Mango Sticky Rice is a traditional Thai dessert that is the perfect blend of chewy, fruity and sweet. It’s easy to make at home and the absolute best way to enjoy fresh mangos!
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I have been so excited to make mango with sticky rice for so long. I always thought that mango with sticky rice was the epitome of a delicious and exotic Asian dessert. But seriously, when else would I get to eat white rice as a dessert food?!
Normally I associate mango with sticky rice as a Thai dessert… It is actually the national dessert of Thailand. But as we established on the Brunei page, the foods of Brunei are often very similar to the foods of Thailand. So… I went for it.
Who can resist during mango season? It’s the perfect time for Mango Pico de Gallo, Mango Pineapple Smoothies, Tropical Stuffed Avocados and of course mango sticky rice!
This recipe is much easier than you might think. There are a few steps involved, but each step is simple and crucial in creating the perfect, chewy, delicious sweetness. I promise, the juice is worth the squeeze!
If you are looking for a fresh dessert with layers of flavor, this is the one to try!
What is Sticky Rice
Sticky rice is a type of rice that has almost no amylose starch but is high in amylopectin starch, which makes it extra sticky, almost gluey. It’s a very popular rice used in Asian cuisine for both sweet and savory dishes because of its chewy texture.
You can find sticky rice in long and short grain varieties and it goes by many names including glutinous rice, sweet rice, pearl rice, mochi rice or waxy rice. You can usually find it in your grocery store’s international aisle or you can buy it online.
Recipe Origins
There is no hard evidence to determine when mango with sticky rice was first cooked up, but there is evidence that suggests it has been around since the Ayuttaya Era, before the 17th century.
Sticky rice has been cultivated for centuries in the Northeastern part of Thailand, near Laos. There are records of Laotian people eating sticky rice with fruit as part of religious traditions.
Needless to say, Mango Sticky Rice is very popular in Thailand and surrounding countries and while it is enjoyed year round it is particularly popular during mango season from late March to early June.
Why Make This Recipe
- Refreshing Dessert: If you have never had sticky rice before, it is the perfect, light dessert. Not too rich, not too sweet, but chewy and delicious!
- Simple ingredients: Coconut milk and perfectly ripe mangos are the star of this dish!
- Taste of Thailand: Mango with sticky rice is the national dessert of Thailand. It’s sweet, tropical and so, so good!
Ingredients You’ll Need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Sticky Rice: Sticky rice may go by several different names, but you can usually find some sold in a plastic pouch in the International aisle or at an Asian supermarket
- Coconut Milk: High quality coconut milk is a must for this recipe! I tried using coconut cream but it was a bit too thick for this recipe.
- Granulated Sugar
- Salt: A dash of salt really brings out all the flavors
- Cornstarch: This helps thicken the topping into a syrup
- Sesame Seeds: Optional but delicious!
- Mangos: Traditional mango sticky rice is made with yellow mangos, but red mangos are easy to find in the US and are also totally fine for ease! You can use your leftover mangoes for this Mango Milk recipe.
Picking the Right Mangoes
Make sure to pick mangoes that are the correct amount of ripeness. A sweet, but still slightly hard mango is a perfect option here. You don’t want your mango to be too mushy, as the texture will blend in too easily with the texture of the rice.
Instead, a harder mango that is still ripe and sweet will be the perfect option. Give the mango a very gentle squeeze to test for ripeness. You want it to be soft but not mushy or wrinkled.
How to Make Mango Sticky Rice
Step One: Place rinsed rice in a small pot with water to boil. Add the coconut milk, sugar and salt into a separate pot and stir until sugar dissolves.
Step Two: Mix the coconut milk mixture and rice together in a bowl until it takes on a pudding-like texture.
Step Three: Make the coconut sauce topping by mixing coconut milk, sugar and cornstarch in a small pot.
Step Four: Serve by placing a scoop of rice on a plate with sliced mango and top with sesame seeds and coconut sauce
Expert Tips
- Rub the rice grains between your hands to remove any excess starch.
