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Mango sticky rice plated dessert with coconut and mango slices

Mango Sticky Rice

This classic Thai dessert combines warm coconut-infused sticky rice with sweet, ripe mango for a perfectly balanced treat. Simple, comforting, and naturally vegan, mango sticky rice is a beloved dessert that’s surprisingly easy to make at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup glutinous (sticky) rice
  • 1.5 cups coconut milk (full-fat, unsweetened)
  • 0.33 cup sugar
  • 0.5 tsp salt
  • 2 ripe mangoes, peeled and sliced

Equipment

  • steamer or mesh sieve
  • Saucepan
  • mixing bowl
  • serving plates

Method
 

  1. Soak the glutinous rice in water for 4–8 hours or overnight. Drain, then steam for 20–25 minutes until tender and translucent.
  2. In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir until dissolved, without boiling. Reserve 1/4 cup of the sauce for topping.
  3. Transfer the warm rice to a bowl and pour the remaining coconut sauce over it. Stir gently, cover, and let sit for 15–20 minutes to absorb.
  4. Arrange portions of sticky rice on plates, top with sliced mango, and drizzle with the reserved coconut sauce.
  5. Serve warm or at room temperature. Add sesame seeds or mung beans if desired.

Nutrition

Calories: 330kcalCarbohydrates: 55gProtein: 5gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 180mgPotassium: 320mgFiber: 3gSugar: 22gVitamin A: 1200IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg

Notes

For best results, use glutinous (sticky) rice. Sushi rice can work in a pinch but will change the texture. Ataulfo or honey mangoes are ideal. Store rice and coconut sauce separately if making ahead.

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