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This Mango Sticky Rice is a classic Thai dessert made with glutinous rice, coconut milk, and fresh mangoes. All you need are 5 simple ingredients!
If you grew up enjoying sweet rice desserts in Filipino cuisine like I did – think Suman Malagkit, Palitaw, or Biko – this Thai Mango Sticky Rice will feel like a familiar favorite.
It’s made with steamed glutinous rice infused with sweet coconut milk, then served with slices of ripe, juicy mango and a drizzle of coconut sauce. It’s truly a dessert that feels right at home in a Filipino kitchen.
In fact, if you love this sticky rice, don’t miss our Filipino Mango Float! It’s similarly rich, creamy, and layered with tons of sweet mango.
Table of Contents
Ingredients You’ll Need
- Glutinous rice: Also called sweet rice or sticky rice, this is essential for achieving the chewy, sticky texture that mango sticky rice is known for.
- Full-fat coconut milk: This rich and creamy milk is used in both the sweetened rice and coconut sauce. Be sure to use full-fat milk (from a can, not a carton!) for the best flavor and richness.
- Sugar: Granulated cane sugar adds sweetness to both the sticky rice and coconut sauce. To ensure your dessert is vegan, opt for organic sugar when possible.
- Salt: A small pinch of salt enhances the overall flavor and balances the sweetness.
- Cornstarch (optional): Used to slightly thicken the coconut sauce drizzled on top.
- Mangoes: Ataulfo mangoes (also known as champagne mangoes) are our go-to. They’re creamy, sweet, and close in flavor to Nam Dok Mai mangoes, traditionally used in Thailand.
Equipment Needed
- Medium pot
- Steamer basket
- Cheesecloth or muslin cloth
- Saucepan
- Spatula
- Medium to large mixing bowl
- Small pot
How to Make Mango Sticky Rice
- Prep the rice. Rinse the glutinous rice until the water runs mostly clear. Let it soak in the water for at least 4 hours or overnight.
- Cook the rice. Drain the soaked rice, then steam over medium heat for 25 to 30 minutes, or until the rice is soft and sticky, adding more water if needed.
- Make the coconut mixture. While the rice steams, heat the full-fat coconut milk, sugar, and salt in a saucepan over medium heat just until the sugar dissolves. Be careful not to let the mixture boil.
- Mix the rice with the coconut mixture. Once the rice is soft and sticky, transfer the hot rice to a medium to large mixing bowl. Pour the warm coconut mixture over it and let the rice sit for 20 to 30 minutes, stirring occasionally, or until the rice absorbs the coconut mixture.
- Make the coconut sauce (optional). Heat the coconut milk, sugar, and salt in a small pot over medium heat. In a separate small mixing bowl, mix the cornstarch and water together to form the cornstarch slurry. Add the cornstarch slurry to the pot and stir until the coconut sauce thickens slightly. Remove from the heat.
- Serve. Pair the sticky rice with sliced mango, a drizzle of coconut sauce, and toasted sesame seeds. Enjoy!
Recipe FAQs
The most traditional steamer basket used to make Thai sticky rice is a tall, cone-shaped woven bamboo basket known as a huad.
If you don’t own one, you can use a standard metal steamer basket or even a mesh strainer set over a pot of simmering water and covered tightly. Just be sure to line the steamer basket with a thin cloth so the rice doesn’t fall through into the water.
We highly recommend soaking the rice for at least 4 hours because it helps the rice cook through evenly and achieves that signature sticky texture. However, if you’re in a crunch for time, you can skip this step and simply steam the rice for longer.
When refrigerated in an airtight container, this sticky rice will keep for 2 days. Just be sure to reheat before serving.
More Sticky Rice Recipes YOu May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Thai Mango Sticky Rice Recipe
- Total Time: 9 hours 10 minutes
- Yield: 4-6
- Diet: Vegan
Description
This Mango Sticky Rice is a classic Thai dessert made with glutinous rice, coconut milk, and fresh mangoes. All you need are 5 simple ingredients!
Ingredients
Sticky rice:
- 1 cup glutinous sweet rice
- 1 cup full-fat coconut milk
- ¼ cup sugar
- ¼ tsp salt
Coconut sauce:
- ½ cup full-fat coconut milk
- 1 tbsp sugar
- Pinch of salt
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
For serving:
- 2–3 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional)
Instructions
- Rinse and soak the rice: Rinse the glutinous rice until the water runs mostly clear. Cover with water and soak overnight.
- Steam the rice: Drain the water and wash until the water is clear. Bring a pot of water to a boil, then place the rice in a strainer over the pot or in a bamboo steamer with wet cheesecloth. Create a well in the middle of the rice and cover with a lid. If needed, you can use a kitchen towel to cover any big gaps, but be sure it is not too close to the flame. Steam over medium heat for 25–30 minutes until soft and sticky.
- Make the coconut mixture: When the rice is almost done steaming, heat 1 cup coconut milk, sugar, and salt in a saucepan over medium heat—don’t boil. Stir until sugar dissolves.
- Mix rice + coconut mixture: Transfer the hot rice to a wide shallow bowl. Pour the warm coconut mixture over it, spreading it out so it is fully coated, then set aside for 30 minutes. Stir occasionally.
- Make the sauce (optional but recommended): Heat ½ cup coconut milk with sugar and salt. In a separate small mixing bowl, mix the cornstarch and water to form the cornstarch slurry. Add the cornstarch slurry to the pot and stir until the coconut sauce thickens slightly. Remove from the heat.
- Serve: Pair the rice with sliced mango and a drizzle of coconut sauce. Sprinkle sesame seeds on top if using and enjoy.
Notes
- The sticky rice will keep well in the fridge for up to two days; just be sure to reheat it before serving. We recommend only cutting the mango when ready to serve.
- Prep Time: 8 Hours 30 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Method: Stove Top
- Cuisine: Thai
