I can never resist the glossy coconut cream, tender sticky rice, and juicy mango in this Thai classic. One spoonful looks simple, but the payoff is pure dessert magic.

Jump to Recipe

I’m obsessed with Thai mango sticky rice because it hits every craving I have without trying too hard. The rice is soft and chewy, the full fat coconut milk soaks in rich and glossy, and the ripe mangoes bring that juicy, bright sweetness I can never resist.

But what really gets me is the contrast: salty-sweet coconut cream against fresh fruit, tender rice against silky sauce. Simple.

Bold. Ridiculously satisfying.

And every time I take that first spoonful, I remember why I will always choose this dessert over cake, cookies, or anything fancier on the table. It just owns me.

Ingredients

Print Recipe (No Advertisments)

Glutinous rice brings that chewy, cozy bite you’re here for.
Water keeps the rice tender without making it soupy or sad.
Full fat coconut milk makes everything creamy, rich, and a little dreamy.
Sugar gives the rice that sweet dessert feel without going candy-level.
Salt keeps the sweetness in check, so it doesn’t taste flat.
Ripe mango adds juicy freshness, like sunshine you can actually eat.
Pandan or vanilla gives a soft, warm smell that’s super comforting.
Toasted mung beans or sesame add crunch, which you’ll definitely want.
Plus, the mango keeps it feeling bright instead of too heavy.
Basically, it’s creamy, fruity, chewy, and crunchy in one happy bowl.

Ingredient Quantities

1 cup glutinous rice (also called sweet or sticky rice), rinsed and soaked 4 to 6 hours

1 1/4 cups water for steaming the soaked rice

1 1/2 cups full fat coconut milk, divided (1 1/4 cups for rice, 1/4 cup for sauce)

1/2 cup granulated sugar, plus 1 tablespoon for finishing sauce

1/2 teaspoon fine salt, divided (1/4 teaspoon for rice, 1/4 teaspoon for sauce)

2 ripe mangoes, peeled and sliced

1 pandan leaf or 1/2 teaspoon vanilla extract, optional for extra fragrance

1 to 2 tablespoons toasted mung beans or toasted sesame seeds for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. Rinse 1 cup glutinous rice under cold water until water runs clear, then soak in water for 4 to 6 hours; drain well.

2. Place soaked rice in a steamer lined with cheesecloth or a fine sieve, add 1 1/4 cups water to the steamer base, cover, and steam over simmering water until tender, about 20 to 30 minutes.

3. Meanwhile, heat 1 1/4 cups full fat coconut milk with 1/2 cup granulated sugar and 1/4 teaspoon fine salt in a saucepan over low heat, stirring until sugar dissolves; do not boil. If using pandan leaf, bruise and add it while heating, or stir in 1/2 teaspoon vanilla extract off heat.

4. When rice is cooked, transfer it to a bowl and pour the warm sweetened coconut milk over the rice; stir gently to combine, then cover and let the rice absorb the liquid for 15 to 20 minutes. Discard pandan leaf if used.

5. While rice rests, make the finishing sauce by warming 1/4 cup full fat coconut milk with 1 tablespoon granulated sugar and 1/4 teaspoon fine salt until sugar dissolves; keep warm.

6. Peel and slice 2 ripe mangoes into lengthwise pieces or wedges.

7. Fluff the coconut sticky rice with a fork and portion onto serving plates or molds, shaping as desired.

8. Arrange mango slices alongside or over the rice, spoon the warm finishing coconut sauce over the rice and mango.

9. Sprinkle toasted mung beans or toasted sesame seeds on top if using, and serve immediately.

Equipment Needed

1. Steamer setup with a lid and base pot or a bamboo steamer that fits over simmering water
2. Cheesecloth or fine mesh sieve to hold the soaked rice while steaming
3. Medium saucepan for warming the coconut milk mixtures
4. Mixing bowl to combine cooked rice and coconut milk
5. Measuring cups and spoons for rice, liquids, sugar, and salt
6. Wooden spoon or rice paddle for gently stirring the rice
7. Sharp knife and cutting board for peeling and slicing mangoes
8. Fork for fluffing the sticky rice and a ladle or small spoon for the finishing sauce
9. Serving plates or small molds to shape and present the rice and mango
10. Small skillet for toasting mung beans or sesame seeds, if using

FAQ

Q: Do I have to use glutinous rice or can I substitute regular jasmine rice?

A: Use glutinous rice only. Its high amylopectin content gives the sticky, chewy texture that makes this dessert. Regular jasmine or long grain rice will not become properly sticky.

Q: Why soak the rice for 4 to 6 hours and can I shorten that time?

A: Soaking hydrates the grains so they steam evenly and develop the right chew. Shortening the soak can yield uneven texture. If you are pressed for time, soak at least 2 hours, but 4 to 6 is best.

Q: How should I steam the soaked rice for best results?

A: Drain the soaked rice, place it in a fine mesh steamer basket or cloth-lined steamer, and steam over gently boiling water with a lid on for about 20 to 30 minutes until tender. Use the 1 1/4 cups water for steaming as a guide if using a tight-lidded pot method.

Q: Can I use light coconut milk or a non-dairy substitute?

A: Full fat coconut milk gives the richest, creamist result. Light coconut milk will work but yields a thinner, less luscious rice. Non-coconut substitutes will change the classic flavor.

