Thai Mango Sticky Rice

Thai Mango Sticky Rice is made with glutinous rice, coconut milk, and sweet mangoes. This delicious dessert is naturally plant-based!

Get ready to treat yourself to a taste of Thailand with this Thai Mango Sticky Rice recipe. Picture this: ripe, juicy mangoes paired with creamy coconut milk and a sweet sticky rice pudding. It’s like a flavor explosion in your mouth!

And hey, it’s not just about indulgence – this dish is all about that plant-based goodness. Coconut milk gives you that creamy texture without any dairy, plus it’s packed with healthy fats and all those good-for-you electrolytes. And the mangoes? They’re not just delicious; they’re loaded with vitamin C, antioxidants, and fiber, so you can feel good about every bite.

Whether you are treating yourself to a cozy night in or impressing your friends at your next get-together, our Thai Mango Sticky Rice is the perfect way to add a touch of tropical paradise to your life. So go ahead, dig in, and let the flavors whisk you away to your own little slice of heaven. You deserve it!

A little backstory…

Mango sticky rice was not something we were really familiar with until the winter of 2020 when we first visited Thailand. We were in Chiang Mai, Mitja was feeling a little under the weather due to the hot weather and cold air conditioning, and I said I would go to the night market to get dinner.

We have been seeing the carts offering mango sticky rice everywhere, and I decided it was time to try it and have a little dessert after the main meal. 

I did not have great expectations, after all, how good could the combination of rice and mango really be? I thought it may be ok at best, but it seemed like an easy-to-digest treat.

But that first spoonful had me converted in an instant. It was absolutely delicious! So good in fact, we ate it almost every day for the rest of our holidays (it was that or coconut ice cream), and it is still one of my favorite desserts!

In Thailand, we fell in love with mango sticky rice, and now I make it any time I get my hands on some really delicious sweet mango.

And you should, too!

This recipe is pretty simple to make and you only need a couple of ingredients, so stock up, get some yummy mango, and let’s get cooking!

Mango Sticky Rice Ingredients

To make this tasty treat you only need a couple of ingredients, so make sure to use the right ones in order for the dish to shine:

Glutinous Rice: Glutinous rice, also known as sweet rice or sticky rice, is a type of short-grain rice that becomes sticky when cooked. It has a slightly sweet flavor and a chewy texture, making it perfect for desserts like Thai Mango Sticky Rice. It is widely available in many grocery stores and Asian markets, or you can buy it online.

When purchasing glutinous rice, look for packages labeled specifically as “glutinous rice,” “sticky rice,” or “sweet rice.” It’s typically sold in both white and black varieties. Make sure to check the packaging for any special instructions on soaking and cooking, as glutinous rice may require different preparation methods compared to regular rice varieties.

This is the rice we use:

Mangoes: Choose ripe mangoes for the best flavor and sweetness. Look for mangoes that are fragrant and slightly soft to the touch. Ripe mangoes add a juicy and tropical sweetness to the dish, complementing the creamy coconut rice perfectly.

Coconut Milk: Coconut milk adds richness and creaminess to the dish. Use full-fat coconut milk for the best flavor and texture. You can also use canned coconut milk or make your own by blending coconut flesh with water and straining it.

We tried this dish with many types of coconut milk, but I liked it best using the brand pictured below (“Chaokoh” Coconut milk).

Sugar: it sweetens the coconut milk sauce and balances the flavors of the dish. Adjust the amount of sugar according to your taste preferences and the sweetness of the mangoes.

Salt: enhances the flavors of the dish and balances the sweetness of the coconut milk and mangoes. Use kosher salt or sea salt for the best flavor.

Rice Flour: Rice flour is optional and can be used to thicken the coconut milk sauce if desired. It creates a slightly thicker and creamier sauce that coats the sticky rice more evenly.

Toasted Sesame Seeds: Toasted sesame seeds are used as a garnish to add texture and nuttiness to the dish. Toast the sesame seeds in a dry skillet over medium heat until golden brown and fragrant before sprinkling them over the finished dish.

In traditional Thai Mango Sticky Rice, toasted mung beans are often used as a garnish, but sesame seeds will also work and are a great replacement. These ingredients add a nutty flavor and crunchy texture to the dish, complementing the creamy rice and sweet mangoes. However, if toasted sesame seeds are not available, you can use toasted shredded coconut as a delicious alternative. Toasted coconut adds a similar nutty flavor and crispy texture to sesame seeds. Simply toast shredded coconut in a dry skillet over medium heat until golden brown and fragrant, then sprinkle it over the Mango Sticky Rice before serving. Or you could simply skip this garnish.

How to make Thai Mango Sticky Rice

Making this Mango sticky rice is simple, but it does require some soaking time, so make sure to plan ahead (we promise, it’s worth it!).

Soak the glutinous rice:
Place the rice in a large bowl filled with enough water to cover it completely. Allow the rice to soak for at least 4 hours or preferably overnight. This soaking process softens the rice and ensures even cooking.

Pictured below is the rice while soaking and the texture once fully soaked.

Steam the Rice:
After soaking, drain the soaked rice using a fine-mesh sieve or colander to remove excess water.

Transfer the rice to a steamer lined with cheesecloth or a clean kitchen towel. Ensure the rice is spread evenly to promote uniform cooking.

When steaming you can use a dedicated bamboo steamer or simply a colander over a water bath – make sure the colander does not touch the water in the bottom pot and the lid covers it completely so that the steam does not escape the pot.

