Mango Sticky Rice

This mango sticky rice recipe features sweet coconut sticky glutinous rice paired with fresh ripe mangoes. This popular Thai dessert is really easy to make at home with only six ingredients!

Course Dessert

Cuisine Thai

Keyword glutinous rice balls, mango sticky rice, mango sticky rice recipe, Thai mango with sticky rice

Prep Time 10

Cook Time 30

Pre-Soak Rice Time 1

Total Time 1 40

Servings servings

Calories 510kcal

Author Megan

Equipment

Ingredients

Sticky Rice

1 cup Thai sticky rice aka sweet rice or glutinous rice
1 cup coconut milk full fat
⅓ cup granulated sugar
¼ teaspoon salt

Salted Coconut Drizzle

⅔ cup coconut milk
¼ tsp salt
1 ½ tsp cornstarch
1 tablespoon water

Toppings

2 ripe mangos peeled and sliced
Toasted sesame seeds

Instructions

Prepare the rice. In a large bowl, thoroughly wash and drain the sticky rice with cold water until the water is clear. About 3-5 times. Let the rice soak in 2 cups water for at least 1 hour or overnight.
Steam the rice. Boil the water in your steamer over high heat. Drain the rice and lay the sticky rice on a cheesecloth or parchment paper in the steamer—cover and steam for 25 minutes or until the rice is soft and translucent.
Sweet coconut sauce. While the rice is cooking, in a small saucepan over medium heat, add 1 cup coconut milk, sugar, and salt. Mix until the sugar dissolves, then bring to a simmer and simmer for 3 minutes until it slightly thickens. Set aside.
Salted coconut drizzle. In a small bowl, mix the cornstarch and water to make the cornstarch slurry. Next, in a saucepan over medium heat, add 2/3 cup coconut milk and salt on medium heat until the mixture comes to a gentle simmer. Slowly pour in the cornstarch slurry and stir until the sauce thickens. Set aside.
Mix rice and sweet coconut sauce. Once the sticky rice is cooked, place it in a heatproof bowl, pour the sweet coconut sauce over it, and mix. Microwave for 1-2 minutes until the rice has absorbed the coconut sauce.
Prepare the mangos. Peel the mangos, place the mango stem side down, and vertically slice the cheeks from the pit. Then slice the cheeks into thin slices.
Serve. Serve the mango sticky rice garnished with the salted coconut drizzle and toasted sesame seeds.

Notes

See the Expert Tips section for more guidance.

Nutrition