Transport your taste buds to Thailand with this irresistible Mango Sticky Rice. Sweet, ripe mangoes paired with rich, coconut-infused sticky rice make this dish a dreamy, satisfying dessert. It’s surprisingly easy to make at home and perfect for impressing guests or treating yourself!
🛒 Ingredients
For the Sticky Rice:
- 1 cup glutinous rice (Thai sweet rice)
- Water for soaking + steaming
For the Coconut Sauce:
- 1 cup coconut milk (full-fat, unsweetened)
- ¼ cup sugar (adjust to taste)
- ¼ teaspoon salt
For the Topping Sauce:
- ½ cup coconut milk
- 1½ teaspoons cornstarch
- 1 tablespoon sugar
- Pinch of salt
For Serving:
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds or mung beans (optional, for garnish)
👩🍳 Instructions
1. Soak and Cook the Sticky Rice
Rinse the rice several times until water runs clear. Soak in water for at least 4 hours or overnight.
Drain and steam in a bamboo steamer or fine mesh sieve lined with cheesecloth over simmering water for 25–30 minutes, or until tender and translucent.
2. Make the Coconut Sauce
In a saucepan, combine 1 cup coconut milk, sugar, and salt. Heat over medium (don’t boil) until the sugar dissolves. Once rice is done, transfer it to a bowl and gently stir in the coconut sauce. Let it absorb for 20–30 minutes, covered loosely.
3. Make the Topping Sauce
Whisk together ½ cup coconut milk, cornstarch, sugar, and a pinch of salt in a small saucepan. Simmer until slightly thickened.
4. Assemble
Mound sticky rice onto plates. Arrange mango slices beside the rice. Drizzle with the thick coconut topping sauce and sprinkle with toasted sesame seeds or mung beans if using.
✅ Tips
- Use glutinous rice only – it’s essential for the chewy texture.
- Ripe mangoes like Ataulfo or Thai Nam Dok Mai are ideal — soft, fragrant, and sweet.
- Don’t boil the coconut sauce – it can separate.
- Prep ahead: Sticky rice can be made earlier in the day and kept covered at room temp.
🔄 Variations & Enhancements
- Infuse the coconut milk with pandan leaves while warming for extra fragrance.
- Add coconut flakes for extra texture.
- Swap mango for grilled pineapple or lychee if out of season.
❓ FAQs
Can I use a rice cooker or instant pot?
Yes, but for best texture, steaming is traditional. Instant Pot can cook it on a trivet with water below for 12–15 minutes.
Is sticky rice gluten-free?
Yes! Despite the name “glutinous,” it contains no gluten.
How long does it keep?
Best eaten fresh, but can be stored in the fridge for 1–2 days. Reheat gently with a splash of coconut milk.
Can I use canned mango?
Fresh is preferred, but high-quality canned mango will work in a pinch.
🧾 Nutrition (Per Serving, approx.)
- Calories: 360
- Carbs: 65g
- Fat: 10g
- Protein: 4g
- Fiber: 2g
- Sugar: 20g
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