This Thai-inspired mango sticky rice is a creamy, tropical dessert that’s as nourishing as it is delicious.
Made with fiber-rich glutinous rice, healthy fats from coconut milk, and vitamin-packed fresh mango, it’s naturally vegan and gluten-free.
With modest protein and low saturated fat, it offers a lighter alternative to heavy desserts.
Simple to prepare and meal-prep friendly, it’s a refreshing treat perfect for everyday indulgence or special occasions.
Thai-Inspired Chocolate Babka
Equipment
- 1 large fine-mesh sieve
- 1 large pot
- 1 kitchen towel + lid (for steaming)
- 1 Medium saucepan
- 1 Mixing Spoon
Ingredients
For the 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, erythritol, etc.)
- ⅓ tsp sea salt
For the Sauce:
- ½ cup 120 ml canned coconut milk
- 1 ½ tbsp sweetener of choice
- 1 ½ tsp cornstarch or tapioca flour
- 1 pinch sea salt
Other Ingredients:
- 1 –2 large mangoes peeled & sliced
- Toasted sesame seeds or coconut flakes for garnish
Instructions
- Rinse and Soak the Rice: Place the uncooked glutinous rice in a large fine-mesh sieve and rinse it thoroughly under cold running water. Continue rinsing until the water runs clear—this removes excess starch and helps the rice cook evenly without becoming gummy. Once rinsed, set the sieve over a large bowl or pot filled with enough cold water to completely submerge the rice. Allow the rice to soak for at least 1 hour. For the best texture, soak for 3 hours, or if time allows, leave it overnight.The longer the soak, the faster and more evenly the rice will steam later.
- Steam the Glutinous Rice: After soaking, discard the soaking water and refresh the pot with new water, filling it about one-third to halfway full. Bring the water to a steady boil. Place the sieve of soaked rice over the pot, ensuring the rice sits above the simmering water but doesn’t touch it. Cover the sieve with a clean kitchen towel to trap steam, then place a tight-fitting lid on top. Steam the rice gently for 30–50 minutes, depending on how long it soaked. If soaked overnight, 30 minutes should be enough, while a shorter soak may require closer to an hour. Check occasionally and stir lightly for even cooking. The rice should turn tender, glossy, and slightly sticky when fully cooked.
- Prepare the Coconut Infusion for the Rice: While the rice is steaming, prepare the creamy coconut base that will give the sticky rice its signature flavor. In a medium saucepan, combine 1 cup of coconut milk, ¼ cup of your chosen sweetener, and ⅓ teaspoon of sea salt. Place the saucepan over medium heat and stir until the sweetener completely dissolves. Once the mixture begins to bubble, turn off the heat immediately. Taste and adjust sweetness if needed. When the rice finishes steaming, transfer it to the warm coconut mixture, gently folding it in so every grain is coated. Cover the saucepan with a lid and let the rice sit undisturbed for 45–60 minutes.During this resting period, the rice absorbs the coconut flavor and develops the signature soft yet sticky texture.
- Make the Extra Coconut Sauce: While the rice is resting, prepare the glossy sauce for drizzling. In another small saucepan, whisk together ½ cup coconut milk, 1 ½ tablespoons sweetener, 1 pinch of sea salt, and 1 ½ teaspoons of cornstarch (or tapioca flour). Place the pan over medium heat, whisking continuously until the mixture thickens to a smooth, velvety consistency—this usually takes 1–2 minutes after it reaches a gentle boil. The sauce should be slightly thicker than heavy cream and pourable. Remove from heat and set aside.
- Slice the Mangoes: Peel your ripe mangoes and slice the flesh away from the pit. Cut into thin, elegant slices or bite-sized cubes, depending on your presentation style. For the best results, use ripe, fragrant mangoes that are naturally sweet and juicy—they balance the creamy coconut rice perfectly.
- Assemble and Serve: Spoon about ⅓ cup of the coconut-infused sticky rice onto each serving plate. Neatly arrange fresh mango slices beside the rice, creating a beautiful contrast of golden fruit against white rice. Drizzle a generous spoonful of the warm coconut sauce over the sticky rice, letting it soak in for extra flavor. Finally, sprinkle with toasted sesame seeds or coconut flakes for a hint of crunch and aroma. Serve immediately while the rice is warm and the mango is fresh.
