This Coconut Mango Sticky Rice is soft, creamy, sweet, and super comforting.
It’s one of those desserts that feels special but is actually really easy to make at home.
The rice soaks up a rich coconut cream sauce and gets served with juicy slices of ripe mango — it’s tropical, refreshing, and just hits the spot every time.
What You’ll Need
- 1 cup glutinous (sticky) rice
- 1 ½ cups water
- 1 ½ cups canned coconut milk (full-fat)
- 1/4 cup + 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tsp toasted sesame seeds (optional, for topping)
Why I Love This Recipe
This dessert brings back memories of street food in Thailand, eating with friends late at night.
- It tastes like sunshine in every bite.
- Creamy coconut + sweet mango is just perfect.
- It looks fancy but it’s super easy to make.
- You don’t need any fancy tools.
- It’s naturally dairy-free and gluten-free.
Servings & Time
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 15 minutes
Total Time: 50 minutes
Macros (per serving – approx.)
- Calories: 350
- Carbs: 55g
- Fat: 14g
- Protein: 4g
- Fiber: 2g
- Sugar: 21g
Why This Recipe Works (Quick Science)
Glutinous rice is perfect for soaking up liquid, and when you steam it just right, it turns sticky without getting mushy. The fat in the coconut milk binds with the starch in the rice, making it creamy and rich. A little salt in the coconut sauce balances the sweetness and makes the mango pop.
Tools You’ll Need
- Fine mesh strainer
- Steamer basket or rice cooker
- Saucepan
- Small mixing bowl
- Serving plate or bowl
- Knife and cutting board
Substitutions and Variations
- Mango: Use ripe peaches or papaya if mango isn’t available.
- Sugar: Try coconut sugar or maple syrup for a different flavor.
- Toasted sesame seeds: Swap with mung beans or chopped peanuts.
- No steamer: Use a rice cooker or saucepan with a tight lid.
Make Ahead Tips
Soak your sticky rice the night before for faster prep. You can also make the coconut sauce and cook the rice ahead — just warm both before serving.
Recipe and Instructions
Step 1: Rinse and Soak the Rice
Place 1 cup glutinous rice in a fine mesh strainer and rinse under cold water until the water runs clear. Then soak the rice in water for at least 4 hours or overnight.
Step 2: Steam the Rice
Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over simmering water for 20–25 minutes until tender and sticky.
Step 3: Make the Coconut Sauce
In a saucepan, combine 1½ cups coconut milk, 1/4 cup sugar, and 1/2 tsp salt. Warm over medium heat, stirring gently, until sugar dissolves. Do not boil.
Step 4: Mix Coconut Sauce with Rice
Place steamed rice in a mixing bowl and pour in 3/4 cup of the warm coconut sauce. Gently fold to mix. Cover and let it sit for 15 minutes to absorb.
Step 5: Prepare the Mango
While rice rests, peel and slice 2 ripe mangoes into thick, even slices.
Step 6: Sweeten Remaining Coconut Sauce
Stir in the remaining 2 tablespoons sugar to the leftover coconut sauce and reheat slightly to make it extra sweet for drizzling.
Step 7: Plate and Serve
Spoon sticky rice onto a plate or bowl, arrange sliced mangoes on the side, and drizzle with extra sweetened coconut sauce. Sprinkle with 1 tsp toasted sesame seeds if using.
Pro Tips
- Use full-fat coconut milk for best flavor and creaminess.
- Don’t boil the coconut sauce — it can separate.
- Let the rice rest after mixing in the coconut sauce so it soaks everything up.
- Use ripe mangoes — the softer, the better.
- Toast sesame seeds lightly for extra aroma.
Leftovers and Storage
Store leftover sticky rice and coconut sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave or steamer and serve with fresh mango.
What to Serve With
- Thai iced tea
- Fresh fruit salad
- Coconut water
- A light cucumber salad (for a full Thai-style meal)
Common Mistakes
- Skipping the soaking step — rice won’t cook evenly.
- Using low-fat coconut milk — you’ll lose richness.
- Boiling the coconut sauce — it can curdle or separate.
- Not resting the rice with sauce — it needs time to absorb.
- Using unripe mangoes — flavor won’t be the same.
FAQ
Can I use regular rice?
No, it needs to be glutinous (sticky) rice to get the right texture.
Is this gluten-free?
Yes! It’s naturally gluten-free.
Can I use light coconut milk?
You can, but it won’t be as creamy or flavorful.
Do I need a steamer?
You can use a rice cooker or a covered pot with a steaming setup.
Can I make this ahead of time?
Yes, just reheat the rice and sauce gently and slice the mango fresh.
Can I freeze it?
Not recommended. The rice and mango change texture after thawing.