Coconut Mango Sticky Rice

If you’ve ever had Thai food and fallen in love with that creamy, sweet, coconutty sticky rice with fresh mango slices—this is that recipe.

It’s rich, comforting, tropical, and honestly, a hug in a bowl.

We’ve made this at home more times than I can count, especially when mangoes are in season.

And the best part? It’s super simple, just takes a little time to soak and steam the rice right.

Why I Love This Recipe

I first had coconut mango sticky rice in a tiny Thai spot after a long summer walk. It was hot, I was tired, and this dessert came out chilled, sweet, creamy, and fresh. I’ve been chasing that feeling ever since—and now, I make it at home whenever I need a little pick-me-up.

• It’s naturally gluten-free and dairy-free
• Uses simple pantry and fresh ingredients
• It’s perfect for a light dessert or even a sweet snack
• It feels fancy, but it’s really easy to make

What You’ll Need

• 1 cup glutinous (sweet) rice
• 1 ½ cups coconut milk (full-fat)
• ¼ cup + 2 tbsp sugar
• ½ tsp salt
• 1 ripe mango, peeled and sliced
• 1 tsp sesame seeds (toasted)
• Optional: extra 2 tbsp coconut milk for drizzling

Pro Tips

• Don’t skip soaking the rice—it helps with texture and even cooking.
• Use ripe mangoes—Ataulfo or Champagne mangoes are best.
• Coconut milk separates in the can, so shake it well or stir before measuring.
• Toast your sesame seeds for extra nutty flavor.
• Serve slightly warm rice with chilled mango for a perfect contrast.

Tools You’ll Need

• Medium pot with lid
• Steamer basket or setup for sticky rice (bamboo or metal)
• Small saucepan
• Mixing spoon
• Sharp knife
• Bowl for serving

Substitutions and Variations

• Swap mango for ripe peaches or pineapple if needed
• Add a pinch of pandan extract to the coconut sauce for extra flavor
• Use black sticky rice for a twist—it’s nuttier and gorgeous
• Sweeten with honey or maple syrup instead of sugar

Make Ahead Tips

• Soak your rice the night before or at least 4 hours ahead.
• The coconut sauce can be made 2–3 days ahead and stored in the fridge.
• Slice mango right before serving to keep it fresh.

Servings: 4

Total Time: 45 minutes (plus soaking time)

RECIPE + INSTRUCTIONS

Step 1: Soak the Rice

Ingredients for this step:

• 1 cup glutinous rice
• Cold water (to cover)

Place the glutinous rice in a bowl and rinse 2–3 times until the water runs mostly clear. Then cover with cold water and let soak for at least 4 hours, or overnight.

Step 2: Steam the Rice

Ingredients for this step:

• Soaked glutinous rice (drained)

Drain the soaked rice. Set up a steamer and steam the rice over simmering water for 20–25 minutes until soft and sticky. Stir once halfway through for even cooking.

Step 3: Make the Coconut Sauce

Ingredients for this step:

• 1 ½ cups coconut milk
• ¼ cup sugar
• ½ tsp salt

While the rice steams, heat the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until sugar dissolves. Do not boil. Turn off the heat and set aside.

Step 4: Mix Rice with Coconut Sauce

Ingredients for this step:

• Steamed sticky rice
• 1 cup of the warm coconut sauce

Place the hot sticky rice in a mixing bowl. Slowly pour in 1 cup of the warm coconut sauce and gently stir. Cover and let sit for 15 minutes so the rice absorbs the coconut flavor.

Step 5: Serve with Mango and Sauce

Ingredients for this step:

• Coconut-infused sticky rice
• 1 ripe mango, sliced
• 2 tbsp extra coconut milk (optional)
• 1 tsp toasted sesame seeds

Scoop the coconut sticky rice into a bowl. Arrange sliced mango on the side. Drizzle with extra coconut milk if desired and sprinkle toasted sesame seeds on top.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in the microwave or steamer. Add a splash of coconut milk to soften.
• Mango is best fresh, so slice right before serving again.

Why This Recipe Works (Quick Science)

Sticky rice is high in amylopectin starch, which gives it that chewy texture when steamed. Soaking it softens the grains and helps them steam evenly. Coconut milk has natural fats that bind with the starch, making the rice creamy without it getting soggy. Letting the rice sit after mixing helps it absorb flavor without breaking down.

Common Mistakes

• Skipping the soak: Rice will cook unevenly and be hard.
• Boiling the coconut milk: It can separate and get oily.
• Not covering the rice after mixing: It won’t absorb the sauce fully.
• Using regular rice: It won’t get sticky—only use glutinous rice!

What to Serve With

• Thai green curry or Pad Thai before it
• Iced Thai tea or a fresh fruit smoothie on the side
• Serve it solo as a light, tropical dessert

FAQ

Can I use jasmine rice instead of sticky rice?
No, it won’t work the same. Glutinous rice is key for the chewy texture.

Do I need a steamer?
You can use a mesh strainer over a pot with a lid—just make sure the rice isn’t touching water directly.

Can I make this without sugar?
Yes, but it’ll change the flavor. Try honey or maple syrup instead.

How do I pick a ripe mango?
It should give slightly when pressed and smell sweet at the stem.

Final Thoughts

There’s something magical about a simple dessert like coconut mango sticky rice. It’s rich without being heavy, sweet but balanced, and honestly—just feels like comfort in a bowl. Make it once and you’ll want it in your rotation year-round. If you try it, drop a comment and let me know how it went or if you have any questions.