Thai Mango Sticky Rice (Printable)

Ripe mango combined with coconut-infused sticky rice creates a flavorful and creamy Thai treat.

# What You Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water for soaking and cooking

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# How To Make It:

01 - Rinse glutinous rice under cold water until water runs clear, then soak in water for at least 4 hours or overnight.
02 - Drain soaked rice and steam in a cheesecloth-lined basket for 25 to 30 minutes until tender.
03 - Combine coconut milk, sugar, and salt in a small saucepan. Heat over medium heat, stirring until sugar dissolves without boiling.
04 - Transfer steamed rice to a bowl, pour in 3/4 of the coconut sauce, and gently mix to coat evenly. Cover and let absorb for 10 to 15 minutes.
05 - Peel and slice mangoes into serving pieces.
06 - Place sticky rice on plates, arrange mango slices alongside, drizzle with remaining coconut sauce, and garnish with coconut cream and toasted sesame seeds or mung beans as desired.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but the actual hands-on time is surprisingly short.
  • There's something deeply satisfying about how the sticky rice absorbs every drop of coconut flavor, becoming silky and almost custard-like.
  • A single plate of this feels luxurious enough to serve guests, yet it costs a fraction of what a restaurant would charge.
02 -
  • The rice must be served warm, and the mango should be at room temperature or slightly chilled—this contrast is part of the magic, so don't make everything the same temperature.
  • If you use pandan leaves while steaming the rice, tie them in a loose knot and rest them on top of the rice; they'll infuse it with a haunting floral aroma that elevates the whole dish.
  • Assembled sticky rice hardens in the refrigerator, so eat it fresh or keep the components separate if you need to make it ahead.
03 -
  • Make the coconut sauce first and keep it in a warm bowl so it's still hot when you pour it over the steamed rice; this helps the rice absorb the flavors more deeply.
  • If your mango is slightly less ripe than ideal, a tiny squeeze of lime juice over the slices will brighten the flavor and create a nice contrast with the sweetness of the rice.
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