Mango Sticky Rice: Easy Thai Dessert in 30 Minutes
This authentic Thai dessert is easier than you think! Creamy coconut sticky rice paired with sweet, juicy mangoes creates a tropical flavor explosion. Ready in 30 minutes with simple ingredients.
Why You'll Love This Mango Sticky Rice
Mango sticky rice is one of Thailand's most beloved desserts, and once you taste it, you'll understand why. The combination of warm, creamy coconut-infused sticky rice with sweet, ripe mango is simply irresistible. Despite its exotic reputation, this dessert is surprisingly easy to make at home with just a few ingredients.
I've perfected this recipe over many trips to Thailand, and I'm sharing all my secrets so you can recreate that authentic taste in your own kitchen. The key is using good quality sticky rice (also called glutinous rice) and fresh, fragrant coconut milk. Trust me, this version is way better than any takeout!
🛒 Ingredients Checklist
- 1 cup glutinous rice (sticky rice)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 ripe mangoes (preferably Ataulfo or Nam Dok Mai)
- 1 tbsp toasted sesame seeds or crispy mung beans (for garnish)(optional)
Authentic Mango Sticky Rice
🥕Ingredients
Adjust servings above — amounts scale automatically. Tap an ingredient to check it off.
- 1 cup glutinous rice (sticky rice)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 2 ripe mangoes
- 1 tbsp toasted sesame seeds or crispy mung beans (optional)
📋Instructions
- 1
Rinse the glutinous rice in cold water several times until the water runs clear. Soak the rice in a bowl of water for at least 1 hour (or overnight). Drain well.
- 2
Steam the rice: Line a steamer basket with cheesecloth or a muslin cloth. Add the drained rice and spread evenly. Place over a pot of boiling water (make sure the water doesn't touch the rice). Cover and steam for 20-25 minutes until tender and translucent.
- 3
While the rice steams, prepare the coconut sauce. In a small saucepan, combine 1 cup of the coconut milk (reserve the rest for topping), sugar, and salt. Heat gently, stirring until the sugar dissolves. Do not boil.
- 4
Transfer the steamed rice to a large bowl. Pour the warm coconut sauce over the rice and gently stir with a rubber spatula or wooden spoon until every grain is coated. Cover and let sit for 10 minutes to absorb the flavors.
- 5
Meanwhile, peel the mangoes and slice them lengthwise into neat slices or cubes.
- 6
To serve: Scoop a generous portion of sticky rice onto a plate or banana leaf. Arrange mango slices on the side. Drizzle with the reserved coconut milk and sprinkle with toasted sesame seeds or crispy mung beans. Serve warm.
💡 Pro Tips
- •Do not skip soaking the rice — it's essential for the right texture.
- •Use full-fat coconut milk for the richest flavor. Light coconut milk will make the dish watery.
- •The rice should be slightly sweet and salty, balancing the mango's sweetness.
- •For an extra touch, serve with a pinch of salt on top to enhance the flavor.
Nutrition per serving(based on original recipe — does not scale)
Pro Tip for Perfect Sticky Rice
For the best texture, use a traditional bamboo steamer or a metal steamer lined with cheesecloth. Avoid cooking the rice directly in water — steaming is key to achieving that chewy, separate grain consistency.
How to Select the Best Mangoes
The star of this dish is the mango, so choose wisely. Look for Ataulfo (honey) mangoes or Thai Nam Dok Mai varieties if available. They should be slightly soft to the touch (like a ripe avocado) and have a fragrant, sweet aroma. Avoid overripe mangoes that are mushy or have dark spots.
If you can't find those, regular ripe mangoes work too — just make sure they're sweet and not fibrous. You can also use frozen mango chunks in a pinch (thaw and drain before using), but fresh is best.
Make It Your Own
This mango sticky rice recipe is incredibly versatile. You can add a pinch of pandan leaf while steaming for a fragrant twist, or top with crushed almonds for extra crunch. For a vegan version, simply use a vegan-friendly sugar (most are fine). The dish is naturally gluten-free, making it perfect for those with gluten sensitivities.
Serving Suggestions
Mango sticky rice is best served warm, but it's also delicious at room temperature. For a beautiful presentation, serve on a banana leaf or a white plate. Pair it with a cup of Thai iced tea or a light jasmine tea. This dessert is also fantastic with a scoop of coconut ice cream on top!
❓ Frequently Asked Questions
Why This Recipe Works
This mango sticky rice recipe has been tested to perfection. The ratio of coconut milk to rice ensures a creamy but not soggy texture. The salt balances the sweetness, and the warm rice paired with cool mango creates a magical contrast. Whether you're new to Thai cooking or a seasoned pro, this dessert will become a favorite.
I love how simple yet impressive this dish is. It's the perfect ending to a Thai-inspired meal, or a sweet treat on a hot summer day. Give it a try, and you'll be transported to the streets of Bangkok with every bite!
Happy cooking, friends! Let me know in the comments if you try this recipe, and tag me in your photos — I'd love to see your beautiful mango sticky rice creations.
Written by
Elena RossiI'm Elena, a home cook turned recipe developer. At cooking word, I share simple, seasonal dishes inspired by my Italian roots and busy life.
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