I am excited to present my Mango Sticky Rice Recipe that celebrates simple ingredients like glutinous sticky rice, full-fat coconut milk, and fresh mango slices. A hint of granulated sugar and salt brings balanced sweetness. I love the option of a garnish of toasted sesame seeds adding a nutty note.

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I’ve always had a soft spot for Thai Sticky Rice And Mango recipes since my first bite of Mango Sticky Rice Thai Dessert. There’s something amazingly refreshing about whipping up a bowl of sweet sticky rice tossed in full-fat coconut milk, mixed with granulated sugar and a pinch of salt.

I start with 1 cup glutinous sticky rice, soaking it for hours before steaming it in 1 1/2 cups of water until its texture is perfectly tender. Then I stir in coconut milk infused with sugar and salt, creating a rich sauce that pairs so well with juicy, ripe mangoes peeled and sliced just right.

Sometimes I’ll add a sprinkle of toasted sesame seeds or mung beans on top for a fun twist. This simple recipe is a Vegan Mango Sticky Rice delight that shows that great Thai Recipes Dessert don’t always need a ton of complicated steps to impress your taste buds.

Why I Like this Recipe

I love this recipe because the sticky rice soaks up the coconut milk so well that every bite feels rich and creamy even though its still light and refreshing.
I also like how theres a perfect mix of textures with the soft, chewy rice, juicy mango slices, and a little crunch from the toasted sesame seeds.
I really enjoy the simple steps of the recipe, its easy enough to make at home even if you’re not a master chef and makes you feel like you accomplished something delicious.
I appreciate the natural sweetness coming from both the mango and the coconut sauce, so it doesnt overpower your taste buds and still leaves room for the subtle saltiness.
I love that this dish is a cool treat on a hot day, it feels like a little taste of vacation every time I dig in.

Ingredients

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Glutinous sticky rice yields rich carbs energy, offers a chewy texture and slow energy release.
Full fat coconut milk makes it creamy, adds healthy fats, smooth sweetness, and tropical flavor.
Ripe mangoes delivrs natural sugars, vibrent fiber, vitamins, and a delightfull, fresh tang.
Granulated sugar boosts the dessert with extra sweetness, balancing each bite nicely.
Water steams the sticky rice gently, preserving its natural texture and taste.
Salt enhances flavors subtly without overpowering the dish, balancing every taste.
Toasted sesame seeds add crunch and nutty flavor while mung beans offer extra texture.

Ingredient Quantities

1 cup glutinous sticky rice (soaked for at least 3 hours or overnight)

1 1/2 cups water (for steaming the rice)

1 cup full-fat coconut milk

1/3 cup granulated sugar

1/4 teaspoon salt

2 ripe mangoes (peeled and sliced)

Optional: Toasted sesame seeds or mung beans for garnish

How to Make this

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1. Drain your soaked sticky rice and rinse it under cold water.

2. Place the rice in a steamer basket over a pot with 1 1/2 cups water then steam it for about 20 to 25 minutes until its soft.

3. While the rice is steaming, mix 1 cup full-fat coconut milk, 1/3 cup sugar and 1/4 teaspoon salt in a saucepan.

4. Heat the coconut milk mixture over low heat stirring continuously until the sugar is fully dissolved, do not let it boil.

5. Once the rice is done, transfer it into a bowl and immediately pour about two thirds of the coconut sauce over it.

6. Stir the rice gently, making sure it fully absorbs the coconut milk but still stays sticky.

7. Peel and slice the ripe mangoes into desired bite-size pieces once they are at room temperature.

8. To plate, scoop a serving of sticky rice alongside a generous portion of mango slices and drizzle extra coconut sauce on top.

9. If you like, sprinkle some toasted sesame seeds or mung beans over the dish for extra crunch.

Equipment Needed

1. A steamer basket
2. A medium-to-large pot (to hold water for steaming)
3. A small saucepan (for the coconut milk mixture)
4. A mixing bowl (for combining the steamed rice with the coconut sauce)
5. Measuring cups and spoons
6. A stirring spoon or spatula
7. A cutting board and a sharp knife (for slicing the mangoes)
8. Serving plates

FAQ

Question: Why do I need to soak the sticky rice for so long?

