The Tropical Dessert Everyone’s Talking About
If there’s one dessert that’s stealing the spotlight on TikTok and Instagram right now, it’s mango sticky rice – and it’s easy to see why. This creamy, sweet, and tropical treat from Thailand has the perfect balance of chewy coconut-infused rice, silky sauce, and fresh, juicy mango. It’s light yet indulgent, exotic yet comforting – the kind of dessert that feels like sunshine on a plate.
The beauty of mango sticky rice is that it’s surprisingly easy to make at home – no complicated equipment or hard-to-find skills required. You only need a handful of ingredients, and in under 30 minutes you’ll have a dessert that looks like it came straight out of a holiday resort. It’s gluten-free, naturally sweetened (mostly from the fruit), and guaranteed to wow your guests… or just treat yourself on a Tuesday night.
Why This Tastes Great
- Sweet, creamy coconut rice paired with juicy, fragrant mango
- A dessert that’s both indulgent and fresh
- Perfect balance of chewy, creamy, and fruity textures
- A showstopper that’s actually quick to make
Servings & Timings
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
For the sticky rice:
- 1 cup glutinous (sticky) rice
- 1 ½ cups water
- 1 cup coconut milk (full fat)
- ¼ cup sugar
- ¼ teaspoon salt
For the sauce:
- ½ cup coconut milk
- 2 tablespoons sugar
- ⅛ teaspoon salt
- 1 teaspoon cornflour (cornstarch) mixed with 1 tablespoon water
For serving:
- 2 ripe mangoes, peeled and sliced
- Toasted sesame seeds (optional) or mung beans for garnish
Instructions
- Cook the Sticky Rice
- Rinse the sticky rice in cold water until the water runs clear.
- In a saucepan, combine the rice and water. Bring to a boil, then cover and reduce to a simmer for 10–12 minutes, or until the water is absorbed.
- Remove from heat and keep covered for 5 minutes to steam.
- Make the Coconut Rice Mixture
- In a separate pan, heat 1 cup coconut milk with sugar and salt over low heat until dissolved (do not boil).
- Stir the warm mixture into the cooked rice, cover, and let sit for 10 minutes so it absorbs the coconut flavour.
- Make the Coconut Sauce
- In a small saucepan, heat ½ cup coconut milk, sugar, and salt. Stir in the cornflour slurry and cook until slightly thickened (1–2 minutes).
- Assemble the Dessert
- Divide the coconut sticky rice between plates. Arrange mango slices alongside.
- Drizzle with the coconut sauce and sprinkle with sesame seeds or mung beans if using.
- Serve Immediately
- Best enjoyed warm or at room temperature.
Storage
- Rice can be stored in the fridge for up to 2 days, but it will firm up – steam it lightly to reheat.
- Mango is best sliced fresh before serving.
Nutritional Information (per serving)
Approximate values – will vary by brand/ingredient
- Calories: 370 kcal
- Carbohydrates: 60 g
- Protein: 4 g
- Fat: 14 g
- Saturated Fat: 12 g
- Fibre: 3 g
- Sugar: 25 g
- Sodium: 160 mg
Insanely Easy Mango Sticky Rice – The Tropical Dessert Everyone’s Talking About
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Ingredients
Method
- Rinse the sticky rice in cold water until the water runs clear.
- In a saucepan, combine the rice and water. Bring to a boil, then cover and reduce to a simmer for 10–12 minutes, or until the water is absorbed.
- Remove from heat and keep covered for 5 minutes to steam.
- In a separate pan, heat 1 cup coconut milk with sugar and salt over low heat until dissolved (do not boil).
- Stir the warm mixture into the cooked rice, cover, and let sit for 10 minutes so it absorbs the coconut flavour.
- In a small saucepan, heat ½ cup coconut milk, sugar, and salt. Stir in the cornflour slurry and cook until slightly thickened (1–2 minutes).
- Divide the coconut sticky rice between plates. Arrange mango slices alongside.
- Drizzle with the coconut sauce and sprinkle with sesame seeds or mung beans if using.
- Best enjoyed warm or at room temperature.
Nutrition
Notes
- Rice can be stored in the fridge for up to 2 days, but it will firm up – steam it lightly to reheat.
- Mango is best sliced fresh before serving.