Steam the rice covered over simmering water on medium heat for about 20-25 minutes. It’s important to maintain a gentle simmer to prevent the rice from cooking too quickly or drying out. Check the rice after about 20 minutes to ensure it’s tender and fully cooked.

The cooked rice will be sticky and tender, but still have a little bit of bite to it. It should look a little translucent, something like this (see the difference from the picture above where the rice is white in color and looks harder):

Prepare the Coconut Sauce:
While the rice is steaming, prepare the coconut sauce. In a mixing bowl, combine the coconut milk, 2 tablespoons of sugar, and half of the salt. Stir the mixture until the sugar dissolves completely, creating a smooth and slightly sweetened coconut sauce.

Scoop about half a cup of the prepared coconut sauce into a separate bowl. This portion will be used to soak the cooked rice, infusing it with coconut flavor and sweetness. Set aside the remaining coconut sauce for later use.

Soak the Cooked Rice:
Once the rice is steamed and still hot, transfer it into the bowl with scooped-up coconut sauce. Be careful when handling the cooked rice as it will be piping hot!

Gently combine the rice and coconut sauce until the rice is evenly coated. Cover the bowl and let the rice rest for about 45 minutes. This soaking period allows the rice to absorb the coconut sauce, resulting in a rich and flavorful texture.

Thicken the Coconut Sauce:
Transfer the remaining coconut sauce from earlier into a saucepan. Add the remaining sugar and salt to the saucepan, adjusting the sweetness and saltiness according to your preference. This sauce should be sweet, salty, and slightly thicker, perfect for a final drizzle over the dish.

Heat the saucepan over medium heat, stirring occasionally until the sugar completely dissolves and the sauce is smooth.

In a small bowl, mix the rice flour with a little water to create a slurry. Adding the slurry to the coconut sauce helps thicken it further, creating a luscious and creamy consistency. Gradually stir the slurry into the simmering coconut sauce, whisking continuously to prevent lumps from forming. Cook the sauce for an additional 2-3 minutes until it reaches the desired thickness. Remove from the heat and set aside to cool.

Prepare the Mangoes:
While the coconut sauce is cooling, peel the mangoes and slice them into thin strips or bite-sized pieces. Choose ripe mangoes for the best flavor and sweetness, and handle them gently to avoid bruising.

I like to slice them along the pit, then scoop the flesh with a spoon to separate it from the skin and get a thick “steak” of mango, which I then slice into thin strips. I do this over a plate or bowl so any juice that drips from the mango is caught and I can then pour it over the sticky rice before serving.

Assemble the Dish:
To serve, portion out the soaked sticky rice onto individual plates or bowls. Arrange the sliced mangoes on top or alongside the rice.

Drizzle the warm and thickened salted coconut sauce generously over the sticky rice and mangoes and sprinkle some toasted sesame seeds or shredded coconut over the top of the dish. 

See serving suggestions below for tips on how to serve this dish!

Serving suggestions

On the streets of Thailand, Mango Sticky Rice is often served in a to-go container, or even in a simple plastic bag. It is best enjoyed warm or at room temperature so that the coconut milk does not firm up. 

For a classic presentation serve Thai Mango Sticky Rice in individual bowls or plates, with a generous portion of sticky rice topped with slices of ripe mango. Drizzle the dish with the salted coconut sauce and sprinkle toasted sesame seeds or shredded coconut on top for added flavor and texture.

For a nicer presentation, you may scoop the sticky rice into a bowl first, then top it over a plate to create a dome. Then, slice the mango into thin slices and shape them into a rose-like arrangement on top of the sticky rice.

Thai Mango Sticky Rice can be served either warm or chilled, depending on personal preference and the weather. Enjoy it warm for a comforting dessert on cooler days, or chill it in the refrigerator for a refreshing treat on hot summer days.

I like it at room temperature best, so I always let it just cool down once the rice is cooked, and then serve.

Storage tips

To store Thai Mango Sticky Rice properly and maintain its freshness, follow these guidelines:

Refrigeration:
If you have leftovers or are preparing the dish in advance, store it in an airtight container in the refrigerator. Ensure that the container is tightly sealed to prevent any absorption of odors from other foods in the fridge.

If possible, store the components of the dish separately. Keep the sticky rice and drizzling sauce in separate containers to maintain their individual textures and flavors. 

If the sticky rice is already mixed with coconut sauce, store it together in the same container. The coconut sauce helps keep the rice moist and flavorful.

Don’t cut up the mango in advance, but always serve it freshly sliced, to prevent spoiling. Mangoes tend to soften and lose their freshness relatively quickly once sliced.

Thai Mango Sticky Rice is best consumed within 2-3 days of preparation for optimal taste and texture.

Reheating:
When ready to enjoy, you can reheat the sticky rice gently in the microwave or on the stovetop with a splash of additional coconut milk to prevent it from drying out. Alternatively, you can enjoy it cold straight from the refrigerator. I like to just bring it out on the counter and let it come to room temperature, so the coconut milk softens.

Toasted Sesame Seeds or Coconut:
If you have garnished the dish with toasted sesame seeds or shredded coconut, store any leftovers separately in a cool, dry place to maintain their crunchiness and flavor.

Remember to use your best judgment and discard any leftovers that show signs of spoilage or have been stored for too long.

More similar recipes:

Coconut Milk Mango Chia Pudding

Yellow Bliss Mango Smoothie Bowl

Rice Pudding with Baked Plums