If you have a craving for a tropical treat that perfectly balances creamy sweetness with luscious fruit, this Mango Sticky Rice Recipe is exactly what you need to try next. It’s a loved classic from Thailand that combines tender, chewy sticky rice soaked in rich coconut milk with ripe, juicy mango slices. The harmony of textures and flavors makes it a truly irresistible dessert that feels both exotic and comforting, perfect for sharing with friends or indulging solo.
Ingredients You’ll Need
Getting started with this Mango Sticky Rice Recipe is a breeze because it calls for straightforward, wholesome ingredients. Each one plays a crucial role in crafting that creamy, fragrant, and beautifully textured dessert you’ll adore.
- Sticky (glutinous) rice: The star ingredient providing the signature chewy and tender texture essential to the dish.
- Full-fat coconut milk: Brings the luscious, rich creaminess that makes every bite silky and flavorful.
- Sugar: Balances the natural earthiness of the rice and coconut milk with just the right amount of sweetness.
- Salt: Enhances and rounds out all the flavors, ensuring no note feels flat.
- Cornstarch (optional): Helps thicken the coconut sauce for a perfect coating consistency if your coconut milk is too thin.
- Ripe mangoes: Offering vibrant color, juicy sweetness, and fresh contrast that brings the dish to life.
- Toasted sesame seeds (optional): Adds a gentle nutty crunch on top for extra texture and a beautiful finishing touch.
How to Make Mango Sticky Rice Recipe
Step 1: Soak the Rice
First things first, rinsing the sticky rice properly is key to achieving that perfect texture. Gently rinse the rice with cold water a couple of times to wash off excess starch, then soak it in cold water for at least an hour or overnight in the fridge. This step softens the grains, ensuring that when steamed, they cook evenly and become tender without turning mushy.
Step 2: Steam the Rice
Next, steam the soaked rice rather than boiling it. Place the rice in a heatproof bowl within your steamer with enough water underneath to create a gentle steam without touching the rice. Keep it covered and steam on medium heat for about 20 to 25 minutes. This method locks in moisture, giving you sticky rice that’s soft yet with a pleasant chew that’s absolutely essential for this recipe.
Step 3: Make the Coconut Sauce
While the rice is steaming, start your coconut sauce. Combine the full-fat coconut milk, sugar, and salt in a saucepan over medium heat. Stir patiently until the sugar dissolves and the sauce is hot but never boiling—that keeps the coconut milk creamy without curdling. This luscious sauce is what infuses the sticky rice with rich tropical flavor.
Step 4: Thicken the Sauce (If Needed)
If your coconut milk feels a bit runny, thicken it with a simple cornstarch slurry made by mixing cornstarch with cold water. Gradually whisk half into the warm coconut sauce and keep stirring until it slightly thickens just enough to coat the back of a spoon. This step is optional but perfect for those who like a silkier sauce that clings wonderfully to every grain.
Step 5: Combine Rice and Sauce
Once your rice is tender and fragrant, carefully pour 1 cup of the coconut sauce over it. Stir gently and let the rice absorb the richness, transforming each bite into velvety goodness. Cover and set aside for a few minutes to let the flavors meld beautifully before serving.
Step 6: Cool and Serve
Finally, let your creamy coconut sticky rice cool to room temperature or slight lukewarm before plating. Serve with fresh mango slices alongside, spoon extra coconut sauce on top, and don’t forget to sprinkle those toasted sesame seeds if you like that subtle toasty crunch. Your Mango Sticky Rice Recipe is now ready to delight!
How to Serve Mango Sticky Rice Recipe
Garnishes
To elevate your Mango Sticky Rice Recipe, consider a sprinkle of toasted sesame seeds or even shredded coconut on top. These add texture and enhance the visual appeal, making each serving feel extra special and Instagram-worthy.
Side Dishes
While this dessert shines on its own, pairing it with a light jasmine tea or a refreshing herbal infusion complements the creamy sweetness nicely without overpowering it. For a festive occasion, fresh fruit salads or tropical fruit sorbets also make thoughtful companions.
Creative Ways to Present
Try presenting the sticky rice in neat mounds using a small bowl or ramekin to shape it before plating. Arrange mango slices in a fan or spiral pattern for an elegant touch. You could even serve it in hollowed-out mango halves for a fun and tropical display that impresses guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Store any leftover sticky rice and mango separately in airtight containers in the refrigerator for up to two days. Keeping them separate helps maintain the mango’s freshness and prevents the rice from becoming overly soggy.
Freezing
Freezing mango sticky rice is not recommended because the texture of both the sticky rice and mango can suffer significantly. The rice tends to harden and the mango becomes mushy and loses its fresh brightness when thawed.
