Go Back

Mango Coconut Sticky Rice

A classic, authentic Thai dessert featuring sweet, warm coconut-infused glutinous rice served with perfectly ripe, juicy mango slices and a rich, slightly salty coconut cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Soaking Time 4 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Dessert
Cuisine: Asian, Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Sweet Sticky Rice
  • 1 cup glutinous rice sweet rice/sticky rice, soaked for at least 4 hours
  • 1 cup coconut milk full-fat, canned
  • 0.33 cup granulated sugar
  • 0.5 tsp salt
Topping Sauce & Garnish
  • 0.5 cup coconut milk full-fat, canned
  • 1 tbsp granulated sugar
  • 0.25 tsp salt
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 2 ripe mangoes Ataulfo or Champagne preferred
  • 1 tbsp toasted black sesame seeds for garnish

Equipment

  • Steamer basket (bamboo or metal)
  • Cheesecloth
  • Small Saucepan
  • Mixing bowls

Method
 

  1. Soak the glutinous rice in plenty of cold water for at least 4 hours, or preferably overnight.
  2. Drain and rinse the soaked rice. Steam the rice in a lined steamer basket over boiling water for 20-25 minutes until tender and translucent.
  3. While rice steams, heat 1 cup coconut milk, 1/3 cup sugar, and 1/2 tsp salt in a saucepan until sugar dissolves. Do not boil.
  4. Transfer the hot, steamed rice to a bowl. Immediately pour the warm coconut liquid over it, fold gently, cover, and let sit for 15-20 minutes to absorb.
  5. To make the topping sauce: heat 1/2 cup coconut milk, 1 tbsp sugar, and 1/4 tsp salt. Whisk in the cornstarch slurry and simmer for 1 minute until slightly thickened.
  6. Peel and thinly slice the mangoes.
  7. Serve a portion of the warm sticky rice with the sliced mango. Drizzle generously with the thickened coconut topping sauce and garnish with toasted black sesame seeds.

Notes

Using standard long-grain or jasmine rice will not work for this recipe; you must use glutinous (sweet) rice. A pinch of salt in the coconut sauce is essential to balance the sweetness.