Fluffy steamed rice pairs beautifully with coconut milk and sweet diced mangos to make this deliciously simple mango sticky rice! This Mango Sticky Rice is a traditional Thai dish that you can easily make and enjoy in the comfort of your own home.
Mango sticky rice is hard not to love! It might seem odd to pair a fruit with rice, but this combination of mangoes, rice, and a coconut milk sauce works perfectly together. The resulting dessert is satisfying, gooey, and so sweet!
The best part is that you’ll only need four ingredients to get started! Your friends and family will be amazed that a treat this tropical and juicy was thrown together in just 20 minutes. Serve this mango sticky rice as a unique after-school snack or to complete an Asian-inspired meal. This eye-catching, sweet, and creamy dessert is sure to be a crowd pleaser!
Table Of Contents
Why You'll Love This Recipe
- It is an easy copycat version of a popular Thai street food.
- Has a chewy texture and sweet, tropical flavor.
- Can be a great way to use up leftover mangoes.
- It has a naturally gluten free dessert!
- Can be made with just four ingredients in 20 minutes!
- Mangoes—Ripe, peeled, and diced.
- White Rice—Adds a bouncy, chewy texture to this sweet and fruity dish.
- Coconut Milk—Infuses the finished dish with tons of tropical flavor.
- Granulated Sugar—Turns these simple ingredients into a sweet and decadent dessert.
How to Make Mango Sticky Rice
1.Place a steamer or colander over a pot of boiling water. Add the rice to the steamer and cover. Allow to cook until the rice is soft and tender.
2. While the rice is steaming, heat the coconut milk and sugar in a pan until the sugar is fully dissolved.
3. Place a small serving of rice on a plate and top with a few spoonfuls of diced mango.
4. Garnish with a drizzle of the coconut milk mixture. Serve and enjoy!
Frequently Asked Questions
Mango sticky rice is a famous and common street food found in Thailand. It’s a simple dish whose flavors add up to create a fruity, creamy, and decadent dessert. This sticky sweet treat is best enjoyed during the peak mango season in April and May!
This unique and tasty dessert is special because the consistency of the rice is glue-like, giving the dish its catchy name—sticky rice! It is slightly chewy with pops of juicy diced mangos and a sweetcoconut milk sauce drizzled on top. The flavor, texture, and vibrant look of mango sticky rice are all reasons that this dish is unforgettable and popular!
Yes! While this dessert is traditionally made with Thai or sweet rice, you can use almost any rice to make this dish. Just keep in mind that some varieties of rice like sushi rice and jasmine rice will be stickier than say brown or short grain rice.
- When cutting your mango, I find it easiest to first cut it into thirds. This will help you avoid running into the troublesome pit in the middle of the fruit!
- If your coconut milk mixture is a bit on the runny side and you want it thicker, you can whisk in a tablespoon of cornstarch or add a few tablespoons of coconut cream! Make sure all the ingredients are dissolved and there are no clumps in your mixture before serving.
- Looking for a fun way to garnish your sticky rice? Try adding some toasted sesame seeds!
- Allowing the steam to cook your rice helps to make it soft, fluffy, and sticky! If you don’t care so much about the stickiness of your rice, you can boil it in water as you normally would.
- I prefer using canned coconut milk rather than a carton because the cans typically have more concentrated flavor and a richer texture!
How to Store Mango Sticky Rice
This mango sticky rice is best served fresh; however, all of the ingredients can be stored separately in the fridge for up to 4 days so you can enjoy this dessert multiple days in a row! To reheat your coconut milk, place it in the microwave for about 40 seconds. Microwave the rice for about a minute. It’s important to note that the rice will be a little bit dry once reheated. Toss everything together and enjoy!
Mango Sticky Rice
- 2 large mangos
- 1 cup white rice
- 1 cup coconut milk
- ⅔ cup white granulated sugar
- Dice your mangos and set them aside.
- In a large pot, warm the water over medium heat. Once the water begins to let off steam, place your rice in a steamer or colander and place it in the pot so it is hanging over the water. Cover the rice and cook for 20 minutes, or until soft and fully cooked.
- While the rice is cooking, heat the coconut milk and sugar in a medium sized pan until the sugar is fully dissolved.
- Place a small serving of rice on a plate with a few spoonfuls of diced mango and top with the coconut milk mixture.
- Serve and enjoy!
- If your coconut milk mixture is on the runny side and you want it thicker, you can whisk in a tablespoon of cornstarch or add a few tablespoons of coconut cream.
- This dish is best served fresh; however all the individual ingredients can be stored separately in the fridge for up to 4 days.
- Reheat your coconut milk for about 40 seconds in the microwave and the rice for about a minute. It is important to note that the rice will be a bit dryer once reheated.
- I have a whole post on how to cut a mango if you need some pointers.
- Long grain white rice, short grain, basmati, and jasmine all work great in this recipe. Short grain rice will be stickier than the other.
- Allowing her steam to cook your rice helps make it soft, fluffy, and sticky.
If steam cooking your rice is giving you trouble you can always cook your rice in boiling water as you normally would.