How To Make Thai Mango Sticky Rice Recipe

Indulge in the exotic flavors of Thai Mango Sticky Rice, a traditional dessert that perfectly combines creamy coconut milk-infused rice with sweet, ripe mangoes. This easy-to-make recipe brings a taste of Thailand right to your kitchen, offering a deliciously sweet and satisfying treat.

You know how I’ve been on this mission to recreate some of our favorite travel eats at home? Well, I just nailed an all-time favorite: Thai Mango Sticky Rice. 

This dish is not just a dessert; it’s a trip back to those lazy, sun-soaked afternoons in Thailand. 

And guess what? It’s surprisingly easy to make, so you can bring a taste of the popular Thai dessert into your kitchen without any fuss.

This dish is like the ultimate comfort dessert that hits all the right notes—sweet, creamy, and a little salty. The ripe mangoes paired with warm, coconut-laced sticky rice create a combo that’s out of this world. 

Plus, it’s pretty enough to impress at any dinner party or family gathering.

If you love this sticky rice dessert you may also like to try my Filipino Biko Sticky Rice Recipe.

WHY YOU’LL LOVE THIS THAI MANGO STICKY RICE

• It’s Refreshingly Simple: No need for complicated techniques or obscure ingredients. Simple, straightforward, and absolutely delicious.
• It’s Naturally Gluten-Free: Looking for a dessert that’s gluten-free and still amazing? This is your winner.
• It’s Beautifully Versatile: Serve it as a delicious thai dessert, a snack, or even breakfast. It’s all good whenever you feel like a sweet treat.

SIMPLE INGREDIENTS YOU NEED FOR THE STICKY RICE RECIPE

You will need the following ingredients listed below to make the authentic thai mango sticky rice (the exact measurements, step-by-step instructions and full recipe are in the recipe card at the bottom of this post):

• Glutinous Sticky Rice (also known as glutinous rice, available at Asian markets)
• Juicy Fresh Mangoes (look for ones that are sweet and a bit soft to the touch)
• Full-Fat Coconut Milk (this is what gives the rice that irresistible creamy texture)
• White Sugar (just enough to sweeten the deal)
• Teaspoon Salt (to balance out the sweetness)
• Toasted Sesame Seeds or Mung Beans (for a bit of crunch)
• Optional – coconut sugar, palm sugar, crispy mung beans, teaspoon of cornstarch, brown sugar, etc.

HOW TO MAKE THE HOMEMADE MANGO STICKY RICE

1. Prep the Rice: Start by rinsing the rice with cold water till the water runs clear. Then soak the sticky rice in water overnight. This step is key for achieving that perfect, sticky texture.
2. Cook the Rice: Drain the rice and steam it. You can use a traditional bamboo steamer or just a regular steamer basket. Make sure the rice is tender and translucent.
3. Make the Coconut Sauce: While your rice is cooking, heat up coconut milk in a pot with sugar and a pinch of salt. Stir until everything is dissolved and nicely combined.
4. Marry the Flavors: Once the rice is done, pour the warm sweet coconut sauce over the steamed rice. Let it soak up all that goodness for about 30 minutes. This is where the magic happens!
5. Slice the Mango: Peel and slice the ripe mango. You want beautiful, thick slices to lay alongside your rice.
6. Serve It Up: Scoop some of the sticky rice onto a plate, arrange the mango slices around it, and drizzle a bit more coconut sauce over the top. Sprinkle with toasted sesame seeds or mung beans for that extra crunch.

STORING THE LEFTOVER THAI STICKY RICE

Cool It Down

First things first, let the sticky rice cool down to room temperature before you think about storing it. Sticking hot sticky rice in the fridge can mess with its texture and make it harden up too much.

Airtight Is the Way

Once it’s cool, scoop the sticky rice into an airtight container. This helps to keep the rice from drying out and maintains that perfect sticky-sweet texture. If you’ve got any coconut sauce left, you can store it in a separate container to keep things from getting too soggy.

