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 known for its creamy coconut-flavored sticky rice paired with sweet, ripe mangoes. This dish offers a perfect balance of textures and flavors, making it a refreshing treat that’s surprisingly simple to make at home.

A white plate with dark brown speckles holds a dessert arranged in two main parts: on the right is a rounded mound of sticky white rice topped with small black sesame seeds and a layer of thick white coconut cream dripping gently down its sides; on the left, three bright orange mango slices fan out smoothly, each sprinkled with scattered black sesame seeds. A twisted silver spoon rests on the left side of the plate, and the plate is placed 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)

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. Repeat once and drain. Cover the rice with cold water and soak for at least 1 hour or up to overnight in the fridge. After soaking, rinse again and drain.
Step 2: Place the rice in a heatproof bowl. Add about 2 inches of water to a steamer (making sure the water does not touch the rice). Place the bowl on the steaming rack, cover, and bring the water to a boil over medium-high heat. When steam appears, lower heat to medium and steam for 20–25 minutes until the rice is cooked through with no hard center. Remove from heat and keep covered.

Step 3: While the rice cooks, prepare the coconut sauce by combining coconut milk, sugar, and salt in a saucepan. Heat over medium or medium-low heat until warm and sugar dissolves. Do not let it boil.
Step 4 (Optional): If the coconut milk seems thin, mix cornstarch with 4 tablespoons water until dissolved. Add half this slurry to the sauce and stir immediately to thicken. Add more slurry or water as needed to achieve a sauce thick enough to coat the back of a spoon but not overly thick.
Step 5: Carefully remove the sticky rice bowl from the steamer using oven mitts. Pour 1 cup of the coconut sauce over the rice and stir gently to absorb the sauce fully.

Step 6: Let the rice and sauce cool to room temperature or lukewarm before serving.
Step 7: To serve, spoon about 1/3 cup of coconut sticky rice onto each plate. Arrange sliced mango alongside and drizzle extra coconut sauce on top. Garnish with toasted sesame seeds if desired.

Tips & Variations

Use fresh, ripe mangoes for the best sweetness and flavor.

Soaking the sticky rice overnight improves texture and shortens cooking time.
If you don’t have a steamer, you can use a fine-mesh sieve or colander over a pot of boiling water with a lid.
For an extra touch, sprinkle toasted mung beans instead of sesame seeds for crunch.

Storage

Store leftover mango sticky rice in an airtight container in the refrigerator for up to 2 days. Reheat the sticky rice gently in the microwave or on the stovetop with a splash of coconut milk to restore creaminess. Mangoes are best served fresh and added just before eating.

How to Serve

The dish is served on a white plate with dark brown speckles around the edge, placed on a white marbled surface. There are two main layers: on the right, a round mound of sticky white rice topped with a little white cream sauce and sprinkled with small black sesame seeds, creating a slightly glossy and textured look. On the left side of the plate, arranged in a fan shape, are several thin slices of bright yellow mango with a smooth, shiny surface, also sprinkled lightly with black sesame seeds. A twisted dark metal spoon rests on the left side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sticky rice?

Regular rice doesn’t have the same sticky texture and will not absorb the coconut sauce properly. For authentic results, use glutinous (sticky) rice.

What if I don’t have a steamer?

You can steam the rice using a fine mesh sieve or colander placed over a pot of boiling water, covered with a lid. Just make sure no water touches the rice directly.