Mango Sticky Rice

Easy Mango Sticky Rice Thai Dessert is the kind of treat I make when I want something sweet but I do not want to turn my kitchen into a disaster zone. You know those days when you crave dessert, but you also want it to feel a little special? This is my answer. It is creamy, fragrant, and honestly pretty fun to assemble. If you have ripe mangoes sitting on the counter getting softer by the hour, this is your sign.

HOW TO MAKE THAI MANGO STICKY RICE

The first time I tried mango sticky rice, I remember thinking, wait, dessert rice can taste like this? It is simple, but it hits all the right notes: warm coconut rice, sweet mango, and a little salty finish that makes it addictive. And yes, you can absolutely make it at home without fancy tools.

What you will need

• Sticky rice (glutinous rice), about 1 cup
• Coconut milk, 1 can
• Sugar, 1 by 3 cup (adjust to taste)
• Salt, 1 by 4 tsp
• Ripe mangoes, 2 to 3
• Optional: toasted sesame seeds or mung beans for crunch

Quick side note: I love rice based comfort food in general, so if you are also on that vibe, you might like this cozy dinner for another day: deliciously easy Instant Pot creamy chicken and rice. Different mood, same comfort.

Step by step (no stress)

1) Rinse the sticky rice until the water runs mostly clear. Then soak it in water for at least 4 hours, or overnight if you can. This soak makes the texture tender and chewy instead of hard and sad.

2) Cook the rice. Traditionally it is steamed, but if you have a steamer basket, great. If not, you can still steam it with a fine mesh strainer over a pot of simmering water, covered. Steam about 20 to 30 minutes until it is cooked through and sticky.

3) While the rice cooks, warm coconut milk in a small pot on low heat. Do not boil it. Stir in sugar and salt until dissolved. It should taste sweet, but not like candy. That little salt is what keeps it balanced.

4) When the rice is done, put it in a bowl and pour in most of the coconut mixture. Stir gently, cover, and let it sit 15 to 20 minutes so the rice soaks up all that coconut goodness.

5) Save a few spoonfuls of coconut sauce for drizzling later. If you want it thicker, keep reading because I share an easy trick in the assembling section.

This is the moment when your kitchen starts smelling like coconut and you realize you are absolutely making Easy Mango Sticky Rice Thai Dessert tonight.

RECIPE VARIATION: UBE VERSION OF THIS THAI DESSERT

If you want to switch things up, the ube version is such a fun twist. Ube is purple yam, and it has this gentle vanilla like, nutty sweetness. It also turns the rice a dreamy purple that looks like you tried way harder than you did.

Here is my simple ube method:

Add 1 to 2 tablespoons of ube halaya (ube jam) or ube extract into the warm coconut milk mixture before you pour it into the rice. If you use ube jam, it might make the coconut sauce a bit thicker, which is honestly not a problem at all.

Tips I learned the hard way:

• Start small with ube extract. It can get strong fast.
• Ube jam adds sweetness, so taste before adding extra sugar.
• Mango still works with ube, but it becomes more of a fusion vibe. I love it anyway.

If you are a dessert person like me and you enjoy layered, creamy sweets, I also keep this one in my back pocket for parties: easy banana pudding cheesecake no bake layered dessert. Totally different flavor, same crowd pleasing energy.

“I made this for my family and the coconut rice came out perfect on the first try. The mango with the warm rice was unreal. We scraped the bowl clean.”

Once you try it, you will see why Easy Mango Sticky Rice Thai Dessert has such a loyal fan club.

WHAT CAN I USE INSTEAD OF STICKY RICE?

Okay, real talk: sticky rice is the best choice because it gives that chewy, clingy texture that makes this dessert what it is. But sometimes you cannot find it, or you just want to use what you have.

Here are options that can work, with honest expectations:

Sushi rice: This is the closest swap. It is still sticky and soft, though a bit less chewy than glutinous rice. Rinse it well and cook it like you normally would, then mix in the sweet coconut milk.

Jasmine rice: It tastes great, but it will not clump the same way. Think of it as mango coconut rice pudding vibes instead of classic sticky rice.

