear, then drain. This removes excess starch for better texture.
2. Step 2: In a rice cooker, combine the rinsed rice, 1/2 cup coconut milk, 1 cup water, 1/4 cup sugar, and a pinch of salt. Cook until most of the liquid is absorbed and the rice is tender. Avoid overcooking to maintain a sticky yet soft texture.
3. Step 3: For the coconut cream sauce, heat the remaining coconut milk and 1/4 cup sugar in a saucepan until it starts to bubble. Whisk in cornstarch and cook until the sauce thickens slightly, then remove from heat and set aside to cool.
4. Step 4: Peel and slice the mangoes. Cut along the center seed, then slice the flesh into pieces for serving.
5. Step 5: To serve, place sticky rice on a plate or bowl, drizzle generously with the coconut cream sauce, and arrange mango slices alongside. Sprinkle with sesame seeds if desired.
6. Step 6: Enjoy warm or cold. For best flavor and texture, serve immediately to prevent the rice from soaking up all the coconut cream.

Tips & Variations

• For an even creamier texture, soak the glutinous rice in water for at least 8 hours before cooking, then drain before cooking.
• Use slightly underripe mangoes if you prefer a less sweet contrast to the creamy rice.
• To toast sesame seeds, heat them in a dry pan over medium heat until golden and fragrant, then sprinkle on top for added flavor and crunch.
• Swap cornstarch with tapioca starch if preferred for thickening the coconut sauce.

Storage

Store any leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in a steamer or microwave with a splash of water to restore moisture. Mango slices are best fresh but can be kept chilled for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of glutinous rice?

Regular rice lacks the sticky texture needed for this dish, so it’s best to use glutinous (sweet) rice for authentic results.

Is it necessary to use full-fat coconut milk?

Full-fat coconut milk provides the rich creaminess essential to the sauce and rice, making it highly recommended for this recipe.

Mango Sticky Rice Recipe

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★★★★★

4.4 from 117 reviews

This classic Thai dessert, Mango Sticky Rice, features sweet glutinous rice cooked with coconut milk and sugar, perfectly paired with ripe mango slices and a rich coconut cream sauce. It’s a creamy, tropical treat that combines smooth, slightly sticky rice with juicy mango slices and a luscious coconut drizzle, optionally topped with toasted sesame seeds for an added nutty crunch.

• Author: Kai
• Prep Time: 15 minutes (includes rinsing and slicing mangoes)
• Cook Time: 30 minutes (rice cooker and sauce preparation)
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sticky Rice

• 1 1/4 cups Glutinous (Sweet) Rice
• 1/2 cup Full-Fat Canned Coconut Milk
• 1 cup Water
• 1/4 cup Sugar
• Pinch of Salt

Coconut Cream Sauce

• 1 cup Full-Fat Canned Coconut Milk
• 1/4 cup Sugar
• 1/2 teaspoon Cornstarch

Other

• 2 Ripe Mangoes (peeled and sliced)
• Sesame Seeds (optional)

Instructions

1. Rinse the Rice: Place the glutinous rice in a bowl and rinse it 6 to 7 times with cold water until the water runs clear to remove excess starch. Drain the rice well.
2. Cook the Sticky Rice: In a rice cooker, combine the rinsed rice, 1/2 cup coconut milk, 1 cup water, 1/4 cup sugar, and a pinch of salt. Cook until the liquid is mostly absorbed and the rice has a soft, sticky texture. Avoid overcooking to keep the perfect consistency.
3. Prepare the Coconut Cream Sauce: In a saucepan, heat the remaining 1 cup coconut milk and 1/4 cup sugar over medium heat until it begins to bubble. Whisk in 1/2 teaspoon cornstarch to thicken the sauce slightly, stirring continuously for a smooth texture. Remove from heat and allow it to cool.
4. Slice the Mangoes: Peel the ripe mangoes and cut along the center seed. Lay each half flat and slice into thin, even pieces.
5. Assemble the Dish: Serve the sticky rice on a plate or bowl. Generously drizzle with the cooled coconut cream sauce. Arrange the sliced mangoes alongside the rice. Optionally, sprinkle sesame seeds over the top for added texture and nuttiness.
6. Serve: Enjoy the mango sticky rice warm or cold. It is best served immediately to prevent the rice from absorbing too much coconut cream and becoming overly soft.

Notes

• Traditionally, the sticky rice is steamed, but cooking in a rice cooker is a convenient alternative that yields similar texture.
• For best results, use fully ripe mangoes that are fragrant and sweet.
• Do not overcook the sticky rice to maintain its chewy texture.
• Adjust sugar in the coconut cream sauce according to your preferred sweetness.
• This dessert can be served warm or cold, though fresh is preferred.

Keywords: Mango sticky rice, Thai dessert, glutinous rice, coconut cream sauce, tropical dessert, sticky rice and mango