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Foolproof & Authentic Mango Sticky Rice with Creamy Coconut Drizzle

A serving of delicious mango sticky rice topped with sweet coconut cream and shredded coconut.
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Make this classic Thai mango sticky rice at home. You get sweet, tender glutinous rice soaked in a rich, slightly salty coconut sauce, served alongside perfectly ripe mangoes. This simple Asian dessert is perfect for beginners.

Ingredients

Scale
  • 1.5 cups glutinous rice (sweet rice)
  • 1.5 cups water (for cooking rice)
  • 1 cup full-fat coconut milk (for soaking/cooking)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup full-fat coconut milk (for sauce topping)
  • 2 tablespoons granulated sugar (for sauce topping)
  • 1/4 teaspoon salt (for sauce topping)
  • 2 large ripe mangoes, peeled and sliced
  • Optional: Toasted sesame seeds for garnish

Instructions

  1. Rinse the glutinous rice several times until the water runs mostly clear. Soak the rice in water for at least 4 hours, or preferably overnight. Drain the soaked rice well.
  2. If using a rice cooker: Place the drained rice in the cooker pot. Add 1 cup of coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Stir gently. Add water according to your rice cooker’s measurement lines for 1.5 cups of dry rice, or use 1 cup of water if your cooker requires less liquid for sticky rice. Cook using the standard white rice setting.
  3. If using a stovetop: Place the drained rice in a saucepan with 1 cup of coconut milk, 1/2 cup sugar, and 1/2 teaspoon salt. Bring to a gentle simmer over medium-low heat. Cover tightly and cook for 15-20 minutes, stirring once halfway through, until all liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 10 minutes.
  4. While the rice rests, prepare the creamy coconut sauce topping. In a small saucepan, combine the remaining 1/2 cup coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt. Heat over medium-low heat, stirring until the sugar dissolves. Do not boil. Keep warm.
  5. Fluff the cooked sticky rice gently with a fork.
  6. To serve, place a portion of the warm sticky rice on a plate. Arrange slices of ripe mango next to the rice. Drizzle the warm, creamy coconut sauce generously over the rice. Garnish with toasted sesame seeds if desired.

Notes

  • Select sweet, buttery ripe mangoes for the best flavor contrast with the salty-sweet rice.
  • For a vegan mango sticky rice, ensure your sugar source is vegan-friendly. This recipe is naturally gluten free.
  • If you do not have glutinous rice, this recipe will not work correctly; use only sweet or sticky rice.

Nutrition

Find it online: https://carlacooking.com/mango-sticky-rice-recipe-easy-thai-dessert/