Mango Sticky Rice
There’s nothing quite like that first bite of mango sticky rice—sweet, creamy coconut rice paired with juicy mango slices and a drizzle of coconut sauce. It’s the kind of dessert that feels extra special, but it’s actually really simple to make at home. I grew up eating this at Thai restaurants, but once I figured out how easy it is to make from scratch, it quickly became one of my go-to summer desserts.
If you’ve got ripe mangoes on hand and a bag of glutinous rice sitting in the pantry, this is your sign to make mango sticky rice. It’s one of those dishes that looks impressive but is honestly very low effort. Just soak, steam, stir, and assemble. No baking, no fancy tools—just pure coconut-mango goodness in a bowl.
Why You’ll Love This Recipe
- Tastes just like your favorite Thai restaurant – Creamy, sweet, and fragrant with coconut.
- Perfect for summer – Light, refreshing, and no oven required.
- Easy to prep ahead – Soak the rice and slice the mangoes in advance.
- Naturally gluten-free – Great for sharing with friends or family who have dietary restrictions.
- Fun to serve – Looks fancy, but it’s super beginner-friendly!
What Is Mango Sticky Rice?
Mango sticky rice (called khao niao mamuang in Thai) is a popular Southeast Asian dessert made with glutinous rice that’s been steamed and soaked in sweetened coconut milk, then served with fresh mango and a drizzle of coconut sauce. The rice gets its rich, slightly chewy texture from soaking and steaming (not boiling!), and the sweet-savory coconut flavor balances perfectly with ripe mango.
It’s a warm-weather staple across Thailand, Vietnam, Laos, and beyond, and once you try it, you’ll totally get why it’s so loved.
Ingredients You’ll Need
Here’s what you’ll need to make mango sticky rice at home, plus a few quick tips:
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- White glutinous rice (sweet rice): This is not the same as regular jasmine rice! Look for Thai sweet rice or glutinous rice at Asian grocery stores. Soaking is key—at least 4 hours or overnight.
- Coconut milk (full-fat): Use canned, full-fat coconut milk for the richest flavor and best texture. Shake the can well before using.
- Granulated sugar: Adds sweetness to both the rice and the coconut sauce. You can adjust to taste, especially in the topping.
- Salt: A little salt brings out the coconut flavor and balances the sweetness.
- Rice flour + water: This helps thicken the coconut sauce you’ll drizzle on top. If you don’t have rice flour, cornstarch works in a pinch.
- Ripe mangoes: Choose soft, fragrant mangoes like Ataulfo or Champagne mangoes. They should give slightly when pressed and smell sweet.
- Toasted sesame seeds (optional): These add a little texture and nuttiness, but the dessert is still amazing without them.
How to Make Mango Sticky Rice
Start by soaking and steaming glutinous rice until tender. While it steams, make a sweet coconut mixture and pour it over the hot rice so it soaks up all that creamy flavor. Then, whisk together a quick coconut sauce to drizzle over everything. Serve the sticky rice with sliced ripe mangoes and a little sauce on top. Optional but delicious: sprinkle with toasted sesame seeds for a bit of crunch.
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
Tips for the Best Mango Sticky Rice
✔️ Use glutinous rice (also called sweet rice) – Regular jasmine or sushi rice won’t give you the sticky texture you need.
✔️ Soak your rice – At least 8 hours or overnight. This step is crucial!
✔️ Steam it, don’t boil it – This keeps the rice fluffy and not waterlogged.
✔️ Choose ripe mangoes – Look for soft, fragrant mangoes like Ataulfo (Champagne mangoes). If they give a little when gently squeezed, they’re ready.
✔️ Don’t skip the sauce – The thickened coconut drizzle 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:
- Fridge: Store rice and mangoes separately in airtight containers. The rice will keep for 2–3 days, though it’s best eaten within 24 hours.
- Reheat rice gently: Warm it in the microwave with a splash of coconut milk or water and cover it with a damp paper towel to prevent drying out.
- Don’t freeze it: The texture of the rice doesn’t hold up well after freezing.
Keep This One on Repeat
Mango sticky rice is one of those desserts that feels fancy but is secretly easy, and such a crowd-pleaser. Whether you’re making it for a dinner party or just want to treat yourself on a warm evening, this recipe checks all the boxes: simple ingredients, big flavor, and a little tropical taste in every bite.
If you try it, let me know in the comments or tag me, especially if you catch someone sneaking a second serving. No judgment.
RECIPE
Mango Sticky Rice
Ingredients
Sticky Rice
- 1 cup white glutinous rice (sweet rice), soaked overnight or at least 4 hours
Coconut Sauce
- 1 can (13.5 oz) full-fat coconut milk
- ¼ to ½ cup sugar, adjust to taste
- 1 teaspoon salt
- 1 teaspoon rice flour
- 1 tablespoon water
To Serve
- 3 ripe mangoes (like Ataulfo or Champagne) peeled and sliced
- toasted sesame seeds, (optional, for garnish)
Instructions
Soak & Steam the Sticky Rice
- Rinse the glutinous rice several times until the water runs mostly clear. Soak in water overnight or for at least 4 hours.
- Drain and place the rice in a steamer lined with cheesecloth or parchment paper. Steam over medium heat for 25–30 minutes, or until the grains are slightly translucent and chewy. Let rest for 5 minutes, then transfer to a mixing bowl.
Make the Coconut Sauce
- In a saucepan over medium heat, whisk together the coconut milk, sugar, and salt. Let it simmer gently for 1–2 minutes, stirring until the sugar is fully dissolved.
- Scoop out 1 cup of this sauce and pour it over the steamed rice. Gently fold to combine, cover, and let sit for 15–20 minutes so the rice can absorb the coconut flavor.
Thicken the Remaining Sauce
- In a small bowl, mix the rice flour with 1 tablespoon of water to form a slurry. Add this to the remaining coconut sauce in the pot.
- Simmer over medium heat, stirring constantly, for 2–3 minutes until the sauce thickens slightly. Remove from heat and let cool.
Assemble the Dessert
- Scoop portions of the coconut sticky rice onto plates or bowls. Top with sliced mangoes and drizzle generously with the thickened coconut sauce.
- Sprinkle with toasted sesame seeds if using, and serve immediately.
Notes
- Use fully ripe, sweet mangoes like Ataulfo or Champagne varieties for the best flavor.
- Don’t skip soaking the rice—it’s key for that tender, sticky texture.
- If you don’t have a steamer, a metal sieve or mesh colander over a pot of boiling water works too!
