Mango Sticky Rice

If you have ever had mango sticky rice from a Thai restaurant or a street food market, you know it is one of those desserts that stops you in your tracks. Sweet coconut-soaked sticky rice, fresh ripe mango, and that creamy coconut drizzle on top — it is simple and absolutely perfect. The good news is that it is way easier to make at home than you might think, and once you do it once you will want to make it all summer long.

The key is using the right rice. Glutinous rice (also called sweet rice or sticky rice) is essential here — you cannot substitute regular jasmine rice or it will not have that characteristic chewy, clingy texture. You can find it at any Asian grocery store or online. Soak it for at least two hours before steaming and you are most of the way there.

Choosing the Right Mango

Ataulfo mangoes (also called Honey or Champagne mangoes) are the move here. They are smaller, golden-yellow, and incredibly sweet with a smooth, creamy flesh that has almost no fiber. They are the variety used in Thailand and they are just perfect with the coconut rice. If you can only find regular Tommy Atkins mangoes that is fine — just make sure they are very ripe and sweet.

Mango Sticky Rice

Sweet, creamy Thai mango sticky rice with coconut milk sauce — a simple and stunning dessert that brings the street food experience right to your kitchen.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: asian, thai

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups glutinous sticky rice soaked 2+ hours
• 1 can full-fat coconut milk 13.5 oz, divided
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 2 large ripe mangoes peeled and sliced
• 1 tablespoon sugar for coconut topping sauce
• 1 pinch salt for topping sauce

Method

 

1. Soak glutinous rice in cold water for at least 2 hours. Drain well.
2. Steam rice for 25 to 30 minutes until tender and translucent.
3. Warm 3/4 of the coconut milk with 3 tablespoons sugar and salt until dissolved. Pour over hot rice, stir, and let absorb 15 minutes.
4. Simmer remaining coconut milk with 1 tablespoon sugar and a pinch of salt for 2 minutes to make the topping sauce.
5. Serve warm sticky rice with fresh mango slices and a drizzle of coconut topping sauce.

Notes

Use Ataulfo or Honey mangoes for the sweetest flavor. Glutinous rice is essential — regular rice will not work. Find it at Asian grocery stores or online.

The Coconut Sauce Is Everything

Do not skip the coconut topping sauce. It is just a tiny bit of reserved coconut milk simmered with sugar and salt but it adds this creamy, slightly salty contrast that makes every bite so balanced. Drizzle it generously over everything — the rice and the mango. Some people also add a sprinkle of toasted sesame seeds on top for a little crunch and it is a great touch.

This dessert is best served at room temperature or slightly warm. The rice should be freshly made for the best texture — it firms up quite a bit in the fridge so I do not recommend making it too far ahead. If you do refrigerate leftovers, let the rice come back to room temperature or microwave briefly before serving. The mango should always be fresh and cold right from the fridge.

A Dessert Worth Making

Mango sticky rice is one of those desserts that feels special every single time. It is light enough to enjoy after a big meal, beautiful enough to serve to guests, and simple enough to make on a Tuesday when you just want something that feels a little like a treat. Make it this mango season — you will be so glad you did.

xo, Pam