This popular Thai dessert is made with sweet ripe mangos, glutinous sticky rice, and a silky, sweet coconut sauce. It’s the perfect comforting dessert and super easy to make!
What you’ll need to make Mango Sticky Rice at home:
- Glutinous Sweet Rice: Traditionally, long grain sticky rice is used for this dessert but short grain glutinous works beautifully too!
- Coconut Milk
- Palm Sugar: you can alternatively use regular sugar.
- Pinch of salt
How to make Mango Sticky Rice:
To make the sticky rice:
In a bowl, soak the glutinous rice for at least 3 hours or overnight is best! This will help cut down on the cooking time 🙂
Drain the water and place the glutinous rice in a steamer. Place the steamer over a pot of simmering water and cook the rice for 20-25 minutes. Add water to the bottom of the steamer as needed if the water reduces as the rice cooks.
Use a fork to fluff the rice and check if it is done. The rice should be evenly cooked and sticky/chewy in texture when done.
To make the coconut sauce:
In a small saucepan, combine the coconut milk, palm sugar, and pinch of salt and cook on medium heat for 3-5 minutes until the sauce thickens. Reserve about half of this coconut sauce in a separate bowl. Once the sticky rice is fully cooked, transfer the sticky rice to this bowl and mix to sweeten the rice. Cover the bowl with a kitchen towel and let it rest for 5-8 minutes, or until you are done assembling the rest of the dessert.
In the meantime, cook the other remaining half of the sauce for another 5 minutes on medium-high heat. The sauce should thicken and coat the back of a spoon.
To assemble:
Slice your mango and place them on a plate or bowl. Serve with the coconut sticky rice and drizzle extra coconut sauce on top. Garnish with toasted sesame seeds (optional) and enjoy!
Other dessert recipes you may like:
- Pineapple Bun Toast
- Bananas Brûlée with Affogato
- Strawberry Tanghulu
- TikTok Custard Yogurt Toast
- Miso White Chocolate Chip Cookies
Video Tutorial
Ingredients
- 1½ cups Glutinous sweet rice (long grain works best, but can substitute with short grain)
- 1½ cups Coconut milk
- 1½ oz. Palm sugar
- Pinch of salt
Instructions
For sticky rice:
- In a bowl, soak the glutinous rice for at least 3 hours or overnight is best! This will help cut down on the cooking time.
- Drain the water and place the glutinous rice in a steamer. Place the steamer over a pot of simmering water and cook the rice for 20-25 minutes. Add water to the bottom of the steamer as needed if the water reduces as the rice cooks.
- Use a fork to fluff the rice and check if it is done. The rice should be evenly cooked and sticky/chewy in texture when done.
For coconut sauce:
- In a small saucepan, combine the coconut milk, palm sugar, and pinch of salt and cook on medium heat for 3-5 minutes until the sauce thickens. Reserve about half of this coconut sauce in a separate bowl.
- Once the sticky rice is fully cooked, transfer the sticky rice to this bowl and mix to sweeten the rice. Cover the bowl with a kitchen towel and let it rest for 5-8 minutes, or until you are done assembling the rest of the dessert.
- In the meantime, cook the other remaining half of the sauce for another 5 minutes on medium-high heat. The sauce should thicken and coat the back of a spoon.
To assemble:
- Slice your mango and place them on a plate or bowl. Serve with the coconut sticky rice and drizzle extra coconut sauce on top. Garnish with toasted sesame seeds (optional) and enjoy!
