This Thai dessert is well known as Mango Sticky Rice, although technically it’s coconut sticky rice topped with fresh mangoes. It’s sweet, glutinous, and soft, like rice pudding, with fresh and tangy mango to offset the heaviness of the rice. Our family has very fond memories are sitting at the water’s edge, at a floating market outside of Bangkok, eating Mango Sticky Rice, and watching the boats float by. Later we learned how to make this recipe over an open flame. Instead of a steamer basket or sieve, the rice was cooked wrapped in large banana leaves. There are several methods to making this dish, but I’ve tried to simplify the steps to make the easiest version, without sacrificing any of the wonderfully sweet taste or texture.
The Best Thai Mango Sticky Rice Recipe
A great sticky rice recipe starts with the right rice. To hold up to the cooking process you want to buy true sweet sticky rice. It’s definitely the best to use… This white long-grain rice has the glutinous-ness needed for making the pudding-like consistency, and overall the sweetest taste. For just the right soft yet tender texture, it is recommended that you first soak the rice before steaming. Don’t skip this step! The rice should soak for at least an hour, but can be soaked for up to several hours for convenient prep. Traditionally in Thailand, the mango is cut into thin slices when served with Thai coconut sticky rice. But I find that if you cube the mango as I’ve done here, you get a perfect little piece with each bite of coconut rice.
Ingredients You Need For Sticky Rice With Mango
You only need 5 ingredients to make wonderfully bright and flavorful coconut mango sticky rice (วิธีทำ ข้าวเหนียวมะม่วง). To make this delicious rice dessert recipe you need:
Sweet rice – glutinous rice or short-grain sticky rice Coconut milk – full fat Granulated sugar – can use coconut sugar Salt – to balance the sweetness of the rice Ripe mangoes – peeled and sliced or diced
We also recommend garnishing with sesame seeds for a great texture and a hint of nutty flavor to complement the sweetness.
How to Make Mango Sticky Rice
This simplified Mango Coconut Sticky Rice recipe requires just 5 basic steps… The texture should be sticky and a little saucy, but not wet.
How to Serve Sticky Coconut Rice with Mango
Once cooled and set, scoop some of the coconut sticky rice into a 4-ounce ramekin/small bowl. 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 to make up to 8 portions total. Top each pile of sticky rice with fresh cubed mango or mango slices. Sprinkle with sesame seeds if desired (or you can also do toasted sesame seeds). Serve cold or at room temperature.
How to Store Leftovers
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 Thai sweet rice cold straight from the fridge, or reheat in 30-second bursts in the microwave until the desired temperature is reached.
What kind of rice is used for this recipe?
This recipe uses a short grain sweet rice, unlike other fluffy rice recipes, that call for long grain rice.
What about my dietary restrictions?
If you need gluten-free food, rice is the perfect dish because all rice is gluten-free. This recipe is also dairy-free since we use coconut milk instead of regular milk.
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