Easy Mango Sticky Rice Dessert

If you ask me, mango sticky rice is one of Thailand’s best gifts to dessert lovers.

This sweet and simple treat combines warm, coconut-scented rice with fresh, ripe mango pieces that melt in your mouth. The rice gets nice and sticky as it cooks, soaking up creamy coconut milk along the way.

It’s topped with a smooth coconut sauce that flows down the sides and brings the whole dish together. A light sprinkle of toasted sesame seeds adds just the right touch at the end.

It’s a comforting dessert that works year-round, but feels extra special during mango season when the fruit is at its sweetest.

What Kind of Mango Should I Use?

For the best mango sticky rice, you’ll want to look for ripe Thai mangoes (also called Ataulfo or honey mangoes) – they’re smaller, yellower, and sweeter than the more common red-green varieties found in most grocery stores. If you can’t find Thai mangoes, regular Tommy Atkins mangoes from the supermarket will still work just fine. When picking your mangoes, gently press them – they should yield slightly to pressure and give off a sweet fragrance near the stem. A perfectly ripe mango will make all the difference in this dessert, so avoid ones that are too firm or have dark spots. If your mangoes are a bit firm when you buy them, you can speed up ripening by placing them in a paper bag with a banana for a day or two.

Options for Substitutions

While this classic Thai dessert has some essential ingredients, here are the possible swaps you can make:

• Sticky rice: This is a must-have ingredient that can’t be substituted – regular rice won’t give you the right texture. You’ll find it labeled as sweet rice, glutinous rice, or Thai sticky rice in Asian grocery stores.
• Mangoes: Fresh mangoes are best, but if they’re not in season, you can use frozen mango chunks (thawed). Ataulfo or honey mangoes work great, but any ripe, sweet mango variety will do.
• Coconut milk: For best results, stick with full-fat coconut milk. Light coconut milk won’t give you the same rich, creamy texture. Don’t use coconut beverage or coconut cream – they’ll change the consistency too much.
• Sugar: Regular white sugar works best, but you can use palm sugar or coconut sugar for a more authentic flavor. Just note that these might change the color of your coconut sauce slightly.
• Sesame seeds: These are optional – you can skip them or use crushed peanuts, toasted mung beans, or even toasted coconut flakes for crunch.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mango sticky rice is getting the rice texture right – skipping the crucial soaking step (at least 4-6 hours or overnight) will result in unevenly cooked, hard rice that ruins the whole dessert. Another common mistake is lifting the lid while steaming the sticky rice, which disrupts the cooking process and can lead to partially cooked grains – resist the urge to peek and let it steam undisturbed for 20-25 minutes. The coconut sauce needs careful attention too – cooking it over high heat can cause the coconut milk to separate or curdle, so maintain a gentle simmer and stir frequently. For the best experience, serve this dessert while the rice is still warm (but not hot) and the mango is chilled, as this temperature contrast makes each bite more enjoyable.

What to Serve With Mango Sticky Rice?

This sweet Thai dessert is perfect on its own, but there are some nice ways to round out the experience! A cup of Thai iced tea makes an amazing drink pairing, cutting through the richness of the coconut milk while complementing the tropical flavors. For a simple breakfast twist, I like serving mango sticky rice with some fresh fruit on the side – think sliced pineapple, lychee, or even more mango. If you’re serving this for dessert after a Thai meal, keep portions on the smaller side since it’s pretty filling after all those savory dishes.

Storage Instructions

Keep Fresh: The sticky rice is best enjoyed fresh, but if you have leftovers, place them in an airtight container in the fridge for up to 2 days. Keep the coconut sauce and sliced mango separate from the rice – this helps maintain the best texture and prevents the rice from getting too soggy.

Make Ahead: You can cook the sticky rice and prepare the coconut sauce up to 1 day ahead. Store them separately in the fridge, and slice the mango just before serving. When you’re ready to eat, gently warm the rice and sauce, then assemble your dessert.

Serve: If you’re working with leftover mango sticky rice, let the rice come to room temperature for about 15 minutes before serving. You might need to thin out the coconut sauce with a splash of warm coconut milk if it has thickened in the fridge. The mango should always be fresh-cut just before serving for the best taste and presentation.

Preparation Time	60-120 minutes
Cooking Time	30-40 minutes
Total Time	90-160 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 220-240 g

Ingredients

For the sticky rice:

• 1/2 tsp salt
• 6 tbsp sugar
• 2 cups sticky rice
• 1 can full-fat coconut milk (I use A Taste of Thai)

For the mango and topping:

• 1 to 2 large mangoes (ripe, but still firm)
• sesame seeds (toasted, for garnish)

For the coconut cream sauce:

• 3 tbsp sugar
• 2/3 cup full-fat coconut milk

Step 1: Soak the Rice

Transfer the rice to a large bowl filled with enough water to completely cover the rice.

Allow the rice to soak for at least 1 hour or up to overnight, ensuring it hydrates fully for optimal texture.

Step 2: Wrap the Rice

After soaking, drain and rinse the rice thoroughly.

Transfer it to the center of a large cheesecloth.

Allow the excess water to drain off, then loosely but securely wrap the rice in the cheesecloth, ensuring no grains escape.

Step 3: Set Up the Steamer

Set up your improvised steamer by inverting a large mesh stainless steel steaming basket inside a tall pot.

This basket will create a barrier between the boiling water at the bottom of the pot and the cheesecloth-wrapped rice.

Fill the pot with about 1 inch of water.

Step 4: Steam the Rice

Transfer the wrapped rice to the pot, placing it on top of the steaming basket.

Ensure it does not touch the water.

Cover the pot with a tight-fitting lid and bring the water to a boil over high heat.

Reduce the heat to a simmer and steam the rice for 15-20 minutes, or until the grains become translucent.

Step 5: Heat the Coconut Milk

While the rice is steaming, heat 1 can of coconut milk in a saucepan over medium heat.

Stir often to prevent it from burning or curdling.

Add sugar and salt, stirring continuously until they dissolve.

Keep this sweetened coconut milk warm.

Step 6: Combine Rice and Coconut Milk

Once the rice is steamed, transfer it to a large bowl.

Mix the steamed rice with the sweetened coconut milk.

Cover the bowl and allow the rice to rest for 5 minutes as it absorbs the coconut milk, becoming flavorful and rich.

Step 7: Prepare Coconut Cream Sauce

In a small saucepot, add the coconut cream (or additional coconut milk) and sugar.

Bring this mixture to a low boil, then reduce the heat to low.

Simmer until slightly thickened, creating a delicious sauce.

Step 8: Serve the Dish

To serve, transfer a scoop of warm coconut sticky rice to a small serving plate.

Pair it with slices of seasonal mango, a drizzle of the coconut cream sauce, and a small sprinkle of sesame seeds, if desired.

Enjoy your sweet and savory creation!