The Tropical Dessert Everyone’s Talking About
I first had mango sticky rice at a tiny Thai restaurant where it arrived looking almost too pretty to eat – glossy coconut rice, perfectly ripe mango fanned out beside it, a little pool of coconut sauce drizzled over the top. I ate the whole thing and immediately wanted to figure out how to make it at home.
The good news is it’s much more straightforward than it looks. You need glutinous rice, which is sometimes called sticky rice or sweet rice – it’s what gives you that characteristic chewy, almost creamy texture that regular rice just can’t replicate. Everything else is pantry basics. Thirty minutes, one saucepan, and you have a dessert that genuinely tastes like something you’d pay good money for at a restaurant.
Why This Tastes Great
What makes it work is the contrast. The rice is warm, sticky, and faintly sweet from the coconut milk. The mango is cool, fresh, and intensely fruity. The coconut sauce drizzled over the top ties them together. Serve the rice warm from the pan with mango that has been sitting at room temperature and the whole thing comes together properly.
If you love Asian-inspired flavors you might also enjoy:
Servings & Timings
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
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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
Equipment
You don’t need any specialist equipment for this recipe — just a couple of good saucepans, a fine mesh strainer for rinsing the rice, and a sharp knife for slicing the mango. Here’s what I use:
- A good non-stick saucepan
- Fine mesh strainer/sieve
- Sharp knife
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 flavor.
- 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.
If you’re looking for more easy no-bake or minimal-effort desserts, try:
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
Frequently Asked Questions About Mango Sticky Rice
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.
Frequently Asked Questions About Mango Sticky Rice
What Is Mango Sticky Rice?
Mango sticky rice is a traditional Thai dessert made with sweet glutinous rice cooked in coconut milk and served with ripe mango slices. It’s creamy, lightly sweet, and naturally gluten-free.Do I Need Special Rice For Mango Sticky Rice?
Yes, traditionally you use glutinous rice (also called sweet rice or sticky rice). Regular long-grain rice will not create the same chewy texture. If you enjoy rice-based dishes, you might also like my Classic Chinese Tomato and Egg Stir Fry:https://ellacooks.com/classic-chinese-tomato-and-egg-stir-fry/
Can I Make Mango Sticky Rice Ahead Of Time?
Yes. The rice can be prepared several hours in advance and gently reheated. It’s best to slice the mango just before serving for freshness. For more make-ahead dessert ideas, see:10 Fancy Looking Desserts That Are Way Easier Than They Look
https://ellacooks.com/10-fancy-looking-desserts-that-are-way-easier-than-they-look/
