Mango Sticky Rice is a classic Thai dessert made with soft and chewy glutinous rice, creamy sweet coconut sauce, and juicy fresh mangoes. This easy homemade recipe delivers the perfect balance of rich, tropical flavours and comforting textures in every bite.
Mango Sticky Rice is one of those desserts that instantly feels comforting after the very first bite. Known in Thailand as khao niaow ma muang, this classic Thai dessert is made with soft steamed sticky rice, creamy coconut sauce, and slices of sweet ripe mango. It is simple in ingredients, yet the combination of flavours and textures makes it unforgettable. The warm, chewy rice soaked in coconut milk pairs beautifully with juicy mango, creating a dessert that is rich, fresh, and lightly sweet.
This dessert has been enjoyed in Thailand for centuries and is especially popular during mango season, when perfectly ripe mangoes are available in abundance. At first glance, the dessert may seem unusual to anyone unfamiliar with Thai cuisine, but one bite quickly explains why it has remained a favourite for generations. The heart of this dessert is glutinous rice, also known as sweet rice or sticky rice. Despite the name, it does not actually contain gluten. Instead, the word “glutinous” r
Read MoreRinse the glutinous rice under cold water until the water runs mostly clear. Soak the rice in water for at least 2 hours or even overnight. Drain well before cooking.
Prepare a steamer by filling the bottom pot with water, making sure the water does not touch the rice basket. Line the steamer basket with a clean cheesecloth or parchment paper to prevent sticking. Spread the soaked and drained glutinous rice evenly in the basket so it cooks uniformly. Cover with a lid and steam over medium heat for 20–30 minutes. Around the 20-minute mark, check the rice by tasting a small amount. The rice should be soft, chewy, and fully cooked with no hard centre remaining.
If you do not have a steamer, create a simple homemade version by placing three balls of aluminium foil at the bottom of a pot filled with a little water. Set a heat-safe plate or bowl on top and add the drained rice. Bring the water to a boil, cover the pot, and steam the rice for 20–30 minutes until fully cooked.
While the rice is cooking, peel and slice the fresh mangoes into thin pieces. Set aside for serving.
In a saucepan, combine 1 cup of coconut milk, sugar, and salt. Bring the mixture to a gentle boil while stirring until the sugar dissolves completely.
Once the coconut milk mixture begins to boil and the sugar has fully dissolved, carefully pour half of the sauce into a separate heat-safe bowl. This portion will be mixed directly into the cooked sticky rice later.
Mix 1 tablespoon of coconut milk with corn starch, and then stir it into the saucepan with the coconut milk mixture. Cook for a few minutes until the sauce thickens slightly.
Once the sticky rice is cooked, transfer it to a mixing bowl and pour in the reserved coconut sauce. Stir gently until the rice absorbs the sweet coconut flavour. Let it rest for 15–20 minutes.
Serve the sticky rice on a plate or bowl with the sliced mangoes on the side. Drizzle the thickened coconut sauce over the rice and garnish with toasted sesame seeds.
It’s best not to skip soaking the rice. Soaking helps soften the glutinous rice before steaming, giving it the classic soft and chewy texture. Without soaking, the rice may stay hard in the centre even after cooking.
Glutinous rice, also called sweet sticky rice, is highly recommended for this recipe because it creates a soft and chewy texture. Regular rice varieties will not give the same sticky consistency.
For the richest flavour and creamiest texture, use full-fat unsweetened coconut milk. High-quality canned coconut milk works best for creating a smooth and luscious coconut sauce.
Mango Sticky Rice tastes best when served warm and freshly made. However, leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Before reheating the rice, sprinkle a little water over it to keep it soft and moist. Warm it in the microwave for a short time until heated through. The coconut sauce can also be reheated in the microwave separately.
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