Mango sticky rice is the kind of dessert that makes you pause after the first bite. It’s not showy or complicated — it’s just perfect. Sweet, sticky rice soaked in rich coconut milk, paired with juicy ripe mango slices.
It’s creamy, fresh, and just the right amount of sweet. No surprise it’s a street food staple all over Thailand.
But here’s what most people don’t realize: it’s easy to make at home. You don’t need special tools, and once you nail the timing, it comes together in under an hour.
Whether you’re craving a taste of Southeast Asia or just want something different for dessert, this is the recipe to keep in your back pocket.
Gather Your Goods — The Ingredient Hit List
You’ll only need a few key ingredients. Just make sure your mangoes are ripe and your rice is the right kind.
- 1 cup glutinous rice (a.k.a. sticky rice or sweet rice)
- 1 ½ cups coconut milk (full fat)
- ⅓ cup sugar
- ½ teaspoon salt
- 2 ripe mangoes, peeled and sliced
- Optional: toasted sesame seeds or mung beans for garnish
Soak First — The Step You Can’t Skip
Sticky rice needs to soak before you cook it. That’s non-negotiable. Rinse the rice a few times until the water runs mostly clear, then soak it in cold water for at least 4 hours. Overnight is even better.
This helps the grains cook evenly and gives you that signature sticky texture without turning mushy.
Steam It Right
Once the rice is soaked, drain it well. Then steam it over simmering water for about 25–30 minutes. Don’t boil it like regular rice — it’ll just turn to mush. If you don’t have a traditional bamboo steamer, no problem.
Use a metal sieve lined with cheesecloth or a clean kitchen towel set over a pot of boiling water. Just keep the lid on to trap the steam.
Check the rice at the 25-minute mark. It should be tender and sticky but not soggy. If it’s still too firm, give it another 5 minutes.
Sweet Coconut Sauce
While the rice steams, make your coconut sauce. In a saucepan, combine the coconut milk, sugar, and salt. Heat it gently — don’t boil it — just until everything is dissolved and warm. This sauce is what turns plain sticky rice into mango sticky rice. Taste it. It should be sweet but balanced with that touch of salt.
Once your rice is done, scoop it into a bowl and pour about two-thirds of the warm coconut sauce over it. Stir gently to coat, cover, and let it sit for 10–15 minutes so the rice can absorb the flavor. It gets creamier the longer it sits.
Serve It Like a Pro
Now comes the fun part. Scoop some of the coconut-infused sticky rice onto a plate. Add slices of fresh mango on the side. Drizzle a bit more of the coconut sauce over the top. If you want to go all in, sprinkle some toasted sesame seeds or mung beans for a little crunch.
That’s it. No need for fancy plating. This dish speaks for itself.
Timing Tips — Don’t Let It Go Wrong
This dish is all about texture and timing, so don’t wing it. First, make sure your rice is fully soaked — if you rush it, it won’t cook evenly. Second, don’t boil the rice. Steaming keeps it sticky but structured. Third, don’t let the coconut milk boil. High heat can cause it to split, and you’ll lose that velvety texture.
And here’s a pro tip: use the ripest mangoes you can find. If they’re underripe, the whole dish feels off. Go for ones that are soft to the touch and smell sweet at the stem.
When to Serve It
This dessert is perfect for casual summer dinners, dinner parties where you want to impress without trying too hard, or honestly, just a quiet night when you want something sweet and satisfying. It’s naturally gluten-free, dairy-free, and crowd-friendly.
You can even make the rice and sauce ahead of time — just warm them slightly before serving.
Beyond Mango — Try These Variations
Once you’ve got the classic down, mix it up. Try swapping mango for grilled pineapple, lychee, or even berries. You can infuse your coconut milk with a pandan leaf for a subtle herbal note. Or add a pinch of toasted coconut flakes for texture.
If you’re feeling bold, turn it into a build-your-own dessert bowl with different fruits and toppings. Just don’t overthink it. The beauty of this dish is in its simplicity.
