Thai Sticky Rice with Mango

A serving of sticky rice topped with coconut cream, diced mango, and sesame seeds, presented on a banana leaf on a beige plate.

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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.

Course Dessert

Cuisine Asian, Thai

Keyword sticky rice dessert, sticky rice with mango

Prep Time 5

Cook Time 10

Servings servings

Calories 521kcal

Author Robin Donovan

Ingredients

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

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

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