Print

Mango Sticky Rice

Print Recipe

Mango Sticky Rice is a popular Thai dessert made with glutinous rice, fresh mango slices, and a rich coconut milk sauce. It’s sweet, creamy, and tropical, perfect for a summer treat or to end a Thai meal.

Ingredients

Scale
  • 1 cup glutinous rice (sticky rice)
  • 1 1/2 cups water
  • 1 1/2 cups coconut milk
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 2 ripe mangoes, peeled and sliced
  • 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)

Instructions

  1. Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
  2. Drain the rice and steam it in a steamer lined with cheesecloth or a clean kitchen towel for about 20–25 minutes, until fully cooked and sticky.
  3. While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, then remove from heat. Do not boil.
  4. Once the rice is cooked, transfer it to a large bowl and pour about 1 cup of the coconut milk mixture over it. Stir gently, cover, and let it sit for 20–30 minutes to absorb the coconut milk.
  5. Reserve the remaining coconut milk mixture for serving.
  6. To serve, place a portion of the sticky rice on a plate, top with mango slices, and drizzle with the reserved coconut milk. Garnish with toasted sesame seeds or mung beans if desired.

Notes

  • Use Thai sticky rice (glutinous rice) for the best texture.
  • Do not refrigerate the sticky rice, as it can harden.
  • Fresh, ripe mangoes like Ataulfo or Nam Dok Mai work best.

Nutrition

Keywords: mango sticky rice, Thai dessert, coconut sticky rice, vegan dessert, tropical sweets

Find it online: https://zesticook.com/mango-sticky-rice/