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Mango Sticky Rice Recipe

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4 from 10 reviews

Mango Sticky Rice is a traditional Thai dessert made from sweet and sticky glutinous rice served with ripe, juicy mangoes and a rich coconut milk sauce. This homemade version is healthier with less sugar and is naturally gluten-free, vegan, and vegetarian-friendly. The sticky rice is steamed to perfection and infused with a luscious coconut sauce, creating a delightful balance of creamy and fruity flavors.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 to 6 servings

Ingredients

Sticky Rice

  • 1 cup uncooked sticky rice

Coconut Sauce

  • 1 can full-fat coconut milk (13.5 oz / 400 g)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch (Optional)

Fruit and Garnish

  • 3 ripe mangoes, peeled and sliced
  • Toasted sesame seeds for garnish (Optional)

Instructions

  1. Rinse and soak the rice: Rinse the sticky rice gently with tap water using your hand to stir, then drain. Repeat once more to remove excess starch. Add cold water to cover and soak the rice for at least 1 hour or up to overnight in the refrigerator. After soaking, rinse again and drain completely.
  2. Steam the sticky rice: Transfer the soaked rice to a heatproof bowl. Fill your steamer with about 2 inches of water, making sure the water does not touch the rice. Place the rice bowl on the steaming rack and cover the steamer. Bring the water to a boil over medium-high heat, then reduce to medium. Steam the rice for 20 to 25 minutes until fully cooked with no hard bits inside. Remove from heat and let it sit covered while preparing the sauce.
  3. Prepare the coconut sauce: In a saucepan over medium to medium-low heat, combine coconut milk, sugar, and salt. Heat until the mixture is hot and the sugar dissolves, but do not let it boil. If your coconut milk is thin, dissolve the cornstarch in 4 tablespoons of water, then stir half the slurry into the sauce immediately to thicken it slightly. Adjust by adding more slurry or water to achieve a consistency that coats the back of a spoon.
  4. Mix sauce with rice: Carefully remove the steamed rice bowl from the steamer using oven mitts. Pour 1 cup of the prepared coconut sauce into the rice and mix gently until the sauce is fully absorbed.
  5. Cool and serve: Allow the coconut rice and sauce mixture to cool to room temperature or lukewarm. To serve, spoon about 1/3 cup of the coconut sticky rice onto small plates or bowls. Arrange sliced mango on the side and drizzle with extra coconut sauce. Garnish with toasted sesame seeds if desired.

Notes

  • Soaking the sticky rice for at least 1 hour is crucial for the rice to cook evenly and become tender.
  • If the coconut milk is thin, thickening with cornstarch slurry improves the sauce texture.
  • This dessert is best served at room temperature or slightly warm, as refrigeration can harden the rice.
  • To toast sesame seeds, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 2–3 minutes.
  • Use ripe, fragrant mangoes such as Ataulfo or Alphonso for best flavor and sweetness.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://dishiary.com/mango-sticky-rice-recipe/