Name: Thai Mango Sticky Rice
Prep time: 10 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: Thai
Ingredients: 250 g glutinous rice; 350 ml water; 1 ripe mango, sliced; 200 ml full-fat coconut milk; 1 tablespoon sugar; Pinch of salt; 1 1/2 teaspoons cornstarch; 2 tablespoons cold water; Roasted sesame seeds, for garnish; Toasted coconut flakes, for garnish

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Thai Mango Sticky Rice is a creamy, tropical dessert that combines soft glutinous rice with rich coconut milk and naturally sweet ripe mango. I love how this simple recipe transforms a handful of ingredients into a refreshing and satisfying treat that feels both comforting and elegant. Inspired by the classic Thai street-food favorite, it is perfect for warm days, dinner parties, or whenever I crave something sweet and fruity.

Thai Mango Sticky Rice

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

250 g glutinous rice

350 ml water

1 ripe mango

200 ml full-fat coconut milk

1 tablespoon sugar

Pinch of salt

1 ½ teaspoons cornstarch

2 tablespoons cold water

Roasted sesame seeds

Toasted coconut flakes

Directions

I soak the glutinous rice for at least 4 hours, then rinse and drain it thoroughly.

I cook the rice with the water in a rice cooker until it becomes tender and sticky.

I gently warm the coconut milk with the sugar and salt, stirring until everything has dissolved.

I mix half of the sweetened coconut milk into the cooked rice and let it rest for 10 minutes so the flavors can absorb.

I whisk the cornstarch with the cold water, then stir it into the remaining coconut milk and simmer until the sauce lightly thickens.

I slice the ripe mango, arrange it beside the sticky rice, drizzle the coconut sauce over the top, and finish with roasted sesame seeds and toasted coconut flakes.

Servings and Timing

Servings: 2

Prep Time: 10 minutes

Soaking Time: 4 hours

Cooking Time: 20 minutes

Total Active Time: 30 minutes

Total Time Including Soaking: 4 hours 30 minutes

Calories: Approximately 420 kcal per serving

Variations

I replace the mango with fresh pineapple, peaches, or ripe papaya for a different tropical twist.

I sweeten the coconut milk with maple syrup or coconut sugar for a deeper flavor.

I add a splash of vanilla extract to the coconut sauce for extra warmth.

I sprinkle chopped roasted peanuts or crushed pistachios over the top for added crunch.

I finish the dessert with a few fresh mint leaves for a refreshing touch.

Storage/Reheating

I store the sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 3 days. I keep the sliced mango refrigerated and add it just before serving for the best freshness. When I am ready to enjoy the leftovers, I gently reheat the sticky rice in the microwave or on the stovetop with a splash of coconut milk to restore its soft, creamy texture. I serve it warm with chilled mango and freshly drizzled coconut sauce.

FAQs

Can I use regular white rice instead of glutinous rice?

I do not recommend it because glutinous rice has the unique sticky texture that makes this dessert authentic and creamy.

Do I have to soak the rice first?

Yes, I always soak the rice because it helps it cook evenly and achieve the signature soft, chewy texture.

Can I make this dessert ahead of time?

Yes, I often prepare the sticky rice and coconut sauce a day in advance and slice the mango just before serving.

What is the best mango to use?

I like using a ripe, sweet mango that is soft but still firm enough to slice neatly. Varieties such as Ataulfo or Kent work especially well.

Can I serve this dessert cold?

Yes, I enjoy it both warm and chilled. I usually serve the sticky rice slightly warm with cool, fresh mango for the best contrast.

Conclusion

I find Thai Mango Sticky Rice to be one of the most satisfying tropical desserts because it balances creamy coconut rice with sweet, juicy mango in every bite. It is simple to prepare, naturally gluten-free, and impressive enough for special occasions while still being easy enough for a casual homemade treat. Whether I serve it after dinner or as a refreshing summer dessert, it always delivers comforting flavors with a taste of Thailand.

📖 Recipe:

Thai Mango Sticky Rice

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Author: Cheryl
Total Time: 4 hours 30 minutes
Yield: 2 servings
Diet: Gluten Free

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Description

Thai Mango Sticky Rice is a creamy tropical dessert featuring tender glutinous rice infused with sweet coconut milk and served with ripe, juicy mango. Finished with toasted coconut flakes and roasted sesame seeds, it is a refreshing and elegant treat.

Instructions

Soak the glutinous rice for at least 4 hours, then rinse and drain thoroughly.
Cook the rice with the water in a rice cooker until tender and sticky.
Warm the coconut milk with the sugar and salt, stirring until dissolved.
Mix half of the sweetened coconut milk into the cooked rice and let it rest for 10 minutes to absorb the flavors.
Whisk the cornstarch with the cold water, stir it into the remaining coconut milk, and simmer until the sauce lightly thickens.
Arrange the sticky rice with the sliced mango, drizzle with the thickened coconut sauce, and garnish with roasted sesame seeds and toasted coconut flakes before serving.

Notes

Substitute mango with pineapple, peaches, or ripe papaya for a tropical variation.

Use maple syrup or coconut sugar instead of granulated sugar for a deeper flavor.

Add a splash of vanilla extract to the coconut sauce for extra warmth.

Top with chopped roasted peanuts or crushed pistachios for added crunch.

Store the sticky rice and coconut sauce separately in the refrigerator for up to 3 days and reheat the rice with a splash of coconut milk before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Rice Cooker
Cuisine: Thai