Mango Sticky Rice is sweet, fruity, and perfect for enjoying all summer long! This popular Southeast Asian dessert is easy to make and ideal for satisfying your sweet tooth without feeling like you’re overindulging. Summery ingredients like fresh mango and coconut milk make this sweet rice dish refreshing, bright, and fun to eat!

A scoop of rice is placed next to several pieces of fresh mango on a blue and white plate.


Mango Sticky Rice

If you’re a fan of Thai cuisine, you probably already know and love this famous dessert dish. Mango sticky rice is a very popular street food in Thailand that’s grown in popularity here in the states, since it’s served at nearly all authentic Thai restaurants. Usually, when you think of rice dishes, you don’t really think of fruity desserts at the same time… That is, until you’ve tried this sticky rice!

I love making recipes that are inspired by cuisine all around the world. This recipe for mango sticky rice is downright delicious, and I made sure I only used authentic, essential ingredients that didn’t add any unnecessary frills or Western flavors to such a simple, yet bold Thai staple. If you’re a fan of bright flavors like fresh, juicy mango and coconut milk, this recipe is definitely for you.

When I think of summer, my mind gravitates towards recipes like this one. I love the subtle, delicious tropical flavors that the coconut notes provide the rice! Plus, this recipe calls for sweet rice, making it even more of a dessert. During the hot summer months, I typically crave tropical flavors and desserts that aren’t too heavy – which makes this sticky rice recipe definitely a summertime favorite of mine!

The ingredients for mango sticky rice are presented on a white countertop.

How to Make Mango Sticky Rice

  1. Rinse the rice. In a medium bowl, rinse the rice with cold water in a bowl multiple times until the water becomes clear and not cloudy or milky. 
  2. Soak the rice. Once rinsed, drain the rice and then cover with cold water about 1” over the rice and let soak for at least 4 hours. 
  3. Drain the rice. Drain the soaked rice using a colander with a fine mesh that will fit in a pot to steam the rice in. If your colander holes are too large, you can line it with cheesecloth.
  4. Boil the water. Bring a large pot with about 3-4 cups of water to a boil, then reduce heat to medium/medium high to keep rolling boil.
  5. Steam the rice. Place the soaked rice filled colander inside a steamer insert and place the steamer insert into the pot of boiling water. Cover with a large piece of foil and cook for 15 minutes. The water should not touch the colander with the rice in it. Gently stir the rice using a fork and continue cooking for about 20 minutes, you’ll want to taste the rice after 20-25 minutes to make sure it is cooked. 
  6. Fluff and rest. Once cooked, remove from the heat and fluff with forks and let rest covered for about 5 minutes.
  7. Create the coconut mixture. While the rice is steaming, in a small saucepan combine coconut milk, sugar, and salt and cook over medium heat until sugar dissolves. Set this aside until rice is ready.
  8. Combine the rice and coconut mixture. Put the rice in a serving bowl and stir in the coconut milk mixture and let this absorb at least 10-15 minutes.
  9. Enjoy! When ready to serve, stir in the coconut cream. Serve warm or room temperature with sliced mango. Optional garnish white and black sesame seeds and extra coconut cream.
Coconut milk is being drizzled onto a serving of mango sticky rice.

Tips for the Best Mango Sticky Rice

  • I rinsed the rice about 10 times over 10 minutes. Each minute, fill the bowl with cold water, stir the rice with your hands for the minute, then drain. Repeat 9 more times for the best results.
  • When steaming the rice, it is recommended to cover with foil as some pot lids have a small hole to vent steam. This rice will only come together if all the steam is kept inside. Also, note that the steam is very hot! Use caution when opening the foil cover to fluff/mix the rice after 20 minutes of cooking.
  • The rice might seem to still be a bit “chewy” after 20 minutes because some stoves vary with cooking temperatures. That’s why it is recommended to taste the rice after 20 minutes.
Several slices of mango are placed next to a scoop of white rice.

Enjoy more of my favorite fruity treats this summer!

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A scoop of rice is placed next to several pieces of fresh mango on a blue and white plate.

Get the Recipe: Mango Sticky Rice Recipe

A classic Thai dessert, easy to make Mango Sticky Rice is rich and sweet.
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Ingredients

  • 2 cups sweet rice, glutinous, Botan Calrose
  • Water, for rinsing, soaking, steaming
  • 1 cup coconut milk
  • ½ cup cane sugar
  • ¼ teaspoon kosher salt
  • ¼ cup unsweetened coconut cream, plus more for garnishing
  • 2 large mangos, peeled and cut into slices

Equipment

  • steamer basket
  • saucepan
  • bowl

Instructions 

  • In a medium bowl, rinse the rice with cold water in a bowl multiple times until the water becomes clear and not cloudy or milky. Pro Tip* I did this about 10 times over 10 minutes. Each minute, fill the bowl with cold water, stir the rice with your hands for the minute, then drain. Repeat 9 more times.
  • Once rinsed, drain the rice and then cover with cold water about 1” over the rice and let soak for at least 4 hours.
  • Drain the soaked rice using a colander with a fine mesh that will fit in a pot to steam the rice in. If your colander holes are too large you can line it with cheesecloth.
  • Bring a large pot with about 3-4 cups of water to a boil, then reduce heat to medium/medium high to keep rolling boil.
  • Place the soaked rice filled colander inside a steamer insert and place the steamer insert into the pot of boiling water. Cover with a large piece of foil and cook for 15 minutes. The water should not touch the colander with the rice in it. Pro Tip: It is recommended to cover with foil as some pot lids have a small hole to vent steam. This rice will only come together if all the steam is kept inside.
  • Gently stir the rice using a fork and continue cooking for about 20 minutes, you’ll want to taste the rice after 20-25 minutes to make sure it is cooked. STEAM IS VERY HOT!!! Please use caution when opening the foil cover to fluff / mix the rice after 20 minutes of cooking.
    Note: The rice might seem to still be a bit “chewy” after 20 minutes, yet as some stoves vary with cooking temperatures, this is why it is recommended to taste the rice after 20 minutes.
  • Once cooked, remove from the heat and fluff with forks and let rest covered for about 5 minutes.
  • While the rice is steaming, in a small saucepan combine coconut milk, sugar and salt and cook over medium heat until sugar dissolves. Set this aside until rice is ready.
  • Put the rice in a serving bowl and stir in the coconut milk mixture and let this absorb at least 10-15 minutes.
  • When ready to serve, stir in the coconut cream.
  • Serve warm or room temperature with sliced mango.
  • Optional garnish white and black sesame seeds and extra coconut cream.
Calories: 350kcal, Carbohydrates: 61g, Protein: 4g, Fat: 11g, Saturated Fat: 9g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 88mg, Potassium: 233mg, Fiber: 2g, Sugar: 22g, Vitamin A: 640IU, Vitamin C: 22mg, Calcium: 18mg, Iron: 2mg