Mango Sticky Rice Coconut Dessert (Printable Version)

Creamy coconut-infused sticky rice paired with sweet fresh mango for an authentic Thai dessert experience.

# What You’ll Need:

→ Rice

01 - 1 cup glutinous sticky rice
02 - Water for soaking and steaming

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 4 tablespoons granulated sugar
05 - 1/4 teaspoon salt

→ Topping

06 - 1/3 cup coconut milk
07 - 1 tablespoon sugar
08 - Pinch of salt
09 - 1 teaspoon cornstarch mixed with 2 teaspoons water, optional for thickening

→ Fruit

10 - 2 ripe mangoes, peeled, pitted, and sliced

→ Garnish

11 - 1 tablespoon toasted sesame seeds or mung beans, optional

# Step-by-Step Guide:

01 - Rinse the sticky rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
02 - Drain the rice and steam over boiling water in a cheesecloth-lined steamer basket for 25 to 30 minutes, or until tender and translucent.
03 - While the rice is steaming, combine 1 cup coconut milk, 4 tablespoons sugar, and 1/4 teaspoon salt in a saucepan. Heat gently, stirring, until the sugar dissolves. Do not boil.
04 - When the rice is cooked, transfer it to a mixing bowl. Pour the warm sweetened coconut milk over the rice. Stir to combine, cover, and let it absorb for 15 minutes.
05 - Mix 1/3 cup coconut milk, 1 tablespoon sugar, and a pinch of salt in a small saucepan. If you prefer a thick sauce, add the cornstarch slurry. Cook over medium heat, stirring, until slightly thickened.
06 - Mound portions of sticky rice onto plates. Arrange mango slices alongside. Drizzle with the coconut topping and garnish with toasted sesame seeds or mung beans if desired.

# Additional Tips::

01 -
  • It tastes impossibly luxurious but requires zero baking skills or fancy equipment.
  • The contrast between warm, creamy rice and cool, juicy mango is pure comfort in every bite.
  • It actually gets better when made ahead, since the rice soaks up even more coconut goodness as it sits.
02 -
  • Glutinous rice really is non-negotiable—I once tried to stretch a recipe by using regular jasmine rice, and the texture was completely wrong, grainy instead of creamy.
  • Don't skip the soaking step thinking you can speed things up; the rice needs that hydration time to steam properly and develop that perfect tender consistency.
  • Your mangoes must be ripe but not mushy; if they're underripe they'll taste mealy, and if they're too soft they'll fall apart when sliced.
03 -
  • If you can find pandan leaves at an Asian market, add one to your coconut milk while it heats—it adds a subtle floral fragrance that feels almost magical and is totally traditional.
  • Toast your own sesame seeds in a dry pan over medium heat for just 2 to 3 minutes if you want maximum nuttiness and freshness, or use mung beans for a bright green visual contrast.
Go Back