Mango Sticky Rice is a classic Thai dessert that beautifully balances creamy coconut rice with the natural sweetness of ripe mango.
This plant-based treat is naturally gluten-free, rich in fiber, and provides healthy fats from coconut milk.
With moderate carbs for energy, a touch of protein, and no dairy, it’s a refreshing, satisfying option.
Quick to prepare and meal-prep friendly, it’s the perfect wholesome indulgence for everyday cooking.
Mango Sticky Rice
Equipment
- 1 Fine Mesh Sieve
- 1 large pot (for steaming)
- 1 kitchen towel & lid (to cover while steaming)
- 1 medium saucepan (for coconut rice mixture)
- 1 small saucepan (for coconut sauce)
- 1 Mixing Spoon
- 1 sharp knife (for slicing mangoes)
Ingredients
For the Sticky Rice:
- 1 ¼ cups 250 g glutinous rice, uncooked
- 1 cup 240 ml canned coconut milk
- ¼ cup 50 g sweetener of choice (organic sugar, coconut sugar, or erythritol)
- ⅓ teaspoon sea salt
For the Coconut Sauce:
- ½ cup 120 ml canned coconut milk
- 1 ½ tablespoons sweetener of choice
- 1 ½ teaspoons cornstarch or tapioca flour
- 1 pinch sea salt
For Serving:
- 1 –2 large mangoes peeled and sliced
- 1 tablespoon toasted sesame seeds or coconut flakes for garnish
Instructions
- Rinse and Soak the Rice: Place the uncooked glutinous rice in a fine-mesh sieve and rinse it thoroughly under cold running water. Continue rinsing until the water runs almost clear — this removes excess starch and prevents the rice from turning gummy. Once rinsed, place the sieve over a large bowl or pot filled with clean water, making sure the rice is fully submerged. Allow the rice to soak for at least 1 hour. For best texture, soak for 3 hours or even overnight if you have the time. A longer soak results in softer, evenly cooked grains.
- Prepare for Steaming: After soaking, discard the soaking water and refill the pot with fresh water, filling it about one-third to halfway full. Place the sieve or a steamer basket with the rice over the pot.The rice should be suspended above the simmering water and not in direct contact with it. Cover the sieve with a clean kitchen towel and secure it with a lid to trap the steam.
- Steam the Sticky Rice: Bring the water in the pot to a gentle boil, then reduce it to a simmer. Allow the rice to steam for 30–50 minutes, depending on your soaking time. If you soaked the rice for just 1 hour, steaming will take closer to 50 minutes. If soaked overnight, the rice may be ready in about 30 minutes. Check occasionally by tasting a few grains — the rice should be tender, sticky, and slightly translucent when done.
- Infuse the Rice with Coconut Milk: While the rice is steaming, prepare the coconut mixture. In a medium saucepan, combine 1 cup of coconut milk, ¼ cup sweetener, and ⅓ teaspoon salt. Bring the mixture to a gentle boil over medium heat, stirring frequently to dissolve the sweetener. Taste and adjust the sweetness to your preference. Once the rice is fully steamed, transfer it to the saucepan with the hot coconut mixture. Stir well so every grain is coated. Cover the pot and let the rice rest for 45–60 minutes — this allows the coconut flavor to soak in and gives the rice its signature creamy texture.
- Cook the Coconut Sauce: In a small saucepan, whisk together ½ cup coconut milk, 1 ½ tablespoons sweetener, 1 ½ teaspoons cornstarch (or tapioca flour), and a small pinch of salt. Place the pan over medium heat and bring the mixture to a boil, whisking constantly to prevent lumps. Reduce to a simmer and cook for about 1 minute, or until the sauce thickens slightly to a smooth, pourable consistency. Remove from heat and let it cool briefly.
- Slice the Mangoes: Just before serving, peel the mangoes and slice the flesh away from the pit. Cut the fruit into thin slices or cubes, depending on your preference. For the most beautiful presentation, slice lengthwise into even strips. Use ripe, fragrant mangoes for the best flavor and natural sweetness.
- Assemble the Dessert: To serve, scoop about ⅓ cup of the warm coconut sticky rice onto a plate or shallow bowl. Arrange fresh mango slices neatly beside the rice. Drizzle a generous spoonful of the coconut sauce over the rice for extra creaminess.
