There's something absolutely magical about the first bite of authentic Mango Sticky Rice that instantly transports you to a tropical paradise. I still remember my first taste during a family trip to Thailand—the creamy coconut-infused rice paired with sweet, juicy mango created the most perfect harmony of flavors and textures I'd ever experienced.
This beloved Thai dessert combines simple ingredients in the most extraordinary way, creating a sweet Asian food masterpiece that's surprisingly easy to make at home. Every spoonful delivers that perfect balance of creamy, sweet, and tropical that makes this dessert absolutely irresistible.
Why You'll Love This Thai Mango Sticky Rice
This isn't just another dessert recipe—it's a culinary journey that brings authentic Thai flavors right to your kitchen! What makes this mango sticky rice absolutely special is how it transforms humble ingredients into something that tastes like pure luxury. The creamy coconut sticky rice provides the most amazing base, while fresh mango adds natural sweetness and vibrant color.
The silky coconut cream sauce ties everything together beautifully, creating layers of flavor that satisfy every sweet craving. Plus, it's naturally dairy-free and uses wholesome ingredients that make you feel good about indulging in this heavenly treat.
Jump to:
- Why You'll Love This Thai Mango Sticky Rice
- What You'll Need
- How to Make Mango Sticky Rice
- Aliana's Pro Tip
- Ingredient Substitutions & Variations
- Storage & Reheating Instructions
- What to Serve With Mango Sticky Rice
- FAQs About Mango Sticky Rice
- More Recipes You'll Love
- Related
- Pairing
- Mango Sticky Rice Recipe
- More DESSERT
What You'll Need
These simple ingredients come together to create authentic Thai magic that'll have your kitchen smelling like a tropical paradise. The beauty lies in how each component plays its perfect role in this symphony of flavors.
Main Ingredients
- 1 cup uncooked sushi rice (short grain preferred)
- 1 ½ cups filtered water
- 1 cup full-fat coconut milk, well shaken
- ¼ cup granulated white sugar
- ½ teaspoon fine sea salt
- 3 ripe mangoes, preferably champagne or manila variety
- 2 tablespoons sesame seeds for garnish
Coconut Cream Sauce
- ½ cup full-fat coconut milk (from remaining can)
- 2 tablespoons granulated white sugar
- 1 teaspoon cornstarch
- 1 tablespoon cool water
Optional Extras
Fresh mint leaves add a lovely aromatic touch, while toasted coconut flakes provide extra texture and tropical flavor. Some families love adding a pinch of pandan extract for that authentic green color.
This Thai mango sticky rice recipe is super easy—full steps are in the recipe card.
How to Make Mango Sticky Rice
Prepare the Perfect Rice
Rinse your sushi rice under cold water until the water runs completely clear, removing excess starch for the perfect texture. Add the clean rice to a heavy-bottomed saucepan with 1 ½ cups water and bring to a gentle boil.
Cook the Rice Base
Lower the heat to the lowest setting, cover tightly, and simmer for 15-20 minutes until all water is absorbed and rice is tender. Don't lift the lid during cooking—this ensures even steaming.
Create the Coconut Mixture
While rice cooks, combine 1 cup of well-shaken coconut milk, ¼ cup sugar, and salt in another saucepan. Bring this sweet mixture to a gentle boil, stirring until sugar completely dissolves.
People also ask: What is the sauce in mango sticky rice? The sauce is a sweet coconut cream made from coconut milk, sugar, and cornstarch that's thickened to create a silky drizzle that enhances the dessert's tropical flavors.
Combine Rice and Coconut
Add the perfectly cooked rice to the sweet coconut milk mixture and remove from heat immediately. Stir gently to combine, then cover and let cool for exactly 1 hour to allow proper thickening.
Make the Coconut Sauce
Whisk together the remaining coconut milk and 2 tablespoons sugar in a small pan over low heat. Mix cornstarch with 1 tablespoon water to create a slurry, then add to the pan. Simmer while whisking until beautifully thickened, then set aside to cool.
Assemble and Serve
Slice your ripe mangoes into perfect wedges. Scoop the cooled coconut sticky rice onto serving plates, arrange mango slices alongside, drizzle with coconut sauce, and sprinkle with sesame seeds for the perfect finish.
Aliana's Pro Tip
- The secret to perfect sweet sticky rice with mango lies in using the right rice variety and not rushing the cooling process.
- Sushi rice works beautifully because it has the perfect starch content for that signature sticky texture without being mushy.
- I learned this trick from a Thai grandmother at a cooking class in Bangkok—she insisted that patience during the cooling hour is what separates good mango sticky rice from absolutely extraordinary results.
