Mango Sticky Rice
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Often considered the national dessert of Thailand, Mango Sticky Rice combines sweet sticky rice, ripe mango, and a glossy coconut sauce into one deliciously unexpected dish. I always order mango sticky rice whenever I visit my favorite Thai restaurant, but when a restaurant trip isn’t happening, this homemade version makes it easy to enjoy at home. Just remember to soak the rice ahead of time for the best texture!
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Bring Your Favorite Thai Dessert Home
Traditional mango sticky rice is usually made by steaming soaked Thai glutinous rice, but I wanted to create a recipe that was simple to make without a steamer. Unlike rice pudding, which is slowly simmered in milk until soft and creamy, mango sticky rice should have tender, chewy grains that cling together while still holding their shape. In my version here, the soaked rice cooks in a covered, heavy-bottomed saucepan. Then I let it rest off the heat so the grains finish softening without losing their sticky texture.
While the rice cooks, I also make a simple coconut sauce with canned coconut milk, sugar, salt, cornstarch, and water. Fold some of the sauce into the cooked rice and let it rest again so the creamy coconut flavor can soak in, then serve it with ripe mango, another drizzle of sauce, and toasted sesame seeds. It looks impressive on the plate, but couldn’t be easier to make…promise!
Helpful Tips
- Use Thai glutinous rice. Regular white rice, jasmine rice, and sushi rice won’t give you the same texture. Thai glutinous rice (which is sometimes labeled sweet rice or sticky rice) cooks into sticky grains without turning into mush!
- Soak the rice for 4-6 hours (or overnight). Soaking helps the grains soften more consistently and reduces the cooking time. Afterward, I let the rice drain in a fine-mesh sieve for a few minutes so excess water doesn’t affect the cooking ratio. If you forget to soak it, you can still make this mango sticky rice recipe, but it’ll need about 20-25 minutes to cook. Add a few extra tablespoons of water as needed until the rice is tender, keeping in mind that the final texture will be slightly softer.
- Keep the heat low and use a tight-fitting lid. Once the water reaches a gentle simmer, reduce the heat to low and cover the saucepan. You should only see a very light bubble beneath the lid. This gives the rice time to soften without scorching on the bottom of the pan. Depending on the rice, pan, and soaking time, mine can be ready in 10 minutes or need closer to 15 minutes. The grains should be tender all the way through, with no hard or chalky center, and cling together while still holding their shape.
- Let the rice rest twice. The first covered rest allows the residual steam to finish softening the rice. Then I fold in some of the coconut sauce, cover the pan again, and let it rest a second time so the rice can absorb more of that sweet coconutty flavor!
- Remove the coconut sauce before it gets too thick. I use full-fat canned coconut milk for the richest flavor and creamiest consistency, then add a smooth cornstarch slurry to give the sauce a little body. Cook it gently, stirring constantly, until it thickens enough to coat the back of a spoon. Take it off the heat while it still pours easily because it’ll continue to thicken as it cools.
Mango Sticky Rice
Equipment
- Heavy-Bottomed Saucepan
- Small Saucepan
- Small Bowl
Ingredients
Sticky Rice
- 1 cup Thai glutinous rice, sweet rice
- water, for soaking
- 1 cup water, for cooking
- ¼ tsp salt
Coconut Sauce
- 1 cup full-fat coconut milk, (see note)
- ¼ cup granulated sugar
- ¼ tsp salt
- 2 tsp cornstarch
- 2 Tbsp water
For Serving
- 2 ripe mangoes, peeled, pit removed, and thinly sliced (see note)
- 1 Tbsp toasted white sesame seeds
Instructions
- Rinse the sticky rice several times until the water runs mostly clear. Soak the rice in water for 4–6 hours or overnight. Drain well.
- Add the soaked rice, 1 cup water, and salt to a heavy-bottomed saucepan. Bring to a gentle boil over medium heat. Once it begins simmering, reduce the heat to low, cover, and cook for 10–15 minutes, or until the water is absorbed and the rice is tender. Remove from the heat and let it rest, covered, for 10 minutes.
- Meanwhile, prepare the coconut sauce by combining the coconut milk, sugar, and salt in a small saucepan over medium-low heat, stirring until the sugar dissolves. Whisk the cornstarch with water until smooth, then stir it into the coconut milk mixture. Cook for 2–3 minutes, stirring constantly, until the sauce slightly thickens. Remove from the heat.
