A Spicy Perspective

Thai Mango Sticky Rice Recipe

Thai Mango Sticky Rice – An easy, simplified recipe for making perfectly sweet coconut sticky rice topped with juicy fresh mangoes.

thai mango sticky rice dessert recipe

This Thai dessert is well known as Mango Sticky Rice, although technically it’s coconut sticky rice topped with fresh mangoes. It’s sweet, glutinous, and soft, like rice pudding, with fresh and tangy mango to offset the heaviness of the rice.

Our family has very fond memories are sitting at the water’s edge, at a floating market outside of Bangkok, eating Mango Sticky Rice and watching the boats float by.  Later we learned how to make this recipe over an open flame. Instead of a steamer basket or sieve, the rice was cooked wrapped in large banana leaves.

There are several methods to making this dish, but I’ve tried to simplify the steps to make the easiest version, without sacrificing any of the wonderfully sweet taste or texture.

mango sticky rice recipe

The Best Thai Mango Sticky Rice Recipe

A great sticky rice recipe starts with the right rice. To hold up to the cooking process you want to buy true sweet sticky rice. It’s definitely the best to use… This white long-grain rice has the glutinous-ness needed for making the pudding-like consistency, and overall the sweetest taste.

For just the right soft yet tender texture, it is recommended that you first soak the rice before steaming. Don’t skip this step! The rice should soak for at least an hour, but can be soaked for up to several hours for convenient prep.

Traditionally, the mango is cut into thin slices when served with Thai coconut sticky rice. But I find that if you cube the mango like I’ve done here, you get a perfect little piece with each bite of coconut rice.

coconut sticky rice with mango

Ingredients You Need

You only need 5 ingredients to make wonderfully bright and flavorful coconut mango sticky rice.

To make this delicious dessert recipe you need:

  • Sweet riceglutinous rice or sticky rice
  • Coconut milkfull fat
  • Granulated sugarcan use coconut sugar
  • Saltto balance the sweetness of the rice
  • Ripe mangoespeeled and sliced or diced

We also recommend garnishing with sesame seeds for a great texture and a hint of nutty flavor to compliment the sweetness.

How to Make Thai Coconut Sticky Rice with Mangoes

This simplified Mango Sticky Rice recipe requires just 5 basic steps…

  1. Rinse the Rice: Place the rice in a fine mesh strainer (sieve) and rinse in cold water until the water runs out clear. This removes some of the stickiness and keeps the rice from clumping together.
  2. Soak the Rice: Soak the rinsed rice in warm water for at least 60 minutes, or up to several hours. Pour the rice back into the sieve.
  3. Steam the Rice: Place large pot over medium heat. Add 2 inches of water and place the sieve with the rice over the water. Cover the pot with a lid and bring to a boil. Steam the rice for 30 minutes. Toss the rice in the sieve to flip it over, so the top of the sticky rice is now at the bottom of the sieve. Cover and continue steaming another 10-20 minutes ,until fully cooked and fluffy.
  4. Mix the Sauce: Meanwhile, in a small sauce pot, mix the coconut milk, sugar, and salt. Set over medium heat and warm until the sugar has fully dissolved into the coconut milk. Do no boil! Set the mixture aside. 
  5. Rest the Rice: Mix the cooked sticky rice into the sauce. Cover and let the rice pudding rest undisturbed for 30 minutes. Then peel and dice (or slice) the mangoes. Check out our handy tips for How to Cut a Mango!

The texture should be sticky and a little saucy, but not wet.

How to Serve Sticky Coconut Rice with Mango

Once cooled and set, scoop some of the coconut sticky rice into a 4 ounce ramekin. Press firmly to pack the rice together. Then flip the ramekin over onto a dessert plate, and wiggle to release the rice from the ramekin. Repeat to make up to 8 portions total. 

Top each pile of sticky rice with the fresh cubed or sliced mango. Sprinkle with sesame seeds if desired. Serve cold or at room temperature.

thai mango sticky coconut rice pudding

How to Store Leftovers

Cooled leftovers can be sealed in an airtight container and stored in the refrigerator for up to a week. The flavors will be even better a day or so after the coconut sticky rice is made! But do note that the consistency of the rice will continue to thicken and get stickier once the dish is chilled and sits in the fridge.

Enjoy the leftover mango sticky rice cold straight from the fridge, or reheat in 30 second bursts in the microwave until desired temperature is reached.

how to make coconut sticky rice with mangoes

Looking for More Delicious Dessert Recipes?

Thai Mango Sticky Rice Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Wait Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Thai Mango Sticky Rice – An easy, simplified dessert recipe for making perfectly sweet coconut sticky rice topped with juicy fresh mangoes.
Servings: 8 servings

Ingredients

Instructions

  • Rinse the Rice: Place the rice in a fine mesh strainer (sieve) and rinse in cold water until the water runs out clear. (This removes some of the stickiness.)
  • Soak the Rice: Soak the rice in warm water for 60 minutes, or up to several hours. Pour the rice back into the sieve.
  • Steam the Rice: Place large pot over medium heat. Add 2 inches of water and place the sieve with the rice over the water. Cover the pot with a lid and bring to a boil. Steam the rice for 30 minutes. Toss the rice in the sieve to flip it over, so the top of the sticky rice is now at the bottom of the sieve. Cover and continue steaming another 10-20 minutes until fully cooked.
  • Mix the Sauce: Meanwhile, in a small sauce pot, mix the coconut milk, sugar, and salt. Set over medium heat and warm until the sugar has fully dissolved into the coconut milk. Set aside.
  • Rest the Rice: Mix the cooked sticky rice into the sauce. Cover and let the rice pudding rest for 30 minutes. Then peel and dice (or slice) the mangoes.
  • To Serve: Scoop the rice pudding into a 4 ounce ramekin. Press firmly to pack the rice together. Then flip the ramekin over onto a dessert plate and wiggle to release the rice from the ramekin. Repeat making 8 portions total. Scoop the diced mango over top of each pile of sticky rice. Sprinkle with sesame seeds if desired. Serve cold or a room temperature.

Video

Notes

The texture should be sticky and a little saucy, but not wet.
Cooled leftovers can be sealed in an airtight container and stored in the refrigerator for up to a week. The flavors will be even better a day or so after the coconut sticky rice is made! But do note that the consistency of the rice will continue to thicken and get stickier once the dish is chilled and sits in the fridge.
Enjoy the leftover mango sticky rice cold straight from the fridge, or reheat in 30 second bursts in the microwave until desired temperature is reached.

Nutrition

Serving: 4oz, Calories: 324kcal, Carbohydrates: 54g, Protein: 4g, Fat: 11g, Saturated Fat: 9g, Sodium: 152mg, Potassium: 224mg, Fiber: 2g, Sugar: 24g, Vitamin A: 560IU, Vitamin C: 19mg, Calcium: 28mg, Iron: 2mg
Course: Dessert
Cuisine: Thai
Author: Sommer Collier

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2 comments on “Thai Mango Sticky Rice Recipe”

  1. I love the combination of coconut and sweetness of mango! So good!

  2. One of my favorite rice recipes!! Love it so much.