Sticky Rice with Mango

This is one of those desserts I start craving as soon as the weather warms up. Thai Sticky Rice with Mango is rich without being heavy, sweet but not cloying, and just creamy enough to feel like a treat. The sticky rice soaks up warm coconut milk and gets spooned next to slices of fresh, ripe mango. 

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my Affiliate Disclosure.

When there are good mangos in the market, this dish seems like the obvious move. The soft, almost chewy texture of the glutinous rice plays so well with the sweet-tart mango and rich coconut milk. The dish itself is simple and doesn’t take much effort. A short soak, a steam, and a quick coconut milk sauce and you’re there. 

And it’s the perfect end to a Thai meal. You can serve it warm, room temp, or even chilled. I like it best when the rice is still just a little warm and the mango is cold, but honestly, it’s hard to mess up.

Ingredients Notes

This dessert only works if you use the right kind of rice. You need glutinous rice—also called sticky rice or sweet rice. It’s not the same as sushi rice, regular white rice, or jasmine rice, and if you try to swap it, the dish will totally flop. You can buy glutinous rice at any Asian market.

Use full-fat coconut milk here, and use the kind in a can, not the kind in the carton. You want it to be thick and creamy, not watery. 

And ripe mangoes are key. Ataulfo or honey mangoes are ideal because they’re soft, sweet, and not stringy. If you can’t find them, just make sure the mangoes you use are fully ripe.

How to Make Thai Sticky Rice with Mango

Despite the longer ingredient list, you’ll be surprised at how quick this dish is to make. Here’s how:

1. Rinse the glutinous rice several times until the water runs clear.
2. Soak the rinsed rice for 1 to 3 hours.
3. Steam the rice until tender and translucent.
4. Heat coconut milk with sugar and salt until warm but not boiling.
5. Pour warm coconut milk over the cooked rice and let it sit to absorb.
6. Peel and slice mangoes.
7. Plate the sticky rice and mango together.
8. Garnish with sesame seeds, mung beans, or mint leaves if using.

Expert Tips for Success

This dessert is simple but the details matter. Here are a few tips to make sure it comes out just right:

• Don’t skip soaking the rice. Even 30 minutes helps, but longer is better.
• Use a cheesecloth-lined sieve or a bamboo steamer to avoid soggy rice.
• Warm the coconut milk gently, and don’t let it boil.
• Let the rice sit with the coconut milk for 15 to 20 minutes before serving.
• If you have leftovers, reheat gently with a splash of coconut milk or water.

What to Serve with It

Thai Sticky Rice with Mango makes a great finish to a meal with bold flavors. I like to pair it with Thai Beef Curry, Thai Chicken Curry, or Thai Shrimp Curry because the creamy sweetness cools everything down at the end. It’s also perfect on its own when you want a small something sweet but don’t want to turn on the oven.

Thai Sticky Rice with Mango

Robin Donovan

This rich and creamy Thai Sticky Rice with Mango is a sweet, tropical dessert that’s surprisingly easy to make. The coconut-soaked sticky rice pairs perfectly with slices of juicy mango. It's great for warm weather or as a cooling finish to a spicy meal.

No ratings yet

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine Asian, Thai

Servings 4 servings

Calories 521 kcal

Cook Mode(keep your screen awake)

Ingredients

  

1x2x3x

• ▢ 1 1/2 cups glutinous rice (sticky rice)
• ▢ 1 1/2 cups coconut milk full-fat
• ▢ 1/4 cup sugar (adjust to taste)
• ▢ 1/4 teaspoon salt
• ▢ 2 pieces ripe mango peeled and sliced
• ▢ Sesame seeds or mung beans, for garnish (optional)
• ▢ mint leaves Fresh, for garnish (optional)

Instructions

 

• Rinse and soak the rice

  Place the glutinous rice in a large bowl. Rinse it several times until the water runs clear. Soak the rinsed rice in water for at least 1 hour, and up to 3 hours.
• Steam the rice

  Drain the soaked rice. Line a bamboo steamer or a sieve with cheesecloth, add the rice, and steam it over simmering water until the grains are tender and translucent.
• Make the coconut sauce

  In a small saucepan, heat the coconut milk over medium heat. Stir in the sugar and salt and continue stirring until the sugar dissolves. Do not boil. Remove from heat.
• Combine the rice and sauce

  Transfer the cooked rice to a bowl. Slowly pour the warm coconut milk mixture over the rice, stirring gently. Let the rice sit for 15 to 20 minutes to absorb the sauce.
• Prepare the mango

  While the rice rests, slice the mangoes into thin strips or wedges.
• Serve

  Scoop the coconut sticky rice onto plates and top with mango slices. Garnish with sesame seeds, mung beans, or mint leaves, if using.

Notes

1. Use glutinous rice only—other rice types won’t work.
2. Full-fat canned coconut milk gives the best flavor and texture.
3. This dessert can be served warm, at room temperature, or chilled.
4. Store leftovers in the refrigerator for up to 5 days.
5. Do not freeze; it changes the rice texture.
6. Reheat gently with a splash of water or coconut milk.

Nutrition

Calories: 521kcalCarbohydrates: 84gProtein: 7gFat: 19gSaturated Fat: 16gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 162mgPotassium: 379mgFiber: 3gSugar: 24gVitamin A: 893IUVitamin C: 31mgCalcium: 32mgIron: 4mg

Tried this recipe?Let us know how it was!