Mango sticky rice is one of those desserts that feels like a little luxury without being hard to make at home. I love making it during peak mango season when the fruit is sweet and juicy, and there’s something so comforting about that warm, creamy coconut rice with cool slices of ripe mango on top. It’s the kind of dessert that instantly makes dinner feel special, even if it’s just a quiet weeknight at home.
Ingredients
You don’t need anything fancy to make this dish, which is one of the reasons I love it.
- Glutinous rice – This is the star ingredient. It’s what gives the rice its signature sticky, chewy texture that holds the sauce so well. Don’t try to swap in regular rice—it just won’t work the same.
- Coconut milk – For that rich, silky sauce that seeps into the rice. I always keep a couple of cans in the pantry for desserts or quick curries.
- White sugar – Just enough to sweeten the coconut milk without making it cloying. I like mine on the less-sweet side so the mango stands out.
- Salt – A pinch makes everything taste brighter and keeps the coconut from tasting flat.
- Mangoes – Choose the ripest, sweetest mangoes you can find. The fruit is really what makes this dish shine.
I often sprinkle toasted sesame seeds on top for a little extra crunch and a subtle nutty flavor. If my coconut milk is on the thin side, I’ll whisk in a bit of cornstarch to help the sauce cling better to the rice.
Sticky Rice
Sticky rice—sometimes called sweet rice or glutinous rice—is really essential here. When cooked right, it’s beautifully sticky and chewy without being mushy. It’s what makes the dessert feel so satisfying. This rice is common in lots of Asian dishes, but here it really gets to be the star. I usually buy it at the Asian grocery store and keep it on hand for dishes like dumplings, steamed rice with meats, or this dessert. It’s not the same as sushi rice, which is shorter-grain but less sticky and with a different texture altogether. Once you’ve tried the real thing, there’s no going back.
Fresh, Sweet Mango
This dessert really depends on good mangoes. Don’t use unripe or green mangoes—the kind you might use for salads. Those are too tart and firm. Instead, go for mangoes that are fragrant and just soft enough to give when pressed gently. Ataulfo mangoes are my favorite for this—they’re buttery, sweet, and easy to slice. If I’m using bigger mangoes like Tommy Atkins, I just cut them to size. If they’re still firm, I leave them on the counter for a few days to ripen, then move them to the fridge once they’re perfect so they don’t overdo it. A ripe, juicy mango makes every bite pop with fresh, natural sweetness that balances the rich coconut rice.
Reduced Sugar Content
I’ve seen some versions of this recipe that use half a cup of sugar for one cup of rice, and honestly, that’s too sweet for my taste. I use about a quarter cup instead, which keeps it pleasantly sweet without overpowering the coconut or mango. Plus, I usually make a little extra sauce so everyone can add as much or as little as they want. That way, the flavors stay balanced, and the mango can really shine through.
How to Make Mango Sticky Rice
It sounds fancy, but making this at home is really straightforward.
- Soak the sticky rice in cold water. This helps it cook evenly and get that signature chewy texture.
- Drain the rice and steam it. I use a bamboo steamer or a simple metal sieve over simmering water.
- While the rice steams, heat up the coconut milk with sugar and salt until it’s smooth and just steaming—no need to boil it.
- Pour some of the warm coconut mixture over the freshly steamed rice and gently mix it in. Let it sit for a bit so the rice soaks up all that creamy goodness.
- Make a thicker batch of sauce for drizzling on top. If your coconut milk is thin, add a little cornstarch slurry to help it coat the rice nicely.
- Spoon the rice into serving bowls, top with fresh mango slices, and finish with extra sauce and sesame seeds.
Prepare Sticky Rice in Advance
If you want this dessert to turn out with the perfect texture, don’t skip the soaking step. I’ve tried different soaking times to see what works best. For extra soft, almost gooey rice, I soak it overnight in the fridge. If I want it chewier and with more bite (which I usually do), I soak it for 1–2 hours the same day I make it. Steaming keeps the rice fluffy without getting soggy. I’ve used everything from a bamboo basket to a metal sieve over a pot of water—anything that lets the steam circulate while keeping the rice out of the water will work.
Frequently Asked Questions About Mango Sticky Rice Recipes
When should I serve mango sticky rice?
I always think it’s best fresh. The rice is warm, the sauce is creamy, and the mango is perfectly juicy.
Can I make it ahead of time?
Yes, but keep the rice and sauce separate in the fridge. Before serving, warm the rice gently in the microwave or a steamer so it softens back up. Cold rice straight from the fridge is way too firm and loses that lovely sticky texture.
What coconut milk should I use?
A good-quality canned coconut milk is reliable and rich. Fresh coconut milk is fantastic if you can get it.
Can I use coconut cream?
You can, but keep in mind it’s thicker and richer. You’ll probably want to skip any cornstarch thickening, and you might even thin it a bit with water to get the right sauce consistency.
What sugar works best?
I stick with white sugar to keep the sauce pale and pretty. Palm sugar or brown sugar works, but it changes the color and gives a deeper, almost caramel flavor.
Storage
If I have leftovers, I keep the rice and sauce in separate containers in the fridge. The rice will firm up as it chills, so I always warm it gently before serving to get it back to that soft, sticky texture. The sauce can be gently reheated too. It’s not the same as freshly made, but it’s still a treat to have on hand when the craving strikes.
Mango Sticky Rice
Mango sticky rice is one of those desserts that feels like a little luxury without being hard to make at home.
Ingredients
- 1 cup uncooked sticky rice
- 1 can full-fat coconut milk (13.5 oz / 400 g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional)
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds for garnish (optional)
Instructions
- Start by rinsing the sticky rice with tap water, gently stirring it with your hand to remove any excess starch. Drain and repeat the process once more. Once it’s rinsed well, cover the rice with cold water and soak it for at least an hour or up to overnight in the fridge. After soaking, rinse and drain the rice again.
- Transfer the rice to a heatproof bowl. Add about 2 inches of water to your steamer, making sure the water doesn’t touch the rice. Place the rice bowl on the steaming rack, cover, and bring the water to a boil over medium-high heat.
- Once you see steam coming from the pot, reduce the heat to medium and steam the rice for 20 to 25 minutes, or until it's cooked through and no longer raw in the center. After steaming, remove from heat and keep it covered for a few minutes.
- While the rice is steaming, it’s time to make the coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium or medium-low, stirring until the sugar dissolves, but be careful not to bring it to a boil.
- If your coconut milk is on the thinner side, dissolve the cornstarch in 4 tablespoons of water to create a slurry, and add it to the sauce. Stir immediately to thicken. If it’s still not thick enough, you can add more slurry or water to reach a smooth, creamy consistency.
- Once the rice is done, carefully remove the bowl from the steamer using oven mitts. Pour 1 cup of the coconut sauce into the rice and stir well until it’s fully absorbed. Let the rice and remaining sauce cool to room temperature or until just warm.
- To serve, scoop about 1/3 cup of the coconut sticky rice onto each plate. Add the sliced mango on the side, drizzle with the remaining coconut sauce, and sprinkle some toasted sesame seeds on top if desired.
Notes
- Most full-fat coconut milk will be thick enough, but some brands may be thinner. If you want a creamier sauce, using the cornstarch slurry can help thicken it nicely.
- A portion of about 1/3 cup of rice with half a mango makes a perfect serving size for a balanced dessert.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 333Total Fat 17gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 235mgCarbohydrates 46gFiber 3gSugar 32gProtein 4g
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.
