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Delicious Easy Mango Sticky Rice dessert topped with ripe mango slices and coconut sauce.

Easy Mango Sticky Rice

A delicious and simple Thai dessert featuring sticky rice, sweet ripe mango, and a creamy coconut sauce that's perfect for any sweet craving.
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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

For the rice and coconut sauce
  • 1 cup Sticky rice (glutinous rice) Rinse and soak for at least 4 hours.
  • 1 can Coconut milk Use for the sauce.
  • 1/3 cup Sugar Adjust sweetness to taste.
  • 1/4 tsp Salt Enhances flavor.
For the fruit
  • 2-3 pieces Ripe mangoes Best when ripe and fragrant.
  • Optional: toasted sesame seeds or mung beans For added crunch.

Method
 

Preparation
  1. Rinse the sticky rice until the water runs mostly clear. Soak it in water for at least 4 hours, or overnight if possible.
  2. Steam the soaked rice for 20 to 30 minutes until it is cooked through and sticky.
  3. While the rice cooks, warm the coconut milk in a small pot on low heat. Stir in the sugar and salt until dissolved.
  4. Once the rice is done, mix it with most of the coconut mixture, cover, and let it sit for 15 to 20 minutes.
  5. Reserve some coconut sauce for drizzling later.
Assembling
  1. Peel and slice the mangoes into thin slices.
  2. Scoop warm coconut sticky rice onto a plate or bowl.
  3. Add the mango slices on the side or on top of the rice.
  4. Drizzle with the reserved coconut sauce.
  5. Optional: for a thicker drizzle, warm coconut milk with sugar and a slurry of cornstarch mixed with water.
  6. Top with toasted sesame seeds or mung beans if desired.

Notes

Best served the same day. Store rice and mango separately if possible. Use rice within 3 days and mango within 1-2 days. Reheat with a splash of coconut milk or water.