If you have a soft spot for tropical flavors and crave a dessert that perfectly balances creamy sweetness with luscious fruit, then this Mango Sticky Rice Recipe is going to wow your taste buds and brighten up your dessert table. This beloved Thai treat combines tender, glossy glutinous rice soaked in rich coconut milk alongside juicy, fragrant mango slices for a harmony of textures and flavors that feels like a hug from the tropics. Easy to make yet unquestionably elegant, this Mango Sticky Rice Recipe is truly a showstopper dessert everyone will ask for again and again.
Ingredients You’ll Need
The magic of this Mango Sticky Rice Recipe lies in its simplicity. Each ingredient plays a key role—sticky rice provides that chewy, comforting base; creamy coconut milk adds decadent richness; sugar and salt balance each other perfectly, and ripe mangoes bring a burst of fresh, sunny sweetness.
- 1 cup glutinous (sticky) rice: The foundation of the dish, chosen for its unique chewy texture.
- 1 1/2 cups coconut milk: Full-fat coconut milk gives the rice that irresistibly creamy flavor and mouthfeel.
- 1/3 cup granulated sugar: Sweetens the coconut milk without overpowering the natural mango taste.
- 1/4 teaspoon salt: Just a pinch to enhance the flavor complexity and balance sweetness.
- 2 ripe mangoes, peeled and sliced: The star fruit adds natural sweetness and vibrant color.
- 1 tablespoon toasted sesame seeds or mung beans (optional): Adds a lovely crunch and a subtle nutty aroma as garnish.
How to Make Mango Sticky Rice Recipe
Step 1: Rinse and Soak the Sticky Rice
Begin by rinsing the sticky rice under cold water multiple times until the water runs mostly clear. This step removes excess starch and prevents the rice from becoming gluey. After rinsing, soak the rice in fresh water for at least 4 hours or, even better, overnight. This soaking ensures the grains soften evenly when steamed.
Step 2: Steam the Rice
Drain the soaked rice well and place it in a steamer basket lined with cheesecloth. Set the basket over boiling water and cover, allowing the rice to steam gently for 25 to 30 minutes. Steam until the rice turns tender and has a slightly translucent quality—this technique preserves the unique chewy texture crucial to a perfect Mango Sticky Rice Recipe.
Step 3: Prepare the Coconut Milk Mixture
While the rice is steaming, warm the coconut milk gently in a saucepan over medium heat. Stir in sugar and salt, dissolving fully but keeping the milk from boiling. This mixture will soak into the rice, infusing each grain with creamy sweetness and depth.
Step 4: Combine Rice with Coconut Milk
Once the rice is cooked, transfer it to a large bowl and pour in 1 cup of the warm coconut milk mixture. Gently stir to combine, ensuring the rice soaks up all that lush flavor. Cover the bowl and let it rest for 20 to 30 minutes so the rice finishes absorbing the coconut infusion. This step is the heart of the Mango Sticky Rice Recipe, locking in that signature creaminess.
Step 5: Assemble and Serve
To serve, scoop a generous portion of the sticky coconut rice onto dessert plates, top with beautifully sliced mango, and drizzle each serving with the remaining coconut milk. Finish with a scattering of toasted sesame seeds or mung beans to add a delightful textural contrast and inviting aroma.
How to Serve Mango Sticky Rice Recipe
Garnishes
Sprinkling toasted sesame seeds or crunchy mung beans over the dish adds a wonderful nutty kick that enhances the creamy coconut and fruity mango. You can also experiment with finely shredded coconut or a few edible flower petals for a pretty presentation.
Side Dishes
This dish shines as a standalone dessert, but pairing it with light, refreshing Thai teas or a simple scoop of coconut ice cream can elevate the experience, balancing the richness with a cool, soothing contrast.
Creative Ways to Present
For a stunning presentation, try layering sticky rice and mango slices in clear glass jars or jars for individual servings. Garnish with fresh mint leaves or a small wedge of lime for a pop of color and added zest. These creative touches make the Mango Sticky Rice Recipe perfect for entertaining or special occasions!
