Thai Sticky Mango Rice Recipe
Thai mango sticky rice is a sweet dessert served in Thailand. Made with coconut milk, juicy sweet mango and sticky rice, this is a fun treat to enjoy!
Thai mango sticky rice is a sweet, creamy desert made with sticky rice, coconut milk and fresh mango! With just a handful of ingredients, it’s an easy and delicious way to explore the flavors of Thailand as a family.
There is so much for kids to discover in this simple dessert. The rice is chewy and sticky, the mango is cool and juicy, and the coconut sauce is sweet and creamy.
Why you’ll love this recipe:
- A fun combination of textures: chewy sticky rice, juicy mango, and creamy coconut seeds
- Made with simple ingredients: You only need a handful of ingredients to create a dessert that feels completely different form your usual treats.
- An easy culinary adventure: Mango and rice may already be familiar foods at your table, making this a low pressure way to explore a Thai dessert.
How to make mango sticky rice
This mango sticky rice is easy to make, but it does require some time. Make sure you scroll down to the recipe card below for the full set of instructions:
Prepare the rice:
Soak the sticky rice in cold water for 30 minutes, and then rinse it thoroughly. This step is important to ensure that the rice cooks evenly and absorbs moisture evenly, which gives it a better texture and flavor. You want them to be sticky but not a gooey clump. Soaking them and then rinsing them do this!
Cook the rice until tender, about 15-20 minutes.
Add the coconut milk:
While the rice cooks, gently heat the coconut milk and sugar until the sugar starts to dissolve. Slowly add the sweetened coconut mixture other the cooked rice and let it rest for an additional 30 minutes so that the rice can soak the flavor up.
Gently simmer the remaining coconut milk and sugar until the sauce has thickened slightly
Serve:
Spoon the sticky rice onto teach plate and add plenty of freshly sliced mango. Drizzle with the thickened coconut sauce and finish with sesame seeds.
Serving and Storing:
Sticky mango rice can be enjoyed either warm or at room temperature. I love the contract between the slightly warm coconut rice and cool, juicy mango.
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. You can enjoy it cold or gently heat it in the microwave. Covering the rice with a damp paper towel while reheating helps restore some of its moisture.
For best results, store the mango separately.
Kids in the kitchen: How your kids can help you cook
This mango sticky rice recipe is a great recipe for kids to practice cooking rice, and whisking sauces! Its also a fun recipe to practice garnishing.
- Kids aged 1-3 can help you measure ingredients and serve the mango rice, garnishing with the toppings.
- Kids aged 4-6 can do everything above plus help you soak and rinse the rice, and whisk together the sauce.
- Kids aged 7-10+ can help you do everything above, plus help you cook the rice.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Discover your next culinary adventure:
Keep exploring the flavors if Thailand with more family-friendly recipes. Try my Thai cucumber salad for a cool, crunchy side dish and Thai pork and broccolini stir fry for an easy weeknight dinner, or Thai basil pesto pasta for a fun way to introduce your family to the bright flavor of Thai basil.
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Thai Sticky Mango Rice Recipe
Ingredients
Method
- To make the riceSoak the rice for 30 minutes in cold water. This step is important to ensure that the rice cooks evenly and absorbs moisture evenly, which gives it a better texture and flavor. You want them to be sticky but not a gooey clump. Soaking them and then rinsing them do this!
Rinse the rice by placing the rice in a metal strainer and dunking it into and out of a bowl full of clean water. Change the water out and continue until the water stays clear when you rinse it. This will help the individual grains of rice retain their shape and not turn into a pile of mush when you cook it.
Place the rice and 2 cups of water into a large saucepan. Cover with a lid, and turn to medium-high heat. Bring to a boil.
Once the water starts to boil, lower the heat to almost low, and cook for 15-20 minutes, or until the water is mostly gone.
In another pot, combine 1 cup of coconut milk and ¼ cup of sugar. Simmer until the sugar dissolves, about 10 minutes.
Slowly add the coconut mixture to the cooked rice and allow it to sit for 30 minutes. - Make the sauceIn a small saucepan on low heat, add the remaining sugar and coconut milk and allow it to cook until thickened, about 10-15 minutes.
- To serveServe the sticky rice with sliced or cubed mango, drizzled with the coconut sace, and sprinkled with sesame seeds.
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
