Sam If you’re craving a sweet, creamy, and tropical dessert that transports you straight to Southeast Asia, this mango sticky rice recipe delivers every time. Made with glutinous rice soaked in rich coconut milk and paired with ripe, juicy mango slices, it’s a classic Thai dish that’s as satisfying as it is stunning. The combination of warm, sticky rice and cool mango is pure dessert bliss.
Whether you’ve had mango sticky rice from a street food stall in Bangkok or at a Thai restaurant closer to home, you can now recreate this iconic dessert in your own kitchen. It’s gluten-free, dairy-free, and surprisingly simple to make with just a few ingredients. Plus, it’s naturally sweetened by the mango and coconut milk, making it a great choice for a wholesome treat.
Once you try this mango sticky rice recipe, you’ll see why it’s one of the most beloved Asian desserts in the world. Perfect for summer nights, special occasions, or just a craving for something tropical and sweet.
Curious about the health benefits of mangoes? Check out this mango nutrition guide from WebMD or learn more about how coconut milk supports heart health from Harvard. For food safety with rice, visit CDC’s guide on safe rice storage.
RECIPE OVERVIEW
Difficulty Level: Medium
Cuisine: Thai / Southeast Asian
Serving Size: 4 servings
Prep Time: 30 minutes (plus soak time)
Cooking Time: 30 minutes
Nutritional Snapshot (per serving):
- Calories: ~310
- Carbs: 55g
- Fat: 9g
- Sugar: 17g
- Fiber: 2g
Budget Breakdown
- Glutinous rice (1 cup): ~$1.20
- Coconut milk (1 can): ~$2.00
- Mangoes (2 ripe): ~$3.00
- Sugar & salt: ~$0.20
Total Cost: ~$6.40
Cost per Serving: ~$1.60
Why You’ll Love Mango Sticky Rice
- Tropical, creamy, and naturally sweet
- Gluten-free and dairy-free
- Stunning presentation with minimal effort
- Authentic Thai flavor at home
- Great for warm weather and celebrations
Behind the Recipe
This mango sticky rice recipe was inspired by my travels through Thailand, where every night market seemed to feature the same irresistible dessert—sticky rice nestled next to bright yellow mangoes, topped with sweet coconut cream and a sprinkle of sesame seeds or mung beans. The aroma alone would draw you in. Back home, I wanted to recreate that memory, and after lots of testing, this version gets it just right. It’s now a staple in my summer dessert lineup.
Ingredients You’ll Need
- 1 cup glutinous (sticky) rice
- 1 ½ cups full-fat coconut milk
- ¼ cup sugar (adjust to taste)
- ¼ tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)
Ingredient Highlight
Glutinous Rice: Also called sticky rice or sweet rice. It’s essential for this dessert’s chewy texture.
Coconut Milk: Use full-fat canned coconut milk for a rich and creamy base.
Mango: Ripe, sweet mangoes are the star. Choose Ataulfo or Kent mangoes for best results.
Sugar & Salt: Balance the coconut mixture. Don’t skip the pinch of salt—it brings everything together.
Sesame Seeds: Toasted for aroma and crunch. You can also use crispy mung beans or shredded coconut.
How to Make Mango Sticky Rice
Step 1: Soak the Rice
Rinse the glutinous rice thoroughly until the water runs clear. Soak it in water for at least 4 hours or overnight.
Step 2: Steam the Rice
Drain the soaked rice and steam it in a bamboo steamer or lined sieve over simmering water for 25–30 minutes until tender.
Step 3: Make the Coconut Sauce
While the rice steams, heat 1 cup of the coconut milk in a saucepan. Add sugar and salt, stirring until dissolved. Do not boil.
Step 4: Mix Coconut Sauce with Rice
Transfer the hot cooked rice to a mixing bowl and pour the coconut sauce over it. Stir gently, then cover and let it absorb for 15–20 minutes.
Step 5: Prepare the Topping Sauce
In a separate saucepan, warm the remaining ½ cup of coconut milk. Optionally thicken it with 1 tsp cornstarch mixed in water.
Step 6: Plate and Serve
Scoop sticky rice onto a plate. Arrange mango slices alongside. Drizzle with the warm coconut topping and sprinkle with toasted sesame seeds or mung beans.
Pro Tips for Success
- Don’t skip the soak. It ensures the rice cooks evenly and gets sticky.
- Use sweet, ripe mangoes. Slightly soft with golden flesh = perfect.
