Name: Thai Mango Sticky Rice Recipe
Prep time: 8 h 20 min
Cook time: 30 min
Total time: 8 h 50 min
Cuisine: Thai
Ingredients: 1 cup dry glutinous rice, soaked overnight; 1 cup full fat coconut milk; 3-4 tbsp granulated sugar; 1/2 tsp sea salt; 3-4 tbsp ube halaya; 2-3 drops ube extract (optional); 1/2 cup full fat coconut milk; 2-3 tbsp granulated sugar (adjust to desired sweetness); 1 tsp corn starch; 2 tsp room temperature water; 2 large ripe mangoes; Toasted coconut or toasted sesame seeds (for topping, optional)

Jump to Recipe· 4.3 from 2 reviews

If you are looking for a tropical treat that beautifully balances creamy, sweet, and fruity flavors, this Thai Mango Sticky Rice Recipe is an absolute must-try. This beloved Thai dessert brings together the rich texture of glutinous rice soaked in coconut milk, the natural sweetness of ripe mangoes, and a luscious coconut sauce that ties everything together. It’s an irresistible combination that will transport your taste buds straight to the bustling streets of Thailand, making it a favorite to share with friends or enjoy as a special indulgence at home.

Ingredients You’ll Need

A woman's hand holds a small pile of white uncooked rice grains above a round wooden bowl filled completely with similar white rice grains, showing a clear contrast between the smooth, shiny wooden bowl and the tiny textured rice kernels. The scene is set on a white marbled surface, highlighting the natural tones of the wooden bowl and the bright white rice. The photo is taken with an iphone --ar 4:5 --v 7

Creating the perfect Thai Mango Sticky Rice Recipe is surprisingly straightforward with just a few essential ingredients. Each component plays a crucial role in achieving the right texture, authentic flavor, and vibrant color that make this dish unforgettable.

1 cup dry glutinous rice: Soaked overnight for that signature sticky, chewy texture.
1 cup full fat coconut milk: Adds rich creaminess to the rice base.
3-4 tbsp granulated sugar: Sweetens the coconut milk evenly without overpowering.
1/2 tsp sea salt: Enhances the flavors and balances the sweetness.
3-4 tbsp ube halaya: Gives a subtle purple hue and unique flavor twist to the coconut rice.
2-3 drops ube extract (optional): Amplifies ube flavor and vibrant color if you want to play with presentation.
1/2 cup full fat coconut milk (for sauce): Creates the smooth, pourable coconut sauce that finishes the dish.
2-3 tbsp granulated sugar (for sauce): Sweetens the coconut sauce just right.
1 tsp corn starch: Helps to thicken the coconut sauce for that perfect drizzle.
2 tsp room temperature water: Used to dissolve the cornstarch smoothly.
2 large ripe mangoes: Fresh, juicy, and perfectly sweet, they’re the star fruit of this dessert.
Toasted coconut (optional): Adds a crunchy, nutty topping that complements the creamy rice.

How to Make Thai Mango Sticky Rice Recipe

Step 1: Prepare the Sticky Rice

Start by washing the glutinous rice 3-4 times until the water runs almost clear to remove excess starch. Soak the rice in water overnight, ideally 8 to 24 hours, to get that soft and chewy consistency. After soaking, drain the water, place the rice on a parchment-lined bamboo steamer, and steam it for 20-25 minutes. You want the rice cooked through but still with a slight chewiness, the hallmark of perfect sticky rice.

Step 2: Make the Coconut Rice

In a large pan, heat the coconut milk with sugar and sea salt until it boils, then reduce to a simmer. Stir carefully until the sugar dissolves, then stir in the ube halaya and optional ube extract. Add the steamed rice to this luscious coconut mixture and cook for around 4 minutes, allowing the rice to soak up all that flavor until thickened. Once done, remove from heat and let it cool for 5 minutes to set the texture beautifully.

Step 3: Prepare the Coconut Sauce

Using the same pan, combine the remaining coconut milk and sugar, bringing it to a gentle boil over medium heat. Mix the cornstarch with water until smooth, then slowly stir it into the hot coconut milk. Keep stirring off the heat until the sauce thickens into a silky consistency. Pour the sauce into a small container or sauce pourer so it’s ready to drizzle over your dessert when serving.

