Thai Mango Sticky Rice Classic (Print Version)

Sweet mango with creamy coconut sticky rice offers a delightful tropical harmony of flavors and textures.

# What You Need:

→ Sticky Rice

01 - 1 cup glutinous (sweet) rice
02 - Water, for soaking and steaming

→ Coconut Sauce

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

→ Mango

06 - 2 large ripe mangoes, peeled and sliced

→ Garnish

07 - 2 tablespoons coconut cream (optional)
08 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# How To Make:

01 - Rinse glutinous rice under cold water until clear. Soak in water for at least 4 hours or overnight.
02 - Drain rice and steam in a cheesecloth-lined steamer basket for 25–30 minutes until tender.
03 - Combine coconut milk, sugar, and salt in a saucepan. Heat gently over medium heat, stirring until sugar dissolves without boiling.
04 - Transfer steamed rice to a mixing bowl. Pour in three-quarters of the coconut sauce and gently stir to coat. Cover and let absorb for 10–15 minutes.
05 - Peel and slice the ripe mangoes.
06 - Plate sticky rice, arrange mango slices alongside, drizzle remaining coconut sauce on top, and garnish with coconut cream and toasted sesame seeds or mung beans if desired.

# Expert Advice:

01 -
  • The rice stays luxuriously creamy without requiring any fancy equipment or techniques.
  • Ripe mango season becomes something you actually plan your week around once you taste this.
  • It's impressive enough to serve guests but simple enough to make on a Tuesday night when you want something special.
02 -
  • Full-fat coconut milk is non-negotiable—the lite version produces a watery, thin sauce that misses the entire point of the dish.
  • Don't skip the soaking step even if you're in a hurry; it's what transforms the rice texture from chalky to silky.
  • Assemble the dessert just before serving because the rice hardens once it cools, and refrigeration only makes it worse.
03 -
  • If you can't find full-fat coconut milk in your regular grocery store, the Asian section or specialty food shops always have it, and it's worth the extra trip.
  • Serve the rice slightly warmer than room temperature for the most luxurious texture; cold sticky rice is a different (and significantly less appealing) experience.
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