Mango sticky rice is one of my favorite desserts to make when mangoes are in season. I love how the sweet, tender rice soaks up creamy coconut sauce and pairs perfectly with juicy mango slices for a taste that feels like a tropical escape.

Mango Sticky Rice

Why You’ll Love This Recipe

I’m always drawn to this mango sticky rice because:

It’s simple: I use just a handful of ingredients and straightforward steps.
It’s crowd-pleasing: Every time I serve it, guests rave about the balance of sweet rice, creamy sauce, and fresh fruit.
It’s flexible: I can soak the rice overnight for extra chewiness or keep it quick with a shorter soak.
It’s make-ahead friendly: I prepare the rice and sauce ahead, then assemble just before serving for minimal last-minute work.
It’s naturally gluten-free and vegan: I appreciate that it fits into many dietary preferences without swapping ingredients.

Ingredients

1 cup uncooked glutinous (sticky) rice
1 can (13.5 oz / 400 g) full-fat coconut milk
¼ cup granulated sugar
½ teaspoon salt
2 teaspoons cornstarch (optional, for thicker sauce)
3 ripe mangoes, peeled and sliced
Toasted sesame seeds for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Soak the rice. Rinse the sticky rice under cold water until the water runs clear. Cover it with fresh water and let it soak for at least 1 hour (or up to overnight in the fridge for a chewier texture).
Steam the rice. Drain the soaked rice, then place it in a heatproof bowl or steamer basket over about 2 inches of simmering water. Cover and steam for 20–25 minutes, until the grains are tender with no hard center. Keep it covered off heat while you make the sauce.
Make the coconut sauce. In a saucepan, whisk together the coconut milk, sugar, and salt. Warm over medium-low heat until the sugar dissolves and the mixture is hot but not boiling. If you prefer a thicker sauce, stir together the cornstarch with 4 tablespoons of water, then whisk half of that slurry into the hot coconut milk until it coats the back of a spoon.
Combine rice and sauce. Transfer the steamed rice to a mixing bowl. Pour 1 cup of the warm coconut sauce over it and gently fold until the rice absorbs the liquid. Cover and let the rice sit for 10–15 minutes to finish soaking.
Plate and serve. Spoon about ⅓ cup of the coconut-infused rice onto each plate or bowl. Arrange mango slices alongside or atop the rice. Drizzle with remaining coconut sauce and sprinkle with toasted sesame seeds if desired.

Servings and timing

I usually get 4 to 6 servings from this batch.

Prep time: 10 minutes (plus 1 hour to soak)
Cook time: 30 minutes
Total time: 1 hour 40 minutes

Variations

I love to switch things up:

Black sticky rice: Substitute half or all of the white glutinous rice with black sticky rice for a nutty flavor and striking color.
Mango alternatives: Try ripe papaya or sliced kiwi for a different tropical twist.
Flavor infusion: Stir a few pandan leaves into the coconut sauce as it warms for an aromatic pandan note—just remember to remove them before serving.
Sweet crunch: Replace sesame seeds with crushed peanuts or toasted coconut flakes for extra texture.
Mini servings: Press the rice into small molds for elegant individual portions at dinner parties.

storage/reheating

I aim to serve mango sticky rice fresh, but here’s how I handle leftovers:

Fridge: Store rice and extra sauce separately in airtight containers for up to 2 days. Keep mango slices in a sealed container to prevent drying.
Reheat rice: Gently steam or microwave the rice with a splash of coconut milk until warm and pliable. Don’t overheat or it becomes too soft.
Serve cold: I sometimes chill the rice completely and serve it cold for a refreshing summer treat—just add fresh mango and a bit of sauce before eating.

FAQs

How can I make sticky rice without a steamer?

I’ve steamed sticky rice using a metal sieve or colander set over a pot of simmering water. Just line it with cheesecloth or a clean kitchen towel, cover tightly, and steam as usual. It works beautifully.

Can I use low-fat coconut milk?

I always go for full-fat coconut milk because it yields the richest sauce and best texture. Low-fat versions tend to be too thin and less creamy, but you can thicken them with a little extra cornstarch.

What if my mangoes aren’t fully ripe?

If they’re still firm, I leave them on the counter at room temperature for 1–2 days until they give slightly to gentle pressure. That ensures they’re sweet and juicy when I slice them.

Is there a sugar-free option?

I’ve tried swapping sugar for a natural sweetener like maple syrup or agave. I reduce the amount slightly (about 3 tablespoons), then taste and adjust. The flavor is different but still delicious.

How do I prevent the rice from becoming too mushy?

I make sure to drain the soaked rice well before steaming and avoid adding extra water during steaming. After mixing with the coconut sauce, I let it rest covered rather than reheating immediately, which keeps the grains distinguishable.

Conclusion

I’m always delighted by how a few simple ingredients transform into a show-stopping dessert with minimal effort. Mango sticky rice brings a touch of sunshine to any table, and I love customizing it to suit different tastes. Give this recipe a try, and you’ll have a new favorite for mango season!

Mango Sticky Rice

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Author: Evee
Total Time: 1 hour 40 minutes
Yield: 4 servings
Diet: Vegan

Print Recipe

Description

Ingredients

1 cup uncooked glutinous (sticky) rice

1 can (13.5 oz / 400 g) full-fat coconut milk

¼ cup granulated sugar

½ teaspoon salt

2 teaspoons cornstarch (optional, for thicker sauce)

3 ripe mangoes, peeled and sliced

Toasted sesame seeds for garnish (optional)

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Instructions

Soak the rice: Rinse the sticky rice under cold water until the water runs clear. Cover with fresh water and let soak at least 1 hour (or up to overnight in the fridge).
Steam the rice: Drain and place in a steamer basket over simmering water. Cover and steam 20–25 minutes until tender, then keep covered off heat.
Make the coconut sauce: In a saucepan, whisk coconut milk, sugar, and salt. Warm over medium-low until sugar dissolves and hot but not boiling. If thicker sauce is desired, whisk cornstarch with 4 tbsp water and stir half the slurry into the sauce until it coats the back of a spoon.
Combine rice and sauce: Transfer steamed rice to a bowl. Pour 1 cup of the warm coconut sauce over it and fold gently. Cover and let sit 10–15 minutes to absorb.
Plate and serve: Spoon about ⅓ cup of coconut-infused rice onto each plate. Arrange mango slices alongside or atop. Drizzle with remaining sauce and sprinkle with sesame seeds.

Notes

Rinse and soak the rice thoroughly to remove excess starch and achieve that signature chewiness.

Keep the rice covered off heat while making the sauce to stay warm and moist.

Use the full can of coconut milk for rich flavor, even if you only pour 1 cup over the rice.

Let the rice rest after saucing so each grain absorbs the coconut milk fully.

Serve immediately after plating to enjoy the contrast of warm rice and cool mango.

Prep Time: 10 minutes (plus 1 hour soaking)
Cook Time: 30 minutes
Category: Dessert
Method: Steaming
Cuisine: Thai

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 470 kcal
Sugar: 20 g
Sodium: 300 mg
Fat: 36 g
Saturated Fat: 30 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg

Mango Sticky Rice

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

storage/reheating

FAQs