By: Maddy Cornelius ·
Jump to Recipe·Print Recipe·5 from 4 reviews
Has there ever been a dessert more delicious than Thai mango sticky rice? For me, this dish checks all the boxes.
It’s sweet, salty, tropical, and oh, so coconutty.
I have such fond memories of sitting in the soft sand, on a sunny island in Thailand, chowing down on the delectable goodness that is mango sticky rice.I know for sure — it was love at first bite.
Since then, mango sticky rice has become one of my favorite things to eat, and of course, to make in my own kitchen.
Since this recipe is so simple — and since I usually have all of the ingredients on hand — I make this mango sticky rice often.
Every time a Thai dessert craving comes on (FYI: this happens more than it probably should), I whip up this recipe, and it brings me right back to a sunny island in Thailand.
And now, my friends, it’s time to share the recipe with you, so that you can experience that same state of pure bliss.
How’s that sound?
Making this easy and authentic Thai mango sticky rice recipe couldn’t be simpler. The hardest part is waiting to be able to make the rice — since it has to soak in water first!
You also have to round up five different ingredients — some of which you will already have in your pantry.
To make this mango sticky rice, you will need:
- Ripe mangoes
- Thai sticky rice (also known as glutinous or sweet rice) — using the right kind of rice is key!
- Coconut milk (not all coconut milks are created equal; we recommend using this one!)
- Sugar
- Salt
You will also need:
- A steamer, like this one*
- Cheesecloth
*Instead of using a “Western” steamer, you could also use a traditional Thai sticky rice steamer!
Once you have all of the proper equipment and ingredients, the rice comes together in a few simple steps.
- Rinse the Thai sticky rice and soak it overnight
- Cook the rice in a steamer
- Make the coconut milk sauce
- Soak the rice in the coconut milk sauce
- Make the coconut cream sauce
- Peel and slice the mangoes
- Serve and enjoy!
Make this mango sticky rice one time, and you will be hooked. This is your warning!
I can’t be held liable for the mango sticky rice addiction you’re about to acquire.
Seriously, though. This stuff is delicious. It’s sweet, salty, fruity, coconutty, tropical, and pretty much everything you could want in a dessert.
So. Much. Yum.
Authentic Thai Mango Sticky Rice
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 4 reviews
Craving some authentic mango sticky rice like they serve at your favorite Thai restaurant? This mango sticky rice recipe is fast, easy, and super delicious!
- Author: Maddy’s Avenue
- Prep Time: 6 hours, 15 mins
- Cook Time: 35 mins
- Total Time: 6 hours 50 minutes
- Yield: 4 people 1x
- Category: Dessert
- Method: Soak & Steam
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
- 2 mangoes (ripe)
- 1.5 cups Thai sticky rice
- 1 13.5-oz. can coconut milk (unshaken)
- 6 tbsp sugar (divided)
- 1/2 tsp salt (divided)
Instructions
- In a bowl, rinse the Thai sticky rice with water about 4-6 times, or until the white starch is removed from the outside of the rice and you are left with unclouded water. While doing this, it helps to rub the grains of rice together in your hands.
- Soak the rice in water for at least 5-6 hours, but overnight is best.
- Add about four cups of water to your steamer. Insert the steaming shelf and line with cheesecloth. Steam the rice for about 35 minutes, or until the rice is cooked through and tender.
- While the rice is steaming, open the unshaken can of coconut milk. Spoon the thick coconut cream from the top of the can into a bowl. There should be about 1/2 cup of coconut cream. Set aside.
- Then add the remaining coconut milk from the can into a saucepan with 4 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes. Do not allow to boil.
- Add the cooked rice into a bowl and stir in the coconut milk sauce until all of the rice is coated. Set aside for 20 minutes, allowing the rice to soak in all of the sauce.
- While the rice is absorbing the sauce, in the same saucepan, add the coconut cream, 2 tbsp sugar, and 1/4 tsp salt. Stir, and warm over low heat for five to ten minutes.
- Peel and slice the mangoes.
- Divide the rice and mango slices between four plates, top with the coconut cream sauce, and garnish with your choice of toasted sesame seeds, fried mung beans, lime zest, julienned kaffir lime leaves (my favorite!) and/or mint leaves.
Notes
- The most important part of this mango sticky rice recipe is the Thai sticky rice, also known as Thai sweet or glutinous rice. You won’t be able to find Thai sticky rice in a regular grocery store, so you can either get it online or swing by an Asian market.
- If you don’t already have a Western-style rice steamer, then get the Instant Pot! This pressure cooker is awesome and can make just about anything.
- If you want to be super authentic, then you can get a traditional Thai sticky rice steamer with a bamboo basket.
- To line the rice steamer, you will need to use a cheesecloth. If you have a very thin, clean kitchen towel, you could also use that.
- Not all coconut milks are created equal! You want one that’s creamy, and that has a thick layer of coconut cream on top (see instructions). In my opinion, this coconut milk is the best.
- Depending on how much coconut cream your can yields, you may want to adjust the salt and sugar proportions for the coconut cream sauce to taste. (You don’t want it to be too salty.)
Did you try out our Easy and Authentic Thai Mango Sticky Rice Recipe? If you did, let us know how it went in the comments below! Have any questions? Leave them below. Also, make sure to tag @maddysavenue in your photos, so we can see how your creation turned out!
