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Mango Sticky Rice on a pink plate
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5 from 2 votes

Mango Sticky Rice

Make this Mango Sticky Rice recipe for a classic Thai dessert. You'll love the sweet rice, fresh mango, and creamy coconut sauce.
Prep Time15 minutes
Cook Time45 minutes
Soak Time12 hours
Total Time13 hours
Course: Dessert
Cuisine: Thai
Keyword: mango sticky rice
Servings: 4
Calories: 528kcal
Author: Kelsey Crist

Equipment

  • steamer basket
  • cheesecloth
  • large pot with lid

Ingredients

  • 1 cup glutinous rice often labeled "sweet rice" you can also use sushi rice in a pinch
  • 1 14 ounce can coconut milk solids and liquids divided, do not shake can
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 mangoes peeled and sliced
  • toasted sesame seeds for serving

For Coconut Cream Sauce

Instructions

  • In a colander or mesh strainer, rinse the rice until the water runs clear. Then, place in a small bowl and cover with water. Let sit covered on the counter for 8-12 hours, or overnight.
    Sweet rice soaking in a bowl of water
  • Prepare your steaming station. Add 2 cups of water to the bottom of a large pot. Place the steamer basket inside and line it with the cheesecloth.
    A steamer tray in a large pot covered with cheese cloth
  • Drain the rice and sprinkle it evenly over the cheesecloth. Bring water to a boil. Cover and let steam for 20 minutes. You may need to add more water as it cooks. Give the rice a little stir at the 20 minute mark, then continue to steam until rice is translucent, sticky, and chewy. For my rice it was about 25 more minutes for a total of 45 minutes.
    Rice on a steamer tray in a large pot
  • Remove rice from steamer and set aside.
    cooked Sticky rice in a glass bowl
  • Open the can of coconut milk and scoop the solids off the top. Set aside. Pour the remaining liquid into a small saucepan. Add 1/3 cup sugar and 1/2 teaspoon of salt. Heat over medium heat until sugar dissolves.
    Coconut sauce for mango sticky rice in a sauce pot
  • Combine coconut sauce and rice and stir. Cover and refrigerate until the rice absorbs most of the liquid.
    Sticky rice with coconut sauce in a small bowl
  • Once the rice is ready, make the coconut cream sauce. Place solids from the can of coconut milk into a pot. Add 3 Tablespoons of sugar and a pinch of salt. Bring to a boil over medium heat. Boil for 2 minutes and then remove from heat.
    Coconut cream sauce in a small pitcher
  • To assemble, layer rice, sliced mango, coconut cream sauce, and toasted sesame seeds.
    Mango Sticky Rice on a pink plate with sauce being poured over the top

Notes

  • Check the rice packaging for cooking instructions, as some varieties of rice may differ.
  • Make sure you are using canned, full-fat coconut milk. 
  • Some people cook sticky rice in the rice cooker, but steaming it is the more authentic way. We have not tested this recipe with a rice cooker. 

Nutrition

Calories: 528kcal | Carbohydrates: 82g | Protein: 6g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 308mg | Potassium: 428mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 35mg | Iron: 4mg