Easy Mango Sticky Rice – Sweet 30-Minute Thai Dessert

Mango Sticky Rice is a beloved Thai dessert that balances sweet, creamy, and tropical flavors. This version simplifies the traditional process while keeping the authentic taste, using glutinous rice and ripe mangoes.

The key is to infuse the rice with coconut milk and a touch of salt, then top it with a silky coconut sauce and toasted mung beans. It's a dessert that feels special yet is surprisingly easy to pull together.

Whether you're new to Thai cooking or a seasoned enthusiast, this recipe will guide you through each step to achieve perfectly tender, fragrant sticky rice every time.

About the Ingredients

1 cup (200g) glutinous rice (also called sweet rice or sticky rice)

Essential for authentic sticky texture. Substitute with regular jasmine rice if needed, but reduce cooking time slightly.

1 can (13.5 oz / 400ml) full-fat coconut milk, divided

Full-fat gives the creamiest sauce. Light coconut milk will result in a thinner sauce.

1/2 cup (100g) granulated sugar

Adjust to taste. You can use palm sugar for a deeper flavor.

1/2 teaspoon salt

Enhances the sweetness and balances flavors.

2 ripe mangoes, peeled and sliced

Choose fragrant, sweet varieties like Ataulfo or Nam Doc Mai. If unavailable, use any ripe mango.

1 tablespoon toasted sesame seeds (optional, for garnish)

Adds a nutty crunch. Substitute with toasted mung beans or crushed peanuts.

Tips & Tricks

• Rinse the rice until the water runs clear to remove excess starch, which prevents gummy results.
• Do not skip the resting time after steaming; it allows the rice to absorb the coconut mixture fully.
• Use ripe but firm mangoes so they hold their shape when sliced.

Step-by-Step Instructions

1. Soak the Rice

Rinse the glutinous rice in cold water until the water runs clear. Soak in water for at least 30 minutes, or overnight for best results. This softens the grains for even cooking.

2. Steam the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for 20-25 minutes, until the rice is tender and translucent. The rice should be soft but not mushy.

3. Make Coconut Sauce

In a small saucepan, combine 1 cup of the coconut milk, sugar, and salt. Heat over medium, stirring, until the sugar dissolves and the mixture is smooth. Do not boil. Set aside 1/4 cup of this sauce for serving.

4. Combine Rice and Sauce

Transfer the hot steamed rice to a bowl. Pour the remaining coconut sauce over the rice and stir gently to coat. Cover and let rest for 10 minutes so the rice absorbs the flavors.

5. Prepare the Topping

In a separate small saucepan, heat the remaining 1/2 cup coconut milk with a pinch of salt over low heat until warmed (about 140°F/60°C). Stir occasionally to prevent a skin from forming. This will be the drizzle.

6. Plate the Dessert

Place a generous scoop of sticky rice on a plate. Arrange sliced mango alongside. Drizzle with the warm coconut topping and sprinkle with toasted sesame seeds if using. Serve immediately.

Delicious Variations

• Use ripe pineapple or papaya instead of mango for a tropical twist.
• Add a few drops of pandan extract to the coconut sauce for a fragrant aroma.
• For a savory note, top with a sprinkle of crispy fried shallots.

How to Store Mango Sticky Rice with Coconut Sauce

Frequently Asked Questions

If you've never tried making Thai desserts at home, this Mango Sticky Rice is the perfect starting point. It's simple, delicious, and sure to impress. Try it and let me know how it turns out!

Mango Sticky Rice with Coconut Sauce

Mango Sticky Rice with luscious coconut sauce – a sweet, creamy Thai dessert ready in 30 minutes.

★★★★½ 4.8 (156 ratings)

15 minPrep time25 minCook time4Servings420 kcalCalories

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🧂 Ingredients

• 1 cup (200g) glutinous rice (also called sweet rice or sticky rice)
• 1 can (13.5 oz / 400ml) full-fat coconut milk, divided
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• 1 tablespoon toasted sesame seeds (optional, for garnish)

📋 Instructions

1. 1Soak the Rice — Rinse the glutinous rice in cold water until the water runs clear. Soak in water for at least 30 minutes, or overnight for best results. This softens the grains for even cooking.
2. 2Steam the Rice — Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for 20-25 minutes, until the rice is tender and translucent. The rice should be soft but not mushy.
3. 3Make Coconut Sauce — In a small saucepan, combine 1 cup of the coconut milk, sugar, and salt. Heat over medium, stirring, until the sugar dissolves and the mixture is smooth. Do not boil. Set aside 1/4 cup of this sauce for serving.
4. 4Combine Rice and Sauce — Transfer the hot steamed rice to a bowl. Pour the remaining coconut sauce over the rice and stir gently to coat. Cover and let rest for 10 minutes so the rice absorbs the flavors.
5. 5Prepare the Topping — In a separate small saucepan, heat the remaining 1/2 cup coconut milk with a pinch of salt over low heat until warmed (about 140°F/60°C). Stir occasionally to prevent a skin from forming. This will be the drizzle.
6. 6Plate the Dessert — Place a generous scoop of sticky rice on a plate. Arrange sliced mango alongside. Drizzle with the warm coconut topping and sprinkle with toasted sesame seeds if using. Serve immediately.

👨‍🍳 Chef's Note: For the most authentic flavor, use ripe Ataulfo mangoes and full-fat coconut milk. The quality of the coconut milk makes a big difference.

Servings: 4

Cuisine: Thai

Course: Dessert

Nutrition (per serving): 420 kcal · 5g protein · 68g carbs · 15g fat

Written by Jonas Weber
Jonas writes about home renovation and woodworking, focusing on DIY projects that are achievable for beginners. He emphasizes careful planning and using simple tools to create lasting results.