Savor the tropical allure of this Mango Sticky Rice Recipe, an exquisite celebration of soft sticky rice bathed in rich coconut sauce and crowned with ripe mango slices. This Thai Dessert melds sumptuous sweetness and creamy textures, delivering a refreshing culinary experience that captures the vibrant spirit of traditional Asian flavors.

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I’ve been experimenting in the kitchen lately and came across this yummy Mango Coconut Sweet Sticky Rice recipe that instantly became one of my all-time favorites. I start off with 1 cup glutinous rice, which I rinse well then soak for at least four hours to get that perfect texture.

After soaking, I steam the rice in 1 1/2 cups water until it’s done. While that is happening, I get busy making a sweet coconut sauce by simmering a full can of full fat coconut milk with 1/3 cup granulated sugar and 1/4 teaspoon salt.

I love how the sauce perfectly compliments the tender sticky rice and the naturally juicy flavour of 2 large ripe mangoes peeled and sliced fresh. Once everything is ready I top the rice with mangoes and drizzle over the sauce, then I toss on an optional tablespoon of toasted sesame seeds for a little crunch.

This recipe is popular in Southeast Asia and works great for anyone looking for a vegan and gluten free treat that packs nutrition and taste.

Why I Like this Recipe

1. I love how the sticky rice soaks up that sweet, coconut sauce so perfectly that every bite is full of flavor and it reminds me of a warm hug.
2. I’m really into the way the fresh mango slices add a tangy contrast to the rich, creamy coconut milk and sweet sticky rice, it just makes the dessert refreshing.
3. I like this recipe because it’s super easy to make and doesn’t take forever, plus it’s vegan and gluten free which makes me feel like i’m doing something good for my body.
4. The whole process of steaming the rice and mixing it with the sauce feels just a bit like I’m creating a little piece of art in the kitchen, which makes cooking more fun even if i’m not always perfect at it.

Ingredients

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Glutinous Rice: Starchy, slightly sticky carbohydrate base giving energy and a satisfying texture.
Coconut Milk: Rich, creamy liquid supplying healthy fats and natural sweetness without heaviness.
Sugar: Adds sweetness to balance coconut cream and mango, with a quick energy boost.
Salt: Enhances flavors and ties the dish together, a small but essential touch.
Mangoes: Ripe, juicy fruits bursting with vitamins, fiber, and a tangy-sweet flavor.
Sesame Seeds: Garnish option that adds crunchy texture, slight nuttiness, and extra protein benefits.
Water: Steaming water cooks the rice perfectly, helping absorb coconut milk flavors.

Ingredient Quantities

1 cup glutinous rice (sweet sticky rice), rinsed and soaked for at least four hours

1 1/2 cups water for steaming the rice

1 can (about 13.5 oz) full fat coconut milk

1/3 cup granulated sugar

1/4 teaspoon salt

2 large ripe mangoes, peeled and sliced

Optional 1 tablespoon toasted sesame seeds for garnish

How to Make this

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1. Drain off the water from your soaked glutinous rice and set it aside.

2. Fill a pot with about 1 1/2 cups of water and bring it to a boil, then set your steaming basket inside.

3. Place the rice in the basket, cover it up and steam it for about 20 to 25 minutes until it’s soft and tender.

4. While the rice is steaming, pour the coconut milk into a small pot and heat it gently on low.

5. Stir in the granulated sugar and salt until they completely dissolve, just be careful not to let the milk boil.

6. When your rice is finished, put it in a bowl and pour most of the warm coconut sauce over it.

7. Let it sit for about 10 to 15 minutes so the rice can absorb all that sweet, yummy sauce.

8. Peel and slice the ripe mangoes into thin pieces while you wait.

9. To serve, scoop the sticky rice onto a plate and neatly arrange the mango slices beside or on top of the rice.

10. Drizzle any extra coconut sauce all over, sprinkle toasted sesame seeds if you’re using them, and enjoy this delicious dessert while it’s still a bit warm.

Equipment Needed

1. A large bowl or container to soak and drain the glutinous rice
2. A pot to boil the water for steaming
3. A steaming basket that fits inside the pot
4. A small pot to heat the coconut milk and dissolve sugar and salt
5. A spoon for stirring the coconut milk
6. A bowl to mix together the warm sticky rice and coconut sauce
7. A knife and cutting board to peel and slice the mangoes
8. A serving plate to dish out the sticky rice and mangoes

FAQ

How long should I soak the glutinous rice?

You gotta soak the rice for at least four hours. Some folks even do it overnight if they got the time.

Can I steam the rice in something else instead of a steamer basket?

Sure, you can use a heatproof bowl or even a gauze-lined pot if you dont have a steamer. Just make sure the rice doesnt sit in too much water.

Do I need full fat coconut milk for this recipe?

Basically, yeah. Full fat coconut milk gives the dish that rich flavor, but if you wanna lighten it up you can try light coconut milk. Just know that the texture changes a bit.

Any ideas for topping the sticky rice?

Besides the fresh mango slices, you can sprinkle some toasted sesame seeds, which adds a nice crunch. Some people even toss in a little mint if thats your jam.

How do I know if my rice is cooked right?

The rice should be soft but hold its shape. If its too firm even after steaming, give it a few more minutes. It might take a couple of tries to get it just right.

Mango Coconut Sweet Sticky Rice Recipe Substitutions and Variations

If you cant find glutinous rice, you can try sushi rice. It gets a little less sticky but works in a pinch
If full fat coconut milk isn’t available, coconut cream diluted with water (around a 1:1 ratio) should do the trick
You can swap out granulated sugar for brown sugar or even coconut sugar, which adds a hints of caramel flavor
Regular salt can be replaced with a pinch of sea salt if thats all you got
Instead of toasted sesame seeds, try topping with crushed peanuts for a different crunch

Pro Tips

1. Try to heat your coconut milk on really low heat and stir constantly so the sugar and salt mix in smoothly, otherwise it might curdle and ruin the flavor.
2. Give your sticky rice some extra time to sit in the warm coconut sauce after you steam it so it soaks up all the good flavors.
3. If you have a bamboo steamer available, use it for a more even steam and an authentic texture its hard to beat when you want that perfect chew.
4. For a nice contrast in temperatures, you can chill your sliced mangoes a bit before serving which really brings out a fresh, tangy taste against the warm rice.