Mango Sticky Rice Modern Honey

Quick, easy, and perfectly sweet homemade sticky rice with fresh mango. How to make this famous Thai mango sticky rice dessert with simple ingredients.

I will never forget the first time I tried Sticky Rice with Mango at a popular Thai restaurant in town. It was 25 years ago and I was in absolute heaven from the very first bite.

I wanted to recreate it at home but I found the process time-consuming and something that had to be done ahead of time. So I tried to figure out some ways to make it easier and faster and still taste perfectly delicious!

So this is your quick and easy mango sticky rice recipe that tastes just like your favorite Thai restaurant.

What do I love about this Thai dessert:

It is both naturally gluten-free and dairy-free and still tastes amazing which is a win-win in my book.

It isn’t overly sweet. It has notes of tropical mango and creamy coconut without being over the top. All of the ingredients work so well together.

I love the texture of the rice! This is a sticky, melt-in-your-mouth, soft rice so it is a very comforting dessert.

Sticky Rice with Mango Ingredients:

This homemade mango sticky rice recipe calls for only six ingredients.

Glutinous (sweet) rice — this can be found in specialty Asian markets, online on Amazon, or at some local grocery stores.
Canned Coconut Milk — use full-fat canned coconut milk for the creamiest sweet sticky rice.
Sugar — this is used to infuse the rice while cooking and also added to the coconut cream sauce to drizzle on top of the sticky rice. You can add more sugar if you desire sweeter sticky rice.
Salt — this brings out the flavor of the rice and is added while the rice is cooking.
Cornstarch — to lightly thicken the coconut cream sauce.
Fresh Mango — choose fresh, ripe mangoes that are perfectly juicy.
Sesame Seeds — this is optional but adds a little nutty flavor.

How to make Mango Sticky Rice:

We are cutting some corners to make this a quick and easy version but it still tastes absolutely delicious!

Start by putting the rice in a bowl and rinse 6 or 7 times in cold water until water is clear, not milky and then drain. This helps to remove some of the starchiness from the rice.

Place the rice, 1/2 cup of canned coconut milk, 1 cup of water, 1/4 of sugar, and a pinch of salt into a rice cooker and cook until most of the liquid is absorbed. Most recipes call for the rice to be soaked in water for at least 8 hours but we are skipping that step and going straight to the cooking. Also, traditional mango sticky rice recipes call for steaming the rice instead of directly cooking it on a stovetop or in a rice cooker. I found that I can get a similar texture by cooking in a rice cooker. Just don’t overcook the rice.

Make the coconut cream sauce by heating up the remaining coconut milk and sugar in a saucepan. As it begins to heat and bubble, add in 1/2 teaspoon of cornstarch to slightly thicken the sauce. Make sure to use a whisk to make the smoothest coconut cream sauce. Set aside to cool.

Slice the mangoes. Peel the mangoes and slice along the center membrane. Place the mangoes flat on a surface and cut into slices.

To serve the Thai sticky rice with mango, put the sticky rice on a plate or bowl. Generously drizzle with coconut cream sauce. Place sliced mangoes on the plate. Sprinkle with sticky rice with sesame seeds, if so desired.

Serve warm or cold. This best served right away or the rice will soak in all of the coconut cream.

Q & A:

Can I use another type of rice?

Since this Thai dessert has a particular texture, you can only get that by using glutinous sweet rice.

Can I soak the rice overnight in water?

Absolutely! I tried to offer some time-saving tips but if time is on your side, soak the rice overnight or for about 8 hours.

Do I serve mango sticky rice warm or cold?

I prefer to serve it as soon as I make it. This allows the best texture and it also keeps the sticky rice from soaking up all of the coconut sauce. If you want to serve it cold, I suggest placing it in the refrigerator for 25-30 minutes and then serving it.

If you love Thai recipes, check out some of my most popular Thai recipes:

Thai Red Chicken Curry — Flavorful, red curry-spiced chicken curry is way better than any restaurant and you save so much by making it at home!

Thai Chicken Noodles — A healthy flavorful Thai chicken dish with fresh vegetables all sauteed in a spicy peanut sauce.

Thai Chicken Noodle Soup — A flavorful Thai soup made with spices and coconut milk, vegetables, gluten-free rice noodles, and tender chicken.

Coconut Rice — This Coconut Rice recipe is made with only five ingredients — rice, coconut milk, water, sugar, and salt. It is the perfect savory side dish with a touch of coconut flavor.

Pin this now to find it later

Pin It

Start by putting the rice in a bowl and rinse 6 or 7 times in cold water until water is clear, not milky and then drain. This helps to remove some of the starchiness from the rice.
Place the rice, 1/2 cup of canned coconut milk, 1 cup of water, 1/4 cup of sugar, and a pinch of salt into a rice cooker and cook until most of the liquid is absorbed. Most recipes call for the rice to be soaked in water for at least 8 hours but we are skipping that step and going straight to the cooking. Also, traditional mango sticky rice recipes call for steaming the rice instead of directly cooking it on a stovetop or in a rice cooker. I found that I can get a similar texture by cooking in a rice cooker. Just don't overcook the rice.
Make the coconut cream sauce by heating up the remaining heaping 1 cup of coconut milk and 1/4 cup of sugar in a saucepan. As it begins to heat and bubble, add in 1/2 teaspoon of cornstarch to slightly thicken the sauce. Make sure to use a whisk to make the smoothest coconut cream sauce. Set aside to cool.
Slice the mangoes. Peel the mangoes and slice along the center membrane. Place the mangoes flat on a surface and cut into slices.
To serve the Thai sticky rice with mango, put the sticky rice on a plate or bowl. Generously drizzle with coconut cream sauce. Place sliced mangoes on the plate. Sprinkle with sticky rice with sesame seeds, if so desired
Serve warm or cold. This is best served right away or the rice will soak in all of the coconut cream.

Q & A:

Can I use another type of rice?

Since this Thai dessert has a particular texture, you can only get that by using glutinous sweet rice. Can I soak the rice overnight in water? Absolutely! I tried to offer some time-saving tips but if time is on your side, soak the rice overnight or for about 8 hours. Do I serve mango sticky rice warm or cold? I prefer to serve it as soon as I make it. This allows the best texture and it also keeps the sticky rice from soaking up all of the coconut sauce. If you want to serve it cold, I suggest placing it in the refrigerator for 25-30 minutes and then serving it.

Calories: 312kcal, Carbohydrates: 72g, Protein: 4g, Fat: 0.5g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 153mg, Potassium: 47mg, Fiber: 2g, Sugar: 25g, Vitamin A: 5IU, Vitamin C: 0.2mg, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ncG1vNJzZmivp6x7rrvDnqmnoJ%2Bjsrp6wqikaKWRo7SwedKtoJyjqWK%2Fqq%2FEaA%3D%3D

PeakVibe

Mango Sticky Rice Modern Honey

What do I love about this Thai dessert:

Sticky Rice with Mango Ingredients:

How to make Mango Sticky Rice:

Q & A:

Q & A: