Mango Sticky Rice

Course: Dessert

Cuisine: Thai

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 315kcal

Author: Quynh Nguyen

Mango sticky rice is a classic Southeast Asian dessert made with steamed glutinous rice soaked in sweet coconut milk, then served with ripe mango and a light coconut sauce. It’s simple, naturally gluten-free, and doesn’t require an oven. Perfect when mangoes are in season, and you want an easy dessert that still feels special.

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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.

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