Mango Sticky Rice
Mango sticky rice has always been one of those desserts I order without thinking twice. Warm, creamy coconut rice, juicy mango slices, and just enough sauce to bring it all together. It’s simple, comforting, and not overly sweet.
I used to think it was something you only ordered at Thai restaurants, but it turns out it’s incredibly easy to make at home. Once I started making it myself, it became a regular summer dessert around here, especially when mangoes are in season, and I don’t feel like turning on the oven.
If you’ve got ripe mangoes on hand and a bag of glutinous rice in the pantry, this is a good one to make. It looks impressive, but the process is straightforward. Soak the rice, steam it, stir in coconut milk, slice the mango, and that’s really it.
If you already enjoy chilled desserts like che thai or che ba mau, this one fits right into that same warm weather dessert rotation.
Why You’ll Love This Recipe
- Tastes just like what you order at Thai restaurants
- Perfect for warm weather since there’s no oven involved
- Easy to prep ahead, especially if you soak the rice overnight
- Naturally gluten-free
- Simple ingredients with big payoff
What Is Mango Sticky Rice?
Mango sticky rice, also known as khao niao mamuang, is a Southeast Asian dessert made with glutinous rice that’s steamed and then soaked in sweetened coconut milk. It’s served with fresh mango and finished with a thicker coconut sauce spooned over the top.
The rice is slightly chewy, rich from the coconut milk, and lightly sweet. Paired with juicy mango, it’s balanced without feeling heavy. You’ll see versions of this dessert across Thailand, Vietnam, and Laos, especially during mango season.
Ingredients You’ll Need
This recipe uses just a handful of ingredients, but each one matters.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Glutinous rice (sweet rice) – this is essential. Regular jasmine or sushi rice won’t give you the right texture. Look for Thai sweet rice at Asian grocery stores. Soaking it for several hours helps it steam evenly.
- Full-fat coconut milk – canned, full-fat coconut milk gives you the richest flavor and the creamiest texture. Shake the can well before opening.
- Sugar and salt – the sugar sweetens the rice and sauce, while a small amount of salt keeps everything balanced.
- Rice flour – this thickens the coconut sauce. Cornstarch works if needed, but rice flour gives a smoother finish.
- Ripe mangoes – Ataulfo or Champagne mangoes are ideal. They should smell fragrant and feel slightly soft when pressed.
- Toasted sesame seeds (optional) – not traditional everywhere, but they add a nice contrast in texture.
How to Make Mango Sticky Rice
Start by soaking the glutinous rice, then steam it until tender and slightly translucent. While the rice cooks, warm the coconut milk with sugar and salt. As soon as the rice comes off the steamer, pour part of the coconut mixture over it and let it absorb.
The remaining coconut milk gets thickened gently on the stove and becomes the sauce you drizzle over the top. Serve the sticky rice with fresh mango slices and spoon the sauce over everything right before eating.
Tips for the Best Mango Sticky Rice
✔️ Use glutinous rice only. This is not optional.
✔️ Soak the rice for at least 4 hours, overnight is even better.
✔️ Steam the rice instead of boiling it to avoid sogginess.
✔️ Choose mangoes that are fully ripe and fragrant.
✔️ Don’t skip the coconut sauce. It’s what ties everything together.
How to Store Mango Sticky Rice
If you somehow end up with leftovers (rare, but it happens), here’s how to keep them fresh:
- Refrigerate: Store the rice and mango separately in airtight containers for up to 2 to 3 days.
- Reheat: Warm the rice gently with a splash of coconut milk or water. Cover it so it doesn’t dry out.
- Freezing: Not recommended. The rice texture changes too much once frozen.
Keep This One in Your Back Pocket
Mango sticky rice is one of those desserts that feels special without being complicated. It’s easy, comforting, and always a crowd favorite. Whether you’re serving it after dinner or making it just because mangoes looked good at the store, it’s a recipe worth keeping around.
If you make it, let me know how it turned out or what mango variety you used. And if you love this dessert, be sure to check out some other Asian classics like banh flan (Vietnamese flan) or che chuoi (coconut banana pudding).
RECIPE
Mango Sticky Rice
Ingredients
Sticky Rice
- 1 cup white glutinous rice (sweet rice), soaked at least 4 hours or overnight
Coconut Sauce
- 1 can (13.5 oz) full-fat coconut milk
- ¼ to ½ cup sugar, to taste
- 1 teaspoon salt
- 1 teaspoon rice flour
- 1 tablespoon water
For Serving
- 3 ripe mangoes (Ataulfo or Champagne work best) peeled and sliced
- Toasted sesame seeds, optional
Instructions
1. Soak and Steam the Rice
- Rinse the glutinous rice several times until the water runs mostly clear. Soak in water for at least 4 hours or overnight.
- Drain well and place the rice in a steamer lined with parchment or cheesecloth. Steam over medium heat for 25–30 minutes, until the rice is tender, slightly translucent, and sticky. Transfer to a bowl.
Make the Coconut Sauce
- In a saucepan over medium heat, whisk together coconut milk, sugar, and salt. Simmer gently for 1–2 minutes until the sugar dissolves.
- Remove 1 cup of the sauce and pour it over the hot rice. Gently fold to combine, cover, and let sit for 15–20 minutes so the rice absorbs the coconut milk.
Thicken the Remaining Sauce
- Mix rice flour and water to make a slurry. Stir it into the remaining coconut sauce.
- Simmer for 2–3 minutes, stirring constantly, until slightly thickened. Remove from heat.
Assemble
- Spoon the coconut rice onto plates or bowls. Add sliced mango and drizzle with the thickened coconut sauce.
- Finish with toasted sesame seeds if using. Serve warm or at room temperature.
Notes
- Use glutinous rice only. Regular jasmine or sushi rice won’t give you the right texture.
- Steam, don’t boil. Steaming keeps the rice sticky without turning mushy.
- Adjust sweetness to taste. Mangoes vary, so start with less sugar and add more if needed.
- Best eaten fresh. The rice firms up as it sits, but leftovers can be reheated gently with a splash of coconut milk.
- No steamer? A mesh strainer or colander set over a pot of boiling water works just fine.
