Mango Sticky Rice Recipe

If you’re yearning for a swoon-worthy dessert with a tropical twist, let me introduce you to Mango Sticky Rice: the beloved Thai classic that will transport you straight to balmy Bangkok evenings with every luscious bite. Imagine supple, sweet sticky rice infused with rich coconut cream, paired with juicy ripe mangoes and a final flourish of coconut sauce. Each spoonful is pure comfort, exotic elegance, and a riot of colors all at once. Mango Sticky Rice isn’t just dessert; it’s sunshine in a bowl, and after making it once at home, you’ll never look at rice and fruit the same way again.

Ingredients You’ll Need

Ingredients You’ll Need

This recipe is gloriously simple, with a handful of essential ingredients that each play a starring role. The creamy coconut milk, fragrant rice, and bright mangoes come together for a crave-worthy fusion of taste and texture. Here’s your shopping list with a few handy tips:

• Glutinous (sweet) rice: This is the heart of Mango Sticky Rice; make sure to use glutinous or “sticky” rice and soak it well for the perfect chewy texture.
• Coconut milk: Choose full-fat coconut milk for the richest flavor in both the rice and the sauce.
• Sugar: White sugar keeps things classic, striking a delicate balance between sweet and creamy.
• Salt: Just a touch enhances all the flavors and keeps the dessert from becoming cloying.
• Ripe mangoes: Fragrant, golden mangoes are essential; Ataulfo or Nam Dok Mai varieties are particularly divine.
• Toasted sesame seeds: Topping your Mango Sticky Rice with these adds gentle crunch and a subtle nuttiness.
• Cornstarch (optional): For those who like their coconut sauce extra thick and glossy, a little cornstarch slurry does the magic.

How to Make Mango Sticky Rice

Step 1: Soak and Steam the Rice

Start by rinsing your glutinous rice several times until the water runs clear—this gets rid of excess starch and prevents gumminess. Soak the rice for at least 4 hours or, even better, overnight. When you’re ready to start cooking, drain the rice and set up your steamer. I like to line a basket with cheesecloth so the grains stay intact and fluffy. Steam the rice for 25 to 30 minutes until it’s tender and wonderfully sticky—don’t skip this step, as boiling or microwaving just won’t deliver that signature texture.

Step 2: Make the Coconut Rice Mixture

While the rice is still piping hot, warm 1 ¼ cups coconut milk with the sugar and salt in a saucepan. Stir gently, making sure you don’t let it boil (just enough for everything to dissolve). Pour this fragrant liquid over your hot sticky rice, mixing carefully to avoid mashing the grains. Cover the bowl and let it sit for 20 to 30 minutes—this quiet rest transforms the rice into a creamy, coconut-infused delight.

Step 3: Prepare the Coconut Sauce

Now, for the crown jewel sauce! Heat ½ cup coconut milk in a small saucepan, and whisk in the sugar and a pinch of salt. If you love a glossy, thick sauce, stir in a cornstarch-water slurry and simmer gently until just thickened. The aroma will fill your kitchen with pure coconut heaven.

Step 4: Assemble Your Mango Sticky Rice

You’ve done all the work, now comes the fun part—assembling! Scoop a generous mound of sticky rice onto each plate, artfully arrange slices of ripe mango alongside, and drizzle with the luscious coconut sauce. Sprinkle toasted sesame seeds on top for a final touch of crunch. If you’re feeling fancy, tuck a fresh mint leaf or two by the mangoes for a pop of color.

How to Serve Mango Sticky Rice

Garnishes

A sprinkle of toasted sesame seeds is a classic finish that makes the colors and textures pop. For special occasions, a few mint leaves or edible flowers (think violets or pansies) add beautiful contrast and a tiny herbal zing. Some folks even love a sprinkle of mung beans for extra crunch, but classicists like me swoon for just the golden mango, coconut sauce, and sesame synergy.

Side Dishes

Mango Sticky Rice holds its own as a dessert, but it shines even brighter after a feast of Thai favorites—think Pad Thai, Tom Yum soup, or a light green papaya salad. Serve it at Thai New Year gatherings or any summer dinner party and watch everyone light up!

Creative Ways to Present

Don’t be afraid to go a little extra! Try shaping the sticky rice using a small bowl or ring mold for restaurant-worthy presentation. Or, layer the rice, mango, and sauce parfait-style in glass jars for the cutest single-serve treats. If you want more drama, scatter pomegranate seeds or drizzle a touch of lime zest over the top—your Mango Sticky Rice will be as Instagram-worthy as it is delicious.

Make Ahead and Storage

Storing Leftovers

If you have extra Mango Sticky Rice (a rare event in my house!), store the rice and coconut sauce separately in airtight containers in the fridge. Mangoes are best sliced fresh to keep their texture and flavor bright. Refrigerated, the rice should be enjoyed within 2 to 3 days for peak tastiness.

Freezing

Sticky rice doesn’t love the freezer—its texture can become stiff or grainy when thawed, especially after soaking up all that luscious coconut milk. If you must freeze, do so before adding the coconut mixture, then re-steam and finish with coconut milk and mangoes as needed. The coconut sauce and fresh mangoes are best enjoyed fresh and unfrozen.

Reheating

To bring back that warm, pillowy texture, gently steam the refrigerated sticky rice or heat it in the microwave with a damp paper towel draped over. Add a splash of coconut milk if it’s looking dry. Serve freshly sliced mango and rewarmed coconut sauce for a treat that tastes almost as fabulous as day one.

FAQs

What kind of rice should I use for Mango Sticky Rice?

Always use glutinous or “sweet” rice, often sold at Asian markets. Regular long-grain or jasmine rice just doesn’t have the signature stickiness required for this dessert.

Can I make Mango Sticky Rice with canned or frozen mango?

Fresh, ripe mango is truly the star in this recipe, but if you’re out of season, high-quality frozen mango can work in a pinch—thaw and pat dry before serving. Canned mangoes tend to be softer and sweeter but aren’t quite as vibrant as their fresh counterparts.

My coconut sauce seems too runny, what’s the fix?

If your coconut sauce is thinner than you’d like, just whisk in a bit of cornstarch slurry (equal parts cornstarch and water) while heating until it thickens up. Be careful not to overcook, as it can lose its glossy sheen.

How can I make this dessert vegan and allergy-friendly?

Mango Sticky Rice is naturally vegan as is! Just double-check that your coconut milk is pure coconut (some canned brands add dairy), and avoid the sesame seed topping if you need a nut-free version.

Can I prepare Mango Sticky Rice ahead of time for a party?

Absolutely! Make the sticky rice and coconut sauce a few hours ahead and keep them covered at room temperature. Slice the mangoes just before serving for the juiciest, prettiest presentation.

Final Thoughts

If you’ve never tried making Mango Sticky Rice at home, now is the perfect time—this irresistible Thai treat is simpler than it looks and so rewarding. With a handful of pantry staples and a bit of love, you can delight friends and family with a dessert that’s truly unforgettable. Grab some mangoes and let your kitchen become a little slice of paradise!

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