Dessert / Sweets
Thai Mango Sticky Rice
A popular traditional Thai dessert made with glutinous rice, fresh mango and coconut milk.
Watch it madeThaiChef Food · 6:41
Ingredients
- Glutinous Rice (Sweet Rice)1 cup
- Coconut Milk1.5 cups
- Sugar1/3 cup
- Ripe Mangoes2
- Toasted Sesame Seeds1 tsp
Method
- Soak the glutinous rice in water for at least 4 hours or overnight. Drain well.
- Steam the rice in a steamer basket lined with cheesecloth for 20-25 minutes until tender.
- While rice cooks, heat coconut milk, sugar, and salt in a saucepan over medium heat until sugar dissolves. Do not boil.
- Pour 3/4 of the coconut mixture over the hot cooked rice. Stir gently, cover, and let sit for 20 minutes to absorb.
- Peel and slice the ripe mangoes.
- Serve the sticky rice with mango slices, drizzle with the remaining sauce, and top with toasted sesame seeds.
Common questions
Can I substitute regular rice for glutinous rice in mango sticky rice?
Regular long-grain or jasmine rice won’t give the same sticky, chewy texture. If you can’t find glutinous rice, use sweet rice, sushi rice in a pinch, or black sticky rice; avoid plain rice for best results.
How long does mango sticky rice take from start to finish?
Plan on about 4 to 5 hours if soaking the rice for the minimum time, mostly inactive. Active cooking is about 35 to 45 minutes: steaming the rice, making the coconut sauce, and assembling the dessert.
What are the most common mistakes when making mango sticky rice?
The biggest mistakes are not soaking the rice long enough, letting the coconut sauce boil, and adding too much sauce too early. Also, use ripe mangoes; underripe fruit can make the dessert taste flat and sour.
How should I store leftover mango sticky rice?
Store the rice, coconut sauce, and mangoes separately in airtight containers. Refrigerate for up to 2 days. Reheat the rice gently with a splash of coconut milk or water; add mangoes fresh when serving.
What is the best way to serve mango sticky rice?
Serve it warm or at room temperature for the best texture. Spoon the sticky rice onto a plate, arrange ripe mango slices beside it, drizzle with extra coconut sauce, and finish with toasted sesame seeds for crunch.