Mango Sticky Rice is a beloved Thai dessert that brings together two simple ingredients: sweet, juicy mangoes and creamy coconut sticky rice. It’s rich, comforting, and naturally gluten-free. In Thailand, it’s a popular street food treat, especially during mango season. With just a few pantry staples and fresh fruit, you can recreate this tropical dessert at home. Whether you’re hosting a dinner party or simply treating yourself, Mango Sticky Rice is a show-stopper — vibrant, fragrant, and irresistibly satisfying. In this guide, you’ll learn how to make it the authentic way, with pro tips and real-life cooking wisdom.
Quick Facts
| Course | Dessert |
|---|---|
| Cuisine | Thai |
| Difficulty | Easy to Medium |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 30 minutes |
| Calories | ~350 per serving |
Equipment Needed
To get the best results, the right tools make a big difference. Here’s everything you need to make Mango Sticky Rice at home:
- Rice cooker or steaming basket: For perfect sticky rice. A bamboo steamer is traditional, but a rice cooker works too.
- Small saucepan: To heat the coconut milk mixture.
- Mixing bowl: To combine the rice and coconut milk.
- Measuring cups & spoons: For accuracy in measurements.
- Wooden spoon or silicone spatula: For gently mixing without mashing the rice.
- Sharp knife: To slice your ripe mango cleanly.
- Serving plate or bowl: For presentation — preferably white or banana leaf for an authentic feel.
- Plastic wrap or kitchen towel: To keep the rice warm while it rests.
Ingredients
Here’s what you’ll need:
- 1 cup glutinous (sticky) rice
- 1 ½ cups coconut milk (full-fat for best results)
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- 2 ripe mangoes (Ataulfo or Nam Dok Mai are best)
- 1 tablespoon toasted sesame seeds or mung beans (optional for garnish)
Instructions
Follow these simple steps:
- Soak the rice: Rinse and soak the sticky rice in water for at least 4 hours, or overnight.
- Cook the rice: Steam it for 20–30 minutes until tender and sticky. If using a rice cooker, follow your device’s instructions.
- Make the coconut sauce: In a small saucepan, gently heat the coconut milk, sugar, and salt. Do not boil. Stir until sugar dissolves.
- Mix the rice: While the rice is hot, pour in about ¾ of the coconut sauce and mix gently. Let it sit, covered, for 10–15 minutes.
- Prepare the mango: Peel and slice mango into thin strips.
- Serve: Plate a scoop of sticky rice, top with mango slices, and drizzle with the remaining coconut sauce. Garnish with sesame seeds or mung beans.
Essential Note:
Don’t skip the soaking process — it ensures the rice cooks evenly and becomes perfectly sticky. Also, only warm the coconut milk; boiling can cause it to separate.
