Sticky Rice with Mango

What is Sticky Mango Rice?

Mango Sticky Rice is a classic Thai-inspired dessert that’s surprisingly simple to make at home! It’s made with tender, sweet coconut-infused sticky rice paired with fresh, juicy mango slices and topped with a luscious coconut cream sauce. This everyday version uses easy-to-find ingredients and skips the need for a bamboo steamer, so you can enjoy this tropical treat anytime. The combination of creamy, chewy rice and vibrant mango creates a dessert that’s as gorgeous as it is delicious – and it’s SO good!

Why You’ll Love Sticky Mango Rice

• Sweet and Savory – The combination of the slightly salty rice, the fresh mango, and the sweet coconut sauce is truly amazing! It is so satisfying and tasty.
• Strikingly Beautiful – The colors of this Mango Dessert are gorgeous! The bright white rice is topped with vibrant orange mango, drizzled with sauce, and then sprinkled with black sesame seeds. It is so fun to serve a treat that is also a work of art!
• Exotic Flavor – This traditional Thai dessert is very different from American treats. Subtly sweet and rich with coconut flavor, you will love how it tastes like the tropics.

Sticky Rice with Mango is a Family Favorite!

We love mango at our house! It’s so yummy in smoothies like this Healthy Mango Banana Smoothie or my Mango Pineapple Smoothie Bowl, or even in salsa over Steak Tacos. But one of my favorite ways to enjoy it is in this Thai dessert over sweet, sticky rice!

The silky texture and sweet coconut flavor go so well with the ripe, fresh mango. I’ve been making this Thai Mango Sticky Rice recipe over and over lately and my kids absolutely love it! It’s dairy-free, gluten-free, and the best summer treat.

You’ll Also Love: Thai Pineapple Fried Rice

Mango Sticky Rice Recipe Ingredients

This tasty dessert is made with surprisingly simple ingredients. Here’s what you’ll need for mango sticky rice:

• Sushi Rice – Sushi rice is a short-grain rice that contains a lot of starch. When cooked, it sticks together and soaks in the sweet coconut milk, making the perfect texture and balance to the fresh mango. Use short-grain rice or risotto rice instead.
• Coconut Milk – I highly suggest using full-fat coconut milk in this recipe. The flavor is stronger and it thickens well.
• Sugar – Granulated white sugar is used in this recipe to sweeten the rice and the coconut sauce that goes on top. It is just enough to make it tasty but not overly sweet! You can also use coconut sugar if preferred.
• Salt
• Mangoes – Ripe mangoes are barely soft to the touch and easy to peel. If you want them a little more on the tart side, look for mangos that are a bit more firm. You can use frozen mango as well! Just make sure it is fully thawed before serving.
• Sesame Seeds – I love using black sesame seeds on this dessert because they are striking and pretty on top! Use white or black, whatever you prefer. They add a little texture and a surprising flavor to the Mango Sticky Rice.

How to Make Mango Sticky Rice

All you need are a couple of saucepans and time, and this sweet fruity dessert is ready to serve! Here’s how to make this Mango Stick Rice recipe:

1. Rinse the rice until the water runs clear, and cook over low heat until the water is absorbed, or use a rice cooker.
2. Meanwhile, combine the 1 cup of coconut milk, 1/4 cup sugar, and salt in another saucepan and bring it to a low boil.
3. Add the cooked rice to the coconut milk mixture and remove from heat. Stir, then cover and let soak/thicken for 1 hour.
4. Whisk the remaining coconut milk and 2 Tablespoons of sugar in a pot over low heat. Whisk together the cornstarch and water then add to the pan. Simmer until thickened. Set aside to cool.
5. Scoop the sweet sticky rice onto a bowl or plate and serve with the sliced mango. Drizzle the coconut sauce on top and sprinkle with sesame seeds.

RELATED: Healthy Thai Chicken Lettuce Wraps

Sticky Rice with Mango Recipe FAQs

Storing this Thai Mango Sticky Rice Recipe

• Refrigerator -Store the components separately in airtight containers for 1-2 days.
• Reheating – To reheat the rice, add a teaspoon or 2 of water and microwave for 20-30 seconds. Warm the sauce in a saucepan on low or the microwave in 5-second intervals until warm.
• *Do not freeze* – The textures and flavors will not do well frozen. Just stick to refrigerating or enjoying it fresh!

More Fruity Dessert Recipes to Try

• Lemon Ice Cream
• Strawberry Chia Seed Popsicles
• Gluten-Free Lemon Bars
• Apple Blackberry Crumble Fruit Bake
• Mini Apple Pies (Gluten-Free)

5 from 14 votes

Print Recipe

Thai Mango Sticky Rice Recipe

Learn how to make perfect Mango Sticky Rice with creamy coconut milk with this step-by-step guide! With simple ingredients, this gluten-free and dairy-free tropical dessert is not only SO GOOD, it's so pretty as well. While I love getting Mango Sticky Rice at my favorite Thai restaurants, I love making my homemade version even more!

Course: Dessert, Snack

Cuisine: American, Asian, Thai

Diet: Gluten Free

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 35 minutes minutes

Servings: 4 Servings

Calories: 504 kcal

Author: Christine McMichael

Equipment

• Saucepan

Ingredients

• ▢ 1 cup uncooked sushi rice
• ▢ 1 1/2 cups water
• ▢ 1 cup full fat coconut milk
• ▢ 1/4 cup white sugar
• ▢ 1/2 teaspoon salt
• ▢ 3 ripe mangoes
• ▢ sesame seeds for garnish

Coconut cream sauce:

• ▢ 1/2 cup full-fat coconut milk (rest of the can from the rice)
• ▢ 2 Tablespoons white sugar
• ▢ 1 teaspoon cornstarch
• ▢ 1 Tablespoon water

Instructions

• Rinse the rice until the water runs clear.
• Add the rice to a sauce pan with the 1 1/2 cups of water and bring to a low boil.
• Lower the heat, cover, and simmer for 15 to 20 minutes or until the water is absorbed.
• Meanwhile, combine the 1 cup of coconut milk (shake your can or blend before measuring), 1/4 cup sugar and salt in another sauce pan.
• Bring to a low boil.
• Add in the cooked rice to the sweet coconut milk and remove from it heat. Stir, then cover and let cool and thicken for 1 hour.
• Whisk together the remaining can of the coconut milk and 2 Tablespoons of sugar in a pan over low heat. Whisk together the cornstarch and water then add it to the pan. Simmer until thickened. Set aside to cool.
• Scoop the rice onto a bowl or plate and serve with the sliced mango. Drizzle the coconut sauce on top and garnish with sesame seeds.

Notes

Storing:

• • Refrigerator -Store the components separately in airtight containers for 1-2 days.

• • Reheating – To reheat the rice, add a teaspoon or 2 of water and microwave for 20-30 seconds. Warm the sauce in a saucepan on low or the microwave in 5-second intervals until warm.

• • *Do not freeze* – The textures and flavors will not do well frozen. Just stick to refrigerating or enjoying it fresh!

Nutrition

Serving: 0.5 Cups | Calories: 504 kcal | Carbohydrates: 82 g | Protein: 6 g | Fat: 19 g | Saturated Fat: 16 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Sodium: 311 mg | Potassium: 483 mg | Fiber: 4 g | Sugar: 40 g | Vitamin A: 1.68 IU | Vitamin C: 57 mg | Calcium: 41 mg | Iron: 4 mg

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