Short grain rice: Similar to sushi rice, often a good stand in. Keep the coconut mixture slightly thicker so it coats well.

What I would not use if you want the classic feel: long grain rice like basmati. It is just too separate and dry for this dessert style.

And since we are talking rice again, if you ever need an easy dinner that is a little different, check out this cozy bake: easy chicken and rice casserole creamy one pan dinner. I make it when I want leftovers that actually taste better the next day.

Even with substitutes, you can still get close enough to satisfy the craving, especially when the mango is super ripe.

ASSEMBLING YOUR MANGO STICKY RICE {video_youtube}

This is the part where it goes from a bowl of rice to something that feels like a real dessert you would order. Also, it is the easiest part, so enjoy it.

My simple assembly method:

1) Peel and slice your mangoes. I like thin slices because you can fan them out and it looks pretty with zero effort.

2) Scoop warm coconut sticky rice onto a plate or bowl. Not piping hot, just warm.

3) Add mango on the side or right on top.

4) Drizzle with the reserved coconut sauce.

If you want that thicker coconut drizzle you get at Thai restaurants, do this quick trick: warm 1 by 4 cup coconut milk with a pinch of salt and 1 teaspoon sugar, then stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water. Stir on low until it thickens slightly, then drizzle.

Optional toppings that make it extra nice:

• Toasted sesame seeds for a nutty crunch
• Toasted mung beans if you can find them
• A tiny pinch of flaky salt right on the mango

Also, if you are building a little menu and want another easy layered dessert idea, this one is fun and casual: easy banana pudding trifle layered dessert in a bowl.

When you take that first bite, you will get why people talk about Easy Mango Sticky Rice Thai Dessert like it is a life experience.

STORAGE TIPS AND REHEATING MANGO STICKY RICE

I will be honest, this dessert is best the day you make it. The rice is soft and fragrant, the mango is fresh, and everything tastes bright. But you can still store leftovers and enjoy them.

How to store it:

Store rice and mango separately if you can. Put the sticky rice in an airtight container in the fridge for up to 3 days. Mango slices are best within 1 to 2 days because they can get watery.

How to reheat:

Microwave: Add a small splash of coconut milk or water to the rice, cover loosely, and heat in short bursts. Stir and repeat until warm.

Stovetop: Put rice in a small pan with a splash of coconut milk. Heat low, stirring gently until it softens.

Little troubleshooting notes:

If the rice feels hard after chilling, do not panic. Sticky rice firms up in the fridge. The splash of coconut milk is the fix. If it tastes a bit less sweet the next day, a quick drizzle of sweetened coconut sauce brings it right back.

And if you are meal planning and want a savory one pot recipe for the week, this one is a good bookmark: deliciously easy one pot moussaka beef rice pilaf.

Common Questions

What mango is best for mango sticky rice?
Go for mangoes that smell sweet at the stem and give slightly when pressed. Ataulfo mangoes (also called honey mangoes) are amazing if you can get them.

Can I make the coconut rice ahead of time?
Yes. Make it up to a day ahead, refrigerate it, then reheat with a splash of coconut milk. Add fresh mango right before serving.

Why is my sticky rice still hard?
Usually it needed more soaking time or more steaming time. If it is already cooked but firm, try gently reheating with a bit of coconut milk and let it sit covered for a few minutes.

Is it served warm or cold?
I like the rice warm and the mango cool. That contrast is part of what makes it so good.

Can I use light coconut milk?
You can, but it will taste less rich. If you do, consider adding a little more sugar and a pinch more salt to boost flavor.

A sweet little wrap up

If you have mangoes and a can of coconut milk, you are already halfway to a dessert that feels like a treat but is totally doable on a weeknight. Easy Mango Sticky Rice Thai Dessert is all about that cozy coconut rice, juicy mango, and a drizzle of sauce that pulls it together. If you want more guidance and another home style take, I like this recipe for Mango Sticky Rice (a Thai dessert!) – Joyous Apron, and this one is also super approachable: Easy Mango Sticky Rice – The Saucy Fig. Make it once, adjust the sweetness to your taste, and you will feel like you unlocked a new favorite. Let me know if you try the ube twist because I am weirdly obsessed with that purple moment.