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Final plated dish of mango sticky rice with sliced mango arranged in a ring and a sprig of mint on top for garnish.
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Mango Sticky Rice

Sweet, creamy, and fragrant, this Mango Sticky Rice pairs coconut-infused glutinous rice with juicy fresh mango for a classic Thai dessert that’s surprisingly easy to make at home!
Watch me make Mango Sticky Rice
Prep Time4 hours
Cook Time30 minutes
Total Time4 hours 30 minutes
Course: Comfort Food, Dessert
Cuisine: Asian, Takeout, Thai
Keyword: Asian Recipes, Authentic Thai Dessert, Cheap Recipes, Coconut Glazed Rice, Coconut Milk Dessert, Coconut Milk Thai Dessert, Creamy Rice and Fruit, Easy Asian Recipe, Easy Dessert, Easy Summer Dessert, Glutinous Rice, Mango Sticky Rice, Rice Cooker Dessert, Sticky Rice with Mango, Sweet Coconut rice, Thai Dessert Recipe, Thai Takeout Recipe, Tropical Fruit Dessert
Servings: 2 servings

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

Serving: 1 serving | Calories: 460kcal | Carbohydrates: 66g | Protein: 3g | Fat: 21g