Learn how to make mango sticky rice with glutinous rice, coconut milk, and ripe mangoes. It’s easier than you think.
When mango season rolls around, I can’t think of a more iconic dessert to make than mango sticky rice.
Itās a simple concept: sweet coconut sticky rice, ripe juicy mangoes, and a drizzle of creamy coconut sauce. But the combination of flavors and textures is absolutely incredible.
I couldn’t believe how easy it was to make at home. If you have a steamer, this recipe is a must-try.
All you need to do is cook the rice and make a simple three-ingredient coconut sauce, and you’ve got one of the best desserts you’ll ever eat.
What Is Mango Sticky Rice?
Mango sticky rice, known in Thailand as khao niao mamuang (ąøą¹ąø²ąø§ą¹ąø«ąøąøµąø¢ąø§ąø”ąø°ąø”ą¹ąø§ąø), is a popular Thai dessert made with sweet coconut sticky rice and ripe mangoes.
The warm, chewy glutinous rice is soaked in a sweetened coconut milk mixture, then served with juicy slices of mango and an extra drizzle of coconut sauce.
Ingredients You’ll Need
- Glutinous rice. This is also called sticky rice or sweet rice, and it gives the dessert its signature chewy texture.
- Coconut milk. Use good-quality, full-fat coconut milk for the richest coconut flavor and creamiest sticky rice.
- Sugar. This sweetens the coconut milk mixture that gets absorbed into the warm sticky rice.
- Salt. A little salt balances the sweetness and makes the coconut flavor taste even better.
- Cornstarch. This thickens the extra coconut sauce just enough so it drizzles nicely over the rice.
- Manila mangoes. Their bright tropical flavor pairs perfectly with the rich coconut sticky rice. If you can’t find Manila mangoes, Ataulfo, honey, or champagne mangoes are the next best option.Ā
- Sesame seeds. These add a simple nutty garnish on top. You can also use toasted mung beans for a more traditional topping.
How To Make Mango Sticky Rice
1. Soak the rice.
Soak the glutinous rice in water for at least 2 hours, though overnight is even better.
2. Rinse and drain the rice.
Rinse the rice several times until the water runs mostly clear, then drain it well in a fine-mesh strainer.
3. Steam the rice.
Fill a pot with water and bring it to a boil. Line a steamer basket with a clean tea towel or cheesecloth, spread the drained rice evenly over the cloth, cover, and steam for 20 to 25 minutes.
4. Make the coconut milk mixture.
While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan. Time this so the mixture finishes around the same time as the rice, since the freshly cooked rice absorbs the sauce best.
5. Mix the rice with the coconut milk.
Transfer the hot cooked rice directly into the warm coconut milk mixture and stir until evenly coated. Cover and let it rest for 10 minutes, then stir again, cover, and rest for another 20 minutes.
6. Make the coconut sauce.
Combine coconut milk and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until slightly thickened.
7. Serve with mangoes.
Serve the sticky rice with sliced ripe Manila mangoes, drizzle with the coconut sauce, and garnish with sesame seeds.
Tips For The Best Mango Sticky Rice
- Soak the rice overnight if possible. A long soak helps the rice cook evenly and gives it the soft, chewy texture that mango sticky rice is known for.
- Drain the rice well before steaming. Too much excess water will make the rice gummy instead of pleasantly chewy.
- Mix the rice with the coconut milk while it’s still hot. Freshly cooked rice absorbs the sweet coconut mixture much better than cooled rice.
- Add pandan leaves. If you have pandan leaves, add 2-3 to the coconut milk mixture while it cooks. It gives the sauce a more fragrant, almost floral flavor.Ā
- Serve the mangoes chilled. The cool mangoes create a delicious contrast with the warm or room-temperature sticky rice.
Can I Make Sticky Mango Rice With A Rice Cooker?
Yes. Iāve tried making sticky mango rice in a rice cooker, and it works. It doesnāt turn out quite as chewy as the soaked and steamed version, but it still gets the job done.
Rinse the glutinous rice until the water runs mostly clear, then cook it with an equal amount of water. For example, use 2 cups glutinous rice and 2 cups water.
How To Choose The Best Mangoes
Choose ripe Manila mangoes first if you can find them. As a Filipina, Iām biased, but they really are the best for mango sticky rice because theyāre sweet, fragrant, juicy, and not too fibrous.
Other good options are Ataulfo, honey, or champagne mangoes.
Choose mangoes that give slightly when gently squeezed and have a sweet, fruity aroma near the stem. Avoid mangoes that are rock hard or have large bruises and soft spots.
How To Store Leftovers
To Store
Transfer leftover sticky rice to an airtight container and refrigerate for up to 3 days. Store the mangoes separately so they don’t make the rice watery.
To Reheat
Microwave the sticky rice with a splash of water or coconut milk for 30 to 60 seconds, or until warmed through. Serve with fresh mangoes and an extra drizzle of coconut sauce.
Frequently Asked Questions
Is mango sticky rice served hot or cold?
Serve mango sticky rice warm or at room temperature. The sticky rice is at its best when it’s still soft and tender. Serve the mangoes chilled for the best contrast with the warm sticky rice.
Can I use jasmine rice instead of glutinous rice?
No. Jasmine rice and glutinous rice are completely different, and jasmine rice won’t give you that signature chewy, sticky texture that makes mango sticky rice so good.
Why is my sticky rice hard?
Either it wasn’t soaked long enough or didn’t steam long enough. Soak it for at least 2 hours, but overnight is even better. Steam it until the grains are tender and translucent before mixing it with the coconut milk mixture.
Can I make mango sticky rice ahead of time?
Yes, but it’s best the day it’s made. If you need to make it ahead, prepare the sticky rice and coconut sauce separately, then reheat the rice gently before serving.
What is the difference between sticky rice and glutinous rice?
They’re actually the same thing. Sticky rice is the common name, while glutinous rice is the name you’ll usually see on the package. Despite the name, it doesn’t contain any gluten.
More Easy Dessert Recipes
White Chocolate Covered Strawberries
Banana Bread with Cream Cheese Frosting
Easy Mango Sticky Rice RecipeĀ
Ingredients
- 2 cups glutinous rice
- 400 ml coconut milk divided
- 150 grams sugar
- 1 teaspoon salt
- Ā½ teaspoon cornstarch
- 2 ripe mangoes sliced
- Sesame seeds for garnish
Instructions
- Soak the glutinous rice in water overnight.
- Rinse the rice several times until the water runs mostly clear. Drain it well in a fine-mesh strainer.
- Fill a pot with water and bring it to a boil. Line a steamer basket with a clean tea towel or cheesecloth and spread the drained rice evenly over the cloth. Cover and steam for 20 to 25 minutes, or until the rice is tender and translucent.
- While the rice is steaming, combine 200 ml coconut milk, sugar, and salt in a saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a gentle simmer. Remove from the heat. Time this step so the coconut milk mixture finishes cooking around the same time as the rice.
- Transfer the hot cooked rice to the coconut milk mixture and stir until evenly coated. Cover and let rest for 10 minutes. Stir again, cover, and let rest for another 20 minutes.
- To make the coconut sauce, combine 200 ml coconut milk and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the sauce thickens slightly. Remove from the heat.
- Divide the sticky rice among serving plates. Top with sliced mangoes and drizzle with the coconut sauce. Sprinkle with sesame seeds and serve. Enjoy!