Step 4: Slice the Mangoes

Peel the mangoes carefully, then slice them into four halves or “cheeks,” followed by thin strips about 1/4-inch thick. Their bright golden color and juicy sweetness will create a perfect contrast against the creamy sticky rice.

Step 5: Assemble Your Thai Mango Sticky Rice Recipe

Portion the sticky rice and mango slices evenly onto serving plates. For an extra special touch, sprinkle some toasted coconut or toasted sesame seeds on top. Finish each plate by drizzling generous amounts of the warm coconut sauce, ensuring every bite is rich and satisfying. Enjoy this colorful, aromatic dessert fresh for the best experience.

How to Serve Thai Mango Sticky Rice Recipe

A wooden plate lined with a green banana leaf holds two main layers: on the right, a mound of sticky white rice with a shiny, moist texture sprinkled with sesame seeds, and on the left, bright yellow sliced mango with smooth, slightly glossy skin, arranged in neat even slices. A woman's hand is pouring white coconut sauce from a small rustic ceramic cup onto the sticky rice, creating a creamy layer that gently covers the top. Another similar plate is seen blurred in the background. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While this Thai Mango Sticky Rice Recipe shines on its own, adding a sprinkle of toasted coconut flakes or sesame seeds brings texture and a toasty flavor. A dollop of whipped coconut cream or a tiny pinch of flaky sea salt can create surprising flavor dimensions that elevate each bite.

Side Dishes

Serve this dessert alongside light, refreshing Thai drinks such as iced jasmine tea or lemongrass iced tea. If you want a more indulgent pairing, coconut ice cream on the side works wonders to keep the tropical theme going strong.

Creative Ways to Present

For parties or special occasions, try serving this Thai Mango Sticky Rice Recipe in individual glass jars layered with the coconut rice, mango slices, and sauce for a stunning visual. You can also mold the sticky rice into fun shapes using silicone molds and arrange the mango slices artfully around them for Instagram-worthy presentations!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the sticky rice and mango separately in airtight containers in the refrigerator. The dish is best consumed within 1 to 2 days since the coconut milk can spoil relatively quickly, but keeping components separate will maintain the best texture and freshness.

Freezing

Freezing is not recommended for this Thai Mango Sticky Rice Recipe as the texture of both the sticky rice and mangoes can be negatively affected by freezing and thawing. It’s best to enjoy this dessert fresh for the most authentic experience.

Reheating

Since sticky rice hardens when refrigerated, reheat it gently in the microwave with a sprinkle of water to restore moisture. Cover the container to trap steam and heat for 30-45 seconds until warm and soft again. Then serve immediately with fresh mango and coconut sauce for maximum deliciousness.

FAQs

Can I use regular rice instead of glutinous rice?

Regular rice will not give the same sticky, chewy texture needed for this dessert. Glutinous or sticky rice is essential to achieve the authentic mouthfeel and binding properties of the dish.

What if I can’t find ube halaya or extract?

Ube is optional and mainly adds a fun color and subtle flavor twist. Feel free to omit it and just stick with classic coconut milk and sugar for a more traditional but equally delicious Thai Mango Sticky Rice Recipe.

How ripe should the mangoes be?

Choose mangoes that are fully ripe but still firm to the touch. They should be sweet and juicy without being overly mushy so that the slices hold their shape beautifully when served.

Can I prepare this dessert vegan?

Absolutely! This recipe is naturally vegan since it uses coconut milk instead of dairy. Just ensure the sugar you use is vegan-friendly if that’s a concern for you.

Can I make this Thai Mango Sticky Rice Recipe ahead of time?

You can prepare the sticky rice and coconut sauce a few hours ahead and refrigerate. Just warm the rice gently before serving and slice the mango fresh to keep the flavors bright and textures perfect.

Final Thoughts

There is something so comforting and joyful about crafting this Thai Mango Sticky Rice Recipe right at home. It’s more than just a dessert; it’s a delightful celebration of tropical flavors and creamy textures that invite you to slow down and savor each bite. Once you try it, I promise it will become a cherished dish you’ll want to share time and time again with family and friends. Go ahead and dive into this sweet taste of Thailand—you won’t regret it!