Thai mango sticky rice (Printable Version)

A delightful blend of ripe mango and creamy coconut-infused sticky rice with a hint of toasted seeds.

# What 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)

# Directions:

01 - Rinse glutinous rice under cold water until water runs clear. Soak in water for at least 4 hours or overnight.
02 - Drain rice and steam in cheesecloth-lined steamer basket for 25 to 30 minutes until tender.
03 - In a saucepan, combine coconut milk, sugar, and salt. Heat gently over medium heat, stirring until sugar dissolves. Avoid boiling.
04 - Transfer steamed rice to a mixing bowl. Pour in three-quarters of the coconut sauce and stir gently to coat evenly. Cover and let absorb for 10 to 15 minutes.
05 - Peel and slice the ripe mangoes.
06 - Plate sticky rice mounds alongside mango slices. Drizzle remaining coconut sauce over the rice. Garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Suggestions:

01 -
  • It tastes like a restaurant dessert but feels completely achievable in your own kitchen.
  • The contrast between creamy coconut and bright, juicy mango is absolutely addictive.
  • It's naturally vegetarian and gluten-free, so you can serve it to almost anyone without worry.
02 -
  • Don't skip the soaking step or rush the rinsing—this is where the texture comes from, and skipping it will leave you with rice that's gritty or unevenly cooked.
  • The assembled dessert doesn't keep well in the refrigerator because the cold makes the rice firm and stodgy, so always plan to serve it fresh and warm.
03 -
  • Make the coconut sauce ahead of time and refrigerate it, then warm it gently just before serving—this saves you juggling multiple components at the last minute.
  • If your mango is slightly underripe, slice it anyway and let the warm sticky rice and warm coconut sauce soften it; the heat and time work magic on fruit that's not quite perfect yet.
Go Back