Mango Sticky Rice

This easy Mango Sticky Rice recipe uses a simple saucepan method to create the classic Thai dessert with chewy rice, coconut sauce, and ripe mango.

Prep Time10

Cook Time25

Soaking Time6

Total Time6 35

Course: Dessert

Cuisine: Thai

Keyword: mango sticky rice

Servings: servings

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

Soaking the rice for 4–6 hours or overnight helps it cook more evenly and gives it the best chewy texture. If you skip the soak, expect the cooking time to increase to about 20–25 minutes. You may also need to add a few extra tablespoons of water if the liquid is absorbed before the rice becomes tender.

Cooking time can vary depending on the brand of sticky rice, the pan you use, and how long the rice was soaked. Start checking it around 10 minutes, but it may need closer to 15 minutes.

Full-fat canned coconut milk gives the sauce the richest flavor and creamiest consistency. Keep in mind that the sauce will continue to thicken slightly as it cools.

Ataulfo (Honey) mangoes are my favorite for mango sticky rice because they’re sweet, smooth, and much less fibrous than some other varieties. If they aren’t available, use any ripe mango that smells fragrant and gives slightly when gently pressed.

Make it ahead: You can cook the sticky rice and make the coconut sauce up to 2 days ahead. Store them separately in the refrigerator in airtight containers, then gently reheat in the microwave before serving. Slice the mango just before serving for the freshest flavor.

Nutrition