This copycat recipe recreates the tropical, creamy dessert that Shake Shack introduced as a limited-time special: sweet Thai coconut sticky rice topped with ripe mango and a salty-sweet coconut sauce. It captures the same balance of rich, luscious coconut cream, chewy rice, and bright mango that made the original so popular. While the Shack’s version is served chilled in a cup, this homemade rendition is just as delicious warm or at room temperature, making it an easy, impressive dessert any night of the week.
Ingredients
- 1 cup (200 g) Thai glutinous (sweet) rice, rinsed until water runs clear
- 1 cup (240 ml) coconut milk, divided
- 1/2 cup (100 g) granulated sugar, divided
- 1/2 teaspoon salt, divided
- 1 ripe mango, peeled and sliced (about 1 cup / 165 g)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
- 1/4 cup (60 ml) water (for the sauce)
- 1 teaspoon cornstarch (optional, for a thicker sauce)
Instructions
- Soak the rice: Place the rinsed glutinous rice in a bowl, cover with water by 2 inches (5 cm), and let soak for at least 1 hour (or up to overnight). Drain well.
- Steam the rice: Set a steamer basket over a pot of simmering water (make sure the water doesn’t touch the rice). Line the basket with cheesecloth or a clean kitchen towel, add the rice, and steam, covered, for 20–25 minutes, until the rice is tender and translucent. Alternatively, use a rice cooker with the “sweet rice� setting.
- Make the coconut sauce: While the rice steams, combine 3/4 cup (180 ml) of the coconut milk, 1/4 cup (50 g) of the sugar, and 1/4 teaspoon of salt in a small saucepan. Warm over medium heat, stirring, until the sugar dissolves. Do not boil. If you prefer a thicker sauce, whisk the cornstarch with the water and stir it in; simmer for 1 minute until slightly thickened. Remove from heat.
- Season the rice: Transfer the hot steamed rice to a large bowl. Pour the warm coconut sauce over the rice and stir gently to coat every grain. Let sit for 10 minutes so the rice absorbs the sauce.
- Make the topping: In the same saucepan, combine the remaining 1/4 cup (60 ml) coconut milk, the remaining 1/4 cup (50 g) sugar, and the remaining 1/4 teaspoon salt. Warm over low heat, stirring, until the sugar dissolves. This will be the drizzle.
- Assemble: Divide the sticky rice among four serving bowls or cups. Top each with mango slices, drizzle with the coconut topping, and sprinkle with sesame seeds if using.
- Serve immediately, or chill for 30 minutes for a colder, more “Shake Shack-style� dessert.
Tips
- Use Thai glutinous rice (also called sweet rice or sticky rice) – not regular jasmine or long-grain rice. It’s the only type that gives the proper chewy, sticky texture. If you can’t find it, sushi rice is the closest substitute, but the texture will be softer.
- Soaking the rice is essential; don’t skip it. It hydrates the grains so they steam evenly and become tender without becoming mushy.
- If you don’t have a steamer, you can cook the soaked rice in a rice cooker with 1 cup (240 ml) of water, but the texture will be slightly less chewy.
- Use a ripe but firm mango (like Ataulfo or Kent) so it holds its shape when sliced. Overripe mango will turn mushy.
Serving Suggestions
Serve this mango sticky rice as a dessert after a Thai-inspired meal, or as a sweet snack with Thai iced tea. For a more decadent treat, top with a scoop of coconut or vanilla ice cream. It’s also lovely with a sprinkle of toasted coconut flakes.
Variations
- Mango substitute: Use ripe peaches, nectarines, or papaya when mango isn’t in season. The sweetness and texture will differ slightly, but the dish will still be delicious.
- Extra richness: Add a tablespoon of unsalted butter to the coconut sauce for a silkier, more indulgent finish.
- Vegan version: This recipe is already vegan as written, but ensure your sugar is certified vegan if that matters to you.
- Savory twist: Reduce the sugar to 2 tablespoons and serve the sticky rice as a side with grilled chicken or pork, drizzled with a little soy sauce instead of the sweet coconut sauce.
Storage and Reheating
Store leftover sticky rice and mango separately in airtight containers in the refrigerator for up to 3 days. The rice will harden when cold; to reheat, sprinkle with a little water and microwave in 30-second bursts, or steam for 5 minutes until warm. The mango should be eaten fresh – it will become mushy if stored for more than a day. The coconut sauce can be refrigerated for up to 5 days and reheated gently on the stove or in the microwave.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? No, regular rice won’t become sticky and chewy. Glutinous rice is essential for the authentic texture. If you can’t find it, sushi rice is the closest alternative, but the result will be softer and less chewy.
Do I have to soak the rice for an hour? Yes, soaking is crucial. It softens the rice grains so they steam evenly. If you skip it, the rice will be hard in the center and may not cook through.
Can I make this ahead of time? Yes, you can prepare the rice and sauce up to 2 days ahead. Store them separately in the fridge. Reheat the rice with a splash of water, then assemble with fresh mango just before serving.
Why is my rice too sticky or too dry? Too sticky usually means you added too much water during steaming or didn’t drain the soaked rice well. Too dry means you didn’t use enough coconut sauce – make sure to coat the rice thoroughly and let it absorb for the full 10 minutes.
Can I use canned mango? Fresh mango is strongly recommended. Canned mango is too soft and sweet, and the texture will be mushy. If you must use canned, drain it well and pat it dry.
Is this dessert served hot or cold? Traditionally, mango sticky rice is served at room temperature or slightly warm. Shake Shack serves it chilled. Both are delicious – choose your preference.
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