Authentic Thai Mango Sticky Rice
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I have such fond memories of sitting in the soft sand, on a sunny island in Thailand, chowing down on the delectable goodness that is mango sticky rice. I know for sure โ it was love at first bite.
Since then, sweet mango sticky rice has become one of my favorite things to eat, and of course, to make in my own kitchen.
Because this recipe is so simple โ and I usually have all the ingredients on hand โ I make this mango sticky rice often.
Has there ever been a dessert more delicious than Thai mango and sticky rice? For me, this dish checks all the boxes.
- It’s sweet, salty, tropical, and oh, so coconutty.
- It’s an authentic Thai dessert recipe that couldn’t be simpler to make. (The hardest part is waiting to make the rice โ since it has to soak in water first!)
- It requires just five basic ingredients, some of which are probably already lurking in your pantry.
Make this mango sticky rice one time, and you will be hooked. This is your warning!
I can’t be held liable for the mango sticky rice addiction you’re about to acquire.
So. Much. Yum.
Ingredients Needed
You’ll have to round up five different ingredients, some of which you will already have in your pantry.
To make the Thai mango sticky rice, you will need:
- Ripe mangoes. Use any variety you like.
- Thai sticky rice. AKA glutinous or sweet rice. Using the right kind of rice is key โ I’ve linked my go-to brand!
- Coconut milk. Not all coconut milks are created equal; I recommend using this one. Make sure to use full-fat canned coconut milk and not refrigerated coconut milk sold in a carton.
- Granulated sugar. You’ll be using 6 tablespoons total, split between the sticky sweet rice and the coconut cream sauce.
- Salt. A little salt balances out the sweetness in this dessert and enhances the coconut flavor.
You will also need:
- A steamer, like this one*
- Cheesecloth
How to Make Mango Sticky Rice
This simple recipe for Thai sticky rice with mango comes together in a few simple steps, provided you have the proper equipment and ingredients.
- Rinse the Thai sticky rice and soak it overnight. Don’t shortchange this process! Rinsing the rice removes the excess starch and prevents the glutinous rice from making one giant ball of rice as it cooks. Soaking it overnight helps the rice soak up enough moisture so it cooks evenly later on.
- Cook the rice in a steamer. Instead of using a “Western” steamer, you could also use a traditional Thai sticky rice steamer.
- Make the coconut milk sauce. Remove the thick layer of cream from the top of the canned coconut milk, then warm the milk, sugar, and salt in a saucepan.
- Soak the rice in the coconut milk sauce. Just for 20 minutes this time, not overnight!
- Make the coconut cream sauce. Remember the coconut cream you scooped from the top of the can? Add it to a saucepan and heat it up with additional sugar and salt.
- Peel and slice the mangoes, then serve. Portion out the sliced mangoes and sticky rice. Douse with coconut cream sauce before digging in!
Garnish Ideas
Enjoy this easy sticky rice recipe as is โ drenched in coconut cream sauce and nothing else.
Or, add a few of my favorite garnishes:
- Toasted sesame seeds
- Fried mung beans
- Lime zest
- Julienned kaffir lime leaves
FAQs
- Is sticky rice the same thing as glutinous rice? Yes! You might see sticky rice labeled as “glutinous rice” or even “sweet rice.” You’ll likely have to buy it online or visit your local Asian grocery store to find it.
- Can sticky rice be cooked without being soaked overnight? Possibly, but the rice might cook unevenly and clump together if the overnight soak is skipped. If you want to eat truly authentic mango sticky rice at home, commit to the overnight soak!
- Can this recipe be made with white rice? Nope! White rice (like jasmine or basmati rice) becomes tender and fluffy once steamed, not sticky.
- Can sticky rice be made in advance? If you steam the sticky rice ahead of time and then refrigerate it, you’ll wind up drying it out and it will lose its stickiness.
Authentic Thai Mango Sticky Rice
Craving some authentic mango sticky rice like they serve at your favorite Thai restaurant? This mango sticky rice recipe is fast, easy, and super delicious!
- Prep Time: 6 hours, 15 mins
- Cook Time: 35 mins
- Total Time: 6 hours 50 minutes
- Yield: 4 people 1x
- Category: Dessert
- Method: Soak & Steam
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 2 mangoes (ripe)
- 1.5 cups Thai sticky rice
- 1 13.5-oz. can coconut milk (unshaken)
- 6 tbsp sugar (divided)
- 1/2 tsp salt (divided)
Instructions
- In a bowl, rinse the Thai sticky rice with water about 4-6 times, or until the white starch is removed from the outside of the rice and you are left with unclouded water. While doing this, it helps to rub the grains of rice together in your hands.
- Soak the rice in water for at least 5-6 hours, but overnight is best.
- Add about four cups of water to your steamer. Insert the steaming shelf and line with cheesecloth. Steam the rice for about 35 minutes, or until the rice is cooked through and tender.
- While the rice is steaming, open the unshaken can of coconut milk. Spoon the thick coconut cream from the top of the can into a bowl. There should be about 1/2 cup of coconut cream. Set aside.
- Then add the remaining coconut milk from the can into a saucepan with 4 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes. Do not allow to boil.
- Add the cooked rice into a bowl and stir in the coconut milk sauce until all of the rice is coated. Set aside for 20 minutes, allowing the rice to soak in all of the sauce.
- While the rice is absorbing the sauce, in the same saucepan, add the coconut cream, 2 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes.
- Peel and slice the mangoes.
- Divide the rice and mango slices between four plates, top with the coconut cream sauce, and garnish with your choice of toasted sesame seeds, fried mung beans, lime zest, julienned kaffir lime leaves (my favorite!) and/or mint leaves.
Notes
- The most important part of this mango sticky rice recipe is the Thai sticky rice, also known as Thai sweet or glutinous rice. You won’t be able to find Thai sticky rice in a regular grocery store, so you can either get it online or swing by an Asian market.
- If you don’t already have a Western-style rice steamer, then get the Instant Pot! This pressure cooker is awesome and can make just about anything.
- If you want to be super authentic, then you can get a traditional Thai sticky rice steamer with a bamboo basket.
- To line the rice steamer, you will need to use a cheesecloth. If you have a very thin, clean kitchen towel, you could also use that.
- Not all coconut milks are created equal! You want one that’s creamy, and that has a thick layer of coconut cream on top (see instructions). In my opinion, this coconut milk is the best.
- Depending on how much coconut cream your can yields, you may want to adjust the salt and sugar proportions for the coconut cream sauce to taste. (You don’t want it to be too salty.)
Did you try out our Easy and Authentic Thai Mango Sticky Rice Recipe? If you did, let us know how it went in the comments below! Have any questions? Leave them below. Also, make sure to tag @maddysavenue in your photos, so we can see how your creation turned out!
The print feature for the recipes is not working.
Thanks for letting me know Jenny. I had a website plugin installed to stop other online publishers from copy/pasting/stealing my content. Didn’t realize printing did not work for recipes. It should be working for you now. Sorry about that! :)
Made this tonight and it was Great! Very easy!
Wanted to post a picture but I guess I donโt know how.
Love it!
Used brown rice instead of sticky one (just cooked in the rice cooker) & Erythritol instead of sugar and was still great!
Also thickened the coconut cream with a little starch.
Thanks for the recipe ๐
soooo yummy!!
Delish!