Last Updated on 4 months by Neha Deshmukh

Mango Sticky Rice Recipe – Authentic Thai Dessert with Coconut Milk

Okay, let’s be real – is there anything better than a warm, sweet, and slightly salty dessert? I think not! Today, I’m sharing my go-to recipe for Mango Sticky Rice, a classic Thai treat that’s surprisingly easy to make at home. I first tried this on a trip to Thailand, and I’ve been hooked ever since. It’s the perfect balance of textures and flavors, and honestly, it just feels like sunshine in a bowl.

Why You’ll Love This Recipe

This Mango Sticky Rice isn’t just delicious; it’s a whole experience. It’s creamy, comforting, and bursting with tropical flavor. Plus, it’s a fantastic dessert to impress guests (or just treat yourself!). It’s naturally gluten-free, and with a simple swap, it can easily be made vegan too. Let’s get started!

Ingredients

Here’s what you’ll need to create this little slice of Thai heaven:

• 1 cup glutinous rice (about 150g)
• 1.5 cups coconut milk (360ml)
• 0.25 cup sugar (50g)
• 0.25 teaspoon salt (1.5g)
• 2 ripe mangoes
• 1 teaspoon cornstarch (3g)
• 1 tablespoon toasted sesame seeds (7g)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Glutinous Rice: Understanding the Texture

Glutinous rice, also known as sticky rice, is key. Don’t confuse it with regular rice! It has a higher starch content, which gives it that wonderfully chewy, sticky texture. You can usually find it at Asian grocery stores.

Coconut Milk: Choosing Full-Fat vs. Low-Fat

Full-fat coconut milk is the way to go here. It creates a richer, creamier sauce. While low-fat can work, the sauce won’t be quite as decadent. I usually use canned coconut milk for convenience.

Mangoes: Selecting the Perfect Variety for Sweetness

The mangoes are the stars of the show! Look for ripe, sweet mangoes like Alphonso, Kent, or Ataulfo. They should yield slightly to gentle pressure. A fragrant smell is also a good sign.

Sesame Seeds: Toasting for Enhanced Flavor

Toasting the sesame seeds really brings out their nutty flavor. Just pop them in a dry pan over medium heat for a few minutes, stirring constantly, until golden brown and fragrant. Watch them carefully – they burn easily!

Sugar: Regional Variations in Sweetness Levels

I use granulated sugar, but you can experiment with palm sugar for a more authentic Thai flavor. Adjust the amount of sugar to your liking – some people prefer a sweeter dessert than others.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rinse the rice: Start by rinsing the glutinous rice under cold water until the water runs clear. This removes excess starch. Then, soak it in water for about 30 minutes. This helps it cook evenly.
2. Steam the rice: Drain the soaked rice and steam it in a lined steamer basket for 15-20 minutes, or until it’s tender and slightly translucent. I like to line the basket with cheesecloth to prevent sticking.
3. Make the coconut sauce: While the rice is steaming, heat the coconut milk, sugar, and salt in a saucepan over medium heat. Simmer for 2-3 minutes, stirring until the sugar dissolves.
4. Combine rice and sauce: Once the rice is cooked, mix half of the warm coconut sauce with it. Let it rest for about 15 minutes to allow the rice to absorb the flavors.
5. Thicken the remaining sauce: Dissolve the cornstarch in a tablespoon of water. Add this slurry to the remaining coconut sauce and cook over medium heat, stirring constantly, until the sauce thickens slightly.
6. Assemble and enjoy: Slice the mangoes and arrange them beautifully with the sticky rice. Drizzle generously with the thickened coconut sauce and sprinkle with toasted sesame seeds. Serve immediately and enjoy!

Expert Tips

Here are a few tricks I’ve learned over the years to make this recipe even better:

Achieving the Perfect Rice Texture

Don’t overcook the rice! It should be tender but still have a slight chew. If it’s mushy, it won’t have the right texture.

Ensuring a Creamy Coconut Sauce

Using full-fat coconut milk is crucial for a creamy sauce. Simmering it gently allows the flavors to meld together beautifully.

Mango Ripeness and Preparation

A ripe mango is essential. It should be fragrant and yield slightly to pressure. For a pretty presentation, you can score the mango cheeks in a criss-cross pattern.

Preventing Sticky Rice from Sticking

Lining the steamer basket with cheesecloth or parchment paper helps prevent the rice from sticking.

Adjusting Sweetness to Your Preference

Taste the coconut sauce as you go and adjust the sugar accordingly. Everyone has a different sweet tooth!

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Sticky Rice

Simply substitute the coconut milk with a plant-based alternative like almond or soy milk. Make sure it’s unsweetened!

Gluten-Free Mango Sticky Rice

This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Spice Level: Adding a Hint of Cardamom or Ginger

For a little extra warmth, add a pinch of ground cardamom or grated ginger to the coconut sauce. My grandmother always added a tiny bit of ginger!

Festival Adaptations: Songkran & Special Occasions

In Thailand, Mango Sticky Rice is often enjoyed during Songkran (Thai New Year) and other special occasions. It’s a symbol of good luck and prosperity.

Serving Suggestions

This dessert is best served warm. A scoop of coconut ice cream on the side is always a good idea. A sprinkle of extra sesame seeds adds a nice touch.

Storage Instructions

Leftover Mango Sticky Rice can be stored in an airtight container in the refrigerator for up to 2 days. The rice may become a bit firmer, so you might need to add a splash of coconut milk when reheating.

FAQs

Let’s answer some common questions:

What type of rice should I use for mango sticky rice?

You must use glutinous rice, also known as sticky rice. It’s different from regular rice and gives the dessert its signature texture.

Can I make this recipe ahead of time?

You can cook the rice and make the coconut sauce ahead of time. Store them separately in the refrigerator and combine them when you’re ready to serve.

How do I know when the mangoes are perfectly ripe?

Ripe mangoes should yield slightly to gentle pressure and have a fragrant smell.

What can I substitute for coconut milk?

You can use almond or soy milk, but the sauce won’t be as creamy.

Is there a way to make the coconut sauce less sweet?

Yes! Simply reduce the amount of sugar. Start with less and add more to taste.