Mango Sticky Rice
Dreaming of tropical flavors? This Mango Sticky Rice is the ultimate Southeast Asian dessert! Sweet, fragrant glutinous rice is soaked in rich coconut milk and paired with juicy mangoes—finished with extra coconut cream, toasted sesame seeds, and crushed nuts for added crunch. It’s a summer must-try and totally addictive!
Greetings from Thailand! We’re here for a much-needed summer getaway! It’s my husband’s sabbatical, and we’re currently in Southeast Asia for that. Part of our holiday includes a visit to Thailand – I’ve been here many times, but I never tire of returning! I love the people, food and culture – what more can you ask?
Visiting Thailand and the Southeast Asian region actually inspired me to write my cookbook, RICE. NOODLES. YUM. which features 75 recipes of the most delicious rice, noodles and salad recipes from Southeast Asia! In fact, the delicious Thai mango sticky rice with coconut cream I’m sharing today is from our cookbook.
My daughter is utterly in love with this Asian mango and coconut dessert (she ate it every day – even twice a day at times while we’re here!), so I thought it was time to share a recipe for it on our blog. I hope you enjoy this delightful glutinous rice dessert straight from Thailand! Just a side note, we have a Philippine version of this yummy coconut milk and mango dessert, too – same concept but always served with hot chocolate drizzled on top. Now, doesn’t that sound so good!!!
What is Mango Sticky Rice?
Mango sticky rice, or Khao Niew Mamuang in Thai, is a simple yet decadent dessert made from glutinous (sticky) rice soaked and steamed, then mixed with sweetened coconut milk. It’s traditionally served with fresh, juicy mango slices and extra coconut cream sauce on the side for drizzling. This dessert is popular not only in Thailand but also in neighboring countries like Vietnam and the Philippines.
This delightful dish combines the creamy richness of coconut-infused sticky rice with the natural sweetness of ripe mangoes, creating a perfect balance of flavors and textures. If you’re looking to make an authentic mango sticky rice at home, this easy-to-follow recipe will guide you step-by-step. Plus, we’ll share tips to elevate the dish with toasted sesame seeds and crushed nuts for an irresistible twist!
Ingredients for Thai Mango Sticky Rice Recipe
- 2 cups (400 g) sticky or glutinous white rice, soaked overnight or for at least 3 hours
- 1 cup (240 ml) coconut milk
- 2/3 cup (130 g) granulated white sugar, divided
- ½ tsp salt, divided
- 1 [13.5-oz] or (400-ml) can coconut cream
- ¼ cup (40 g) toasted sesame seeds (optional)
- 4 ripe yellow mangoes, sliced
How to Make Mango Sticky Rice: Step-by-Step Instructions
1. Prepare the Sticky Rice
Rinse the sticky rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain well.
Place the rice in a steamer basket lined with cheesecloth or softened banana leaves (to prevent rice grains from falling through). Steam the rice over rapidly boiling water for about 30 minutes. The rice should be tender yet slightly chewy.
2. Make the Coconut Milk Mixture
While the rice is steaming, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and set aside.
3. Prepare the Coconut Cream Sauce
In another saucepan, mix the coconut cream with ⅓ cup sugar and ¼ teaspoon salt. Heat over medium heat until it just begins to boil, then reduce the heat and simmer gently for 1 minute. Remove from heat and stir quickly. This sauce will be served on the side for drizzling.
4. Combine Sticky Rice and Coconut Milk
Transfer the steamed sticky rice to a large bowl. Slowly pour the warm coconut milk mixture over the rice, stirring gently to coat the grains evenly. Add the coconut milk gradually to avoid making the rice mushy. The rice should absorb the liquid and become creamy.
5. Serve with Mango and Toppings
Spoon the coconut-infused sticky rice into individual serving bowls. Arrange fresh mango slices on the side. Sprinkle toasted sesame seeds or crushed nuts on top for added texture and flavor, if desired. Serve with the coconut cream sauce on the side for extra indulgence.
Tips for Perfect Mango Sticky Rice
- Soak the rice overnight: This softens the grains and shortens steaming time.
- Use ripe, sweet mangoes: Varieties like Ataulfo or Nam Dok Mai work best.
- Don’t over-soak the rice in coconut milk: Add gradually to maintain the perfect sticky texture.
