Insanely Easy Mango Sticky Rice – The Tropical Dessert Everyone’s Talking About

Ella Cooks

Insanely Easy Mango Sticky Rice – The Tropical Dessert Everyone’s Talking About

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This insanely easy mango sticky rice is the tropical dessert you’ll be dreaming about for days – creamy coconut rice, juicy ripe mango, and a drizzle of sweet sauce that tastes like sunshine on a plate

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Prep Time 10

Cook Time 20

Servings: 4

Course: Dessert

Cuisine: Thai

Calories: 370

Ingredients Method Nutrition Notes

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

Method

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.

Nutrition

Calories: 370kcalCarbohydrates: 60gProtein: 4gFat: 14gSaturated Fat: 12gSodium: 160mgFiber: 3g

Notes

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.

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/

Is Mango Sticky Rice Served Warm Or Cold?

It can be served warm, room temperature, or slightly chilled. Traditionally the rice is slightly warm while the mango is fresh and cool.

What Coconut Milk Should I Use?

Full-fat coconut milk gives the creamiest, most authentic texture. Light coconut milk will work but produces a thinner sauce.

Can I Use Frozen Mango?

Fresh mango is best for flavor and texture, but high-quality frozen mango can work if fully thawed and well-drained.

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