Mango Sticky Rice

Written By MC & Hammie

Mango Stick Rice

Mango season has officially arrived, and there’s no better way to celebrate than with one of my all-time favorite desserts

Mango season has officially arrived, and there’s no better way to celebrate than with one of my all-time favorite desserts: Mango Sticky Rice! This sweet, creamy treat from Thailand holds a special place in my heart—I still think about the daily bowls I devoured during a trip to Bangkok back in 2018. I seriously couldn’t get enough!

Mango is my ride-or-die fruit, and once those golden beauties start popping up in stores, my cravings for this dreamy combo of coconut-infused sticky rice and juicy ripe mango kick into full gear. The best part? It’s naturally dairy-free, vegan, and easy to tweak for toddlers and kids—just adjust the sugar to your liking.

Here’s how to whip up this tropical comfort food:

Ingredients:

  • 1½ cups glutinous (sweet) rice

  • 1⅓ cups canned unsweetened coconut milk, well stirred

  • ⅓ cup + 3 tbsp sugar (or less for a more kid-friendly version)

  • ¼ tsp salt

  • 1 tbsp sesame seeds, lightly toasted

  • 1 large mango, peeled, pitted, and sliced

Preparation:

1. Prepare the Rice:

  • Traditional Method: Wash the rice in several changes of cold water until the water runs clear. Soak the rice in cold water overnight.

  • Quick Tip: Skip the soaking! Rinse the rice well and cook it directly in a rice cooker with 1¼ cups of water.

2. Cook the Rice:

  • Traditional Method: After soaking, drain the rice well. Place the rice in a cheesecloth, tying the ends securely to create a bundle. Set the bundle in a steamer over a large, deep saucepan of simmering water. Cover with a lid and steam for 30 to 40 minutes, or until the rice is tender. Remember to check the water level occasionally, adding more if needed.

  • Quick Tip: If using a rice cooker, simply cook the rinsed rice as you would regular rice.

3. Make the Coconut Mixture:

  • While the rice is cooking, combine 1 cup of coconut milk, ⅓ cup of sugar (or less for a less sweet version), and the salt in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Remove from heat and keep warm.

4. Flavor the Rice:

  • Transfer the cooked rice to a bowl and stir in the warm coconut-milk mixture. Cover the bowl and let the rice sit for 30 minutes, allowing the coconut milk to be fully absorbed. This step can be done up to 2 hours ahead—just keep the rice covered at room temperature.

5. Prepare the Coconut Sauce:

  • In a small pan, bring the remaining ⅓ cup of coconut milk and 3 tablespoons of sugar (or less, depending on your preference) to a slow boil, stirring occasionally for about a minute. Transfer the sauce to a small bowl and chill until it cools and thickens slightly.

6. Assemble the Dessert:

  • To serve, mold ¼ cup servings of sticky rice onto dessert plates. Drizzle the rice with the chilled coconut sauce, sprinkle with toasted sesame seeds, and arrange the mango slices around the sticky rice.

This isn’t just a nostalgic favorite—it’s a feel-good dessert that works for grown-ups and littles alike. Bright, creamy, and comforting, Mango Sticky Rice is like a bite of tropical sunshine in every spoonful.

📌 Tip: Want to switch it up? Try black sticky rice for extra fiber and a nutty twist, or swap sesame seeds for crushed peanuts.

Ready to make it? Save this post and tag me when you try it—can’t wait to see your mango moments! 💛

xo,

MC

MC & Hammie
Next

Leche Flan