I’ve learned over the years that making this dish is not just about the ingredients but also the technique—glutinous rice is the key to getting that chewy texture we all love. And the best part? It’s easy to prepare and requires just a few simple ingredients.
This Thai dessert is a true delight, with its creamy and luscious texture. Whether you’re preparing it for a special occasion or a weekend treat, it’s a healthy, satisfying option. Even though it may seem like a fancy treat, it’s really just a perfect blend of coconut milk, sticky rice, and sweet ripe mango—all of which are naturally gluten-free and can be made refined sugar-free if you choose.
It’s not too sweet, and it’s the perfect dessert for those looking for something that feels indulgent yet not heavy. I can’t recommend this vegetarian, vegan, and gluten-free dessert enough.
It’s a dish that takes me back to my travels in Bangkok, where I shared it with my sister by the roadside. The sweet and fresh combination of mango and rice made it one of my favourite desserts, and I still love recreating it today.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
What is Mango Sticky Rice?
Mango sticky rice is a delicious dessert that’s especially popular in Thailand and many other Asian countries. It’s made with glutinous rice, also known as sticky rice, which is combined with coconut milk to create a rich, creamy texture.
The rice is paired with slices of fresh mango, creating a perfect balance of sweet and slightly salty flavors. This dessert is enjoyed by many people, including those who are lactose intolerant, as it’s naturally dairy free.
The beauty of mango sticky rice is that it’s so simple to make. The recipe involves just a few ingredients and simple steps—a great dish to make at home. The dish is super easy to prepare, and you can enjoy it as a special treat when mangos are in season. When mangos are at their peak availability, they are super sweet, making the dessert even more delicious. If you’re unsure when to enjoy this treat, just check the chart to find out the best month for your favorite mango variety!
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🍴How to Make Mango Sticky Rice
Making mango sticky rice is super easy, especially if you have the right tools. Start by soaking your glutinous rice for about 3 hours or overnight. If you’re in a rush, you can skip the soaking and just use the rice cooker.
I love this method because you just press a button and forget about it! If you’re doing it the traditional Thai way, you can steam the rice in a bamboo basket over boiling water, ensuring it doesn’t get mushy.
For best results, you want the rice to be tender and fluffy, so make sure it doesn’t overcook.
Once the rice is ready, it’s time to make the coconut sauce.
In a separate pan, combine coconut milk, sweetener (to taste), and a pinch of sea salt. Stir everything together and bring it to a boil. Once the mixture is bubbling, turn off the heat and add the steamed rice to the coconut sauce. Mix it gently, making sure the rice soaks up all that delicious coconut goodness.
Let it set aside for about 45-60 minutes to let the flavors meld together.
While the rice is resting, prepare your mango slices. Make sure you use fresh ripe mangoes for the best flavor.
Once the rice has absorbed the coconut sauce, serve it in a bowl with a generous portion of mango slices on top. To finish, you can garnish with some sesame seeds or a bit more coconut sauce for extra creaminess.
And that’s it—super easy and perfect for any occasion!
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Serving & Storage
Making Mango Sticky Rice with Coconut Sauce at home is simple and delightful.
Start with fresh mango, and peel it gently, being careful not to bruise the fruit. Using a sharp knife, cut the mango into thin slices or chunks. Sometimes, I keep the seed aside as a little snack—a childhood habit from my 7 years of cooking practice. On a plate, arrange the mango slices into a fan shape.
It’s a presentation trick inspired by restaurants that makes the dish look as good as it tastes.
For the sticky rice, combine it with mixed coconut sauce for the perfect balance of sweetness and texture.
Tips:
- 🥭 Shape the rice for serving: Scoop the warm sticky rice into a small bowl, pack it gently, and flip it over onto a plate to get that iconic dome look you often see in Thai restaurants.
- 🥥 Add final toppings: Spoon thickened coconut sauce on top of the rice, then sprinkle toasted sesame seeds or mung beans for extra texture and flavor.
- ❄️ Store components separately: Keep the mango, sticky rice, and coconut sauce in different containers to maintain freshness and prevent sogginess.
- 🔥 Reheating rice: Use the microwave with a damp paper towel over the rice to retain moisture, or gently steam it on the stove.
- ♨️ Reheat the sauce: Warm coconut sauce in a small pot or microwave until smooth and pourable—but don’t let it boil or it might split.
- ⏲️ Best freshness window: For the best taste and texture, eat within 24–36 hours and avoid freezing, as mango changes texture once thawed.
Ensure the rice stays covered to retain its moisture, and you’ll be able to enjoy this treat anytime.
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Recipe Notes & Variations
- Ensure you use the proper rice for this recipe. It will be marked as ‘Thai sweet rice’ or ‘glutinous rice’ in shops. If unsure, check for the terms ‘sticky,’ ‘Thai,’ or ‘glutinous.’
- Unlike many rice recipes where soaking is optional, this step is essential. Soaking glutinous rice is key to achieving the perfect texture for this dish.
- You can choose between white or black sticky rice, but black glutinous rice requires up to 20 minutes more steaming time.
- Coconut cream can replace coconut milk for the extra coconut sauce, letting you skip the cornstarch or tapioca flour.
- Pandan extract can be added to the rice for an extra touch of Thai-inspired flavor.
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Mango Sticky Rice with Coconut Sauce
Description
Mango Sticky Rice with Coconut Sauce is a classic Thai dessert made with tender glutinous rice, silky coconut milk, and juicy sweet mango. Easy to prepare and naturally gluten-free, it blends simple ingredients with traditional methods I learned over years of hands-on practice. The result is a creamy, chewy, and refreshing treat that’s perfect for special occasions or relaxed weekends. Bringing home authentic Thai flavors has never been simpler, and it’s one of my favorite ways to recreate the vibrant street food memories from my travels.
Ingredients
Sticky Rice:
Coconut Sauce:
Cornstarch Slurry:
Toppings:
Nutrition Facts
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use glutinous rice only: Always pick glutinous rice (sometimes called sweet rice) to get that soft, chewy texture everyone loves. I once tried using regular rice in a rush, and trust me, it just didn’t feel right.
- Soak the rice properly: Soak the glutinous rice for at least 4 hours or overnight. This simple step makes a big difference and helps the rice cook evenly without getting mushy.
- Steam, don’t boil: To get the best chewy texture, always steam the soaked rice instead of boiling it. I learned this trick during my travels in Thailand, and it completely changed how my mango sticky rice turned out.
- Pick ripe mangoes: Use mangoes that are a little soft when you press them. Varieties like Ataulfo or Nam Dok Mai are naturally sweet and buttery, making every bite amazing.
- Make fresh coconut sauce: Full-fat coconut milk gives the sauce a creamy, rich flavor. Stir it often on low heat so it stays smooth and doesn’t split.
- Balance sweetness to taste: Everyone has a different sweet spot. You can easily adjust the amount of sugar in the coconut sauce, depending on whether you like it super sweet or just mildly sweet.
- Serve while warm: Sticky rice tastes best when it’s still warm, topped with thick coconut sauce and fresh mango slices. It’s a simple step that really brings out the best flavors.
- Garnish for a little extra: Sprinkle toasted sesame seeds or crispy mung beans on top if you want a little crunch and nutty flavor. It’s a small detail that really impresses guests!
