I first encountered mango sticky rice when my husband and I went to Thailand for our wedding photoshoot. The sweet, juicy mango paired with the soft, chewy sticky rice was absolutely amazing.
Now, our kids are all grown up, but our love for mango sticky rice remains. So, I decided to try recreating this dish at home. To my surprise, it was so simple to make, and my kids love it too! They can’t stop praising it!
Our family is a big fan of mangoes, and we love creating all sorts of mango-inspired desserts. Here are some of our favorites:
- Mango Mousse
- Mango Pudding
- Mango Pancakes
- Mango Mochi
- Mango Pomelo Sago
- Mango Crepe Cake
- Chinese Mango Candy
- Coconut Milk Mango Pudding
If you’re a mango lover like us, give these treats a try—I’m sure you’ll enjoy them just as much!
Why You’ll Love This Recipe
This recipe is a perfect blend of sweet, creamy, and comforting flavors. The fragrant mango pairs beautifully with the sticky rice and luscious coconut sauce, creating a delightful texture contrast.
It’s a wonderful dessert that is both satisfying and refreshing. Plus, it’s easy to make at home with simple ingredients. Whether you’re a mango lover or a fan of coconut, this mango sticky rice will become a staple in your dessert repertoire.
Ingredients
- 100-150g sticky rice per person (adjust for servings)
- 1 mango (adjust size based on preference)
- 250ml coconut milk
- 75g white sugar
- 1g salt
- 20g cornstarch
Instructions
- Prepare the Sticky Rice
Soak the sticky rice in clean water for at least 3 hours. This is crucial for achieving the right texture—when soaked, the rice becomes plump and soft, making it easy to cook through. After soaking, the grains should be tender to the touch and easily crushed with your fingers. - Steam the Sticky Rice
Once soaked, drain the sticky rice and place it in a steamer. Add water to the steamer and bring it to a boil. Steam the rice for 20 minutes, checking to ensure there’s enough water to avoid drying out the rice. Alternatively, you can use a rice cooker to cook the rice. The rice should be soft, sticky, and plump, with each grain holding together. Gently stir with chopsticks to check its texture.
- Make the Coconut Sauce
In a small saucepan, combine 250ml coconut milk, 75g white sugar, and 1g salt. Heat over low heat, stirring constantly until the sugar and salt are fully dissolved. Be careful not to let the mixture scorch. Once the coconut milk begins to simmer, divide it into two portions: pour two-thirds of the coconut milk into the sticky rice and stir well. The remaining third stays in the saucepan.
To this remaining coconut milk, add 20g cornstarch and continue heating over low heat, stirring until the mixture thickens. Stir constantly to prevent clumps from forming. Once the sauce reaches a thick, smooth consistency that can coat the back of a spoon, remove it from the heat.
- Assemble the Mango Sticky Rice
Transfer the steamed sticky rice to a serving plate, pressing it into a round or rectangular shape. Peel and pit the mango, then slice it thinly. Arrange the mango slices tothe sticky rice, either in a fan shape, flower shape, or your preferred design.
Drizzle the coconut sauce evenly over the sticky rice, making sure every grain of rice is coated. The coconut sauce should be thick but pourable, clinging to the rice and mango perfectly.
- Enjoy Your Mango Sticky Rice
Serve immediately and enjoy! Take a bite of the soft, sticky rice with the sweet mango and the creamy coconut sauce. The flavors and textures combine to create a refreshing yet indulgent dessert.
Frequently Asked Questions
Can I use regular rice instead of sticky rice?
Sticky rice is essential for this dish. It has a unique texture that regular rice can’t replicate. Make sure to use sticky rice (also known as glutinous rice) for the best result.
Can I make this ahead of time?
While mango sticky rice is best enjoyed fresh, you can prepare the sticky rice and coconut sauce in advance. Store the coconut sauce separately in an airtight container and refrigerate. Reheat it gently before serving.
How do I pick a ripe mango?
Choose a mango that has a slightly soft feel when gently pressed and has a sweet aroma at the stem. The skin may still be green, but the fruit inside will be ripe. Avoid mangoes that are too hard or overly squishy.
Can I substitute the coconut milk?
Coconut milk is the key ingredient for the creamy, rich flavor of this dish, but if you need a dairy-free or lower-fat option, you could try using light coconut milk or a non-dairy milk like almond milk. However, the flavor may change slightly.
What other toppings can I add to mango sticky rice?
While the classic mango sticky rice is perfect as is, you can add toasted sesame seeds, mung beans, or even a drizzle of condensed milk for extra sweetness and texture.
Mango Sticky Rice: A Tropical Sweet Delight
Ingredients
- 100-150 g sticky rice per person adjust for servings
- 1 mango adjust size based on preference
- 250 ml coconut milk
- 75 g white sugar
- 1 g salt
- 20 g cornstarch
Instructions
Prepare the Sticky Rice
- Soak the sticky rice in clean water for at least 3 hours. This is crucial for achieving the right texture—when soaked, the rice becomes plump and soft, making it easy to cook through. After soaking, the grains should be tender to the touch and easily crushed with your fingers.
Steam the Sticky Rice
- Once soaked, drain the sticky rice and place it in a steamer. Add water to the steamer and bring it to a boil. Steam the rice for 20 minutes, checking to ensure there’s enough water to avoid drying out the rice. Alternatively, you can use a rice cooker to cook the rice. The rice should be soft, sticky, and plump, with each grain holding together. Gently stir with chopsticks to check its texture.
Make the Coconut Sauce
- In a small saucepan, combine 250ml coconut milk, 75g white sugar, and 1g salt. Heat over low heat, stirring constantly until the sugar and salt are fully dissolved. Be careful not to let the mixture scorch. Once the coconut milk begins to simmer, divide it into two portions: pour two-thirds of the coconut milk into the sticky rice and stir well. The remaining third stays in the saucepan.
- To this remaining coconut milk, add 20g cornstarch and continue heating over low heat, stirring until the mixture thickens. Stir constantly to prevent clumps from forming. Once the sauce reaches a thick, smooth consistency that can coat the back of a spoon, remove it from the heat.
Assemble the Mango Sticky Rice
- Transfer the steamed sticky rice to a serving plate, pressing it into a round or rectangular shape. Peel and pit the mango, then slice it thinly. Arrange the mango slices to the sticky rice, either in a fan shape, flower shape, or your preferred design.
- Drizzle the coconut sauce evenly over the mango and sticky rice, making sure every grain of rice is coated. The coconut sauce should be thick but pourable, clinging to the rice and mango perfectly.
Enjoy Your Mango Sticky Rice
- Serve immediately and enjoy! Take a bite of the soft, sticky rice with the sweet mango and the creamy coconut sauce. The flavors and textures combine to create a refreshing yet indulgent dessert.