- You can tell your rice is done when the color changes. The rice grains will turn vaguely transparent when they are fully cooked. Your rice should be sticky but not wet.
- Be sure and combine your rice and coconut milk while both are warm to allow them to combine fully. You can allow it to cool to room temperature after combining them if desired.
- Feel free to try out different toppings on your sticky rice. Yellow mung beans are an authentic and delicious choice.
- Mango sticky rice can be served warm or cold.
Recipe FAQs
If your sticky rice is crunchy rather than chewy it has not cooked long enough. Your rice should be swollen and slightly transparent when fully cooked. Be sure all the liquid has been soaked up.
If all the liquid is gone and the rice does not appear fully cooked, you may need to add a tablespoon or two more of water.
This dish can be served hot or chilled. To chill it, simply cook the rice fully and place in the refrigerator to rest and chill. Scoop to serve and top with your toppings.
If you liked this recipe, check out these other recipes I chose just for you:
- Espumillas from Ecuador
- Coconut Bread
- Arroz Con Leche from Mexico
- Loa Papaya Salad
If you tried this Mango Sticky Rice Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mango Sticky Rice Recipe
Equipment
- Large Bowl
- Strainer/Colander
- Small Pot
Ingredients
Sticky Rice Ingredients
- 1 ½ cups sticky rice
- 1 ½ cups coconut milk, 1 13 oz can
- ¾ cup granulated sugar
- ½ tsp salt
Topping + Assembly Ingredients
- 1 cup coconut milk
- ½ cup granulated sugar
- ½ tsp salt
- 1 ½ tsp cornstarch
- Sesame seeds
- 4 yellow mangos, Red mangos are easy to find in the US and are also totally fine for ease!, sliced or diced
Instructions
- Place the rice in a large bowl and cover it with water, swirling the rice in your hand so the water gets cloudy. Empty the water then refill it. Wash the rice 6-7 times or until the water runs clear.
- Add the rinsed and drained rice to a medium pot along with 1 ½ cups of water. Bring the water to a boil. Once boiling, reduce to a simmer, cover and allow the rice to cook for 15 minutes. Once 15 minutes has passed, remove the pot from the heat and allow it to sit, covered, for another 5 minutes.
- When the rice is almost done cooking, add the coconut milk, sugar, and salt together in a separate, small pot over medium heat. Stir until the sugar dissolves.
- When the rice and coconut milk mixture have each finished cooking, dump the rice into a large bowl. Drizzle about 1¼ cup of the coconut milk mixture onto the rice ¼ cup at a time, mixing between each addition. The rice should take on a pudding-like texture, so feel free to add more or less as needed to get this texture.
- Allow the sticky rice to cool to room temperature (you can also serve warm, if desired).
- While it is cooling, make the coconut sauce topping. To do so, add 1 cup of coconut milk, ½ cup granulated sugar, and ½ tsp salt into a small pot. Bring it to a simmer.
- Once simmering, mix the cornstarch with 1-2 tbsp of cold water in a small bowl to make a slurry. Add the slurry into the warm milk and mix again until the coconut milk thickens.
- To serve, place a mound of sticky rice on a plate or bowl, and drizzle it with the thickened coconut milk mixture and sprinkle sesame seeds on top.
- Place ½ of a mango (peeled and diced/sliced) next to the mound of rice. Serve and enjoy!
Notes
- Coconut Milk: High-quality coconut milk is a must for this recipe! I tried using coconut cream but it was a bit too thick for this recipe.
- Salt:A dash of salt really brings out all the flavors
- Cornstarch: This helps thicken the topping into a syrup
- Sesame Seeds: Optional but delicious!
- Rub the rice grains between your hands to remove any excess starch.
- You can tell your rice is done when the color changes. The rice grains will turn vaguely transparent when they are fully cooked. Your rice should be sticky but not wet.
- Be sure and combine your rice and coconut milk while both are warm to allow them to combine fully. You can allow it to cool to room temperature after combining them if desired.
- Feel free to try out different toppings on your sticky rice. Yellow mung beans are an authentic and delicious choice.
- Mango sticky rice can be served warm or cold.
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