- Warm the topping. Coconut sauce should be pourable but not boiling.
- Let rice absorb the sauce. Resting makes it creamy and flavorful.
- Serve fresh. It’s best warm or at room temperature.
Easy Variations
- Pandan Mango Sticky Rice: Add pandan leaves to the steaming water or coconut sauce for a fragrant twist.
- Black Sticky Rice: Use Thai black glutinous rice for a more dramatic color and nutty flavor.
- Fruit Swap: Use jackfruit, lychee, or banana if mangoes aren’t available.
- Low-Sugar Version: Reduce the sugar in the coconut sauce or use a natural sweetener like maple syrup.
Storage & Reheating
- Fridge: Store leftover rice and mango separately in airtight containers for up to 3 days.
- Reheat: Gently steam or microwave rice with a splash of coconut milk to restore texture.
- Freezer: Not recommended—texture changes.
🍽️ Make It a Meal 🍜
Pair mango sticky rice with:
- Thai iced tea or lemongrass tea
- Grilled chicken satay or spring rolls as a main
- Other tropical fruits like papaya or pineapple on the side
Frequently Asked Questions
What kind of rice is used in mango sticky rice?
Authentic mango sticky rice uses glutinous rice, also called sticky rice or sweet rice. It has a unique chewy texture that holds coconut sauce perfectly.
Can I use coconut cream instead of coconut milk?
Yes, but you may need to thin it with a little water since coconut cream is thicker and richer.
Is mango sticky rice healthy?
It’s a dessert, but it’s made with whole ingredients like mangoes and coconut milk. It’s gluten-free and can be adjusted to be lower in sugar.
Can I make mango sticky rice with regular white rice?
Regular white rice won’t give the same sticky texture. For best results, use glutinous rice.
Do I need a bamboo steamer to cook the rice?
It’s traditional, but not required. You can use a metal sieve lined with cheesecloth or a mesh strainer over a pot of simmering water.
How do I choose the best mangoes for this recipe?
Look for mangoes that are fragrant, slightly soft when pressed, and golden in color. Ataulfo and Kent varieties work especially well.
How long does mango sticky rice last in the fridge?
It’s best fresh, but you can refrigerate components for up to 3 days. Reheat the rice with a splash of coconut milk before serving.
Final Thoughts
Mango sticky rice isn’t just a dessert—it’s a tropical escape in every bite. This simple dish combines tender sticky rice with creamy coconut milk and luscious mango for a naturally sweet, silky, and satisfying treat. It’s an authentic Thai recipe you can master at home, even without special tools or ingredients.
Whether you’re new to Southeast Asian desserts or a longtime fan, this recipe delivers comfort and flavor in the most delightful way. Share it with friends, serve it at dinner parties, or enjoy a bowl all to yourself—because mango sticky rice is always a good idea.
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📌 Pin This Recipe: Mango Sticky Rice – Thai-Inspired Tropical Dessert
This mango sticky rice is sweet, creamy, and comforting. A classic Thai dessert made with glutinous rice, coconut milk, and ripe mangoes.
Mango Sticky Rice (Authentic Thai Dessert You’ll Love)
Ingredients
- 1 cup Glutinous (sticky) rice
- 1 ½ cups Full-fat coconut milk
- ¼ cup Sugar (adjust to taste)
- ¼ tsp Salt
- 2 Ripe mangoes, peeled and sliced
- 1 tbsp Toasted sesame seeds or mung beans (optional, for garnish)
Instructions
- Soak the Rice:Rinse the glutinous rice thoroughly until the water runs clear. Soak it in water for at least 4 hours or overnight.
- Steam the Rice:Drain the soaked rice and steam it in a bamboo steamer or lined sieve over simmering water for 25–30 minutes until tender.
- Make the Coconut Sauce:While the rice steams, heat 1 cup of the coconut milk in a saucepan. Add sugar and salt, stirring until dissolved. Do not boil.
- Mix Coconut Sauce with Rice:Transfer the hot cooked rice to a mixing bowl and pour the coconut sauce over it. Stir gently, then cover and let it absorb for 15–20 minutes.
- Prepare the Topping Sauce:In a separate saucepan, warm the remaining ½ cup of coconut milk. Optionally thicken it with 1 tsp cornstarch mixed in water.
- Plate and Serve:Scoop sticky rice onto a plate. Arrange mango slices alongside. Drizzle with the warm coconut topping and sprinkle with toasted sesame seeds or mung beans.
