Mango Sticky Rice Recipe

Thai style mango sticky rice sprinkled with sesame seeds.

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Mango Sticky Rice is a popular Thai dessert made with sticky rice, sweet ripe mangoes and coconut sauce. Traditionally, it is prepared with Thai glutinous rice that is soaked and steamed until chewy and sticky. The rice is infused with sweetened coconut milk and served with fresh mango slices. This homemade recipe is simple to make and perfect for mango season.

Prep Time1

Cook Time30

Total Time1 30

Course: Desserts

Cuisine: Thai, World

Diet: Gluten Free, Vegan

Difficulty Level: Moderate

Servings:

Calories: 398kcal

Author: Dassana Amit

Ingredients

For Cooking Sticky Rice (Glutinous Rice)

1 cup/200 grams Thai sticky rice (glutinous rice)
1½ cups hot water – for soaking
4 cups/1 litre water – for steaming

For Coconut Milk Mixture

3 tablespoons sugar or add as required
1 cup coconut milk (canned or thick coconut milk)
¼ teaspoon salt

For Coconut Milk Sauce

1 teaspoon tapioca starch or ¾ teaspoon cornstarch (cornflour)

More Ingredients

2 to 3 mangoes – ripe and sweet
1 teaspoon sesame seeds – toasted, white or black

US Customary - Metric

Instructions

Preparing Sticky Rice

Rinse the rice several times until the water becomes less cloudy.
Soak the rice in hot water for about 1 hour.
Drain and rinse again twice or thrice to remove excess starch. Using a mesh strainer, drain the rice very well.
Place the rice in a muslin-lined steamer or metal strainer.
Bring water to a boil in a large pot.
Place the muslin-lined steamer over the pot once steady steam is visible and cover with a tight-fitting lid.
Steam for about 20 to 22 minutes or until the grains are glossy, sticky and translucent.
Remove from the heat and let the rice rest, covered, for 5 minutes.
Transfer the cooked sticky rice to a mixing bowl.

Preparing Coconut Milk Mixture

Heat coconut milk with sugar on low heat until the sugar dissolves.
Add salt and mix well.
Pour ⅔ cup of this mixture over the cooked sticky rice and mix thoroughly.
Cover and rest for 15 to 20 minutes so the rice absorbs the coconut milk.

Making Coconut Sauce

Add tapioca starch or cornstarch to the remaining coconut milk mixture in the pan.
Cook gently on low heat for 4 to 5 minutes, while stirring continuously.
Once slightly thickened, remove from heat.

Preparing Mangoes

Peel and chop the mangoes into thick slices.
Set the mango slices aside.

Assembling & Making Mango Sticky Rice

Place some prepared sticky rice in a small bowl and gently press to shape it.
Invert the bowl onto a serving plate and carefully unmould the rice.
Arrange the sliced mangoes alongside the rice.
Drizzle some coconut sauce over the rice and mangoes. Extra coconut sauce can be served on the side if desired.
Garnish with toasted sesame seeds and serve Mango Sticky Rice.
You can also garnish with toasted mung beans or black sesame seeds.

Serving & Storage

Serve Mango Sticky Rice slightly warm or at room temperature. Drizzle extra coconut sauce on top or serve it on the side.
Store leftover rice and mangoes separately in the refrigerator for up to 1 day. Reheat the rice gently before serving.

Notes

Rice: Thai sticky rice (glutinous rice) gives the most authentic chewy and sticky texture. If it is unavailable, you can use jasmine rice or another naturally sticky rice variety cooked according to the package instructions. The texture will be softer and less chewy than the traditional version but will still taste nice.
Sauce: If using cornstarch instead of tapioca starch, use about ¾ teaspoon cornstarch. The sauce should be lightly thickened and pourable.
Soaking: I soaked the Thai sticky rice in hot water for 1 hour before steaming. For even better results, you can soak the rice in room-temperature water for 4 to 6 hours or overnight.
Coconut Milk: Heat the coconut milk gently and avoid boiling it, as it can split or become grainy. Stir only until the sugar dissolves and the mixture is warm or lightly hot.
Steaming: Maintain steady steam throughout cooking and keep the lid covered as much as possible. The rice is done when the grains look glossy, sticky and translucent, with no hard center.
Mangoes: Use ripe, sweet and preferably non-fibrous mangoes for the best flavor and texture.

Nutrition