Mango sticky rice is a delicious pairing of rich coconut milk-infused glutinous rice and ripe, juicy mango slices. This popular Thai dessert is a subtly sweet, creamy indulgence with a tropical flair.
For more Asian-inspired dessert recipes, try Thai Tea Creme Brulee and this White Rabbit Ice Cream Recipe next.
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Sticky rice and mango is a harmonious blend of flavors and texture; perfectly cooked velvety rice, silky smooth coconut milk, and succulent mango are a mouthwatering combination. The drizzle of coconut sauce over the plated dish adds a rich, tropical sweetness that is unparalleled.
Why This Recipe Works
- Easy Prep – If you like to order mango sticky rice from Thai restaurants, you’ll be surprised to learn how easy it is to make from home. Although it takes time to soak the rice, that’s the hardest part!
- Made Authentically – Skip the rice cooker. This authentic mango sticky rice recipe uses a steaming basket for perfectly cooked sticky rice.
- Great for Parties – This is a tasty, affordable treat everyone can enjoy. The vibrant color of the fresh mangos also makes for a beautiful presentation.
Mango Sticky Rice Origin
Mango sticky rice, also known as khao niaow ma muangis a street food in Thailand. It’s most popular during the spring, when mangos are in season in Southeast Asia.
Tools You’ll Need
Ingredients You Will Need for Sticky Rice and Mango
To cook sweet sticky rice, you need rice, mango, and sesame seeds but most of the flavor comes from a homemade coconut sauce. The rich, sweet, salty, complex flavors are made with such simple ingredients.
- Glutinous rice – Also known as sticky rice or sweet rice, this short-grain rice has a pleasant chewy texture when properly cooked. I use Three Sister’s brand.
- Mangos – I use the ataulfo variety because they are rich in flavor and have a lush and creamy mouthfeel. Peel, pit, and cut the mango into strips.
- Toasted sesame seeds – This adds a subtle nutty flavor and a nice crunch to contrast with the softness of the rice.
Coconut Sauce
- Can of Aroy-D – Use this full-fat coconut milk.
- Granulated sugar – This sweetens the dish.
- Kosher salt – I use Diamond Crystal brand.
- Cornstarch – This is used to thicken the coconut cream topping, creating a luscious texture
- Water – Water is used to soak the sticky rice before cooking.
How To Make Mango Sticky Rice
This easy mango sticky rice only takes about 20-25 minutes to cook after its been rinsed and soaked.
Glutinous Sticky Rice
- Rinse rice 6-8 times until water runs clear. Place in a medium-sized bowl and add enough water until it’s two inches above the rice. Cover and leave to soak for overnight, up to 24-hours (the longer, the better).
2. Drain rice well then transfer to a cheesecloth lined steaming basket. Spread the rice so as to make small mound then cover with the lid. Add water to a skillet then place steaming basket on top. Bring water to a boil over high heat then lower to medium heat. Cook for 20-25 minutes or until rice is cooked through (check the rice in the middle for doneness). Check water levels midway through cooking in case more water in needed. Meanwhile, make the coconut sauce.
Coconut Cream Sauce
- Add coconut milk, salt, and sugar in the saucepan and cook over medium low seat. Keep a consistent stir until the sugar dissolves. Be sure to not let the mixture come to a boil.
- Combine water and cornstarch to make a slurry then add to the coconut milk. Increase heat to medium then whisk until the mixture begins to thicken. Turn off heat and set aside.
Assemble
Place cooked rice in a bowl then add ¾ cup of sweet coconut sauce. Mix to combine then transfer to a plate with sliced mango.
Pour desired amount of remaining sauce on top of sweet rice then garnish with toasted sesame seeds. Enjoy! See footnote on servings for mango sticky rice.
Tips and Tricks
- The longer you soak the rice, the more gooey and sticky it will be.
- Avoid light or low-fat coconut milk. You need the richness of full-fat milk to get that thick, creamy texture sticky rice and mango is known for.
- Despite what its name may suggest, glutinous rice is actually gluten-free.
- Feel free to adjust the sugar measurement. This mango sticky rice recipe is pretty conservative with the sugar content so the dish is sweet but not too sweet. Taste test and add more if you prefer a sweeter dish.
- This tastes best when served fresh. But if you have leftovers, store the rice and coconut sauce in separate airtight containers. It lasts up to 2 days in the fridge. Enjoy it cold, room temperature, or warmed up.
Variations
- Sugar – You can use brown sugar if preferred.
- Rice – I highly recommend sticking (haha) with glutinous rice for sticky rice and mango because of its starchy content. You should be able to find it in an Asian market or grocery store. The next best options are sushi rice or jasmine rice but be warned, nothing else replicates that sticky texture.
- Garnish – Play up the coconut flavor by adding coconut flakes instead of sesame seeds.
Frequently Asked Questions
Do Filipinos eat mango sticky rice?
Although the dessert originated in Thailand, it is popular across South Asia in countries like Cambodia, Vietnam, and even the Philippines.
How are you supposed to eat mango sticky rice?
Ideally, you want to eat it while the rice is warm, with the mango at room temperature.
What to eat with mango sticky rice?
Although this dessert is delicious as is, you can enhance it by serving mango sticky rice with coconut ice cream or for a more traditional take, with toasted mung beans.
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Mango Sticky Rice
Ingredients
- 1 cup glutinous rice, sweet rice, I use Three Sister's brand
- 2 medium mangos, ataulfo variety peeled, pitted, and cut into strips
- 1 teaspoon toasted sesame seeds
Coconut Sauce
- 1 14 – ounce can Aroy-D full-fat coconut milk
- ¼ cup granulated sugar
- ¼ teaspoon + ⅛ teaspoon kosher salt, Diamond Crystal
- 2¼ teaspoons cornstarch
- 1 tablespoon water
Instructions
Glutinous Rice
- Rinse rice 6-8 times until water runs clear. Place in a medium-sized bowl and add enough water until it's two inches above the rice. Cover and leave to soak for overnight, up to 24-hours (the longer, the better).
- Drain rice well then transfer to a cheesecloth lined steaming basket (see photo above). Spread the rice so as to make small mound then cover with the lid. Add water to a skillet then place steaming basket on top. Bring water to a boil over high heat then lower to medium heat. Cook for 20-25 minutes or until rice is cooked through (check the rice in the middle for doneness). Check water levels midway through cooking in case more water is needed. Meanwhile, make the coconut sauce.
Coconut Cream Sauce
- Add coconut milk, salt, and sugar in the saucepan and cook over medium low seat. Keep a consistent stir until the sugar dissolves. Be sure to not let the mixture come to a boil.
- Combine water and cornstarch to make a slurry then add to the coconut milk. Increase heat to medium then whisk until the mixture begins to thicken. Turn off heat and set aside.
Assemble
- Place cooked rice in a bowl then add ¾ cup of coconut sauce. Mix to combine then transfer to a plate with sliced mango. Pour desired amount of remaining sauce on top of sweet rice then garnish with toasted sesame seeds. Enjoy! See footnote on servings.
zidane says...
this food is very delicious thank you for making this delicious recipe
Jeri Mobley-Arias says...
Thank you, Zidane!