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Thai

Mango Sticky Rice

A beloved traditional Thai dessert consisting of sweet coconut-infused sticky rice served with fresh, ripe mango slices.

Mango Sticky Rice — Thai — ChefSnap
4 hoursPrep
30 minutesCook
4Serves
EasyDifficulty
480 kcal per serving5g protein 85g carbs 12g fat
Watch it made — Mango Sticky RiceWatch it madeThaiChef Food · 6:41

Ingredients

Method

  1. Soak glutinous rice in water for at least 4 hours or overnight, then drain.
  2. Steam the rice for about 20-25 minutes until tender and translucent.
  3. While rice is hot, mix coconut milk, sugar, and salt in a pan until sugar dissolves. Pour over the rice and let sit.
  4. Peel and slice the ripe mangoes.
  5. Serve the sticky rice next to the mango slices, topped with a drizzle of coconut cream and toasted mung beans.

Common questions

Can I substitute regular rice for glutinous rice in mango sticky rice?

Not well. Glutinous rice is what gives the dish its sticky, chewy texture. If you must substitute, short-grain sushi rice is the closest option, but it will taste and feel different. Avoid long-grain rice.

How long does mango sticky rice take from start to finish?

Plan for about 4 to 5 hours total if soaking overnight, but active time is only 30 to 45 minutes. On the day of cooking, steaming the rice and making the coconut sauce usually takes around 30 minutes.

What are the most common mistakes when making mango sticky rice?

The biggest mistakes are not soaking the rice long enough, overcooking it, and using too much or too little coconut sauce. Also avoid boiling the coconut mixture hard, which can make it split or taste greasy.

How should I store leftover mango sticky rice?

Store the rice, coconut sauce, and mango separately if possible. Refrigerate in airtight containers for up to 2 days. Reheat the rice gently with a splash of coconut milk or water, and add mango only when serving.

What is the best way to serve mango sticky rice?

Serve it warm or room temperature, with the sticky rice slightly moistened by coconut sauce and fresh ripe mango slices on the side. Finish with a drizzle of thick coconut cream and a sprinkle of toasted mung beans for crunch.