Mango Sticky Rice with Ube and Coconut Sauce Recipe
Experience the luscious flavors of Mango Sticky Rice, a classic Thai dessert featuring chewy glutinous rice steamed to perfection and infused with rich coconut milk and sweet ube flavor. Paired with fresh ripe mango slices and a creamy coconut sauce, this treat is both refreshing and indulgent, ideal for enjoying fresh or as a delightful make-ahead dessert.
- Prep Time: 12 hours 15 minutes
- Cook Time: 35 minutes
- Total Time: 12 hours 50 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Ingredients
Scale
Rice and Coconut Mixture
- 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)
Coconut Sauce
- 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
Fruit and Toppings
- 2 large ripe mangoes
- Toasted coconut (optional, for topping)
Instructions
- Prepare the Rice: Wash the glutinous rice 3-4 times until the water runs almost clear to remove excess starch. Soak the rice overnight for at least 8-24 hours to ensure proper texture.
- Steam the Rice: Drain the soaked rice and spread it evenly on a bamboo steamer lined with parchment paper. Steam for 20-25 minutes or until the rice becomes slightly translucent, cooked through, yet chewy. If the rice was soaked for fewer hours, increase steaming time accordingly.
- Make the Coconut-Ube Rice Mixture: Heat 1 cup coconut milk over medium-high heat in a large pan. Add 3-4 tbsp granulated sugar and 1/2 tsp sea salt, bringing the mixture to a simmer until the sugar dissolves. Stir in ube halaya and ube extract (if using), allowing some chunks to remain for texture. Add the steamed rice and cook, stirring occasionally, until the rice absorbs the coconut milk and thickens, about 4 minutes. Turn off heat and let cool for 5 minutes.
- Prepare the Coconut Sauce: In the same pan, heat 1/2 cup coconut milk and 2-3 tbsp sugar over medium-high heat, stirring constantly. Once it boils, reduce heat to medium. Mix cornstarch with room temperature water to create a slurry, then slowly pour it into the simmering coconut milk while stirring continuously. Turn off heat and keep stirring until the sauce thickens. Transfer sauce to a container for serving.
- Slice the Mangoes: Peel the mangoes and cut each into 4 halves or ‘cheeks.’ Then slice each cheek into 1/4-inch thick strips for serving.
- Assemble the Dessert: Divide the coconut-ube sticky rice and mango slices evenly into 4 portions. Sprinkle with toasted coconut if desired, and generously drizzle the coconut sauce over each serving. Serve immediately for the best taste and texture.
- Storage and Reheating: Store leftovers in the refrigerator for up to 1-2 days. When refrigerated, the rice will harden; reheat by placing portions in a microwave-safe container, sprinkling with water, covering, and microwaving for 30–45 seconds to steam and soften the rice back to its fresh consistency.
Notes
- The sugar amounts can be adjusted depending on your preferred sweetness.
- Ube extract is optional but adds enhanced color and flavor.
- Steaming time varies with soaking duration—longer soak reduces cooking time.
- Toasted coconut adds an aromatic crunch but is optional.
- Consume refrigerated leftovers within 1-2 days as coconut milk can spoil quickly.
- Use a bamboo steamer lined with parchment paper for ideal texture, but a regular steaming setup can substitute.
Keywords: Mango Sticky Rice, Thai dessert, glutinous rice, coconut milk dessert, ube mango dessert, sticky rice recipe, tropical fruit dessert
