There are a few desserts that instantly make me feel like I’m on a summer holiday, and Thai mango sticky rice is one of them. That silky sweet coconut sauce over warm sticky rice, paired with soft, ripe mango — it’s the kind of dessert that doesn’t just taste good, it feels good. It’s simple, comforting, and full of bright flavor.
I’ve made this countless times for friends and family, and it never fails to draw that little pause before the first bite — the one where everyone just admires how good it looks. And when they finally taste it, there’s always that quiet moment of appreciation. That’s when I know I’ve done something right.
Why This Dessert Always Works
What I love about this dessert is that it celebrates the natural sweetness of mango without overcomplicating anything. The sticky rice is soft and slightly chewy, soaking up that creamy coconut sauce like a sponge. The mango brings freshness and brightness, and the coconut gives it that luscious, rich finish.
I grew up eating something similar with different tropical fruits, but mango has always been my favorite. It’s the perfect balance of sweet and tangy, and when it meets warm rice and coconut sauce, it’s pure comfort.
Another reason I make this often is because it’s surprisingly easy. The ingredients are minimal, and the steps are simple. A bit of planning to soak the rice ahead of time makes the whole process smooth.
What You’ll Need
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Glutinous rice: The classic base. It turns wonderfully sticky when steamed. If you can’t find it, jasmine or sushi rice can work in a pinch, though the texture will be different.
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Mangoes: Use ripe, sweet mangoes. This isn’t the place for underripe or sour fruit.
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Coconut milk: Full-fat for the best flavor and creaminess.
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Sugar: Granulated works best, but you can adjust it to your taste.
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Cornstarch: To thicken the sauce slightly.
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Salt: Just enough to balance the sweetness.
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Sesame seeds: Optional, but a lovely garnish for flavor and texture.
I often choose mangoes that are soft to the touch with a fragrant aroma. Those are the ones that give the best flavor here.
How I Make It Step by Step
1. Soak and Steam the Rice
I soak the glutinous rice for about 2 hours. It’s a quiet little step that makes all the difference in texture. Then I steam it for about 25 minutes. If you don’t have a steamer, you can easily make one with a pot, some aluminum foil balls, and a heatproof plate.
2. Prepare the Coconut Sauce
While the rice steams, I gently heat coconut milk and sugar until it’s smooth and fragrant. I set aside half of it to mix into the rice later. With the rest, I stir in a cornstarch slurry to thicken it a little. This will be that glossy, rich drizzle over the top.
3. Combine the Rice and Sauce
When the rice is ready, I mix in the first half of the coconut sauce and let it sit for about 15 minutes. The rice soaks it up beautifully, turning glossy and tender.
4. Slice the Mangoes
I peel and slice the mangoes just before serving so they stay fresh and juicy. The key is to cut them cleanly into neat slices that pair nicely with a spoonful of rice.
5. Plate It Up
I scoop the sweet rice onto a plate, arrange the mango slices beside it, and drizzle over the thickened coconut sauce. A sprinkle of toasted sesame seeds finishes it off.
Tips I’ve Learned Over the Years
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Choose the sweetest mangoes you can find. The flavor of the dessert depends on it.
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Don’t skip soaking the rice. If you do, it won’t soften properly.
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Warm coconut sauce tastes better. I like it just warm, not boiling hot. It seeps into the rice beautifully.
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Toast your sesame seeds. That tiny step brings a nutty aroma that makes the dessert even better.
I still remember the first time I made this for a small get-together — I plated it on a big platter with mango slices fanned out on the side. It disappeared in minutes, and everyone asked for the recipe.
Make Ahead Tips
You can steam the rice and make the coconut sauce ahead of time. I usually prepare the rice and sauce a few hours in advance, then gently reheat both when I’m ready to serve. I always slice the mangoes at the last minute to keep them bright and fresh.
If you’re hosting, you can even portion the rice into small bowls, cover them, and have them ready to plate quickly. It makes serving dessert feel effortless.
Storage
Leftover sticky rice keeps well in the fridge for up to 2 days. I store the coconut sauce separately and reheat both gently in the microwave or on the stove with a splash of water to loosen the rice. Mangoes are best sliced fresh, so I keep those whole until I’m ready to eat.
FAQs
Can I use a different rice if I can’t find glutinous rice?
Yes, jasmine or sushi rice can be used, though the texture will be softer and less chewy than the traditional version.
Can I make it ahead of time?
Yes. You can prepare the rice and sauce in advance. Just reheat gently before serving and slice the mango fresh.
Can I use coconut cream instead of coconut milk?
Yes, coconut cream works well. It will give a richer, thicker sauce.
What if I don’t have a steamer?
You can make a makeshift steamer using a pot, aluminum foil balls, and a heatproof plate. It works just as well.
Can I freeze mango sticky rice?
I don’t recommend freezing it. The texture of both the rice and mango changes too much. It’s best enjoyed fresh or within a couple of days.
Thai Mango and Sticky Rice
This classic Thai dessert combines tender sticky rice with creamy coconut sauce and ripe, juicy mangoes.
Ingredients
- 2–3 fresh mangoes, peeled and sliced
- 1 cup glutinous (sweet) rice
- 1 cup coconut milk
- 1 tablespoon coconut milk (for thickening)
- ¼ cup sugar
- ¼ teaspoon salt
- ½ teaspoon cornstarch
- ½ teaspoon sesame seeds, toasted
Instructions
- Rinse the glutinous rice well and soak it in water for at least 2 hours or overnight if you have the time. Once soaked, drain off all the water.
- Steam the soaked rice for about 20 to 30 minutes, checking after 20 minutes. The rice is ready when it’s soft and tender in the center. If you don’t have a steamer, you can improvise by placing three balls of foil at the bottom of a pot, filling it with enough water to create steam, and placing a metal plate or heatproof dish on top. Add the drained rice, cover, and steam the same way.
- While the rice cooks, prepare the mangoes by peeling and slicing them into thick, juicy pieces.
- In a saucepan, combine 1 cup of coconut milk, sugar, and salt. Bring the mixture to a gentle boil, then remove half of the sauce and set it aside in a bowl.
- In a separate small bowl, mix 1 tablespoon of coconut milk with the cornstarch until smooth. Stir this mixture into the remaining coconut sauce in the saucepan and let it simmer for a few minutes until it thickens slightly.
- Once the rice is fully cooked, transfer it to a mixing bowl and pour the reserved (non-thickened) coconut sauce over it. Gently mix to coat every grain, then let it rest for 15–20 minutes so the rice can soak up the sauce.
- To serve, spoon the sweet sticky rice onto plates, arrange mango slices alongside, and drizzle the thickened coconut sauce over the top. Finish with a sprinkle of toasted sesame seeds for a delicate nutty crunch.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1371Total Fat 20gSaturated Fat 13gUnsaturated Fat 5gSodium 162mgCarbohydrates 313gFiber 31gSugar 276gProtein 18g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Thai mango and sticky rice dessert isn’t just sweet — it’s a little bowl of warmth and comfort. The creamy coconut sauce, soft rice, and juicy mango come together so naturally, it’s hard not to fall in love with it.
Every time I make it, it brings back warm memories of humid summer nights and simple, joyful meals. If you’ve never tried making it at home, this is the perfect place to start. It’s the kind of dessert that makes ordinary moments feel special.
