Name: Sweet Sticky Rice and Mango
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Cuisine: Thai
Ingredients: 1 cup glutinous (sweet) rice – rinsed and soaked; 1 1/4 cups full-fat coconut milk – divided; 1/3 cup granulated sugar; 1/4 tsp salt; 1 tsp tapioca or rice flour; 2 ripe mangoes – peeled and sliced; 1 tsp toasted sesame seeds (optional)

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

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Author: Sue
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

Print Recipe

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)

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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.