Classic Thai Mango Sticky Rice With Coconut Cream

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour (including soaking time)

Mango sticky rice is the classic, ripe mango over sticky rice with coconut cream poured on. I use mango that is just ripe and pour the coconut warm so the whole thing stays cohesive.

This Thai Mango Sticky Rice Recipe is straightforward and can be made in about an hour, allowing you to enjoy this delightful treat right at home. It’s perfect for special occasions or as an everyday dessert.

Traditional Thai Mango Sticky Rice Dessert

This Mango Sticky Rice dessert is made with glutinous rice, sweetened coconut milk, and fresh ripe mango. The combination of warm sticky rice, sweet coconut cream, and juicy mango slices creates a refreshing and indulgent treat.

Ingredients

1 cup glutinous rice
1 1/2 cups coconut milk
1/2 cup sugar
1/4 teaspoon salt
2 ripe mangoes, peeled and sliced
2 tablespoons mung beans or sesame seeds (optional, for garnish)

Instructions

Rinse the Rice: In a bowl, rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight.
Cook the Rice: Drain the soaked rice. Place it in a steamer lined with cheesecloth or in a bamboo steamer. Steam for about 25-30 minutes until the rice is sticky and translucent.

Prepare the Coconut Sauce: In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved. Reserve half of the coconut sauce for serving.
Combine: Once the rice is cooked, transfer it to a bowl and pour the remaining coconut sauce over it. Mix well and let it sit for about 15 minutes to absorb the flavors.
Serve: To serve, place a portion of sticky rice on a plate, add mango slices, and drizzle with the reserved coconut sauce. Garnish with mung beans or sesame seeds if desired.