Fridge Fun

Pop your containers in the fridge. The sticky rice will stay good for about two to three days. Remember, the fresher, the better when it comes to enjoying leftover sticky rice.

TIPS AND TRICKS FOR BEST RESULTS

1. Choose the Right Rice

• Stick with Sticky: Use only glutinous rice or “sweet rice” for this dessert. It’s known for its sticky texture when cooked, which is essential for authentic Thai Mango Sticky Rice.

2. Soak Your Rice

• Soaking is Key: Soak your sticky rice for at least 4 hours, or better yet, overnight. This step is crucial as it softens the rice grains, ensuring they cook evenly and absorb the coconut milk beautifully.

3. Steam, Don’t Boil

• Perfect Steaming: For the best texture, steam the rice instead of boiling it. If you don’t have a traditional bamboo steamer, any steamer basket will do. Just make sure the rice is spread thinly so it cooks uniformly.

4. Timing the Coconut Milk

• Simmer, Don’t Boil: When heating your coconut milk, keep it at a gentle simmer and avoid letting it boil. Boiling can cause the coconut milk to separate and become oily.

5. Balance the Flavors

• Sweet and Salty: Adjust the sugar and salt in your coconut milk to hit that perfect balance of sweet with a hint of salt. This contrast is what makes Thai Mango Sticky Rice so irresistible.

6. Choose Ripe Mangoes

• Ripe for the Picking: Select mangoes that are ripe and sweet. The natural sweetness and soft texture of the mangoes are a perfect complement to the creamy sticky rice.

FAQS

CAN I USE A RICE COOKER TO MAKE THE THAI GLUTINOUS RICE RECIPE?

Yes, you can use a rice cooker to cook the sticky glutinous rice. 

However, for the best texture, it’s recommended to soak the rice in water for at least a few hours or overnight and then steam it in a bamboo steamer basket. This  method helps achieve the ideal stickiness and chewiness.

WHAT IS THE BEST MANGO TO USE FOR THIS DESSERT?

The best mangoes for Thai Mango Sticky Rice are ripe, sweet varieties that are available during peak mango season. Look for mangoes with a crispy yellow appearance and a sweet aroma. Fresh mango slices should be tender and juicy to complement the sweetness of the rice.

WHAT ARE THE DIFFERENT COMPONENTS OF THE THAI MANGO STICKY RICE?

The main components of Thai Mango Sticky Rice are the sticky rice (steamed), the coconut milk sauce (made with sugar, coconut milk, and a pinch of salt), and the fresh mango slices. 

These elements are layered or served together to create a harmonious blend of sweet and creamy flavors typical of Thai cuisine.

WHY IS THIS CLASSIC THAI DESSERT A POPULAR CHOICE AT THAI RESTAURANTS?

Thai Mango Sticky Rice is a favorite in Thai restaurants worldwide for good reason. It’s not only a deliciously sweet ending to a meal, featuring the iconic flavors of Thai cooking, but it’s also a light dessert that contrasts well with savory dishes like Pad Thai or other spicy Thai food.

Other Delicious Easy Desserts You May Like To Try!

• Gluten-Free Peanut Butter Banana Oatmeal Cups
• The Best Gluten-Free Strawberry Cheesecake
• Gluten Free Chocolate Oatmeal Bars
• Frozen Chocolate Banana Bark Recipe
• Gluten Free Chocolate Mug Cake
• Low Calorie Protein Energy Balls Recipe
• Perfect Bar Recipe
• Baked Chocolate Cake Glazed Donuts
• Copycat Heavenly Hunks Recipe
• Chocolate Caramel Shortbread Bars

IF YOU TRIED THIS SWEET STICKY RICE WITH COCONUT CREAM SAUCE PLEASE LEAVE IT A COMMENT AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS POPULAR DESSERT ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails