Authentic Thai Mango Sticky Rice Recipe

Discover the authentic flavors of Thailand with this delicious mango sticky rice recipe, a traditional dessert loved for its perfect balance of sweet, creamy, and refreshing flavors. This classic Thai treat combines soft glutinous sticky rice soaked in rich coconut milk with fresh, juicy mango slices to create an unforgettable dessert experience. The combination of warm, slightly salty coconut-infused rice and naturally sweet tropical mango creates a unique harmony of flavors that makes mango sticky rice one of Thailand’s most popular desserts.

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This Thai mango sticky rice recipe is perfect for summer gatherings, family dinners, celebrations, or anyone looking for an easy homemade dessert with an exotic twist. Made with simple ingredients like sticky rice, coconut milk, sugar, salt, and ripe mangoes, this recipe delivers a restaurant-quality dessert that you can easily prepare at home. The creamy coconut sauce gives the rice a smooth and rich texture, while the fresh mango adds brightness and natural sweetness to every bite.

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Whether you are exploring Thai cuisine for the first time or already enjoy Southeast Asian desserts, this mango sticky rice is a wonderful recipe to try. Its beautiful presentation, tropical flavors, and simple preparation make it a favorite choice for special occasions and everyday treats. Serve it with extra coconut sauce and mango slices for a delicious dessert that captures the true essence of Thai cooking.

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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.