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Mango sticky rice

Mango Sticky Rice Recipe

There’s something magical about the combination of sweet, juicy mangoes and creamy, coconut-infused sticky rice. Every bite is a perfect balance of flavors—mildly salty, richly sweet, and wonderfully fragrant.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Thai
Servings 2 servings
Calories 350 kcal

Equipment

  • Medium bowl
  • Fine-Mesh Strainer
  • Steamer or rice cooker
  • Small saucepan
  • Mixing spoon or whisk
  • Sharp Knife
  • Serving plates or bowls

Ingredients
  

For the Sticky Rice:

  • 1 cup glutinous rice also called sticky rice
  • 1 ½ cups water for soaking and cooking

For the Coconut Sauce:

  • 1 cup coconut milk
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • 1 teaspoon cornstarch optional, for thickening

For Serving:

  • 2 ripe mangoes peeled and sliced
  • 1 tablespoon toasted sesame seeds or mung beans for garnish, optional
  • Extra coconut sauce for drizzling

Instructions
 

Step 1: Soak the Rice

  • Rinse the glutinous rice under cold water until the water runs clear.
  • Place the rice in a bowl and cover with water. Let it soak for at least 4 hours, or preferably overnight.

Step 2: Cook the Sticky Rice

  • Drain the soaked rice using a fine mesh strainer.
  • Steam the rice in a bamboo or metal steamer for 25-30 minutes, or until tender. If using a rice cooker, follow the manufacturer’s instructions for sticky rice.

Step 3: Prepare the Coconut Sauce

  • In a small saucepan, combine coconut milk, sugar, and salt.
  • Heat over medium heat, stirring frequently, until the sugar dissolves. Do not let it boil.
  • If a thicker sauce is preferred, mix cornstarch with a tablespoon of water and add it to the sauce. Stir until slightly thickened.

Step 4: Mix the Rice with Coconut Sauce

  • Transfer the cooked sticky rice to a bowl and gradually pour half of the warm coconut sauce over it.
  • Stir gently and cover the bowl with a lid. Let it sit for 10-15 minutes to absorb the flavors.

Step 5: Assemble and Serve

  • Slice the mangoes into thin strips or cubes.
  • Divide the sticky rice into serving portions and top with mango slices.
  • Drizzle with the remaining coconut sauce and sprinkle with toasted sesame seeds or mung beans.
  • Serve warm or at room temperature.

Notes

Nutritional Value (Per Serving)

  • Calories: ~350-400 kcal
  • Carbohydrates: ~60g
  • Protein: ~4g
  • Fat: ~12g
  • Sugar: ~20g
  • Fiber: ~3g
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword easy rice recipes, healthy dessert recipe, mango sticky rice recipe