Classic Thai Mango Sticky Rice
This Mango Sticky Rice is a beloved Thai dessert made with sweet coconut-infused sticky rice and fresh, juicy mangoes. Creamy, fragrant, and comforting, it’s the perfect tropical treat to enjoy chilled or warm—with a drizzle of rich coconut sauce and a sprinkle of sesame seeds for texture.
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
For best texture, use Thai sweet rice (also labeled as glutinous rice).
Fresh Ataulfo or Champagne mangoes work best for their sweetness and creamy texture.
Coconut sauce can be made ahead and stored in the fridge for 2–3 days.