- Toast sesame seeds or nuts: Adds a nutty crunch that complements the creamy rice.
Why Mango Sticky Rice is So Popular
Mango sticky rice is a perfect summer dessert because it’s light, refreshing, and naturally sweetened by fresh fruit and coconut milk. It’s also gluten-free and vegetarian-friendly, making it suitable for a variety of diets. The combination of creamy, sweet, and slightly salty flavors creates a unique taste experience that keeps people coming back for more.
Frequently Asked Questions (FAQ) about Mango Sticky Rice
1. What kind of rice is best for mango sticky rice?
Use glutinous or sticky rice, sometimes called sweet rice, though it’s not sweet in taste. It’s different from regular rice and has a sticky texture when cooked, which is essential for this dessert.
2. Can I use regular rice instead of sticky rice?
Regular long-grain rice won’t give you the same sticky texture. For authentic mango sticky rice, always choose glutinous rice.
3. How do I know when the sticky rice is cooked?
The rice should be tender but still slightly chewy, not mushy. It will absorb the coconut milk mixture better when cooked properly.
4. Can I make mango sticky rice ahead of time?
It’s best enjoyed fresh, but you can prepare the sticky rice and coconut milk mixture in advance. Store separately and combine just before serving.
5. What if I can’t find fresh mangoes?
You can use frozen mango slices, but fresh ripe mangoes provide the best flavor and texture.
6. Is mango sticky rice vegan?
Yes! This dessert is naturally vegan, as it uses coconut milk and cream instead of dairy products.
7. Can I add other toppings?
Absolutely! Toasted sesame seeds, crushed peanuts, or shredded coconut add delightful texture and flavor.
Mango sticky rice is a simple yet exquisite dessert that brings a taste of Southeast Asia right to your table. With its luscious coconut-infused sticky rice and sweet mango slices, it’s no wonder this dish is a favorite among food lovers worldwide. Try this recipe today, and don’t forget to add toasted sesame seeds or nuts for that extra special touch. Your friends and family will be asking for seconds!
Thai Sticky Rice with Mangoes Recipe
Ingredients
- 2 cups sticky or glutinous white rice, soaked overnight or for at least 3 hours
- 1 cup coconut milk
- 2/3 cup granulated white sugar divided
- ½ tsp salt divided
- 13.5- oz can coconut cream
- ¼ cup toasted sesame seeds optional
- 4 ripe yellow mangoes sliced
Instructions
Prepare the Sticky Rice
- Rinse the sticky rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain well.
- Place the rice in a steamer basket lined with cheesecloth or softened banana leaves (to prevent rice grains from falling through). Steam the rice over rapidly boiling water for about 30 minutes. The rice should be tender yet slightly chewy.
Make the Coconut Milk Mixture
- While the rice is steaming, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ teaspoon salt in a saucepan over medium heat. Stir occasionally until the sugar dissolves and the mixture comes to a gentle boil. Remove from heat and set aside.
Prepare the Coconut Cream Sauce
- In another saucepan, mix the coconut cream with ⅓ cup sugar and ¼ teaspoon salt. Heat over medium heat until it just begins to boil, then reduce the heat and simmer gently for 1 minute. Remove from heat and stir quickly. This sauce will be served on the side for drizzling.
Combine Sticky Rice and Coconut Milk
- Transfer the steamed sticky rice to a large bowl. Slowly pour the warm coconut milk mixture over the rice, stirring gently to coat the grains evenly. Add the coconut milk gradually to avoid making the rice mushy. The rice should absorb the liquid and become creamy.
Serve with Mango and Toppings
- Spoon the coconut-infused sticky rice into individual serving bowls. Arrange fresh mango slices on the side. Sprinkle toasted sesame seeds or crushed nuts on top for added texture and flavor, if desired. Serve with the coconut cream sauce on the side for extra indulgence.
Notes
* Soak the rice overnight: This softens the grains and shortens steaming time.
* Use ripe, sweet mangoes: Varieties like Ataulfo or Nam Dok Mai work best.
* Don’t over-soak the rice in coconut milk: Add gradually to maintain the perfect sticky texture.
* Toast sesame seeds or nuts: Adds a nutty crunch that complements the creamy rice.
Nutrition
Last updated on July 4th, 2025 at 12:46 am