- Add ¼ cup of the prepared coconut sauce directly to the cooked rice in the saucepan and gently fold until evenly coated. Cover and let the rice sit for 10 minutes to absorb the coconut mixture.
- Lightly grease a small bowl with water and fill it with the coconut-infused sticky rice, gently pressing to compact. Invert the bowl onto a serving plate to create a dome-shaped mound. Arrange the sliced mango alongside the rice.
- Drizzle the remaining coconut sauce over the sticky rice and garnish with toasted sesame seeds before serving.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Mango Sticky Rice Step by Step
Gather all of your ingredients.
Rinse and soak the rice: Add 1 cup Thai glutinous rice to a fine-mesh sieve and rinse it several times with cool water, gently swishing the grains with your hand, until the water runs mostly clear. Transfer the rice to a bowl, cover it generously with water, and let it soak for 4-6 hours or overnight. Drain thoroughly and let it sit in the sieve for a few minutes so excess water can drip away.
Cook and rest the sticky rice: Add the drained rice, 1 cup water, and ¼ tsp salt to a heavy-bottomed saucepan. Bring the mixture to a gentle simmer over medium heat, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 10-15 minutes, until the water has been absorbed and the grains are tender all the way through. Remove the saucepan from the heat and let the rice rest, still covered, for 10 minutes.
Make the coconut sauce: While the rice cooks, add 1 cup full-fat coconut milk, ¼ cup granulated sugar, and ¼ tsp salt to a small saucepan. Cook over medium-low heat, stirring often, until the sugar has completely dissolved.
In a small bowl, whisk together 2 tsp cornstarch and 2 Tbsp water until smooth. Slowly pour the slurry into the coconut mixture, whisking constantly. Cook for 2-3 minutes, stirring continuously, until the sauce lightly thickens but is still easy to pour. Remove it from the heat once it coats the back of a spoon (as shown in this photo here.)
Finish the rice: Pour ¼ cup of the warm coconut sauce over the cooked rice. Gently fold it through the grains until the rice is evenly coated, taking care not to mash it. Cover the saucepan again and let the rice rest for another 10 minutes so it can absorb the coconut flavor.
Finish and serve: Lightly wet the inside of a small bowl with water to help prevent sticking. Divide the coconut sticky rice into two portions and spoon one portion into the bowl. Press it down gently so it holds together without becoming packed too firmly. Invert the bowl onto a serving plate and lift it away to create a neat mound. Arrange the thinly sliced mango alongside the rice. You can also skip the mold and simply spoon the rice onto the plate.
Spoon or drizzle the remaining coconut sauce over the rice and mango, then sprinkle with 1 Tbsp toasted white sesame seeds. Serve while the rice is still warm. Enjoy!
Serving Suggestions
I like serving this homemade mango sticky rice while the rice is still warm, with cool slices of mango nestled alongside and plenty of coconut sauce drizzled over both. The warm sticky rice and chilled mango are my favorite combination, but it’s also delicious served at room temperature. Serve it after Thai green curry, or alongside a menu of Thai coconut chicken and fresh spring rolls for a full takeout fakeout spread. I think the cool mango and creamy coconut flavors are especially welcome after a savory and spicy meal like these. And though it’s traditionally enjoyed as a dessert, I won’t judge if you sneak a bowl as an afternoon snack either!
Storing Leftovers
You can store any leftover sticky rice, coconut sauce, and sliced mango separately in airtight containers in the refrigerator for up to 2 days.
Reheating
Sprinkle the rice with a splash of water, then microwave in 20-second intervals until warm. Gently warm the coconut sauce until pourable, then serve with the fresh mango.
Freezing
Freeze the sticky rice and coconut sauce separately in freezer-safe containers for up to 1 month. Thaw overnight in the refrigerator before reheating. I wouldn’t freeze the fresh mango, as it’ll become mushy when thawed.
More Fruit Dessert Recipes to Try:
- Tanghulu transforms fresh fruit into a glossy, crackly candy shell that’s surprisingly fun to make at home!
- I could never pass up these Air Fryer Banana Spring Rolls with their crispy wrapper, caramelized bananas, and a scoop of vanilla ice cream.
- These Pineapple Fritter Rings turn juicy pineapple slices into a golden, cinnamon-sugar dessert that’s crisp on the outside and tender in the middle. YUM!