- Also, make sure your mangoes are perfectly ripe but still firm enough to slice cleanly.
- The best test is gentle pressure—they should give slightly but not be soft or mushy.
Ingredient Substitutions & Variations
You can substitute jasmine rice for sushi rice if needed, though the texture will be slightly different. Brown sugar works instead of white sugar for deeper flavor, and you can use light coconut milk if you prefer less richness. For a fun twist, try adding a tablespoon of condensed milk to the rice mixture for extra creaminess.
Storage & Reheating Instructions
Store leftover sticky rice and mango separately in airtight containers in the refrigerator for up to 3 days. The rice mixture can be gently rewarmed in the microwave with a splash of coconut milk, but it's equally delicious served cold. Fresh mango should be added just before serving to maintain the best texture and appearance.
What to Serve With Mango Sticky Rice
This rich, tropical mango sticky rice pairs beautifully with light Thai green tea or jasmine tea to cleanse the palate between bites. My family loves serving it alongside other mango desserts like mango sorbet or fresh tropical fruit salad for a complete Thai-inspired dessert spread that feels like a special occasion.
FAQs About Mango Sticky Rice
What is so special about mango sticky rice?
Mango sticky rice is beloved for its perfect harmony of textures and flavors—creamy coconut-infused rice, sweet fresh mango, and silky sauce create an authentic Thai dessert experience that's both comforting and exotic.
What is the sauce in mango sticky rice?
The sauce is a sweet coconut cream made from coconut milk, sugar, and cornstarch that's gently thickened to create a silky drizzle that enhances all the tropical flavors in the dessert.
Is mango sticky rice made with coconut cream or milk?
Traditional mango sticky rice uses full-fat coconut milk rather than coconut cream. The coconut milk is mixed into the rice and also used to make the sauce topping.
How is mango sticky rice made?
Mango sticky rice is made by cooking rice with sweet coconut milk, letting it cool and thicken, then serving with fresh mango slices and a drizzle of coconut sauce on top.
More Recipes You'll Love
If you're craving more tropical Desserts that bring sunshine to your kitchen, these recipes use simple ingredients to create maximum sweetness and satisfaction!
Pineapple Dump Cake Recipe - Easy tropical dessert with golden pineapple and buttery cake topping that bakes itself.
Peach Cobbler - Classic summer comfort with juicy peaches and fluffy biscuit topping everyone adores.
Rhubarb Crisp Recipe - Tart and sweet dessert with crunchy oat topping that's perfect with vanilla ice cream.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mango Sticky Rice Recipe:
Mango Sticky Rice Recipe
Equipment
- 2 Heavy-bottomed saucepans One for rice, one for coconut mixture
- 1 Fine mesh strainer For rinsing rice until water runs clear
- 1 Whisk For making smooth coconut sauce
- 1 Sharp knife For slicing mangoes perfectly
Ingredients
- 1 cup Uncooked sushi rice - Short grain preferred for best texture
- 1 ½ cups Filtered water - For cooking rice
- 1 cup Full-fat coconut milk, well shaken - Reserve ½ cup for sauce
- ¼ cup Granulated white sugar - For rice mixture
- ½ teaspoon Fine sea salt - Enhances coconut flavor
- 3 whole Ripe mangoes - Champagne or manila variety preferred
- 2 tablespoons Sesame seeds - For garnish
- ½ cup Full-fat coconut milk - From remaining can for sauce
- 2 tablespoons Granulated white sugar - For coconut sauce
- 1 teaspoon Cornstarch - For thickening sauce
- 1 tablespoon Cool water - For cornstarch slurry
Instructions
- Rinse your sushi rice under cold water until the water runs completely clear, removing excess starch for the perfect texture.
- Add the clean rice to a heavy-bottomed saucepan with 1 ½ cups water and bring to a gentle boil. Lower heat to lowest setting, cover tightly, and simmer for 15-20 minutes.
- While rice cooks, combine 1 cup of well-shaken coconut milk, ¼ cup sugar, and salt in another saucepan. Bring this sweet mixture to a gentle boil.
- Add the perfectly cooked rice to the sweet coconut milk mixture and remove from heat immediately. Stir gently to combine, then cover and let cool for exactly 1 hour.
- Whisk together the remaining coconut milk and 2 tablespoons sugar in a small pan over low heat. Mix cornstarch with water to create a slurry, then add to pan and simmer until thickened.
- Slice your ripe mangoes into perfect wedges. Scoop the cooled coconut sticky rice onto serving plates, arrange mango slices alongside, drizzle with coconut sauce, and sprinkle with sesame seeds.
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