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Thai Mango Sticky Rice Recipe

Thai Mango Sticky Rice - An easy, simplified dessert recipe for making perfectly sweet coconut sticky rice topped with juicy fresh mangoes.

Prep Time
10 mins
Cook Time
10 mins
Wait Time
1 hr 30 mins
Total Time
2 hrs 20 mins
Servings: 8 servings
Calories: 324 kcal
Course: Dessert
Cuisine: Thai

Ingredients

  • 1 ¾ cups sweet rice glutinous rice or sticky rice
  • 13.5 ounce unsweetened coconut milk
  • 2/3 cup granulated sugar
  • ½ teaspoon salt
  • 2 ripe mangoes peeled and diced (or sliced)
  • 1 tablespoon sesame seeds optional

Instructions

    Cup of Yum
  1. Rinse the Rice: Place the rice in a fine mesh strainer (sieve) and rinse in cold water until the water runs out clear. (This removes some of the stickiness.)
  2. Soak the Rice: Soak the rice in warm water for 60 minutes, or up to several hours. Pour the rice back into the sieve.
  3. Steam the Rice: Place large pot over medium heat. Add 2 inches of water and place the sieve with the rice over the water. Cover the pot with a lid and bring to a boil. Steam the rice for 30 minutes. Toss the rice in the sieve to flip it over, so the top of the sticky rice is now at the bottom of the sieve. Cover and continue steaming another 10-20 minutes until fully cooked.
  4. Mix the Sauce: Meanwhile, in a small sauce pot, mix the coconut milk, sugar, and salt. Set over medium heat and warm until the sugar has fully dissolved into the coconut milk. Set aside.
  5. Rest the Rice: Mix the cooked sticky rice into the sauce. Cover and let the rice pudding rest for 30 minutes. Then peel and dice (or slice) the mangoes.
  6. To Serve: Scoop the rice pudding into a 4 ounce ramekin. Press firmly to pack the rice together. Then flip the ramekin over onto a dessert plate and wiggle to release the rice from the ramekin. Repeat making 8 portions total. Scoop the diced mango over top of each pile of sticky rice. Sprinkle with sesame seeds if desired. Serve cold or a room temperature.

Notes

  • The texture should be sticky and a little saucy, but not wet.
  • The texture should be sticky and a little saucy, but not wet.
  • Cooled leftovers can be sealed in an airtight container and stored in the refrigerator for up to a week. The flavors will be even better a day or so after the coconut sticky rice is made! But do note that the consistency of the rice will continue to thicken and get stickier once the dish is chilled and sits in the fridge.
  • Enjoy the leftover mango sticky rice cold straight from the fridge, or reheat in 30 second bursts in the microwave until desired temperature is reached.

Nutrition Information

Serving 4oz Calories 324kcal (16%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 9g (45%) Sodium 152mg (6%) Potassium 224mg (6%) Fiber 2g (8%) Sugar 24g (48%) Vitamin A 560IU (11%) Vitamin C 19mg (21%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 324

% Daily Value*

Serving 4oz
Calories 324kcal 16%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 9g 45%
Sodium 152mg 6%
Potassium 224mg 5%
Fiber 2g 8%
Sugar 24g 48%
Vitamin A 560IU 11%
Vitamin C 19mg 21%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.