- Enjoy Your Tropical Treat: Take a bite of the creamy coconut rice with juicy mango and savor the balance of flavors—sweet, rich, refreshing, and satisfying. This dish is best enjoyed freshly made, though the rice can be prepared ahead of time and reheated gently with a splash of coconut milk before serving.
Notes
- Always rinse glutinous rice thoroughly to remove excess starch and prevent clumping.
- Longer soaking (3+ hours) produces softer, evenly steamed sticky rice.
- Avoid boiling the rice directly—steaming ensures the right chewy, sticky texture.
- Use full-fat coconut milk for a richer flavor, or lite coconut milk for a lighter version.
- Sweeteners are flexible: organic sugar, coconut sugar, erythritol, or maple syrup all work.
- The resting period is crucial—this allows the rice to absorb the coconut mixture fully.
- Cornstarch or tapioca flour both thicken the sauce effectively; choose whichever you prefer.
- Ripe, fragrant mangoes make the biggest difference—look for golden, slightly soft fruit.
- Toasted sesame seeds or coconut flakes add both crunch and a nutty aroma.
- Serve warm rice with chilled mango for the best contrast of textures and flavors.
Chef’s Secrets for Perfect Sticky Rice
The secret to flawless mango sticky rice lies in patience and technique.
First, soaking the rice is non-negotiable—this step allows the grains to hydrate evenly and shortens the steaming process.
Always steam instead of boiling, as boiling will make the rice too mushy.
When mixing the steamed rice with the coconut sauce, fold it gently rather than stirring aggressively to preserve its delicate texture.
Another hidden trick is to allow the rice to rest covered for at least 45 minutes after mixing; this transforms it into a creamy, aromatic base. Finally, use ripe, juicy mangoes.
Their natural sweetness balances the richness of the coconut, so they’re just as important as the rice itself.
Serving Suggestions for Maximum Enjoyment
Mango sticky rice shines as a refreshing dessert after a savory Thai meal, but it’s versatile enough to be served on many occasions.
Pair it with other tropical fruits such as pineapple or papaya for variety, or drizzle a touch of pandan extract into the coconut milk for an authentic Thai flavor twist.
For a more festive presentation, shape the sticky rice into neat mounds or press it into small ramekins before unmolding onto plates.
If you’re entertaining, garnish with edible flowers or extra coconut cream for a restaurant-style finish.
It can also be enjoyed as a light afternoon snack, balancing sweetness with wholesome satisfaction.
Storage Tips for Freshness and Flavor
While mango sticky rice is best enjoyed fresh, it can be stored for later if needed.
Keep the sticky rice in an airtight container in the refrigerator for up to 2 days.
To reheat, steam the rice or warm it gently in a saucepan with a splash of coconut milk to restore its soft, creamy texture.
Avoid reheating in the microwave without extra liquid, as it can dry out. Store the coconut sauce separately in a sealed jar in the fridge for up to 3 days, reheating gently before use.
Always slice fresh mango just before serving, as cut mango tends to lose its juiciness and flavor if refrigerated for too long.
Frequently Asked Questions
1. Can I make this recipe sugar-free?
Yes! You can substitute refined sugar with natural sweeteners like coconut sugar, stevia, or erythritol. Keep in mind that coconut sugar will add a slight caramel-like flavor, while erythritol provides sweetness without calories. Adjust amounts to taste since sweetness levels vary.
2. What type of rice should I use?
Only glutinous rice (also called sticky rice or sweet rice) will work for this recipe. Regular jasmine rice or basmati rice won’t achieve the chewy, sticky texture that defines this dish. Look for glutinous rice at Asian supermarkets or specialty food stores.
3. Can I prepare the rice in advance?
Absolutely. You can steam the rice ahead of time, mix it with the coconut sauce, and let it rest. Store it in the refrigerator for up to 2 days. Just remember to reheat gently with a bit of coconut milk before serving so it regains its soft texture.
4. How do I know if my mango is ripe enough?
Ripe mangoes should feel slightly soft to the touch, emit a fragrant aroma near the stem, and display a golden-orange color. If they are firm or green, leave them at room temperature until they ripen. For the best flavor, avoid refrigerated, underripe mangoes.
5. Can I use a different fruit instead of mango?
Yes! While mango is traditional, you can substitute with other tropical fruits like pineapple, jackfruit, or papaya. Strawberries or kiwi also pair nicely with coconut sticky rice, giving the dish a refreshing twist when mangoes are out of season.