Answer: Soaking the rice for at least 3 hours helps it absorb the water, which makes it steam evenly and gives it that perfect sticky texture.

Question: Can I use regular rice instead of glutinous sticky rice?

Answer: Nah, regular rice won't give you that same chewy, sticky consistency. Glutinous sticky rice is a must for an authentic texture.

Question: Is it ok to reduce the sugar in the coconut milk sauce?

Answer: Yeah, you can totally adjust the sugar amount if you prefer a less sweet dessert. Just keep in mind it may affect the creaminess a bit.

Question: How do I know when the sticky rice is done steaming?

Answer: The rice should be tender but still hold its shape without being mushy. If it feels too hard or dry, it probably needs a bit more time.

Question: Can I store leftovers for later?

Answer: Sure thing. You can keep any leftovers in an airtight container in the fridge for a couple days. The texture might change a bit when reheated though.

THAI MANGO STICKY RICE Recipe Substitutions and Variations

For the glutinous sticky rice, try using short-grain sushi rice if you can’t find it – just note that the texture won’t be exactly the same.
If you need to swap the full-fat coconut milk, use a light coconut milk or even a mix of coconut milk and a bit of water for a less rich version.
You can replace granulated sugar with brown sugar or a drizzle of honey if you’re looking for a slightly different sweet flavor.
If ripe mangoes are out of season, you can use papaya or peaches as an alternative, though they will change the flavour a bit.
For garnish, if toasted sesame seeds aren’t available, try using chopped roasted peanuts or mung beans to add a nice crunch.

Pro Tips

1. Make sure you soak your sticky rice long enough; even though the recipe says at least 3 hours, if you have time, try doing it overnight so it steams up nicer and gets that perfect texture.
2. When heating the coconut milk, keep the heat low and stir constantly so the sugar fully dissolves and you dont accidentally let it burn or boil.
3. Once the rice is steamed, stir in the coconut sauce really gently so it gets absorbed evenly without turning mushy; it’s all about paying attention and not rushing.
4. Let your mangoes come to room temperature before serving; it makes a big difference in their flavor and they blend much better with the warm sticky rice.

THAI MANGO STICKY RICE Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

430

kcal

Equipment: 1. A steamer basket
2. A medium-to-large pot (to hold water for steaming)
3. A small saucepan (for the coconut milk mixture)
4. A mixing bowl (for combining the steamed rice with the coconut sauce)
5. Measuring cups and spoons
6. A stirring spoon or spatula
7. A cutting board and a sharp knife (for slicing the mangoes)
8. Serving plates

Ingredients

1 cup glutinous sticky rice (soaked for at least 3 hours or overnight)
1 1/2 cups water (for steaming the rice)
1 cup full-fat coconut milk
1/3 cup granulated sugar
1/4 teaspoon salt
2 ripe mangoes (peeled and sliced)
Optional: Toasted sesame seeds or mung beans for garnish

Directions

Drain your soaked sticky rice and rinse it under cold water.
Place the rice in a steamer basket over a pot with 1 1/2 cups water then steam it for about 20 to 25 minutes until its soft.
While the rice is steaming, mix 1 cup full-fat coconut milk, 1/3 cup sugar and 1/4 teaspoon salt in a saucepan.
Heat the coconut milk mixture over low heat stirring continuously until the sugar is fully dissolved, do not let it boil.
Once the rice is done, transfer it into a bowl and immediately pour about two thirds of the coconut sauce over it.
Stir the rice gently, making sure it fully absorbs the coconut milk but still stays sticky.
Peel and slice the ripe mangoes into desired bite-size pieces once they are at room temperature.
To plate, scoop a serving of sticky rice alongside a generous portion of mango slices and drizzle extra coconut sauce on top.
If you like, sprinkle some toasted sesame seeds or mung beans over the dish for extra crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.