Thai Mango Sticky Rice

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Thai mango sticky rice combines creamy-sweet coconut milk sticky rice with fresh, fruity mango for an irresistible summery dessert that’s easy to make, low-budget, and naturally gluten-free and vegan!

completed Thai Mango Sticky Rice against a white surface

What Is Thai Mango Sticky Rice?
The Ingredients and Substitutes
How to Make Sticky Rice
Top Recipe Tips
FAQs
How To Make Ahead and Store?
Thai Mango Sticky Rice Recipe

What Is Thai Mango Sticky Rice?

Thai mango sticky rice (Khao niaow ma muang) is a popular Southeast Asian dessert and street food, especially enjoyed during peak mango season (April and May). It combines coconut sticky rice—made with glutinous rice, coconut milk, and sugar – with freshly sliced mango and sometimes crispy yellow mung beans.

Traditionally, the rice is steamed while the coconut milk and sugar are heated. The two are then combined and left to sit for the rice to absorb the liquid. When paired with ripe mango, the fruit balances the rich, sweet rice for a light yet decadent, summery, and delicious dish!

Best of all, learning how to make sticky rice is really simple! All you need are a handful of pantry ingredients and a handful of steps for a dessert that’s low in budget but big on flavor. Perfect for enjoying after vegan Pad Thai, crockpot Thai red curry, or even a vegan Thai pizza.

The Ingredients and Substitutes

This coconut sticky rice recipe requires just a handful of simple and fairly inexpensive ingredients.

ingredients for Thai Mango Sticky Rice measured out against a white surface

Sticky Rice: Make sure to use Thai glutinous rice (sometimes labeled ‘Thai sweet rice’ or mochi rice). There are white and black versions, though the latter takes longer to cook. If you use a 50/50 blend, the rice will look purple.
Water: To use when steaming the sticky rice.
Coconut milk: It’s best to use full-fat canned coconut milk for the creamiest mango and sticky rice. However, it’s possible to use lite coconut milk as a lower-fat option .
Sugar: Traditionally, palm sugar or jaggery are used. However, you can experiment with coconut sugar, raw cane sugar, maple syrup, sugar alternatives like xylitol or erythritol, etc. Adjust the amount to taste.
Mango: Use ripe, in-season mango for the best flavor and texture.
Sesame seeds: (optional) For garnish – you can use raw or toasted, white or black seeds. Alternatively, some coconut flakes will work.

You might also want to add a pinch of salt to balance and enhance the sweetness and flavor of the coconut mango rice or even a few drops of pandan extract.

How to Make Sticky Rice

Follow just a few steps to make this delicious mango coconut sticky rice dessert.

1) First, rinse the rice very well until the water runs almost clear.

For the best, most authentic texture, then leave it to soak in clean cold water for 4-5 hours (or, even better, overnight). Once soaked, drain and rinse once more.

2) Then, cook the rice according to the package instructions (usually steamed for 20-40 minutes based on how long it’s soaked, though you could use a rice cooker) until it’s translucent.
3) Once it’s ready, add the coconut milk and sugar, and stir well.

process shot of coconut and sugar mixed together in a bowl

The heat should melt the sugar, though you may prefer to warm the sauce in a saucepan beforehand until the sugar dissolves. Having both the rice and sauce warm will also help with absorption. Optionally, leave aside some sauce to pour over the sweet mango sticky rice when serving.

How To Serve Mango on Sticky Rice?

If you don’t want to enjoy it warm, allow it to sit in the refrigerator for an hour to cool off. Otherwise, next peel and thinly slice the mango.

To serve the coconut sticky rice, optionally use ¼ cup measuring cups or small ramekins to create molded servings of the sticky rice. Pair that with the mango, divided between the portions, and optionally sprinkle with sesame seeds. Enjoy!

Optionally serve the mango rice with lime wedges for a tangy, bright flavor.

Top Recipe Tips

Adjust the amount of sweetener: Add a little at a time to sweeten the sauce to your liking.
For a thicker sauce: Simmer the sauce ingredients in a small saucepan with 1 teaspoon of cornstarch (in a slurry), stirring, until thickened.
To make extra sauce: Combine ⅓-½ cup of coconut cream (or coconut milk + 1 tsp cornstarch) with 1-2 tbsp sweetener in a saucepan, bring to a boil, then simmer until thickened (1-2 minutes). Pour over the coconut mango rice when serving.
For more flavor: Simmer the coconut milk and sweetener with a pandan leaf for several minutes to add extra aromatic flavor.
Cooking time may vary: The time you soak the rice (if at all) will affect the cooking time. First check on it at 20 minutes, but it can take up to 45 minutes – ready when tender and slightly translucent.

FAQs

How to steam coconut sticky rice?

Making sticky rice is simple and can be done using several methods of steaming. You could use a kitchen towel or cheesecloth-lined sieve or steamer basket over several inches of simmering water in a large, lidded saucepan. Ensure the water doesn’t touch the sieve/basket.

Should you eat mango sticky rice warm?

You can enjoy mango coconut rice warm or chilled, though we find its texture best when warm and freshly cooked.

How to reheat sticky rice?

To reheat the rice, you can either lightly steam it or microwave it until warm, adding a splash of water or plant-based milk to loosen it up if needed.

How To Make Ahead and Store?

In our opinion, mango on sticky rice is best eaten immediately after preparation. However, if you have any leftovers, store them in an airtight container in the fridge for 2-3 days.

While it’s technically okay to freeze, we prefer not to, as the rice becomes tougher upon thawing. If you want to try it, though, you can freeze it for up to a month.

More Fruity Dessert Recipes:

Photos by Alfonso Revilla