Name: Mango Sticky Rice Recipe
Prep time: PT-491836H44M13S
Cook time: PT-491836H44M13S
Total time: 1 h 50 min
Cuisine: Thai
Ingredients: 1 cup uncooked sticky rice; 2 teaspoons cornstarch (optional); 1 can full-fat coconut milk (13.5 oz / 400 g can); 1/4 cup sugar; 1/2 teaspoon salt; 4 tablespoons water (for cornstarch slurry, optional); 3 ripe mangoes, peeled and sliced; Toasted sesame seeds for garnish (optional)

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Introduction

Mango sticky rice is a beloved Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with ripe, juicy mango slices. This simple yet rich treat offers a perfect balance of flavors and textures that’s sure to delight your taste buds.

A white speckled round plate on a white marbled surface holds a dessert with two main parts: on the right, a small mound of sticky white rice with a shiny, slightly sticky texture topped with scattered black sesame seeds, surrounded by a pool of thick white coconut milk; on the left, arranged in a curved line are bright orange mango slices with a smooth texture sprinkled with a few black sesame seeds. A twisted dark spoon sits on the left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked sticky rice
1 can full-fat coconut milk (13.5 oz / 400 g can)
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cornstarch (optional)
3 ripe mangoes, peeled and sliced
Toasted sesame seeds for garnish (optional)

Instructions

Step 1: Rinse the sticky rice under tap water, using your hand to gently stir and remove excess starch. Drain and repeat once more. Then add cold water to cover the rice and soak for at least 1 hour, or overnight in the refrigerator. After soaking, rinse and drain again.
Step 2: Place the rice in a heatproof bowl and prepare a steamer by adding about 2 inches of water below the steaming rack—not touching the rice. Set the bowl on the rack and cover the steamer. Bring the water to a boil over medium-high heat, then reduce to medium. Steam the rice for 20 to 25 minutes until cooked through with no hard bits. Remove from heat and keep covered.
Step 3: While the rice cooks, combine coconut milk, sugar, and salt in a saucepan. Warm over medium or medium-low heat until the sugar dissolves and the mixture is hot. Avoid boiling the sauce.
Step 4: (Optional) If the coconut milk seems thin, dissolve cornstarch in 4 tablespoons of water to create a slurry. Stir half of this into the sauce immediately to thicken it slightly. Adjust by adding more slurry or water so the sauce coats the back of a spoon without being too thick.
Step 5: Remove the sticky rice carefully from the steamer using oven mitts. Pour 1 cup of the coconut sauce over the rice and stir thoroughly until the sauce is fully absorbed.
Step 6: Allow the rice and sauce mixture to cool to room temperature or lukewarm before serving.
Step 7: To serve, spoon about 1/3 cup of the coconut rice onto small plates or bowls. Arrange mango slices alongside the rice and drizzle extra coconut sauce on top. Garnish with toasted sesame seeds if desired.

Tips & Variations

Use ripe, fragrant mangoes like Ataulfo or Kent for the best natural sweetness and texture.
Soaking the sticky rice overnight helps achieve a tender, fluffy texture after steaming.
If you don’t have a steamer, you can cook the sticky rice in a rice cooker designed for sticky rice or use a pot with a tight-fitting lid and steam setup.
For a vegan-friendly option, ensure your sugar is free from bone char.
Try sprinkling toasted mung beans or shredded coconut for added crunch.

Storage

Store leftover coconut sticky rice and extra sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in the microwave or on the stove with a splash of coconut milk or water to restore softness. Mango slices are best served fresh and should be kept refrigerated if prepared ahead.

How to Serve

A white rounded mound of sticky rice sits near the center of the white speckled plate, topped with a drizzle of white coconut sauce and a sprinkle of black sesame seeds. To the side, there are five bright orange mango slices neatly laid in a row, each sprinkled with a few black sesame seeds. The plate is placed on a white marbled surface, and a twisted dark metal spoon rests next to the mango on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sticky rice?

Sticky rice (also called glutinous rice) has a unique texture essential to this dish. Regular rice won’t produce the same creamy, chewy result, so it’s best to use sticky rice.

How do I know when the sticky rice is cooked?

The rice is done when it is tender throughout with no hard or crunchy centers. It should feel slightly sticky but not mushy. Steaming times may vary slightly depending on your equipment.