Thai Mango Sweet Sticky Rice

Thai Mango Sweet Sticky Rice is a traditional Thai dessert made with glutinous rice soaked in creamy coconut milk and served with slices of ripe mango. It’s soft, sweet, slightly salty, and incredibly satisfying. I love how simple yet elegant it feels—each bite is a delicious blend of creamy, chewy, and juicy textures.

Why You’ll Love This Recipe

I love this recipe because it brings together a few basic ingredients to create something truly special. The sticky rice is rich and flavorful, soaked in sweetened coconut milk, and the fresh mango adds a fruity brightness that balances everything. It’s naturally gluten-free, dairy-free, and perfect for warm-weather dessert cravings. Plus, it’s beautiful enough to impress but easy enough to make anytime.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Glutinous (sweet) rice

• Coconut milk (full-fat)

• Sugar

• Salt

• Ripe mangoes, peeled and sliced

• Optional toppings: sesame seeds or mung beans (toasted), extra coconut cream for drizzling

directions

1. I rinse the glutinous rice several times until the water runs clear, then soak it in water for at least 4 hours or overnight.

2. I steam the soaked rice in a cheesecloth-lined steamer basket for 20–30 minutes until it’s tender and sticky.

3. While the rice steams, I heat coconut milk with sugar and salt in a saucepan over low heat, stirring until dissolved. I don’t boil it.

4. Once the rice is done, I transfer it to a bowl and pour about two-thirds of the warm coconut milk over it. I stir gently, cover, and let it sit for 15–20 minutes so the rice can absorb the flavor.

5. I plate the sticky rice with fresh mango slices on the side and drizzle with the reserved coconut milk.

6. If I’m feeling fancy, I top it with toasted sesame seeds or mung beans for a little crunch.

Servings and timing

This recipe makes about 4 servings. It takes about 10 minutes to prep, 30 minutes to cook/steam, and 20 minutes for resting—ready in around 1 hour (plus soaking time).

Variations

Sometimes I infuse the coconut milk with pandan leaves for extra aroma. I’ve also tried it with other fruits like papaya or lychee, but mango is always my favorite. For extra richness, I thicken some coconut cream and drizzle it on top just before serving. When I want it less sweet, I reduce the sugar slightly and let the mango shine.

storage/reheating

I store leftover sticky rice in an airtight container in the fridge for up to 2 days. To reheat, I gently steam it or microwave it with a splash of water or coconut milk to soften it. I slice fresh mango just before serving for the best texture.

FAQs

Do I need glutinous rice for this?

Yes, glutinous (or sticky) rice is essential for the right texture. Regular rice won’t work the same way.

Can I use canned coconut milk?

Yes, I always use full-fat canned coconut milk for the richest, creamiest flavor.

Is this dessert served warm or cold?

I usually serve it slightly warm or at room temperature, but it also tastes great chilled.

Can I make it ahead of time?

Yes, I prepare the rice and sauce in advance and store them separately. I reheat gently and slice the mango just before serving.

What kind of mango should I use?

I use ripe, sweet mangoes like Ataulfo or Keitt. They’re soft, juicy, and pair beautifully with the coconut flavor.

Conclusion

Thai Mango Sweet Sticky Rice is one of those desserts that’s comforting and exotic at the same time. It’s creamy, fragrant, and naturally sweet, with that perfect contrast from juicy mango. Whether I’m making it for a special occasion or just to satisfy a tropical craving, this dish always reminds me how beautiful simple ingredients can be when treated with care.