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!
With only a few ingredients – mango, rice, coconut milk and sugar – this simple dessert is creamy, sweet, fruity, and coconut! It’s a great combination of flavors and textures, and is so fun to eat!
Serve this with Thai cucumber salad and Thai stir fry with pork and broccolini for a full family friendly meal with all the flavor you crave for dinner.
How to make this mango rice recipe
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:
Make the rice:
- Soak 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.
While the rice sits, make the sauce:
- In 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 serve:
- Serve the sticky rice with sliced or cubed mango, drizzled with the coconut sace, and sprinkled with sesame seeds.
Frequently Asked Questions
What kind of rice do you need for mango sticky rice?
You need good quality sticky rice (also known as glutinous rice)! Cheaper versions won’t taste as good and have a grainy texture when cooked. Sometimes sticky rice is also called waxy rice, sweet rice, mochi rice, or pearl rice. Its best to use sticky rice, but you can use sushi rice or jasmine rice in a pinch.
How do you store leftovers?
Leftovers can be stored in an air tight container in the fridge for up to 3 days.
How do you eat leftovers?
Leftovers can be eaten cold, or rewarmed. Rewarm any leftovers in the microwave for 2 minutes on high, covered with a wet paper towel.
How to serve this to your family
Mango rice can be served warm or cold, both are great options!
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.
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Thai Sticky Mango Rice Recipe
Ingredients
- 1 ½ cups glutinous rice
- 1 ⅓ cups unsweetened coconut milk
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 tablespoon sesame seeds toasted lightly
- 1 large mango peeled, pitted, and diced
Instructions
- 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.
