Mango Sticky Rice
Equipment
Ingredients
- 1 mango
- 1 cup glutinous rice
- 3/4 cup water, for rice
- 1 can full fat coconut milk
- 1/2 cup sugar
- Pinch of salt
- 1 tsp cornstarch w/ 1 tsp water
- Mint, optional
Instructions
- Rinse the glutinous rice until the water runs mostly clear. Soak for at least 4 hours or overnight, then drain.
- Place rice in rice cooker and cook on the normal setting.
- While the rice is steaming, combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar is dissolved—do not boil.
- Once the rice is cooked, transfer to a bowl and pour in about ¾ of the coconut sauce. Mix well, cover, and let sit for 20 minutes to absorb.
- To make the coconut drizzle, take the remaining coconut sauce and bring to a gentle simmer. Stir in the cornstarch slurry and cook until slightly thickened. Remove from heat.
- Peel and slice the mango.
- To serve, shape the sticky rice onto a plate, place sliced mango alongside, and drizzle with the thickened coconut sauce.
- Optionally garnish with mint leaves
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Table of Contents
A Sweet Thai Classic You Can Make at Home
Mango Sticky Rice is one of those desserts that feels like a treat every time you have it, yet it’s made with some of the simplest ingredients. Glutinous rice, ripe mango, creamy coconut milk, and a little sugar combine into something soft, chewy, rich, and fruity all at once. If you’ve only ever had it in a Thai restaurant, you’ll be surprised by how easy it is to recreate at home with this step-by-step recipe.
Getting the Sticky Rice Just Right
The key to perfect mango sticky rice is in the texture of the glutinous rice, also known as sweet rice or sticky rice. Soaking the rice for at least four hours (or overnight) is essential for that signature chewiness. Traditionally, it’s steamed gently in a cheesecloth-lined bamboo steamer over simmering water to preserve its delicate texture, but you can also make it in a rice cooker for convenience, which is what I did. Either way, the goal is glossy, tender grains ready to soak up the sweet coconut flavor.
Mango Sticky Rice Ingredients
Main Ingredients
- 1 mango
- 1 cup glutinous rice
- ¾ cup water (for rice)
- 1 can full-fat coconut milk
- ½ cup sugar
- Pinch of salt
- 1 tsp cornstarch mixed with 1 tsp water
- Optional Garnish: mint leaves
How To Make Mango Sticky Rice
Rinse glutinous rice until water runs mostly clear. Soak for at least 4 hours or overnight, then drain.
Place rice in rice cooker and cook on normal setting for 20-25 minutes
While rice steams, combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves, do not boil.
Once rice is cooked, transfer to a bowl and pour in about ¾ of the coconut sauce. Mix well, cover, and let sit for 20 minutes to absorb.
For the coconut drizzle, simmer the remaining sauce, then stir in the cornstarch slurry and cook until slightly thickened. Remove from heat.
Peel and slice the mango.
To serve, shape sticky rice onto a plate, arrange sliced mango alongside, and drizzle with thickened coconut sauce. Garnish with mint if desired.
Tips and Variations
For the most vibrant flavor, use ripe yellow mangoes like Ataulfo mangoes. If you prefer a more intense coconut flavor, replace the water used for steaming with coconut water. For extra aroma, you can infuse the coconut milk sauce with a pandan leaf while it heats. This dessert is best enjoyed fresh, but you can store leftover rice in the fridge and gently reheat it with a splash of coconut milk before serving.
Coconut Sauce Is the Heart of the Flavor
The coconut sauce is where the magic happens. It’s rich, creamy, and balanced with just a pinch of salt to enhance the sweetness. Mixing most of it into the hot rice ensures every grain is infused with flavor, while the thicker drizzle on top makes every bite luscious. It’s simple but transforms the dish into something memorable.
Serve It Fresh and Beautiful
Presentation matters for this dessert. The contrast of warm, fragrant sticky rice with cool, juicy mango makes every bite a textural delight. A small garnish of mint adds a pop of green and freshness that looks beautiful on the plate. This is the kind of dessert that impresses guests without demanding much work from you.
Frequently Asked Questions
Can I make mango sticky rice ahead of time?
You can make the coconut sticky rice a few hours ahead and keep it covered at room temperature. Slice the mango just before serving for the best flavor and texture.
What if I can’t find glutinous rice?
Unfortunately, regular rice won’t work for this dish. Look for “sweet rice” or “sticky rice” at Asian grocery stores or online.
Can I make this with frozen mango?
Yes, but thaw it fully and pat dry before slicing. Fresh mango will always give the best flavor and presentation.
How do I store leftovers?
Store rice and sauce in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of coconut milk before serving.
More Recipes to Try
If you love Thai cuisine, here are a few other dishes that you might enjoy.
• For a comforting, classic Thai takeout option, try my Pad See Ew.
• If you want a main course to pair this with, I highly recommend my Pad Kra Pao.
• When you’re in the mood for something indulgent, my Drunken Noodles offer chewy noodles in a spicy sauce that is irresistible!
