Name: Mango Sticky Rice Recipe
Prep time: 1 h 10 min
Cook time: 25 min
Total time: 1 h 35 min
Cuisine: Thai
Ingredients: 1 cup uncooked sticky rice; 1 can full-fat coconut milk (13.5 oz / 400 g can); 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons cornstarch (Optional); 3 ripe mangoes, peeled and sliced; Toasted sesame seeds for garnish (Optional)

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Introduction

Mango sticky rice is a beloved Thai dessert that perfectly balances creamy coconut flavors with sweet, ripe mangoes. This simple, comforting treat is both refreshing and indulgent, making it a popular choice year-round.

The image shows four white plates with a creamy sauce base covering the bottom. Each plate holds a rounded mound of sticky white rice topped with a few black sesame seeds in the center. Next to the rice on each plate, there are several slices of bright orange mango arranged in a fanned-out pattern, also sprinkled with black sesame seeds. One plate has a vintage silver spoon resting on the edge beside the mango slices. The plates are placed on a white marbled surface with some small bowls holding black sesame seeds and coconut cream, along with a few silver spoons and a blue cloth napkin around them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked sticky rice
1 can full-fat coconut milk (13.5 oz / 400 g can)

1/4 cup sugar
1/2 teaspoon salt

2 teaspoons cornstarch (optional)
3 ripe mangoes, peeled and sliced

Toasted sesame seeds for garnish (optional)

Instructions

Step 1: Rinse the sticky rice with tap water, gently stirring with your hand to remove excess starch. Drain and repeat once. Then add cold water to cover the rice and soak for at least 1 hour or up to overnight in the fridge. After soaking, rinse and drain again.
Step 2: Place the rice in a heatproof bowl. Add about 2 inches of water to a steamer (making sure it doesn’t touch the rice). Set the bowl on the steaming rack and cover. Bring the water to a boil over medium-high heat, then reduce to medium and steam for 20 to 25 minutes until the rice is tender with no hard bits. Remove from heat and keep covered.

Step 3: While the rice steams, combine coconut milk, sugar, and salt in a saucepan. Warm over medium to medium-low heat until hot and the sugar dissolves, being careful not to boil the mixture.
Step 4: If your coconut milk is thin, mix cornstarch with 4 tablespoons water in a small bowl until dissolved. Stir half of this slurry into the coconut sauce to thicken it. Adjust consistency by adding more slurry or water as needed. The sauce should coat the back of a spoon but not be too thick.
Step 5: Carefully remove the rice from the steamer. Pour 1 cup of the coconut sauce into the rice and gently stir until fully absorbed.

Step 6: Let the rice and sauce cool to room temperature or lukewarm. This step is key for the best flavor and texture.
Step 7: To serve, spoon 1/3 cup of the coconut rice into small bowls or plates. Arrange sliced mango alongside and drizzle extra coconut sauce on top. Garnish with toasted sesame seeds if desired.

Tips & Variations

Use very ripe mangoes for the sweetest, most flavorful dessert.

For an even creamier sauce, stir in a little extra coconut cream.
To make the dish vegan, ensure the sugar used is plant-based.
Try adding a pinch of toasted mung beans or crushed peanuts for texture.

Storage

Store leftover mango sticky rice in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but you can gently reheat the rice in the microwave before serving. Add fresh mango slices just before serving, as they do not keep well once cut.

How to Serve

A dessert served in a white bowl with a smooth, light brown outer surface shows two main parts: a mound of sticky white rice in the left half, topped with small black sesame seeds and covered lightly with white coconut milk, which fills the bottom of the bowl; and on the right half, several thin, bright orange mango slices are neatly arranged in a row, also topped with scattered black sesame seeds. A small antique silver spoon with detailed designs rests along the edge of the bowl on the left side, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sticky rice?

Sticky rice is essential for the authentic texture and chewiness of this dish. Regular white rice will not achieve the same sticky and creamy consistency.

Why isn’t my coconut sauce thickening?

If your coconut milk is thin, adding cornstarch slurry as described helps. Also, make sure you don’t boil the sauce, as this can affect thickening. Stirring constantly while heating helps achieve the right texture.