Thai Mango Sticky Rice (Printable Version)

Ripe mango and creamy coconut-infused sticky rice combine for a tropical treat.

# The Ingredients You'll Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water, for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# Step-by-Step Instructions:

01 - Rinse the glutinous rice under cold water until clear, then soak in water for at least 4 hours or overnight.
02 - Drain the soaked rice and steam it in a cheesecloth-lined steamer basket for 25 to 30 minutes until tender.
03 - Combine coconut milk, sugar, and salt in a saucepan; heat gently over medium heat, stirring until sugar dissolves without boiling.
04 - Transfer steamed rice to a mixing bowl, pour 3/4 of the coconut sauce over it, and stir gently to coat. Cover and let absorb for 10 to 15 minutes.
05 - Peel and slice the ripe mangoes.
06 - Mound sticky rice on plates, arrange mango slices alongside, drizzle with the remaining coconut sauce, and garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Additional Tips::

01 -
  • It tastes like a dessert you paid far too much for at a fancy restaurant, but costs almost nothing to make.
  • The whole thing comes together in under an hour, making it perfect for impressing people on short notice.
  • Somehow it feels indulgent and light at the same time, the kind of ending that leaves you satisfied, not heavy.
02 -
  • The rice needs to be warm when you pour in the coconut sauce—cold rice won't absorb the flavors properly and will stay dry in the center.
  • Don't assemble this too far ahead of serving; the sticky rice firms up as it cools, and the mango will start leaking juice that makes everything soggy.
  • If your mango tastes a little bland, taste it before committing to the recipe—choose another one, because the mango is half the magic here.
03 -
  • Make the rice earlier in the day and reheat it gently in a steamer just before serving—it doesn't change the texture and saves you time when people are waiting.
  • Prep your mango first, then make the sauce, then steam the rice; this timing means everything finishes warm at the same moment.
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