This is one of those desserts I don’t make often, but when I do, it completely takes over the moment. Thai coconut sticky rice with mango is simple at heart, yet it feels special the second it’s served. Warm, softly chewy rice soaked in coconut milk, paired with ripe mango slices, hits that sweet spot between comfort and indulgence.
I usually end up making this when I stumble across really good mangoes. That’s always the trigger. Once they’re on the counter, everything else falls into place naturally. Plans change, dinner ideas shift, and suddenly dessert becomes the main event.
Why This Dessert Always Leaves an Impression
This dish works because the textures play so nicely together. The sticky rice feels dense and satisfying, the coconut milk adds richness, and the mango brings freshness and aroma that keeps every bite balanced.
It’s sweet, but not in a sugary way. The gentle saltiness in the coconut milk keeps it grounded, which is what makes this dessert so easy to enjoy without feeling overwhelmed.
The Rice Choice Makes All the Difference
Sticky rice is non-negotiable here. Thai sweet rice has a texture that regular rice just can’t match. Once cooked, it turns soft, chewy, and slightly glossy, which is exactly what this dessert needs.
Other rice varieties might clump, but they won’t give that same tender pull. Taking the time to soak and steam the right rice pays off in the final texture.
Coconut Milk Done Two Ways
What I really enjoy about this recipe is using coconut milk in two stages. One batch soaks into the rice, flavoring every grain from the inside. The second batch turns into a silky sauce poured over the top.
The rice mixture leans sweeter, since it needs to season every bite evenly. The sauce stays lighter on sugar with a noticeable saltiness. That contrast keeps the dessert interesting from start to finish.
Mango Matters More Than You Think
Ripe mango changes everything here. It should smell fragrant and feel slightly soft when pressed. Slices should be tender and juicy, not fibrous.
When mangoes are at their best, this dessert almost feels effortless. If they’re not good, I simply wait. This is one recipe where timing truly matters.
How I Bring It All Together
Once the rice finishes steaming, I pour the warm coconut milk over it and let it sit covered. At first, it looks like too much liquid. After resting, the rice absorbs everything and turns rich and glossy.
While the rice rests, I prepare the coconut sauce. It thickens quickly and needs attention, but once done, it stays smooth and spoonable.
When serving, I mound the rice slightly, add mango slices on the side, and drizzle the sauce generously over everything. A light sprinkle of toasted seeds on top adds a gentle crunch.
Serving This Dessert at Home
This dessert works best served slightly warm or at room temperature. It feels comforting without being heavy.
I like serving smaller portions, especially after a big meal. A little goes a long way here.
Storage and Make-Ahead Notes
The coconut rice can be held for a short while at room temperature. The sauce should be kept warm gently or reheated before serving.
Leftovers keep in the fridge, though the texture is best the day it’s made.
FAQs
Can regular rice be used instead of sticky rice?
No. Sticky rice has a unique texture that regular rice cannot replicate.
Does this dessert need to be served warm?
Warm or room temperature works best. Cold rice changes the texture.
Can canned coconut milk be used?
Yes. Full-fat coconut milk gives the best result.
What if mangoes aren’t in season?
It’s best to wait. Mango quality affects the final flavor more than any other ingredient.
Sweet Coconut Sticky Rice with Mango
This classic Thai dessert pairs tender coconut-infused sticky rice with sweet, juicy mango and a silky coconut sauce.
Ingredients
- 1 cup Thai sweet sticky rice
- 14 ounces full-fat coconut milk, well mixed and divided
- ½ cup sugar, divided
- Kosher salt, to taste
- 2 teaspoons cornstarch
- 2 ripe Ataúlfo mangoes, peeled, pitted, and sliced
- Toasted sesame seeds, for garnish
Instructions
- Place the sticky rice in a large bowl and cover with plenty of water. Let it soak at room temperature until the grains soften.
- Drain the rice well, then transfer it to a steamer lined with a clean kitchen towel or cheesecloth. Spread the rice into an even layer, cover, and steam until tender and sticky.
- While the rice cooks, gently heat half of the coconut milk in a small saucepan. Stir frequently and add most of the sugar along with a pinch of salt, allowing everything to dissolve. The mixture should taste lightly sweet with a subtle salty balance.
- Transfer the hot rice to a heat-safe bowl and pour the warm coconut milk mixture over it. Stir gently, then cover and let the rice rest until all the liquid is absorbed and the rice becomes rich and glossy.
- In the same saucepan, heat the remaining coconut milk over medium heat. Mix the cornstarch with a small amount of warm coconut milk to form a slurry, then whisk it back into the saucepan. Cook until slightly thickened, then stir in the remaining sugar and a pinch of salt. Keep warm.
- To serve, spoon the coconut sticky rice onto plates and arrange the mango slices alongside. Drizzle generously with the warm coconut sauce and finish with a sprinkle of toasted sesame seeds. Serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 511Total Fat 22gSaturated Fat 19gUnsaturated Fat 4gSodium 121mgCarbohydrates 79gFiber 3gSugar 57gProtein 5g
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
Thai coconut sticky rice with mango is one of those desserts that feels quietly special. It doesn’t rely on decoration or complicated steps. Good ingredients, a bit of patience, and thoughtful balance turn it into something memorable. When everything lines up just right, this dish has a way of making you forget whatever else you planned to cook.
