Thai Mango Sticky Rice

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 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.

How to Make Mango Sticky Rice

  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. Serve. Pair the sticky rice with sliced mango, a drizzle of coconut sauce, and toasted sesame seeds. Enjoy!

Find the full printable recipe here: Thai Mango Sticky Rice