Q: How do I know when mangoes are ripe enough?

A: Ripe mangoes yield slightly to gentle pressure, smell fragrant at the stem end, and give sweet, juicy flesh when sliced. If they are hard and tart, the contrast with the sweet coconut rice will be less pleasant.

Q: How long can I store leftovers and how do I reheat them?

A: Store rice and mangoes separately in airtight containers in the fridge for up to 2 days. To reheat rice, sprinkle a little water over it and warm gently in a microwave or over low heat, then stir in the reserved coconut sauce. Do not refrigerate assembled portions for longer than 2 days.

Thai Mango Sticky Rice Recipe Substitutions and Variations

Glutinous rice: substitute with short grain sushi rice for similar chewiness, or 1 cup cooked sweet rice from Asian markets if you cannot find true sticky rice.
Full fat coconut milk: use coconut cream diluted with 1 part water to 1 part cream for equivalent richness, or light coconut milk for a lower fat option.
Granulated sugar: swap with palm sugar or light brown sugar for a deeper caramel note, or use honey or maple syrup if you prefer liquid sweeteners (adjust quantity to taste).
Mangoes: ripe papaya, sliced peaches, or ripe nectarines work well as fruit alternatives; if mango flavor is desired, use frozen mango chunks, thawed and drained.

Pro Tips

– Soak the rice in plenty of water and drain very well before steaming. Excess water clinging to the grains makes steaming take longer and can lead to gummy patches.

– Steam over gentle simmering water and check tenderness with a fork at 18 minutes. If the center feels firm, steam in 3 to 5 minute increments rather than cranking up the heat so the texture stays sticky but not mushy.

– Warm the sweetened coconut milk before folding it into the rice so the grains absorb it evenly. Stir gently to avoid smashing the rice; let it rest covered to finish absorbing the liquid for the best glossy, tender result.

– Choose mangoes that give slightly when you press the skin and smell fruity at the stem. If they are underripe, slice and let them sit at room temperature a few hours to ripen; overripe fruit will be too soft next to the rice.

– Toasted mung beans or sesame seeds add contrast in both flavor and crunch. You can also briefly toast unsweetened shredded coconut or a few flaky salt crystals for a bright finish. Adjust the sugar in the sauce to taste, especially if your mangoes are very sweet.

Thai Mango Sticky Rice Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist the glossy coconut cream, tender sticky rice, and juicy mango in this Thai classic. One spoonful looks simple, but the payoff is pure dessert magic.

Servings

servings

Calories

550

kcal

Equipment: 1. Steamer setup with a lid and base pot or a bamboo steamer that fits over simmering water
2. Cheesecloth or fine mesh sieve to hold the soaked rice while steaming
3. Medium saucepan for warming the coconut milk mixtures
4. Mixing bowl to combine cooked rice and coconut milk
5. Measuring cups and spoons for rice, liquids, sugar, and salt
6. Wooden spoon or rice paddle for gently stirring the rice
7. Sharp knife and cutting board for peeling and slicing mangoes
8. Fork for fluffing the sticky rice and a ladle or small spoon for the finishing sauce
9. Serving plates or small molds to shape and present the rice and mango
10. Small skillet for toasting mung beans or sesame seeds, if using

Ingredients

1 cup glutinous rice (also called sweet or sticky rice), rinsed and soaked 4 to 6 hours
1 1/4 cups water for steaming the soaked rice
1 1/2 cups full fat coconut milk, divided (1 1/4 cups for rice, 1/4 cup for sauce)
1/2 cup granulated sugar, plus 1 tablespoon for finishing sauce
1/2 teaspoon fine salt, divided (1/4 teaspoon for rice, 1/4 teaspoon for sauce)
2 ripe mangoes, peeled and sliced
1 pandan leaf or 1/2 teaspoon vanilla extract, optional for extra fragrance
1 to 2 tablespoons toasted mung beans or toasted sesame seeds for garnish, optional

Directions

Rinse 1 cup glutinous rice under cold water until water runs clear, then soak in water for 4 to 6 hours; drain well.
Place soaked rice in a steamer lined with cheesecloth or a fine sieve, add 1 1/4 cups water to the steamer base, cover, and steam over simmering water until tender, about 20 to 30 minutes.
Meanwhile, heat 1 1/4 cups full fat coconut milk with 1/2 cup granulated sugar and 1/4 teaspoon fine salt in a saucepan over low heat, stirring until sugar dissolves; do not boil. If using pandan leaf, bruise and add it while heating, or stir in 1/2 teaspoon vanilla extract off heat.
When rice is cooked, transfer it to a bowl and pour the warm sweetened coconut milk over the rice; stir gently to combine, then cover and let the rice absorb the liquid for 15 to 20 minutes. Discard pandan leaf if used.
While rice rests, make the finishing sauce by warming 1/4 cup full fat coconut milk with 1 tablespoon granulated sugar and 1/4 teaspoon fine salt until sugar dissolves; keep warm.
Peel and slice 2 ripe mangoes into lengthwise pieces or wedges.
Fluff the coconut sticky rice with a fork and portion onto serving plates or molds, shaping as desired.
Arrange mango slices alongside or over the rice, spoon the warm finishing coconut sauce over the rice and mango.
Sprinkle toasted mung beans or toasted sesame seeds on top if using, and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.