Authentic Thai Mango Sticky Rice Recipe

This mango sticky rice recipe is a classic Thai dessert made with creamy coconut milk-infused sticky rice and ripe mango slices. It’s the perfect balance of sweet, salty, and fruity flavors, ideal for warm weather and summer gatherings.

Ingredients

• 1 cup glutinous (sticky) rice
• 1 cup coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes
• 1 tsp cornstarch
• 1 tbsp water
• Toasted mung beans or sesame seeds (optional)

Directions

1. Rinse 1 cup of glutinous rice in cold water until the water runs clear.
2. Soak the rice in water for at least 4 hours or overnight.
3. Drain the rice and steam it in a bamboo or mesh steamer for 20–25 minutes until fully cooked.
4. In a saucepan, heat 1 cup coconut milk, 1/4 cup sugar, and 1/2 tsp salt until dissolved (do not boil).
5. Pour 3/4 of the coconut mixture over the hot sticky rice. Stir well, cover, and let it rest for 10 minutes.
6. Peel and slice 2 ripe mangoes into thin wedges.
7. For topping sauce, heat the remaining 1/4 cup coconut mixture and add 1 tsp cornstarch dissolved in 1 tbsp water. Stir until thickened.
8. Plate the sticky rice with mango slices and drizzle with the topping sauce.
9. Garnish with toasted mung beans or sesame seeds if desired.