Mango Sticky Rice Recipe

Mango Sticky Rice is one of Thailand’s most beloved desserts, combining sweet coconut-infused sticky rice with fresh, ripe mango and a lightly salted coconut sauce. The contrast of creamy, sweet, and slightly salty flavors makes it unique and addictive.

🥗 Ingredients

Sticky Rice Base

• 1 cup Thai glutinous (sticky) rice
• 1 cup coconut milk
• ⅓–½ cup sugar
• ½ tsp salt

Coconut Sauce

• ½ cup coconut milk
• Pinch of salt
• 1 tsp rice flour or cornstarch (for thickening)

Serving

• 2 ripe mangoes (sliced)
• Optional: crispy mung beans or sesame seeds

👨‍🍳 Instructions

Step 1: Soak the Rice

Rinse the sticky rice several times until the water runs mostly clear. Then soak it in water for at least 4 hours or overnight. This step is essential for achieving the correct soft and chewy texture.

Step 2: Steam the Rice

Drain the soaked rice well and place it in a steamer lined with cloth. Steam over boiling water for about 20–25 minutes, until the rice is tender but not mushy.

Step 3: Prepare Coconut Syrup

In a saucepan, gently heat coconut milk, sugar, and salt until it just begins to simmer. Do not boil for too long or reduce it too much—this mixture should stay smooth and slightly thin.

Step 4: Combine Rice and Syrup

While both the rice and syrup are still hot, transfer the rice to a bowl and pour the coconut mixture over it. Stir gently, cover, and let it sit for about 20 minutes so the rice absorbs the liquid.

After resting, mix the rice lightly and let it sit again until it becomes glossy and fully infused with coconut flavor.

Step 5: Make Coconut Sauce

Mix coconut milk, salt, and rice flour slurry in a small pot. Cook while stirring until it thickens slightly. Let it cool—it will thicken more as it sits.

Step 6: Prepare Topping

If using mung beans, briefly cook and toast them until crispy for added texture.

Step 7: Assemble and Serve

Place a portion of sticky rice on a plate. Arrange fresh mango slices alongside it. Drizzle the salted coconut sauce over the rice and sprinkle with crispy toppings.

🍽️ Key Tips

• Use Thai glutinous rice only—regular rice won’t give the right texture.
• Both rice and coconut syrup must be hot when combined for proper absorption.
• Choose sweet, ripe mangoes for the best flavor balance.

📌 Quick Notes

• High carbs due to sticky rice and sugar
• Rich fat mainly from coconut milk
• Best enjoyed as an occasional dessert

🌟 Summary

This dessert stands out because of its perfect balance:

• Sweet coconut rice
• Fresh juicy mango
• Lightly salty creamy sauce

Together, they create a simple yet deeply satisfying Thai classic enjoyed worldwide.

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