Sticky rice with mango is Thailand’s beloved dessert of sweet coconut-infused glutinous rice paired with ripe, juicy mango slices. It works because the creamy, salty-sweet rice contrasts perfectly with the bright acidity of fresh mango, and the coconut sauce ties everything together. This version uses the traditional steaming method for perfectly tender grains, with a rich coconut topping that soaks into every bite.
Ingredients
- 1 ½ cups (300 g) Thai glutinous rice (also called sweet rice or sticky rice)
- 1 ¾ cups (415 ml) water, for soaking and steaming
- 1 cup (240 ml) coconut milk, full-fat, divided
- ½ cup (100 g) granulated sugar
- 1 tsp (5 g) fine sea salt
- 2 ripe mangoes, peeled and sliced (about 2 cups / 300 g flesh)
- 2 tbsp (30 ml) coconut cream or thick coconut milk, for drizzling (optional)
- 1 tsp toasted sesame seeds or crispy mung beans, for garnish (optional)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Place in a bowl, cover with fresh water, and soak for at least 4 hours or overnight. Drain well.
- Set up a steamer: fill a pot with 2 inches of water and bring to a boil. Line a steamer basket with cheesecloth or a clean kitchen towel. Add the drained rice, spreading it evenly. Cover and steam over medium-high heat for 30–35 minutes, until the grains are translucent and tender. Check the water level occasionally and add more if needed.
- While the rice steams, make the coconut sauce: In a small saucepan, combine ¾ cup (180 ml) of the coconut milk, sugar, and salt. Warm over medium heat, stirring, until the sugar dissolves. Do not boil. Remove from heat and set aside.
- Transfer the hot steamed rice to a large bowl. Pour the warm coconut sauce over it and stir gently with a spatula to coat every grain. Let it sit for 15–20 minutes so the rice absorbs the sauce. The mixture will look wet at first but will thicken as it rests.
- To serve, place a scoop of sticky rice on each plate (or a small bowl lined with banana leaf, if you have it). Arrange mango slices alongside. Drizzle with the remaining ¼ cup (60 ml) coconut milk and sprinkle with sesame seeds or mung beans if using.
Tips
- Use Thai glutinous rice, not regular jasmine rice. It must be soaked for at least 4 hours; overnight is best. Skipping the soak results in hard, uneven grains.
- Choose ripe but firm mangoes, such as Ataulfo (honey) or Nam Doc Mai. They should yield slightly to pressure but not be mushy. Overripe mangoes turn to mush when sliced.
- Do not stir the rice too vigorously when adding the coconut sauce—gentle folding prevents the grains from breaking.
- For a vegan version, use coconut sugar instead of granulated sugar; the flavor will be slightly more caramel-like.
Serving Suggestions
Serve sticky rice with mango as a dessert or sweet snack, traditionally at room temperature. It pairs beautifully with Thai iced tea or a light jasmine tea. For a more decadent treat, top with a scoop of coconut ice cream or a drizzle of salted caramel. It also works as a brunch dish alongside fresh fruit salad.
Variations
- Mango with black sticky rice: Use 1 cup (200 g) black glutinous rice and ½ cup (100 g) white glutinous rice; soak and steam together. The black rice adds a nutty flavor and deep purple color.
- Savory-sweet twist: Add a pinch of salt to the mango slices before serving to enhance their sweetness.
- Grilled mango: Lightly grill mango slices for 1–2 minutes per side for a smoky-sweet flavor.
- Pandan-infused rice: Add a few drops of pandan extract to the soaking water for a fragrant, green-tinted rice.
Storage and Reheating
Store leftover sticky rice and mango separately in airtight containers. The rice keeps in the refrigerator for up to 3 days; the mango is best eaten within 1 day. To reheat the rice, steam it for 5–7 minutes or microwave with a damp paper towel over it for 1–2 minutes. Add a splash of coconut milk if it seems dry. Do not freeze the assembled dessert, as the mango will become watery and the rice texture will suffer.
Frequently Asked Questions
Can I use regular rice? No—regular rice lacks the sticky texture. Use glutinous rice (also labeled sweet rice). If you can’t find it, substitute with sushi rice, but the texture will be softer and less chewy.
Do I have to soak the rice? Yes. Soaking is essential for even cooking. The rice needs at least 4 hours, but overnight is ideal. Without soaking, the grains will be hard in the center.
Why is my rice too dry? You may have used too little coconut sauce or let it sit too long before serving. The rice should be moist but not swimming. Add a little extra coconut milk when reheating.
Can I make this without a steamer? Yes. Use a microwave: place soaked rice in a microwave-safe bowl with 1 cup (240 ml) water, cover, and cook on high for 10 minutes, then let stand for 5 minutes. Or use a rice cooker with a “sweet rice� setting.
How do I know when the rice is done? The grains should be translucent and tender, with no white centers. Taste a few grains; they should be soft and chewy, not crunchy.
Is this dessert served hot or cold? Traditionally it’s served warm or at room temperature. Cold rice becomes hard and less pleasant. Reheat leftovers gently before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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