Let me tell you about the first time I tasted mango sticky rice in Bangkok. The humid night air clung to my skin as I sat at a rickety plastic table, watching a street vendor deftly slice a golden mango. When that first bite hit—creamy Coconut Rice, barely sweet, clinging to a slice of fruit so ripe it tasted like sunshine—I understood why Thais call this dessert *khao niew mamuang* with such reverence. It’s not just food; it’s edible poetry.
Now, after years of testing (and many tragic underripe mango casualties), I’ve cracked the code to recreating that magic at home. The secret? It’s all about respecting three sacred elements: rice that clings like a lover’s embrace, coconut milk richer than a tropical sunset, and mangoes so perfect they make you want to write sonnets.
Why This Recipe Works
- Texture alchemy: Glutinous rice isn’t just “sticky”—when soaked and steamed right, each grain becomes a tiny pillow that soaks up coconut milk like a sponge.
- Mango matters: Ataulfo mangoes are the VIPs here—their buttery flesh and honeyed acidity cut through the rice’s richness like a jazz solo.
- Coconut control: Too much milk and you’ve got pudding; too little and it’s like eating scented chalk. We’ll hit that Goldilocks zone.
Essential Ingredients & Tools
Ingredients for the Sticky Rice
- 1½ cups glutinous rice (also called sticky or sweet rice; sub sushi rice in a pinch, but texture will differ)
- 1¾ cups water for soaking (this hydrates the rice for even cooking)
- 1 cup full-fat coconut milk (lite coconut milk can be used but yields less creamy results)
- ¼ cup granulated sugar (sub palm sugar for a deeper flavor)
- ½ tsp salt (enhances sweetness and balances coconut milk)
Ingredients for the Coconut Sauce
- ½ cup coconut milk (forms the base of the sauce)
- 2 tbsp granulated sugar (adjust to taste for drizzling)
- ¼ tsp salt (balances sweetness)
Ingredients for Serving
- 2 ripe mangoes, sliced (Ataulfo or Kent varieties preferred)
- 1 tbsp toasted sesame seeds (optional) (adds crunch and nuttiness)
Tools
- Bamboo steamer or metal colander (a metal colander over a pot works if you don’t have a steamer)
- Cheesecloth or clean tea towel (prevents rice from sticking)
- Fine-mesh sieve (for draining soaked rice)
- Medium saucepan (for heating coconut milk)
How to Make Mango Sticky Rice
- The Long Soak
Rinse your 1½ cups glutinous rice under cold water until the water runs clear—this removes excess starch and prevents clumping. Soak the rice in 1¾ cups water for at least 4 hours (or overnight). This hydration step is critical; it ensures the rice cooks evenly and achieves its signature chewy yet tender texture. Drain thoroughly using a fine-mesh sieve—any residual water can make the rice mushy during steaming.
- Steaming Sorcery
Line your steamer with cheesecloth (or a clean tea towel). Spread the drained rice in an even layer—crowding leads to uneven cooking. Steam over rapidly boiling water for 25–30 minutes. To test doneness, press a grain between your fingers; it should be soft with slight resistance (like al dente pasta). Avoid lifting the lid frequently—steam escape slows cooking.
- Coconut Baptism
In a saucepan, warm 1 cup full-fat coconut milk, ¼ cup granulated sugar, and ½ tsp salt over low heat until the sugar dissolves (about 3 minutes). Pour this mixture over the hot steamed rice, folding gently with a spatula to coat every grain without breaking them. Let it rest for 15 minutes—this allows the rice to absorb the coconut milk fully. For extra richness, cover with a lid to trap heat and moisture.
- Sauce Alchemy
Simmer the remaining ½ cup coconut milk, 2 tbsp granulated sugar, and ¼ tsp salt for 5 minutes until slightly thickened—it should coat the back of a spoon. Cool to room temperature; the sauce will thicken further as it sits. For a silkier texture, strain through a fine-mesh sieve to remove any lumps.
- The Grand Finale
Slice 2 ripe mangoes into thin, even wedges for elegant plating. Mold the coconut rice into small cylinders using a ramekin for a restaurant-style presentation, or spoon it freely onto plates. Arrange Mango Slices alongside, drizzle generously with the coconut sauce, and sprinkle with 1 tbsp toasted sesame seeds for a nutty contrast. Serve immediately while the rice is warm and the mango is at peak freshness.
Chef’s Wisdom
- Mango selection: Press near the stem—if it gives slightly like a firm mattress and smells floral, it’s ready. No aroma? Move along.
- Rice revival: Leftover rice turned into a brick? Sprinkle with 2 tbsp warm coconut milk, cover, and let it steam for 5 minutes. It’ll come back to life like a Disney princess.
- Grilled twist: For smoky depth, grill mango slices for 60 seconds per side. The caramelization will make you question all your life choices.
Storage & Freshness Guide
Store leftover rice and sauce separately in airtight containers for up to 2 days. The rice hardens when chilled—reheat it in a steamer with a damp paper towel to reintroduce moisture. Never freeze this—the texture becomes grainy and watery upon thawing.
Ingredient Variations and Their Impact
- Black glutinous rice: Soak overnight for a dramatic purple hue and nutty flavor.
- Pandan coconut milk: Steep a knotted pandan leaf in the warm milk for floral notes.
- Vegan tweaks: Coconut sugar works beautifully, and toasted mung beans add crunch without dairy.
Perfect Pairings
Complementary Dishes
- Thai Green Papaya Salad: The spicy, tangy flavors cut through the richness of the coconut rice, creating a refreshing contrast. Serve chilled for a temperature play.
- Grilled Sticky Rice Cakes (Khao Tom Mad): These smoky, slightly salty cakes complement the sweet mango and add a fun textural twist.
Drinks
- Thai Iced Tea: The spiced, creamy tea mirrors the dessert’s tropical notes while its tannins cleanse the palate.
- Sparkling Moscato: Light effervescence and stone-fruit flavors elevate the mango’s sweetness without overpowering it.
Something Sweet
- Lychee Sorbet: A scoop of this floral, icy treat contrasts beautifully with the warm, sticky rice.
- Coconut Ice Cream: Doubles down on coconut richness—drizzle with leftover sauce for a decadent finish.
Mango Sticky Rice: A Taste of Tropical Heaven
Learn how to make authentic Mango Sticky Rice at home with my easy recipe. Creamy coconut rice, sweet mango, and a drizzle of sauce—pure bliss. Try it now!
Ingredients
For the Sticky Rice
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1½ cups glutinous rice
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1¾ cups water (for soaking)
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1 cup full-fat coconut milk
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¼ cup granulated sugar
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½ tsp salt
For the Coconut Sauce
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½ cup coconut milk
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2 tbsp granulated sugar
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¼ tsp salt
For Serving
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2 ripe mangoes (sliced)
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1 tbsp toasted sesame seeds (optional)
Instructions
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Rinse glutinous rice under cold water until water runs clear. Soak in 1¾ cups water for at least 4 hours. Drain thoroughly.01
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Line a steamer with cheesecloth. Spread rice evenly and steam over boiling water for 25–30 minutes.02
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Warm 1 cup coconut milk, sugar, and salt until sugar dissolves. Pour over steamed rice and fold gently. Let sit covered for 15 minutes.03
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Simmer remaining coconut milk, sugar, and salt for 5 minutes until thickened. Cool to room temperature.04
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Slice mangoes and arrange with rice. Drizzle with sauce and sprinkle with sesame seeds.05