- Garnish and Enjoy: Finish with a sprinkle of toasted sesame seeds or coconut flakes for added texture and a nutty aroma. Serve immediately while the rice is warm and the mango is fresh. Each bite should be a delightful balance of creamy, sweet, and fruity flavors.
Notes
- Use glutinous rice only (also called sticky rice) — regular rice will not give the same chewy, sticky texture.
- Soaking time matters: the longer you soak, the faster and more evenly the rice steams.
- Always steam, don’t boil — boiling glutinous rice makes it mushy and loses authenticity.
- Choose ripe, sweet mangoes with a golden color and fragrant aroma for the best flavor.
- You can make this dessert refined sugar-free by using maple syrup, coconut sugar, or erythritol.
- Use full-fat coconut milk for rich creaminess, or light coconut milk for a lower-calorie version.
- For garnish, try black sesame seeds for contrast or toasted coconut flakes for crunch.
- Serve the rice slightly warm and the mango fresh and cool for the perfect balance.
Chef’s Secrets for Perfect Sticky Rice
The secret to restaurant-quality mango sticky rice lies in patience and technique.
First, always rinse and soak the rice properly — this step ensures the grains absorb water evenly, leading to a tender yet chewy result.
When steaming, keep the heat steady and avoid letting the rice touch the water; direct boiling makes the grains gummy.
Another key is the coconut infusion: don’t just pour coconut milk on top — let the hot rice rest in the mixture so it fully soaks in the flavor.
Lastly, taste your coconut mixture before adding the rice. Adjust sweetness and salt to your liking; this balance is what makes the dessert shine.
Serving Suggestions for Every Occasion
Mango sticky rice is traditionally enjoyed as a refreshing dessert, but it’s versatile enough to suit many occasions.
Serve it after a light Thai-inspired meal like green curry, stir-fry, or pad thai for a perfect finish.
For special gatherings, present the rice in small bowls topped with fan-shaped mango slices for an elegant look.
Add a drizzle of extra coconut sauce and sprinkle black sesame seeds to impress guests.
You can also pair it with tropical fruits like pineapple, papaya, or passionfruit for added variety.
If serving at a party, make mini portions in small cups for a fun, bite-sized treat.
Storage Tips and Best Practices
Mango sticky rice is best enjoyed fresh, but with proper storage, it can be saved for later.
Store leftover sticky rice separately from the mango slices to keep the fruit fresh.
Place the rice in an airtight container and refrigerate for up to 2–3 days.
When reheating, steam or microwave the rice with a splash of coconut milk or water to restore softness.
Do not freeze sticky rice, as it loses its texture when thawed.
Mangoes should always be stored fresh and cut only when ready to serve — refrigerating peeled mango slices for more than a day can make them mushy.
For make-ahead prep, prepare the rice and sauce in advance, but slice the mango just before serving.
Frequently Asked Questions
1. Can I use regular rice instead of glutinous rice?
No, regular rice does not work for this recipe. Glutinous rice (also known as sticky rice or sweet rice) has a unique starch composition that gives the dish its signature chewy texture.
Substituting with regular rice will result in a very different, less authentic dish.
2. How do I know if my mango is ripe?
A ripe mango should give slightly when pressed, emit a fragrant tropical aroma, and often display a golden-yellow or reddish blush.
Avoid mangoes that are too firm (unripe) or overly soft (overripe), as both affect the flavor and presentation of the dish.
3. Can I make this recipe without refined sugar?
Yes! You can use natural sweeteners such as coconut sugar, maple syrup, or erythritol.
Each will slightly change the flavor — coconut sugar adds a caramel-like note, while maple syrup makes it taste earthier. Adjust the sweetness level to suit your preference.
4. What if I don’t have a steamer basket?
You can improvise by placing the rice in a fine-mesh sieve over a pot of simmering water. Just ensure the sieve doesn’t touch the water.
Cover it with a kitchen towel and lid to trap steam. This simple setup works just as well as a traditional steamer.
5. Can I prepare mango sticky rice ahead of time?
Yes, but it’s best served fresh. You can steam the rice and prepare the coconut mixture a day ahead, storing them separately in the refrigerator.
Reheat gently before serving, then add freshly sliced mangoes right before eating to keep the dish vibrant and delicious.
