Description
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.
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)
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