Mango Sticky Rice Recipe
A classic mango sticky rice recipe featuring creamy, coconut-soaked glutinous rice served with sweet, ripe mango, exactly how it's enjoyed throughout Thailand.
Equipment
- Bamboo steamer or steamer basket
- cheesecloth
- Small saucepan
- Mixing bowl
Ingredients
Sticky Rice
- 1½ cups glutinous sticky rice
- Water for soaking
Coconut Sauce
- 1½ cups coconut milk divided
- ⅓ cup granulated sugar
- ¼ tsp salt
For Serving
- 2-3 ripe mangoes peeled and sliced
- 1 tbsp toasted sesame seeds or crushed mung beans for garnish
Instructions
Soak and Steam the Rice
- Rinse the glutinous rice under cold water until it runs mostly clear, then place it in a bowl, cover with water, and soak for at least 4 hours, or overnight for the best texture.
- Drain the soaked rice well, then line a bamboo steamer or steamer basket with cheesecloth and spread the rice out evenly. Steam over boiling water for 20-25 minutes, until the rice is tender and translucent.
Make the Coconut Sauce
- While the rice steams, combine 1 cup of the coconut milk with the sugar and salt in a small saucepan over medium heat, stirring until the sugar fully dissolves. Remove from heat once warm, without letting it boil.
Soak the Rice in Coconut Sauce
- Transfer the hot steamed rice to a bowl and pour about three-quarters of the warm coconut sauce over it, stirring gently to combine. Let the rice sit and absorb the sauce for 15-20 minutes, which allows the coconut flavor to soak throughout each grain.
Assemble and Serve
- Divide the coconut-soaked rice among serving plates, arranging fresh mango slices alongside each portion.
- Drizzle the reserved coconut sauce over the top of the rice and mango, then garnish with toasted sesame seeds or crushed mung beans before serving.
Notes
- Using true glutinous rice, sometimes labeled sticky rice or sweet rice at the store, is essential for this recipe, since regular long-grain or even short-grain rice won't achieve the same clumping, chewy texture.
- Soaking the rice for the full recommended time, ideally overnight, makes a genuine difference in how evenly it cooks and how tender the final texture turns out.
- Letting the warm rice sit and absorb the coconut sauce for the full 15-20 minutes is what gives mango sticky rice its signature creamy texture throughout, so don't rush through this step.
- Using very ripe, sweet mangoes makes a noticeable difference in the final flavor, since underripe mango can taste overly tart against the sweet coconut rice.
- This dessert is best enjoyed the same day it's made, since the rice can firm up and lose some of its ideal texture once refrigerated.