Mango Sticky Rice Recipe

Mango Sticky Rice is a classic Thai dessert that effortlessly captures the essence of summer by pairing warm, creamy coconut-infused sticky rice with juicy slices of ripe mango. Each bite is a thrilling blend of sweet, salty, and aromatic flavors, with luscious textures that keep you coming back for more. This crowd-pleasing treat is simple to make at home, turning just a handful of ingredients into a stunning, sunshiny dish that’s pure comfort and sheer celebration all at once.

Ingredients You’ll Need

One of the best things about Mango Sticky Rice is how it needs just a few key ingredients—each one playing a vital role. With top-quality sticky rice, fragrant coconut milk, and the juiciest mangoes you can find, you’ll create a dessert that’s far greater than the sum of its parts.

• Sticky rice (1 cup, uncooked): Also called glutinous rice, this variety turns soft and slightly chewy when steamed, forming the perfect base for soaking up coconut sauce.
• Full-fat coconut milk (1 can, 13.5 oz / 400 g): Delivers indulgent richness and unmistakable tropical aroma to both the rice and sauce.
• Sugar (1/4 cup): Provides the classic sweetness that balances the creamy coconut and highlights the mango’s natural flavor.
• Salt (1/2 teaspoon): A touch of salt draws out all the flavors and makes each component taste more vivid.
• Cornstarch (2 teaspoons, optional): If your coconut milk is on the thin side, this helps make the sauce luxuriously silky and coats each rice grain nicely.
• Ripe mangoes (3, peeled and sliced): Look for fragrant fruit that gives slightly to the touch; ripe mango is the star atop the rice!
• Toasted sesame seeds (optional): These little seeds add a subtle nutty crunch and make your Mango Sticky Rice extra photogenic.

How to Make Mango Sticky Rice

Step 1: Soak and Prep the Sticky Rice

Begin by thoroughly rinsing your sticky rice under running water, gently swishing it around with your hand. This removes excess starch for a cleaner, less gluey texture. After draining, add enough cold water to cover the rice and let it soak for at least one hour, or even overnight in the fridge for the chewiest, most luscious grains. Once your rice has rested, drain and rinse it again before cooking.

Step 2: Steam the Sticky Rice

Transfer the soaked rice to a heatproof bowl that fits in your steamer. Pour about two inches of water into the steamer pan—make sure the water doesn’t touch the rice—and place the bowl on the rack. Cover and let the water come to a boil over medium-high heat, then lower to medium. Steam gently for 20 to 25 minutes, until every grain is tender and glistening. Take your time here; a soft, chewy texture is essential for great Mango Sticky Rice!

Step 3: Prepare the Coconut Sauce

While the rice is getting fluffy and perfect, make the coconut sauce. In a small saucepan, stir together the coconut milk, sugar, and salt. Cook gently over medium or medium-low heat, stirring now and then, until the sugar fully dissolves into the warm coconut milk. The sauce should be steamy and fragrant, but never bubbling!

Step 4: (Optional) Thicken the Coconut Sauce

If your coconut milk seems thin, whisk cornstarch with 4 tablespoons of water in a separate bowl. Add half of this slurry to the coconut sauce, stirring constantly to prevent lumps. Adjust with more or less slurry to get that perfect, spoon-coating texture. The sauce should be pourable but rich enough to glaze the rice beautifully.

Step 5: Combine Rice and Coconut Sauce

Once the sticky rice is cooked, carefully remove the bowl from your steamer. Add one cup of your luscious coconut sauce to the rice, mixing gently to let every grain soak up that irresistible flavor. Cover and allow the mixture to cool to room temperature or just slightly warm; the resting time ensures the rice absorbs all the coconut goodness.

Step 6: Assemble and Serve

For the moment of truth: Spoon about one-third cup of coconut rice onto each plate, nestle a generous fan of sliced ripe mango alongside, and drizzle extra coconut sauce over the top. A light sprinkle of toasted sesame seeds adds the final, nutty touch to your homemade Mango Sticky Rice. It’s ready to dazzle!

How to Serve Mango Sticky Rice

Garnishes

For an authentic touch, a sprinkle of toasted sesame seeds gives your Mango Sticky Rice a satisfying crunch and subtle nuttiness that plays off the creamy rice. You can go classic, but don’t be shy—try toasted coconut flakes or even a sprig of fresh mint for an extra pop of color and flavor. Sometimes, I even drizzle a little extra coconut sauce over the mango for extra indulgence!

Side Dishes

Since Mango Sticky Rice is naturally so lush and satisfying, it doesn’t need much in the way of accompaniments. If you’re serving it as part of a Thai-inspired meal, a light hot tea or iced herbal concoction makes a lovely pairing. For special occasions, fresh tropical fruit on the side (like papaya or lychee) becomes a bright, palate-cleansing complement.

Creative Ways to Present

Take your Mango Sticky Rice from homey to extraordinary with a little playful presentation. Mold the sticky rice with a small bowl or ice cream scoop for a tidy, round shape. Line up mango slices in a beautiful fan or “rose.” For parties, you can layer everything into individual glass jars, parfait-style. Don’t forget a final splash of coconut sauce and those toasted sesame seeds for a dazzling finish!

Make Ahead and Storage

Storing Leftovers

Mango Sticky Rice actually keeps quite well if you happen to have leftovers. Store any extras in an airtight container in the refrigerator. Try to store the rice, sauce, and mango separately, if possible, to keep the mango fresh and the rice texture just right. Eat within two days for best flavor and texture.

Freezing

If you’d like to make your Mango Sticky Rice even further in advance, freeze only the cooked sticky rice (sans mango and sauce) in a sealed container for up to one month. Mango doesn’t freeze well due to its delicate water content, so add that fresh when serving. Thaw the rice in the fridge overnight before using.

Reheating

To reheat, simply microwave the sticky rice with a splash of water or coconut milk, covered, until it’s steamy and revived. Warm the reserved coconut sauce gently on the stovetop or in the microwave. Slice up fresh mango just before serving to ensure the best texture and flavor. It will taste just as magical as when you first made it!

FAQs

Can I use regular rice instead of sticky rice?

Sticky rice is key to that signature chew and texture. Jasmine or other white rice types just won’t create the same delightful, cohesive result, so it’s worth seeking out proper glutinous rice for true Mango Sticky Rice.

What’s the best way to pick ripe mangoes for Mango Sticky Rice?

Look for mangoes that yield slightly to gentle pressure and have a fragrant aroma at the stem. Avoid ones that feel hard or have wrinkled, shriveled skin. The best mangoes are juicy, sweet, and vibrant—they make the dessert sing!

Is there a way to make this dairy-free and vegan?

Great news: Mango Sticky Rice is naturally dairy-free and vegan since it’s made with coconut milk. Just double-check the labels on your coconut milk and sugar to ensure there’s nothing extra added.

Why is my coconut sauce too runny or thick?

Coconut milk can vary a lot by brand and batch. If it’s too runny, a little cornstarch slurry (as in the optional step) will provide extra body. If it’s too thick, stir in a splash of warm water to loosen it. Adjust to your ideal consistency!

Can I make Mango Sticky Rice ahead of time for a party?

Absolutely! You can prep both the rice and coconut sauce the day before and store them separately. Assemble just before serving with fresh mango slices and a drizzle of sauce so everything looks and tastes its best.

Final Thoughts

I hope you give Mango Sticky Rice a try—it’s pure comfort, sunshine, and a little bit of wow-factor in every bite. This is the recipe I reach for when I want to treat myself or someone special to something unforgettable. My advice: grab those mangoes while they’re ripe and enjoy!

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