Mango Sticky Rice

Why You’ll Love This Recipe

I love how this recipe feels both luxurious and comforting at the same time. The sticky rice is rich with coconut flavor, and when paired with sweet mango slices and a spoonful of extra sauce on top, it’s incredibly satisfying. It’s naturally gluten-free, doesn’t need a lot of ingredients, and the bulk of the work is hands-off. Once the rice is steamed and the sauce is made, everything comes together so beautifully.

Ingredients

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

• 1 cup uncooked sticky rice

• 1 (13.5 oz / 400 g) can full-fat coconut milk

• 1/4 cup sugar

• 1/2 teaspoon salt

• 2 teaspoons cornstarch (optional, for thicker sauce)

• 3 ripe mangoes, peeled and sliced

• Toasted sesame seeds for garnish (optional)

Directions

1. Soak the Sticky Rice
   I start by rinsing the sticky rice under cold water, stirring gently to remove excess starch, then drain. I repeat this once more and then soak the rice in cold water for at least 1 hour, or overnight in the fridge. After soaking, I rinse and drain it again.

2. Steam the Rice
   I transfer the soaked rice to a heatproof bowl and place it in a steamer over 2 inches of water (not touching the rice). With the steamer covered, I bring the water to a boil over medium-high heat, then reduce to medium and steam for 20–25 minutes, until the rice is tender with no raw bits. I let it sit, covered, while I prepare the coconut sauce.

3. Make the Coconut Sauce
   In a saucepan, I heat the coconut milk with the sugar and salt over medium or medium-low heat until hot and the sugar has dissolved. I don’t let it boil—just heat until smooth and steamy.

4. (Optional) Thicken the Sauce
   If my coconut milk is on the thin side, I mix cornstarch with 4 tablespoons of water, then add half of that slurry into the sauce while stirring. I adjust the thickness so the sauce coats the back of a spoon, without being overly thick.

5. Combine the Rice and Sauce
   Using oven mitts, I carefully remove the rice from the steamer. I pour 1 cup of the coconut sauce over the warm sticky rice and stir until it’s fully absorbed.

6. Cool and Rest
   I let the rice and the remaining sauce cool to room temperature or lukewarm before serving—this gives the best texture and flavor.

7. Assemble and Serve
   I scoop about 1/3 cup of coconut sticky rice into small serving bowls, place mango slices alongside, and drizzle extra sauce over the top. I sometimes sprinkle toasted sesame seeds as a garnish for a little crunch.

Servings and timing

This recipe makes 4 servings and takes about 1 hour and 40 minutes total, including soaking, steaming, and assembling. Most of that time is inactive, making it a low-effort dessert that still feels special.

Variations

• I sometimes substitute black sticky rice for a more dramatic presentation and nuttier flavor.

• For extra sweetness, I drizzle a bit of palm sugar syrup or maple syrup over the top.

• A few mint leaves make a refreshing garnish.

• Instead of sesame seeds, I use crushed roasted peanuts for extra texture.

• I occasionally replace mango with grilled pineapple or ripe papaya for variation.

Storage/Reheating

I store leftover coconut sticky rice in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in the microwave or on the stovetop with a splash of coconut milk or water to loosen the texture. The mango is best sliced fresh before serving.

FAQs

Can I use regular rice instead of sticky rice?

I don’t recommend it. Sticky rice (also called glutinous rice or sweet rice) gives the signature chewy texture that makes this dessert authentic.

How do I know if the sticky rice is done steaming?

It should be soft, tender, and slightly sticky without any hard or raw center. I check by tasting a small spoonful after 20–25 minutes.

What’s the best coconut milk to use?

I always go with full-fat canned coconut milk for the creamiest result. Light coconut milk won’t be as rich.

Can I make this ahead of time?

Yes, I often make the sticky rice and sauce ahead. I reheat the rice gently and slice fresh mango just before serving.

Is mango sticky rice served hot or cold?

It’s best warm or at room temperature. The coconut flavors really shine when it’s not too cold.

Conclusion

Mango Sticky Rice is a beautiful dessert that’s both simple and satisfying. With tender sticky rice soaked in rich coconut cream and paired with juicy ripe mango, it brings together tropical flavors and comforting textures in one unforgettable bite. Whether I’m making it for guests or treating myself, it always feels like something special.