Reheating
If you want to enjoy leftover rice warm, reheat it gently in the microwave or over a double boiler with a splash of coconut milk to restore its creamy softness. Avoid overheating to prevent drying out the rice.
FAQs
Can I use regular rice instead of sticky rice?
Sticky or glutinous rice is essential for this recipe because its unique texture is what holds the dish together. Using regular rice won’t give you the chewy, sticky consistency that makes Mango Sticky Rice so special.
How do I know when the mangoes are ripe enough?
Ripe mangoes are slightly soft to the touch and give off a fragrant, sweet aroma at the stem. Their skin color varies depending on the variety but focus more on softness and smell to pick the perfect mango for your dessert.
Is there a vegan version of this recipe?
The traditional Mango Sticky Rice Recipe is naturally vegan since it uses coconut milk instead of dairy. Just ensure the sugar you use is vegan-friendly, and you’re all set!
What can I substitute if I do not have cornstarch?
If you don’t have cornstarch, you can thicken the coconut sauce slightly by reducing it over low heat to concentrate without adding flour-based thickeners. Alternative starches like tapioca starch also work well.
Can I prepare the rice in advance?
Yes, you can prepare and steam the sticky rice a few hours ahead and keep it covered at room temperature. Just add coconut sauce when ready to serve for the best texture and flavor experience.
Final Thoughts
This Mango Sticky Rice Recipe is a beautiful fusion of creamy, sweet, and tropical flavors that feels like a mini-vacation with each bite. It’s surprisingly simple to make yet so rewarding, guaranteed to impress anyone you share it with. So why not grab those mangoes and sticky rice today and treat yourself to this delightful dessert adventure?
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Mango Sticky Rice Recipe
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
- Diet: Vegetarian
Description
Mango Sticky Rice is a classic Thai dessert featuring tender, steamed glutinous rice soaked in rich, sweet coconut milk, paired perfectly with fresh, ripe mango slices. This creamy and delightfully fragrant dish is a perfect balance of sweet and savory that offers a refreshing and satisfying treat.
Ingredients
Sticky Rice
- 1 cup uncooked sticky (glutinous) rice
Coconut Sauce
- 1 can full-fat coconut milk (13.5 oz / 400 g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons cornstarch (optional, for thickening)
Fruit and Garnish
- 3 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional, for garnish)
Instructions
- Soak the Rice: Rinse the sticky rice with tap water, gently stirring by hand to remove excess starch. Drain and repeat once more. Then cover the rice with cold water and soak it for at least 1 hour or overnight in the fridge. After soaking, rinse and drain the rice again.
- Steam the Rice: Transfer the soaked rice to a heatproof bowl. Prepare a steamer with about 2 inches of water, ensuring the water does not touch the rice. Place the rice bowl on the steaming rack and cover. Bring the water to a boil over medium-high heat, then reduce to medium once steam starts appearing. Steam the rice for 20–25 minutes until fully cooked with no raw bits remaining. Once done, leave it covered and off the heat as you prepare the sauce.
- Make the Coconut Sauce: While the rice steams, combine coconut milk, sugar, and salt in a saucepan. Cook over medium or medium-low heat, stirring occasionally until the sugar dissolves and the mixture is hot but not boiling.
- Thicken the Sauce (If Needed): If the coconut milk sauce seems thin, mix cornstarch with 4 tablespoons of water to create a slurry. Add half of this slurry to the hot coconut sauce, stirring constantly until it thickens to coat the back of a spoon without being overly thick. Adjust thickness by adding more slurry if necessary.
- Combine Rice and Sauce: Remove the steamed rice bowl carefully and pour 1 cup of the prepared coconut sauce over the rice. Stir well to ensure the rice absorbs the sauce completely.
- Cool and Serve: Allow the coconut rice to cool to room temperature or lukewarm. To serve, place about 1/3 cup of the coconut sticky rice onto small bowls or plates. Arrange sliced mango on the side, spoon some of the extra coconut sauce on top, and garnish with toasted sesame seeds if desired for an extra nutty aroma.
Notes
- Soaking the sticky rice overnight improves its texture and softness for more authentic results.
- Use ripe, sweet mangoes such as Ataulfo or Alphonso for the best flavor contrast.
- The cornstarch is optional and only needed if the coconut sauce appears too thin to your liking.
- Toasting sesame seeds enhances their flavor; you can toast them in a dry pan over medium heat for 2-3 minutes until fragrant.
- This dish is best enjoyed fresh but can be stored covered in the fridge for up to 1 day.
