Mango Sticky Rice Recipe
Mango Sticky Rice is a classic Thai dessert featuring perfectly cooked coconut-infused sticky rice paired with fresh, ripe mangoes and a lightly salted coconut sauce. This sweet and satisfying treat balances creamy, sweet, and salty flavors and makes for an exquisite tropical delight.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dessert
- Method: Steaming (via rice cooker) and stovetop cooking
- Cuisine: Thai
Ingredients
Mangoes
- 3–4 ripe mangoes
Coconut Sticky Rice
- 1 cup Thai long-grain sweet rice (sticky or glutinous rice)
- 1 cup water
- 1 1/4 cup full fat unsweetened coconut milk
- 1/4 cup sugar
- 1/8 tsp salt
Salted Coconut Sauce
- 3/4 cup full fat unsweetened coconut milk
- 1/8 tsp salt
- 1 tbsp sugar
- 1 tsp cornstarch + 1 tsp water (mixed together)
Sweet Coconut Sauce
- 1 1/4 cup full fat unsweetened coconut milk (remaining from the can)
- 1/4 cup sugar
- 1/8 tsp salt
Optional Toppings
- Toasted mung beans
- Sesame seeds
- Coconut flakes
Instructions
- Make the sticky rice: Wash the Thai sweet rice 2-3 times until the water runs almost clear. Drain well and add to a rice cooker along with 1 cup water. Cook on the normal or white rice setting until tender and sticky.
- Prepare the salted coconut sauce: Shake the can of coconut milk well. In a bowl, combine 3/4 cup coconut milk, sugar, and salt. In a separate small bowl, dissolve cornstarch in water. Add this slurry into the coconut milk mixture. Transfer to a pot or pan and heat over medium heat, stirring continuously until sauce thickens slightly. Remove from heat and let cool.
- Prepare the sweet coconut sauce: Use the remaining 1 1/4 cup coconut milk from the can. In a heatproof bowl, mix coconut milk with sugar and salt. Microwave in 30-second intervals, stirring between, until sugar dissolves (about two intervals), or heat gently on stovetop until sugar dissolves. Adjust sweetness by taste.
- Mix the sweet coconut sauce with sticky rice: Once rice is cooked, transfer it to a bowl with warm sweet coconut sauce. Stir well to combine, then cover and let it sit for at least 30 minutes to absorb the sauce fully.
- Prepare mangoes and assemble: Slice the ripe mangoes as desired. Serve sticky rice alongside mango slices, drizzle with the cooled salted coconut sauce, and sprinkle optional toppings like toasted mung beans, sesame seeds, or coconut flakes. Enjoy immediately.
Notes
- Use Thai sticky rice for authentic texture; regular rice will not provide the same chewiness.
- Allow the rice to soak in the sweet coconut sauce for at least 30 minutes to achieve the perfect flavor and texture.
- The salted coconut sauce adds a beautiful contrast to the sweet elements, so don’t skip it.
- Optional toppings like toasted mung beans or coconut flakes add delightful crunch and nuttiness.
- Adjust sugar amounts in sauces to your preferred level of sweetness.
Find it online: http://bitezly.com/mango-sticky-rice-recipe/
