Thai Mango Sticky Rice
Creamy, fragrant, and delicately sweet, this Thai Mango Sticky Rice is the ultimate tropical dessert. With tender coconut-infused sticky rice and fresh ripe mango slices, it's easy to prepare and makes a refreshing treat for any occasion. This Thai mango sticky rice recipe is both beginner-friendly and full of authentic flavor.
Ingredients
- - 1 cup glutinous rice sticky rice
- - 1½ cups full-fat coconut milk
- - ⅓ cup white sugar
- - ¼ teaspoon salt
- - 2 ripe mangoes peeled and sliced
- - 1 tablespoon toasted sesame seeds or mung beans optional garnish
- - 1 tablespoon cornstarch optional, for thickening sauce
- - 1 tablespoon water for mixing with cornstarch
Instructions
- Rinse the glutinous rice under cold water until the water runs mostly clear. Soak the rice in water for at least 4 hours or overnight.
- Drain the rice and steam it in a steamer lined with cheesecloth for 25–30 minutes, flipping the rice halfway through for even cooking.
- In a saucepan, combine coconut milk, sugar, and salt. Heat gently over medium heat, stirring until sugar is fully dissolved. Do not boil.
- (Optional) Mix cornstarch with water and stir into the sauce to thicken slightly. Reserve ¼ cup of the sauce for drizzling.
- Place the cooked sticky rice in a bowl. Pour in the remaining coconut sauce, stir to combine, and let sit covered for 20–30 minutes to absorb flavors.
- Slice mangoes and serve alongside portions of sticky rice. Drizzle with reserved coconut sauce and garnish with sesame seeds or mung beans.
Notes
Recipe notes
Optional Ingredients: Garnish with crushed peanuts, shredded coconut, or sliced bananas. Storage: Store sticky rice and mango separately in airtight containers for up to 2 days. Reheat rice with a splash of coconut milk. Dietary Tip: Use unsweetened coconut milk and control sugar to reduce sweetness if preferred. Recipe variations
- Use colorful sticky rice with natural pandan or butterfly pea flower for an authentic Thai touch.
- Swap mango with jackfruit, banana, or durian for fruity variations.
- Serve in mini dessert jars for parties or gatherings. Recipe expert tips
- Always use glutinous rice; other types won't yield the right texture.
- Let the rice soak in coconut sauce for at least 20 minutes for full flavor absorption.
- Choose fully ripe, sweet mangoes to complement the mildly sweet rice.
- Don’t boil the coconut sauce—just warm it enough to dissolve the sugar.
- Avoid skipping the soak, or the rice will be uneven and undercooked. Recipe conclusion
We hope you enjoy this authentic Thai Mango Sticky Rice as much as we do! It's a delightful dessert that’s simple to make and a true tropical indulgence. If you try it, don’t forget to leave a comment below or tag us in your sweet creations on social media!
Optional Ingredients: Garnish with crushed peanuts, shredded coconut, or sliced bananas. Storage: Store sticky rice and mango separately in airtight containers for up to 2 days. Reheat rice with a splash of coconut milk. Dietary Tip: Use unsweetened coconut milk and control sugar to reduce sweetness if preferred. Recipe variations
- Use colorful sticky rice with natural pandan or butterfly pea flower for an authentic Thai touch.
- Swap mango with jackfruit, banana, or durian for fruity variations.
- Serve in mini dessert jars for parties or gatherings. Recipe expert tips
- Always use glutinous rice; other types won't yield the right texture.
- Let the rice soak in coconut sauce for at least 20 minutes for full flavor absorption.
- Choose fully ripe, sweet mangoes to complement the mildly sweet rice.
- Don’t boil the coconut sauce—just warm it enough to dissolve the sugar.
- Avoid skipping the soak, or the rice will be uneven and undercooked. Recipe conclusion
We hope you enjoy this authentic Thai Mango Sticky Rice as much as we do! It's a delightful dessert that’s simple to make and a true tropical indulgence. If you try it, don’t forget to leave a comment below or tag us in your sweet creations on social media!