Mango Sticky Rice Coconut - This traditional Thai dessert features sweet, sticky glutinous rice soaked in rich coconut milk, paired with ripe, juicy mango slices for a perfect balance of creamy and fruity textures. The rice becomes wonderfully chewy and aromatic from steaming, while the coconut sauce adds luxurious richness that coats each grain. Toasted sesame seeds or mung beans provide subtle crunch against the soft components. While requiring some advance planning for soaking the rice, the active preparation is straightforward and delivers authentic restaurant-quality results.

Save

Mango Sticky Rice Coconut - This recipe works because glutinous rice (also called sticky rice) has a unique starch composition that allows it to become tender and cohesive when steamed, creating that characteristic chewy texture. After testing various methods, soaking the rice overnight then steaming it in a basket—not boiling—preserves the individual grain structure while achieving perfect doneness. The coconut sauce ratio is crucial: too thin and it's soupy, too thick and it becomes cloying. This version balances sweet and salty elements in true Thai fashion. My approach here honors traditional techniques while making them accessible; the steaming method might seem specialized, but a simple setup with a colander over boiling water works perfectly. The timing of combining warm rice with coconut milk is key—it allows maximum absorption without making the rice mushy.

Dietary Notes

✓ Traditional Thai Dessert
✓ Gluten-Free Naturally
✓ Make-Ahead Friendly
✓ Restaurant-Style Results

♥

Why You'll Love This

Authentic Technique: Steaming (not boiling) the glutinous rice preserves its unique chewy texture and individual grain structure.
Perfect Flavor Balance: The coconut sauce combines sweet and salty elements in traditional Thai style for complex, satisfying flavor.
Stunning Presentation: Bright yellow mango against white coconut rice creates a visually impressive dessert with minimal effort.
Texture Symphony: Chewy rice, creamy coconut sauce, juicy mango, and crunchy toppings create multiple satisfying textures in each bite.

Mango Sticky Rice Coconut

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 30

🔥 Cook Time: 25min

🥨 Yield: 4

🍞 Method: Steaming

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

Leave a review

restaurant Ingredients

1 ½ cups glutinous rice (sticky rice)
1 ¾ cups full-fat coconut milk
½ cup granulated sugar
½ teaspoon salt
2 large ripe mangoes
2 tablespoons toasted sesame seeds
1 leaf or 1 tsp pandan leaf or vanilla extract

Save

✏️

glutinous rice (sticky rice) This special short-grain rice, despite its name, contains no gluten—it gets its sticky, chewy texture from a high amylopectin starch content. Soaking overnight is essential; it allows the grains to absorb water evenly so they steam to perfect tenderness without becoming mushy.
full-fat coconut milk Full-fat coconut milk provides the rich, creamy base that makes this dessert luxurious. The fat content carries flavor beautifully and creates that velvety sauce that coats each grain of rice. Shake the can well before using to incorporate any separated cream.
granulated sugar Traditional palm sugar would be authentic, but granulated sugar works well and dissolves easily in the coconut milk. The sugar not only sweetens but also helps create the sauce's glossy consistency that clings to the rice beautifully.
salt The salt is crucial for balancing the sweetness—it prevents the dish from tasting one-dimensionally sweet and enhances all the other flavors. This sweet-salty balance is characteristic of authentic Thai desserts.
ripe mangoes Choose mangoes that yield slightly to gentle pressure and have a sweet aroma at the stem end. Ataulfo (Champagne) or Alphonso varieties work particularly well for their creamy texture and intense sweetness that complements the coconut rice.
toasted sesame seeds The toasted sesame seeds add essential textural contrast with their subtle crunch and nutty flavor. They also provide visual appeal against the white rice and yellow mango. Toast them in a dry pan until fragrant for maximum flavor impact.
pandan leaf or vanilla extract Pandan leaf is traditional and adds a unique floral, vanilla-like aroma. If unavailable, vanilla extract provides a similar aromatic quality. This aromatic element elevates the dish from simple to special with its complex fragrance.

list_alt Instructions

1

Step 1: Drain the soaked glutinous rice and steam it in a bamboo steamer or colander over boiling water for 20-25 minutes until tender and translucent - steaming (not boiling) preserves the rice's chewy texture and individual grain structure.
2

Step 2: While rice steams, combine 1 cup coconut milk, sugar, and salt in a small saucepan and heat gently until sugar dissolves completely - avoid boiling to prevent the coconut milk from separating.
3

Step 3: Transfer the hot steamed rice to a large bowl and immediately pour the warm coconut mixture over it, folding gently to combine - the warm rice absorbs the coconut milk better without becoming mushy.
4

Step 4: Let the rice sit for 15-20 minutes to fully absorb the coconut mixture, covering it with a clean kitchen towel - this resting period allows the flavors to meld and the texture to set properly.
5

Step 5: Prepare the coconut sauce by heating the remaining ¾ cup coconut milk with a pinch of salt until warm but not boiling - this thinner sauce will be drizzled over the finished dish.
6

Step 6: Arrange the coconut rice and mango slices on serving plates, drizzle with the warm coconut sauce, and sprinkle with toasted sesame seeds - serve while the rice is still slightly warm for the best texture and flavor.

Nutrition Facts

content_copy

Calories 380

Protein 5g

Carbs 68g

Fiber 2g

Sugar 35g

Fat 12g

Sodium 320mg

Potassium N/A

🍽️

Serving Suggestions

Serve slightly warm or at room temperature for the best texture. Arrange a mound of coconut rice on one side of the plate with mango slices fanned out beside it. Drizzle extra coconut sauce over both components and sprinkle with toasted sesame seeds or crispy mung beans. Garnish with a fresh pandan leaf or mint sprig if available. This dessert is traditionally eaten with a spoon, scooping up some rice with each bite of mango.

How to Store?

Store components separately: coconut rice in an airtight container in the refrigerator for up to 2 days, mango slices wrapped and refrigerated for 1 day. The rice will harden when cold; reheat gently in the microwave with a splash of water, covered, until warm and pliable again. The coconut sauce may thicken; thin with a little warm water or coconut milk before serving. Freezing is not recommended as it changes the rice texture dramatically.

Other Recipes You'll L❤️ve

If you enjoyed this Mango Sticky Rice Coconut or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate you taking time to read about this recipe, thank you!