Thai mango sticky rice (Printable)

Sweet mango paired with coconut-infused sticky rice offers a creamy, flavorful delight.

# What You’ll 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:

01 - Rinse glutinous rice under cold water until clear, then soak for at least 4 hours or overnight.
02 - Drain rice and steam in cheesecloth-lined basket for 25–30 minutes until tender.
03 - In a saucepan, combine coconut milk, sugar, and salt; heat gently over medium heat, stirring until sugar dissolves without boiling.
04 - Transfer cooked rice to a bowl; stir in three-quarters of the coconut sauce gently to coat evenly. Cover and let absorb for 10–15 minutes.
05 - Peel and slice the mangoes into serving pieces.
06 - Serve sticky rice alongside mango slices; drizzle with remaining coconut sauce and garnish with coconut cream and toasted seeds or mung beans if desired.

# Expert Advice:

01 -
  • It tastes restaurant-quality but requires zero advanced skills or fancy equipment.
  • The contrast between warm, sweet rice and cool, silky mango is pure magic.
  • You can make it in under an hour, including the coconut sauce, and impress people effortlessly.
02 -
  • Soaking overnight is non-negotiable—it's the difference between rice that stays together and rice that falls apart on the plate.
  • Never refrigerate the assembled dessert; the rice hardens and loses its dreamy texture. If you must make it ahead, store rice and mango separately and combine just before eating.
  • The quality of your coconut milk determines everything—cheap or guar gum-heavy versions can taste watery or overly thick.
03 -
  • Make the coconut sauce the morning of serving, then gently warm it before using—this prevents any separation and keeps flavors bright.
  • If your steamer isn't available, cook the soaked rice in a rice cooker instead; it works beautifully and takes the guesswork out of timing.
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