Name: Mango Sticky Rice Recipe
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Thai
Ingredients: 1 cup uncooked sticky rice; 1 can full-fat coconut milk (13.5 oz / 400 g); 1/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons cornstarch (Optional); 3 ripe mangoes, peeled and sliced; Toasted sesame seeds for garnish (Optional)

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Introduction

Mango sticky rice is a beloved Thai dessert featuring sweet, creamy coconut sticky rice paired with ripe, juicy mango slices. Its delicate balance of flavors and comforting texture make it a perfect treat for warm days or any time you crave something tropical and satisfying.

The image shows a white speckled plate with a mound of sticky white rice topped with small black sesame seeds and coated lightly with a milky white sauce. Next to the rice, there are six bright orange mango slices fanned out in a curved line, also sprinkled with a few black sesame seeds. A twisted metal spoon rests on the left side of the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup uncooked sticky rice
1 can full-fat coconut milk (13.5 oz / 400 g can)
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cornstarch (optional)
3 ripe mangoes, peeled and sliced
Toasted sesame seeds for garnish (optional)

Instructions

Step 1: Rinse the sticky rice under tap water, gently stirring with your hand to remove excess starch. Drain and repeat once more. Then, cover the rice with cold water and soak for at least 1 hour or up to overnight in the fridge. After soaking, rinse and drain again.
Step 2: Transfer the soaked rice to a heatproof bowl. Add about 2 inches of water to your steamer (make sure water doesn’t touch the rice), place the bowl on the steaming rack, and cover. Bring water to a boil over medium-high heat, then reduce to medium. Steam the rice for 20 to 25 minutes until tender and cooked through. Remove from heat and keep covered.
Step 3: While the rice steams, prepare the coconut sauce. In a saucepan, combine coconut milk, sugar, and salt. Heat over medium to medium-low heat, stirring until the sugar dissolves and the mixture is hot, but do not boil.
Step 4: (Optional) If your coconut milk is thin, mix cornstarch with 4 tablespoons of water in a small bowl until dissolved. Add half the cornstarch mixture to the sauce and stir immediately to thicken. Adjust thickness by slowly adding more slurry or water; the sauce should coat the back of a spoon without being too thick.
Step 5: Carefully remove the sticky rice bowl from the steamer using oven mitts. Pour 1 cup of the coconut sauce into the rice and stir until fully absorbed.
Step 6: Let the coconut rice and sauce cool to room temperature or lukewarm before serving.
Step 7: Serve by placing about 1/3 cup of coconut sticky rice on each plate or bowl. Arrange sliced mango on the side and drizzle extra coconut sauce over the rice. Garnish with toasted sesame seeds if desired.

Tips & Variations

Use ripe, fragrant mangoes like Ataulfo or Kensington for the best sweetness and texture.
You can substitute palm sugar for white sugar to add a richer flavor to the coconut sauce.
For a firmer sauce, carefully control the cornstarch amount and heat to avoid lumps.
Toast sesame seeds lightly in a dry pan until golden to enhance their nutty aroma before garnishing.

Storage

Store leftover coconut sticky rice and mango separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in a microwave or steamer, adding a splash of coconut milk or water to restore moisture. Mango is best served fresh and should be added just before serving.

How to Serve

The image shows four white plates, each with a dessert made of a thick layer of white sticky rice topped with black sesame seeds, placed on one side of the plate. Next to the rice on each plate are bright yellow mango slices arranged neatly in overlapping rows, also sprinkled lightly with black sesame seeds. The rice sits partially in a pool of white creamy sauce, giving a slightly glossy texture. Vintage silver spoons rest on or beside the plates. In the background, there is a white marbled textured surface with small ceramic bowls, one with more black sesame seeds and another with white creamy sauce, adding to the calm, rustic style of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mango sticky rice ahead of time?

You can prepare the sticky rice and coconut sauce a few hours in advance and store them separately from the mango. Assemble just before serving to maintain freshness and texture.

What if I don’t have a steamer?

As an alternative, you can cook the sticky rice in a rice cooker or on the stovetop with extra water, but be careful to achieve a sticky, tender texture similar to the traditional steamed method.