Mango Sticky Rice Recipe – Asian Special
Mango Sticky Rice is a classic Thai dessert loved for its creamy, fragrant sticky rice cooked in coconut milk, paired with juicy, ripe mango slices. This simple, indulgent dessert combines the natural sweetness of mango with the rich, silky texture of coconut-infused glutinous rice. Enjoy it warm or at room temperature for a refreshing tropical treat, perfect for summer or festive occasions.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Mango Sticky Rice Ingredients:
- 1 cup glutinous (sticky) rice
- 1 1/2 cups coconut milk
- 1/3 cup sugar
- 1/4 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1 tbsp coconut cream (optional, for topping)
- 1 tsp toasted sesame seeds or mung beans (optional)
Mango Sticky Rice Instructions:
Rinse the sticky rice thoroughly until water runs clear.
Soak the rice in water for at least 2–3 hours or overnight.
Drain the rice and steam until fully cooked and tender.
Heat coconut milk, sugar, and salt gently until dissolved.
Pour most of the coconut milk mixture over the hot rice.
Cover and let the rice absorb the coconut milk.
Slice ripe mangoes neatly.
Scoop sticky rice onto serving plates.
Arrange mango slices beside the rice.
Drizzle remaining coconut cream on top.
Sprinkle with sesame seeds or mung beans if desired.
Serve warm or at room temperature.
Recipe Notes :
Use ripe, sweet mangoes for the best natural flavor and aroma.
Soak the glutinous rice for several hours to ensure soft, tender grains.
Do not boil the coconut milk to prevent curdling or separation.
Let the rice absorb the coconut milk for maximum creaminess.
Top with sesame seeds or toasted mung beans for added texture
