Name: Mango Sticky Rice with Ube and Coconut Sauce Recipe
Prep time: 12 h 15 min
Cook time: 35 min
Total time: 12 h 50 min
Cuisine: Thai
Ingredients: 1 cup dry glutinous rice (soaked overnight); 1 cup full fat coconut milk; 3-4 tbsp granulated sugar; 1/2 tsp sea salt; 3-4 tbsp ube halaya; 2-3 drops ube extract (optional); 1/2 cup full fat coconut milk; 2-3 tbsp granulated sugar (adjust to desired sweetness); 1 tsp corn starch; 2 tsp room temperature water; 2 large ripe mangoes; Toasted coconut (optional, for topping)

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Introduction

Mango sticky rice is a beloved Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with ripe, juicy mangoes. This dish combines rich flavors and delightful textures that instantly transport you to tropical sunshine. It’s simple to make at home and perfect for a refreshing treat.

The image shows a wooden bowl lined with a bright green banana leaf, holding two main layers: on the left, a neatly sliced yellow mango with shiny flesh and small sesame seeds sprinkled over it, and on the right, sticky white rice topped with a smooth, creamy white sauce being poured from a rustic ceramic cup held by a woman's hand. The bowl rests on a dark surface, with a second similar bowl partially visible in the background. The colors contrast well—the bright yellow mango, white rice, and green leaf create a fresh, vibrant look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dry glutinous rice (soaked overnight)
1 cup full fat coconut milk
3-4 tbsp granulated sugar (see notes)
1/2 tsp sea salt
3-4 tbsp ube halaya
2-3 drops ube extract (optional, see notes)
1/2 cup full fat coconut milk
2-3 tbsp granulated sugar (adjust to desired sweetness)
1 tsp corn starch
2 tsp room temperature water
2 large ripe mangoes
Toasted coconut (for topping, optional)

Instructions

Step 1: Wash the rice 3-4 times to remove excess starch until the water runs almost clear. Soak the rice overnight for at least 8-24 hours.
Step 2: Drain the soaked rice, then place it on a bamboo steamer lined with parchment paper.
Step 3: Steam the rice for 20-25 minutes until cooked through, slightly translucent, and chewy. If rice was soaked for a shorter time, steam longer as needed.
Step 4: In a pan over medium-high heat, warm 1 cup coconut milk with 3-4 tbsp sugar and salt. Let it simmer until boiling, then reduce heat and stir until sugar dissolves.
Step 5: Stir in the ube halaya and optional ube extract. Some lumps are fine.
Step 6: Add the steamed rice to the coconut milk mixture and cook for about 4 minutes until the rice absorbs the liquid and thickens. Turn off heat and let it cool for 5 minutes.
Step 7: For the coconut sauce, heat 1/2 cup coconut milk with 2-3 tbsp sugar until boiling over medium heat. Lower heat and stir in cornstarch mixed with water. Keep stirring until thickened, then remove from heat and keep warm.
Step 8: Peel and slice mangoes into four halves, then cut each half into 1/4-inch thick strips.
Step 9: Serve the sticky rice divided into portions alongside mango slices. Drizzle with coconut sauce and sprinkle toasted coconut if desired. Enjoy fresh for best flavor!

Tips & Variations

For more authentic texture, use a bamboo steamer, but a fine mesh or heatproof colander in a covered pot can substitute.
If you don’t have ube halaya or extract, the recipe still works beautifully without it.
Adjust sugar amounts to balance sweetness with your mango ripeness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Coconut cream can spoil quickly, so consume soon. Reheat the sticky rice by sprinkling a little water, covering, and microwaving for 30–45 seconds until warm and soft again.

How to Serve

A wooden plate lined with a green banana leaf holds two main layers: on the left, bright yellow mango sliced into even, thin pieces with a slightly shiny texture and sprinkled with small white sesame seeds, and on the right, a mound of sticky white rice with a soft, slightly translucent look, also topped with sesame seeds. A woman's hand is pouring creamy white coconut milk over the rice from a small rustic ceramic jug, creating a smooth, glossy layer on top. Another similar wooden plate with the same dish is blurred in the background. The scene is set on a white marbled surface. 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 glutinous rice?

Regular rice won’t give you the sticky, chewy texture needed for this dish. Glutinous (sticky) rice is essential to achieve the authentic mouthfeel of mango sticky rice.

What if I don’t have ube halaya or extract?

You can omit ube halaya and extract entirely; the coconut rice will still be delicious and traditional without it. Ube adds a purple color and extra flavor but is optional.