Savory LifeRECIPES

Mango Sticky Rice with Regular Rice

Updated November 4, 2026

Total time
1 hr 10 min
prep 15 min · cook 25 min
Serves
4
portions as written

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Mango Sticky Rice with Regular Rice

Mango sticky rice is a beloved Thai dessert that traditionally uses glutinous (sweet) rice, but you can absolutely make a delicious version with regular jasmine or long-grain rice. This recipe delivers the same creamy, coconut-infused rice and sweet, juicy mango slices, using a simple stovetop method that works with rice you likely already have in your pantry. The key is a rich coconut sauce that gets absorbed into the rice, creating a luscious, slightly sticky texture that pairs perfectly with fresh mango.

Ingredients

  • 1 cup (200 g) jasmine rice or other long-grain white rice, rinsed
  • 1 ½ cups (360 ml) water
  • 1 (13.5 oz / 400 ml) can full-fat coconut milk, divided
  • â…“ cup (70 g) granulated sugar, or to taste
  • ½ teaspoon salt
  • 2 ripe mangoes, peeled and sliced (about 2 cups / 300 g)
  • 1 tablespoon toasted sesame seeds or mung beans (optional, for garnish)

Instructions

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
  2. In a medium saucepan, combine the rinsed rice and 1 ½ cups (360 ml) water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15–18 minutes, until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
  3. While the rice cooks, make the coconut sauce. In a small saucepan, combine 1 cup (240 ml) of the coconut milk (reserve the rest for serving), the sugar, and salt. Warm over medium heat, stirring, until the sugar dissolves. Do not boil. Remove from heat and set aside.
  4. Transfer the cooked rice to a large bowl. Pour the warm coconut sauce over the rice and stir gently with a spatula to coat every grain. Let the rice sit for 15–20 minutes, stirring occasionally, so it absorbs the sauce and becomes creamy.
  5. While the rice rests, prepare the mangoes: peel and slice them into thin pieces.
  6. To serve, spoon a portion of the coconut rice onto a plate or shallow bowl. Arrange mango slices alongside or on top. Drizzle with the remaining coconut milk (about 2 tablespoons per serving) and sprinkle with toasted sesame seeds or mung beans if using.

Tips

  • Use full-fat coconut milk – light coconut milk will make the sauce too thin and the rice less creamy. If you only have light, add 1 tablespoon of cornstarch mixed with 2 tablespoons water to thicken it.
  • Rinse the rice well – skipping this step can make the rice gummy or overly sticky. Rinsing removes surface starch for a cleaner texture.
  • Don’t skip the resting time – letting the rice sit in the coconut sauce is what creates the signature sticky, creamy texture. If you serve it immediately, the sauce won’t be absorbed and the rice will be soupy.
  • Adjust sweetness – Thai mango sticky rice is sweet, but you can reduce the sugar to ¼ cup (50 g) if you prefer a milder dessert. Taste the sauce before adding it to the rice.

Serving Suggestions

Serve mango sticky rice warm or at room temperature. It’s a classic dessert after a Thai meal, but it also works as a sweet breakfast or snack. For extra indulgence, add a scoop of coconut or vanilla ice cream on the side. A sprinkle of toasted sesame seeds or crushed roasted peanuts adds a nice crunch.

Variations

  • Use brown rice – substitute jasmine rice with brown rice; increase the water to 2 cups (480 ml) and cook for 35–40 minutes. The texture will be chewier and nuttier.
  • Add pandan or lemongrass – infuse the coconut sauce with a pandan leaf or a stalk of lemongrass (bruised) while warming, then remove before mixing with rice. This adds a fragrant, floral note.
  • Mango alternatives – if mango isn’t in season, use ripe papaya, pineapple, or even grilled peaches. Adjust sweetness accordingly.
  • Vegan and gluten-free – this recipe is already both, as long as you use certified gluten-free rice.

Storage and Reheating

Store leftover mango sticky rice in an airtight container in the refrigerator for up to 3 days. Keep the mango separate from the rice to prevent it from becoming mushy. The rice will firm up when chilled; to reheat, sprinkle with a little water and microwave in 30-second bursts, stirring between, until warm and creamy. If the rice seems dry, stir in a splash of coconut milk. Mango is best eaten fresh, but you can store sliced mango in the fridge for up to 2 days. Do not freeze the rice, as the texture will become grainy.

Frequently Asked Questions

Can I use regular long-grain rice instead of jasmine?
Yes, any long-grain white rice will work. Jasmine rice has a slightly floral aroma and softer texture, but plain long-grain rice will still absorb the coconut sauce well. Avoid short-grain rice, which becomes too sticky and clumpy.

Why is my rice too dry after cooking?
This usually happens if the rice-to-water ratio is off or if the rice is overcooked. Make sure to use exactly 1 ½ cups water for 1 cup rice, and keep the lid on while simmering. If the rice is dry after absorbing the coconut sauce, add a few tablespoons of warm coconut milk and stir.

Can I make this ahead of time?
Yes, you can prepare the rice and coconut sauce a day ahead. Store the rice and sauce separately in the refrigerator. Reheat the rice gently with a splash of water, then mix in the sauce just before serving.

Is mango sticky rice served hot or cold?
Traditionally, it’s served warm or at room temperature. Cold rice becomes hard and less pleasant, so if you refrigerate it, reheat it gently before serving.

Can I use frozen mango?
Frozen mango works in a pinch, but it will be softer and less sweet than fresh. Thaw it in the refrigerator and drain excess liquid before using. For best flavor, use fresh ripe mango.

What can I use instead of coconut milk?
Coconut milk is essential for the authentic flavor, but if you’re allergic, you can use a mixture of heavy cream and milk (1 cup cream + ½ cup milk) with 1 teaspoon coconut extract. The texture will be similar, but the taste will differ.

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