This Mango Sticky Rice with Coconut Sauce is a dreamy Thai dessert made with sweet sticky rice soaked in creamy coconut milk and served alongside ripe, juicy mango slices.
It’s tropical, comforting, and surprisingly easy to make at home.
Why You’ll Love This Recipe
Tropical and comforting – A warm coconut-scented rice paired with fresh mango.
Authentic but easy – Traditional flavor with simple home ingredients.
Perfect make-ahead dessert – Great for parties or meal-prepping sweet treats.
Gluten-free and dairy-free – Naturally allergy-friendly and wholesome.
Ingredient Highlights
Sticky Rice – Soaked and steamed for the classic chewy texture this dessert is known for.
Coconut Milk – Full-fat for the richest flavor—forms the creamy base of the sweet coconut sauce.
Sugar & Salt – Balanced to bring out the sweetness of the mango and richness of the sauce.
Cornstarch (Optional) – Helps thicken the coconut sauce slightly if your coconut milk is too thin.
Mangoes – Use ripe, juicy mangoes for maximum flavor—peeled and sliced for easy serving.
Toasted Sesame Seeds (Optional) – Add a nutty crunch and elegant garnish.
Pro Tips Before You Start
Soak the rice: Overnight if possible for the best texture.
Use a steamer: Ensures the rice cooks evenly without becoming mushy.
Don’t boil the sauce: Just heat it enough to melt the sugar—boiling can cause separation.
Sweeten to taste: You can adjust the sugar in the coconut sauce depending on your preference.
How to Make Mango Sticky Rice with Coconut Sauce
Step 1: Soak the Rice
Rinse sticky rice with cold water and stir gently to release starch.
Drain and repeat once more.
Then soak in cold water for at least 1 hour or overnight.
Rinse and drain before cooking.
Step 2: Steam the Rice
Place the soaked rice in a heatproof bowl.
Add water to the bottom of a steamer (not into the rice), place the bowl on the rack, cover, and steam over medium heat for 20–25 minutes until tender.
Let rest while you make the sauce.
Step 3: Make the Coconut Sauce
In a saucepan, combine coconut milk, sugar, and salt.
Cook over medium-low heat until warm and sugar dissolves.
Do not boil. For a thicker sauce, stir in a slurry of cornstarch and water (optional).
Step 4: Flavor the Rice
Transfer the steamed rice to a mixing bowl.
Pour in about 1 cup of the warm coconut sauce and mix well.
Let the rice sit and absorb the sauce until slightly cooled.
Step 5: Serve
Scoop portions of the coconut-infused rice into small bowls or plates.
Add mango slices to the side, drizzle with extra coconut sauce, and sprinkle with toasted sesame seeds if using.
What to Serve It With
Thai iced tea
Fresh mint or coconut chips
A scoop of coconut or mango sorbet
Variations & Substitutions
Use palm sugar: For a deeper caramel-like flavor in the sauce.
Add pandan leaf: Simmer with coconut milk for a fragrant twist.
Swap mango: Try sliced banana, lychee, or pineapple.
No steamer? Cook rice in a rice cooker lined with cheesecloth.
Storage & Leftovers
Fridge: Store leftover rice and sauce separately in airtight containers for up to 3 days.
Reheat: Gently steam the rice or microwave with a splash of coconut milk.
Do not freeze: Texture changes too much after thawing.
FAQs
Do I have to use sticky rice?
Yes—jasmine or other rice won’t give you the same chewy texture.
Can I use canned coconut milk?
Absolutely! Full-fat canned coconut milk is best.
How can I tell if the rice is cooked?
It should be tender with no hard center but still sticky and cohesive.
Is it served warm or cold?
Best served slightly warm or room temperature.
Can I make it ahead of time?
Yes! Store rice and sauce separately and assemble before serving.
What if my sauce is too runny?
Add a bit of cornstarch slurry and heat gently to thicken.
Can I double the recipe?
Yes, just make sure your steamer can accommodate the extra rice.
Final Thoughts
This Mango Sticky Rice with Coconut Sauce is sunshine in a bowl—comforting, creamy, and naturally sweet.
If you’re craving a taste of Thailand at home, this easy dessert will transport you bite after bite.
Classic Thai Mango Sticky Rice
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
- Rinse sticky rice with water, soak for 1 hour or overnight, then rinse and drain.
- Steam rice for 20–25 minutes until tender. Let rest covered.
- Heat coconut milk with sugar and salt until sugar dissolves (don’t boil).
- Add cornstarch slurry to thicken if desired.
- Mix 1 cup of coconut sauce into steamed rice. Let it absorb.
- See full steps with tips & photos → https://p4pd.org/mango-sticky-rice/
Notes
