I love how this dessert blends tropical fruitiness with creamy, indulgent comfort. The sticky rice soaked in sweet coconut milk contrasts beautifully with fresh, juicy mango slices. It’s naturally gluten-free and dairy-free, which makes it a delightful treat for many dietary preferences. Plus, it looks elegant while being simple to prepare..
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- glutinous (sweet) rice – rinsed and soaked
- full-fat coconut milk – divided
- granulated sugar
- salt
- tapioca or rice flour (for thickening sauce)
- ripe mangoes – preferably Ataulfo, Nam Dok Mai, or Champagne
- toasted sesame seeds (optional)
directions
- I rinse the rice under cold water until the water runs clear.
- Then I soak the rice for at least 4 hours or overnight.
- After draining, I steam the rice for 20–25 minutes until translucent and chewy.
- While the rice steams, I heat most of the coconut milk with sugar and salt in a saucepan, then remove it from heat.
- When the rice is done, I transfer it to a bowl and pour the hot coconut mixture over it. I stir, cover, and let it rest for 20 minutes to absorb.
- For the sauce, I whisk flour with a little water, then simmer it with the remaining coconut milk, sugar, and salt until thick.
- I serve the warm rice alongside sliced mango, drizzle it with the thickened sauce, and sprinkle sesame seeds on top.
Servings and timing
- Servings: 4
- Prep time: 10 minutes (plus soak time)
- Cook time: 20–25 minutes steaming + 5 minutes saucing
- Resting/absorption: 20 minutes
- Total active time: about 45 minutes
Variations
- Black sticky rice: I mix in black glutinous rice for a deeper flavor and unique appearance.
- Mung bean crunch: I toast mung beans and sprinkle them on top for a crunchy contrast.
- Pandan infusion: I simmer a pandan leaf with the coconut milk for a fragrant touch.
- Creamier sauce: I sometimes use coconut cream for a richer sauce.
- Lower sugar: I reduce the sugar by 25% when I want a less sweet version.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the rice with a damp paper towel and microwave until steaming, or gently steam it on the stovetop. I store the sauce and rice separately when possible to keep the texture just right.
FAQs
1. Can I use regular rice instead of sticky rice?
I don’t recommend it. Glutinous rice is key for the right sticky, chewy texture. Other rice types won’t give the same result.
2. What’s the best type of mango?
I like ripe Ataulfo, Champagne, or Nam Dok Mai mangoes. They’re sweet, smooth, and complement the sticky rice perfectly.
3. Can I make this ahead of time?
Yes, I prepare the rice and sauce in advance and store them separately. I assemble the dish just before serving for the best texture and presentation.
4. How long will leftovers last?
Leftovers last 3 to 4 days in the fridge. I reheat gently to revive the soft, creamy consistency.
5. Is this dessert vegan and gluten-free?
Yes, it’s naturally both vegan and gluten-free when made with the listed ingredients.
Conclusion
I love how this sweet sticky rice and mango recipe brings a taste of Thailand to my kitchen with simple ingredients and minimal effort. The creamy coconut rice, juicy mango, and rich sauce create a beautiful harmony of flavors and textures. It’s a dessert I keep coming back to, and I think it might become a favorite for others too.
Sweet Sticky Rice and Mango
- Prep Time: 10 minutes (plus soak time)
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Steamed
- Cuisine: Thai
- Diet: Vegan
Description
A beloved Thai dessert, Sweet Sticky Rice and Mango combines creamy coconut-infused glutinous rice with ripe mango slices for a tropical, gluten-free, and dairy-free treat.
Ingredients
- 1 cup glutinous (sweet) rice – rinsed and soaked
- 1 ¼ cups full-fat coconut milk – divided
- ⅓ cup granulated sugar
- ¼ tsp salt
- 1 tsp tapioca or rice flour
- 2 ripe mangoes – peeled and sliced
- 1 tsp toasted sesame seeds (optional)
Instructions
- Rinse the glutinous rice under cold water until water runs clear.
- Soak the rice for at least 4 hours or overnight.
- Drain and steam the rice for 20–25 minutes until translucent and chewy.
- While rice steams, heat 1 cup coconut milk, sugar, and salt in a saucepan. Simmer briefly, then remove from heat.
- Transfer cooked rice to a bowl and pour the hot coconut mixture over it. Stir, cover, and let rest for 20 minutes to absorb.
- To make the sauce, whisk flour with a little water, then simmer with remaining ¼ cup coconut milk, sugar, and salt until thickened.
- Serve the warm sticky rice with mango slices, drizzle with sauce, and sprinkle with sesame seeds if using.
Notes
- Use glutinous rice for best texture—regular rice won’t work.
- Choose ripe, fragrant mangoes like Ataulfo or Nam Dok Mai for best flavor.
- Can be made ahead; store rice and sauce separately.
- Store leftovers in the fridge for 2–4 days; reheat with added moisture.
- For variations, try adding mung beans, pandan leaf, or coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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