Mango Sticky Rice Recipe

If you’ve ever craved a dessert that’s both refreshingly light and decadently satisfying, Mango Sticky Rice is the treat you’ve been dreaming of. This beloved Thai classic stars tender, chewy rice drenched in velvety coconut sauce, all crowned by slices of ripe, juicy mango. With a homemade version that’s lighter on sugar but big on flavor, Mango Sticky Rice offers a perfect harmony of aromas and textures in every irresistible bite—making it just as welcome after a spicy meal or as an anytime sweet snack.

Ingredients You’ll Need

It’s amazing how a handful of pantry staples and fresh fruit can come together to create something so special. Each ingredient in Mango Sticky Rice plays a crucial role—think perfectly sticky grains, creamy coconut, and vibrant mango for a dessert that truly sings.

• Sticky Rice (1 cup, uncooked): The foundation of this dessert, sticky rice transforms into a chewy, slightly sweet base that absorbs all the luscious coconut flavor.
• Full-Fat Coconut Milk (1 can, 13.5 oz / 400 g): For an ultra-rich, fragrant sauce that soaks into every grain.
• Sugar (1/4 cup): Just enough to sweeten the coconut sauce while letting the mango’s natural sweetness shine.
• Salt (1/2 teaspoon): A small pinch brings out all the other flavors and balances the dessert.
• Cornstarch (2 teaspoons, optional): Handy for thickening your coconut sauce if you like it extra creamy or if your coconut milk is on the thin side.
• Ripe Mangoes (3, peeled and sliced): The show-stopper—choose mangoes that are fragrant and a little soft for the juiciest, most flavorful topping.
• Toasted Sesame Seeds (optional): A delightful finishing touch that adds a gentle crunch and nutty aroma.

How to Make Mango Sticky Rice

Step 1: Soak the Sticky Rice

Give your sticky rice a thorough rinse under cold water, gently stirring it with your hand to wash away excess starch. After draining, soak the rice in a bowl covered with cold water for at least one hour, or leave it overnight in the fridge if planning ahead. This step is key to that tender-chewy texture you’re after!

Step 2: Steam the Rice

Drain the soaked rice one last time and transfer it to a heatproof bowl. Set up your steamer with about two inches of water. Place the rice bowl on the rack, cover with a lid, and bring the water to a boil over medium-high heat. As steam escapes, reduce the heat to medium and steam for 20 to 25 minutes. You’ll know it’s ready when the rice is translucent and fully cooked—no hard centers allowed! Remove the bowl (use oven mitts!) and keep it covered while you prep the sauce.

Step 3: Make the Creamy Coconut Sauce

As the rice steams, combine coconut milk, sugar, and salt in a saucepan. Warm it gently over medium or medium-low heat, stirring until the sugar melts. Important: Don’t let it boil. If your coconut milk seems thin or you love extra-velvety sauce, stir in half your cornstarch slurry (2 teaspoons cornstarch mixed with 4 tablespoons water) until just thickened. Add more if needed—the sauce should coat the back of a spoon without turning gloopy.

Step 4: Combine Rice and Sauce

Pour about one cup of the warm coconut sauce onto your cooked sticky rice. Stir until thoroughly absorbed, letting all that coconutty goodness seep into every grain. Allow the coconut rice and extra sauce to cool to room temperature, or until just barely warm before serving. This is where Mango Sticky Rice gets its signature mouthfeel!

Step 5: Slice the Mangoes

While the rice cools, peel and slice your ripe mangoes. Aim for even, attractive slices—one half-mango per serving is just right for dessert size, but go bigger if you’re extra hungry or serving this as a snack!

Step 6: Serve and Garnish

Scoop about 1/3 cup of the coconut-infused sticky rice onto small plates or bowls. Arrange those golden mango slices alongside. Drizzle with a few spoonfuls of the reserved coconut sauce and, for a bit of flair, sprinkle on toasted sesame seeds. Your homemade Mango Sticky Rice is ready to wow!

How to Serve Mango Sticky Rice

Garnishes

A sprinkle of toasted sesame seeds adds a lovely nutty aroma and a touch of crunch, while extra coconut sauce makes every bite lush and creamy. Feel free to toss on a few chopped pistachios or even a tiny mint leaf for color if you like to get creative!

Side Dishes

Mango Sticky Rice shines as a stand-alone dessert, but it pairs beautifully after a light Thai meal—think vibrant salads, spicy curries, or grilled chicken skewers. If you want to go full Thai feast, serve alongside other small sweets like coconut jelly or tapioca pearls.

Creative Ways to Present

For a dinner party twist, try shaping the sticky rice with a small bowl or mold, then fan mango slices around it in a sunburst. Or create mini Mango Sticky Rice parfaits in clear glasses with alternating layers of rice, mango, and coconut sauce for a fun, modern spin. However you plate it, the wow factor is guaranteed!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover rice or sauce (lucky you!), store each separately in airtight containers in the refrigerator. The sticky rice will keep for up to three days, though it’s best enjoyed fresh for that dreamy texture.

Freezing

Sticky rice can be frozen: portion it out, wrap tightly, and stow in an airtight zip-top bag for up to a month. Thaw overnight in the fridge. The coconut sauce and fresh mango are best made and served fresh, as freezing can change their texture.

Reheating

To bring your sticky rice back to life, gently steam or microwave with a splash of water to rehydrate and soften the grains. Warm coconut sauce in a small saucepan or microwave until just heated through—don’t let it boil or it might separate.

FAQs

Do I need a special type of rice for Mango Sticky Rice?

Yes! You’ll want to use Thai sticky rice (also called glutinous or sweet rice), which is especially sticky and chewy when steamed. Regular jasmine or long-grain rice just won’t give you the iconic texture of this dish.

Can I make Mango Sticky Rice without a steamer?

If you don’t have a traditional steamer, you can improvise with a metal sieve or colander set over a pot of boiling water and covered with a lid. As long as the rice is cooked by steam and not sitting in water, it will work!

What if I can’t find ripe mangoes?

If fresh mangoes aren’t in season, look for frozen mango slices, thawed and patted dry. Alternatively, try other tropical fruits like sweet pineapple or papaya for a new twist on Mango Sticky Rice.

Is Mango Sticky Rice vegan and gluten-free?

Absolutely! This recipe is naturally gluten-free and vegan as long as you use plant-based coconut milk and double-check your sugar source if you’re strict about processing.

Can I adjust the sweetness of the coconut sauce?

Of course! Feel free to tweak the sugar amount to match your personal preference or the ripeness of your mangoes. The goal is a balanced, not overly sweet, dessert.

Final Thoughts

There’s a reason Mango Sticky Rice is a superstar dessert across Southeast Asia—it’s luxuriously creamy, fruity, and completely unforgettable. I hope you’ll give this recipe a try and let its flavors transport you somewhere sunny! Don’t be surprised if this becomes your go-to treat whenever mango season comes around.

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