This Coconut Mango Sticky Rice is Thailand’s beloved dessert: glutinous rice soaked in sweet coconut milk, served with ripe mango slices and a drizzle of coconut cream. It’s rich yet refreshing, with creamy, chewy textures and juicy brightness from the mango — perfect for warm-weather dining or a vibrant finish to a Southeast Asian meal.
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Rinse sticky rice several times until water runs mostly clear.
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Soak in cold water for at least 4 hours, or overnight.
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Drain and steam in a cheesecloth-lined steamer basket for 20–25 minutes, until tender and translucent.
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In a saucepan, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ tsp salt.
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Warm over medium heat until sugar dissolves. Do not boil.
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Once the rice is done, transfer it to a bowl and immediately pour the warm coconut sauce over it.
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Stir gently and let sit covered for 15–20 minutes to absorb.
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Heat ½ cup coconut milk with 1 tbsp sugar and a pinch of salt until slightly thickened.
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Set aside to cool (this will be your drizzle).
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Mold sticky rice into portions on serving plates.
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Top with sliced mango and drizzle with coconut topping.
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Sprinkle with sesame seeds or mung beans for texture.
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Best served warm or at room temperature (not cold)
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Use champagne or Ataulfo mangoes for ideal sweetness and texture
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Can be made ahead and assembled just before serving
Ingredients
Directions
-
Rinse sticky rice several times until water runs mostly clear.
-
Soak in cold water for at least 4 hours, or overnight.
-
Drain and steam in a cheesecloth-lined steamer basket for 20–25 minutes, until tender and translucent.
-
In a saucepan, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ tsp salt.
-
Warm over medium heat until sugar dissolves. Do not boil.
-
Once the rice is done, transfer it to a bowl and immediately pour the warm coconut sauce over it.
-
Stir gently and let sit covered for 15–20 minutes to absorb.
-
Heat ½ cup coconut milk with 1 tbsp sugar and a pinch of salt until slightly thickened.
-
Set aside to cool (this will be your drizzle).
-
Mold sticky rice into portions on serving plates.
-
Top with sliced mango and drizzle with coconut topping.
-
Sprinkle with sesame seeds or mung beans for texture.
-
Best served warm or at room temperature (not cold)
-
Use champagne or Ataulfo mangoes for ideal sweetness and texture
-
Can be made ahead and assembled just before serving