Make Ahead and Storage
Storing Leftovers
Leftover sticky rice can be stored in an airtight container in the refrigerator for up to 2 days. Keep mango slices separate to prevent them from becoming too soft. When ready to enjoy, let the rice come to room temperature for best texture and flavor.
Freezing
Freezing is not ideal for this dessert as the sticky rice tends to harden and lose its delicate chewy texture upon thawing. It’s best to enjoy Mango Sticky Rice Recipe fresh to maintain its wonderful qualities.
Reheating
To reheat refrigerated sticky rice, gently steam it or microwave it with a sprinkle of water to restore moisture. Avoid overheating to prevent drying out. Reheat just enough to warm through before serving alongside fresh mango slices.
FAQs
Can I use regular rice instead of sticky rice?
Regular rice won’t provide the chewy texture essential to an authentic Mango Sticky Rice Recipe. Glutinous or sticky rice is special and necessary to achieve that signature mouthfeel.
What if I can’t find fresh mangoes?
Fresh ripe mangoes make a huge difference for flavor and texture. If fresh mangoes aren’t available, frozen mango chunks can be a decent substitute—just be sure to thaw and drain them well before serving.
Is this recipe vegan?
Absolutely! This Mango Sticky Rice Recipe is completely vegan, relying on coconut milk for its creamy richness instead of dairy, making it perfect for plant-based diets.
How do I know when the rice is properly cooked?
The sticky rice should be tender yet chewy and slightly translucent. If it’s still hard or opaque, continue steaming a bit longer but be careful not to overcook and mush it.
Can I prepare parts of this recipe in advance?
You can soak the rice overnight to save time and even steam it earlier in the day. However, combine the rice with coconut milk and add mango slices just before serving for best flavor and texture in your Mango Sticky Rice Recipe.
Final Thoughts
There’s something truly magical about making Mango Sticky Rice Recipe at home—a simple, soulful dessert that feels like a tropical getaway with every bite. It’s a dish that welcomes you in with its creamy, sweet tang and leaves you wanting just one more spoonful. Don’t hesitate to give this recipe a try; I promise it’s a delicious adventure that will brighten any day!
Print
Mango Sticky Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus 4+ hours soaking time)
- Yield: 4 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegan
Description
Mango Sticky Rice is a classic Thai dessert featuring tender glutinous rice cooked to perfection, soaked in sweetened coconut milk, and served alongside juicy ripe mango slices. This vegan and gluten-free treat offers a delightful balance of creamy, sweet, and tropical flavors, making it a perfect refreshing dessert for any occasion.
Ingredients
Sticky Rice
- 1 cup glutinous (sticky) rice
Coconut Sauce
- 1 1/2 cups coconut milk
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
Fruit and Garnish
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or mung beans (optional, for garnish)
Instructions
- Rinse and Soak the Rice: Rinse the sticky rice in cold water several times until the water runs mostly clear to remove excess starch. Then soak the rice in fresh water for at least 4 hours or overnight to ensure it cooks evenly and becomes tender.
- Steam the Rice: Drain the soaked rice and place it in a cheesecloth-lined steamer basket set over boiling water. Steam the rice for 25–30 minutes, checking for tenderness and translucency to confirm it is fully cooked.
- Prepare the Coconut Milk Sauce: While the rice is steaming, warm the coconut milk in a saucepan over medium heat. Stir in the granulated sugar and salt until fully dissolved, taking care not to let the mixture boil.
- Mix Rice with Coconut Milk: Once the rice is cooked, transfer it to a large bowl and pour in 1 cup of the warm sweetened coconut milk mixture. Gently stir to combine and coat the rice. Cover and let it sit for 20–30 minutes so the rice can absorb the coconut milk flavor fully.
- Assemble and Serve: To serve, plate a portion of the sticky rice, arrange fresh mango slices on top, and drizzle with the remaining coconut milk sauce. Optionally, sprinkle toasted sesame seeds or mung beans on top for added texture and garnish.
Notes
- For the best authentic flavor, use Thai glutinous rice and full-fat canned coconut milk.
- This dessert is best served warm or at room temperature shortly after assembling for optimal texture and taste.
- Make sure not to boil the coconut milk mixture to avoid curdling.
- Soaking the rice overnight enhances the soft, sticky texture of the final dish.
