Thai Mango Sticky Rice (Printable Version)

Sweet mango combined with rich coconut-flavored sticky rice offers a harmonious, vibrant taste.

# Components:

→ 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)

# Directions:

01 - Rinse the glutinous rice under cold water until clear. Soak the rice in water for at least 4 hours or overnight.
02 - Drain the soaked rice and steam it in a cheesecloth-lined steamer basket for 25–30 minutes until tender.
03 - Combine coconut milk, sugar, and salt in a small saucepan. Heat gently over medium heat, stirring until the sugar dissolves without boiling.
04 - Transfer steamed rice to a mixing bowl. Pour in three-quarters of the coconut sauce, folding gently to coat evenly. Cover and let absorb for 10–15 minutes.
05 - Peel and slice the mangoes into serving pieces.
06 - Mound the sticky rice on plates, arrange mango slices beside it, then drizzle with the remaining coconut sauce. Garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Tips:

01 -
  • The contrast between warm, buttery rice and cool mango is genuinely addictive—it hits every craving at once.
  • It looks elegant enough to serve to people you're trying to impress, but the technique is forgiving and honest.
  • Once you nail the coconut sauce ratio, you can make this in under an hour and feel like you've done something special.
02 -
  • The rice absolutely must be steamed, not boiled—boiling makes it waterlogged and mushy, and you'll lose that signature creamy texture that makes this dish work.
  • Serve the dish warm or at room temperature, never cold—refrigeration hardens the rice and breaks the entire magic of why this dessert exists.
  • The ripeness of your mango is non-negotiable; it's half the dish, and an underripe mango will taste like nothing and feel mealy in your mouth.
03 -
  • If your mangoes are slightly underripe, chill them for thirty minutes before serving—the temperature contrast becomes even more pronounced and helps carry flavors you might otherwise miss.
  • Make the coconut sauce while the rice steams so everything comes together warm; cold sauce drizzled over warm rice never quite tastes as generous and balanced.
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