When you first sink your fork into a bowl of Thai mango sticky rice, the world around you fades away. The sweet mango slices, tender sticky rice, and a drizzle of coconut milk unite in a symphony of flavors that dances on your palate. It’s a dish that’s not just food; it’s an experience, an adventure that whispers tales of bustling Thai markets filled with vibrant colors and tantalizing aromas.

This delightful dessert has a special place in my heart, reminding me of sun-soaked afternoons spent exploring street food stalls in Thailand. Picture this: the air is thick with the scent of sizzling street food while you’re indulging in creamy coconut goodness. Perfect for warm summer evenings or as a comforting treat after dinner, Thai mango sticky rice promises to take you on a delicious journey, one bite at a time.

I remember the first time I made this recipe; my friends couldn’t believe I had whipped up something so delightful in my tiny kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Glutinous Rice: Also known as sticky rice, look for high-quality grains for the best texture.

• Coconut Milk: Use full-fat coconut milk for that rich creaminess that pairs beautifully with the rice.

• Mangoes: Choose ripe and sweet mangoes for optimal flavor; they should yield slightly when pressed.

• Sugar: Regular granulated sugar works well; it enhances the sweetness of the coconut milk.

• Salt: A pinch of salt balances out the sweetness and enhances overall flavor.

• Sesame Seeds or Mung Beans (optional): Toasted sesame seeds or mung beans add texture and visual appeal.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Thai Mango Sticky Rice

Prepare the Rice: Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight to achieve perfect stickiness.

Steam the Rice: Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for about 30 minutes until it’s fully cooked and tender.

Create Coconut Sauce: While the rice steams, combine 1 cup of coconut milk with ½ cup of sugar and ¼ teaspoon salt in a saucepan over low heat. Stir until dissolved but do not boil.

Combine Rice and Sauce: Once cooked, transfer the hot sticky rice to a bowl and pour about two-thirds of the coconut sauce over it. Mix gently until well combined; let it sit for about 15 minutes to absorb flavors.

Slicing Mangoes: While waiting, slice your ripe mangoes into thin pieces or cubes. Aim for presentation perfection because we eat with our eyes first!

Serve and Enjoy!: To serve, scoop some sticky rice onto a plate alongside sliced mangoes. Drizzle remaining coconut sauce on top and sprinkle with toasted sesame seeds or mung beans if desired. Enjoy your tropical creation!

With each spoonful of Thai mango sticky rice, you’ll find yourself transported back to those sunny days where every bite feels like vacation bliss!

Perfecting the Cooking Process

Start by soaking your rice for at least eight hours before cooking to achieve that creamy texture. Cook it gently in coconut milk to infuse flavor, and keep an eye on the consistency.

Add Your Touch

Feel free to swap out mango for other fruits like bananas or strawberries for a twist. You can also add toasted sesame seeds or nuts for an extra crunch and flavor contrast.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Gently reheat in the microwave, adding a splash of coconut milk for moisture.

One time, I made Thai mango sticky rice for my friends, and they wouldn’t stop raving about it! The way they devoured every last bite still makes me smile.

FAQ

What type of rice is best for Thai mango sticky rice?

Glutinous or sweet rice is ideal for that authentic chewy texture.

Can I make Thai mango sticky rice vegan?

Yes, just ensure your coconut milk doesn’t contain any animal products.

How do I ripen my mangoes quickly?

Place them in a paper bag at room temperature to speed up ripening.

Print

Thai Mango Sticky Rice

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 45 minutes
• Yield: Serves approximately 4

Print Recipe

Pin Recipe

Description

Thai mango sticky rice is a tropical dessert that brings the vibrant flavors of Thailand right to your kitchen. This delightful dish features sweet, ripe mangoes paired with creamy, glutinous rice soaked in rich coconut milk. Perfect for warm evenings or special gatherings, it’s an easy-to-make treat that will impress your friends and family. Indulge in this flavorful experience and let each bite transport you to sun-soaked streets filled with mouthwatering aromas.

---

Ingredients

Scale 1x2x3x

• 1 cup glutinous (sticky) rice
• 1 cup full-fat coconut milk
• 2 ripe mangoes, sliced
• ½ cup granulated sugar
• ¼ tsp salt
• Optional: Toasted sesame seeds or mung beans for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the glutinous rice under cold water until it runs clear, then soak for at least 4 hours or overnight.
2. Drain the rice and steam it over boiling water for about 30 minutes until tender.
3. In a saucepan over low heat, combine coconut milk, sugar, and salt; stir until dissolved but do not boil.
4. Once the rice is cooked, mix two-thirds of the coconut sauce into it and let sit for 15 minutes.
5. Slice mangoes and serve sticky rice on a plate alongside mango slices. Drizzle with remaining coconut sauce and garnish with sesame seeds or mung beans if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Steaming
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 290
• Sugar: 23g
• Sodium: 115mg
• Fat: 9g
• Saturated Fat: 8g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg