Creamy coconut sticky rice paired with juicy ripe mango creates one of the most beloved Thai desserts in the world. This authentic Thai mango sticky rice recipe delivers the perfect balance of sweet, salty, and rich flavors with chewy sticky rice soaked in coconut milk and topped with silky mango slices. It is surprisingly simple to prepare at home and tastes just like the traditional dessert served in Thailand.
Why You’ll Love This Recipe
The flavor combination of sweet coconut milk, salty sticky rice, and fresh mango is unforgettable.
It uses simple ingredients that are easy to find in most grocery stores or Asian markets.
The texture is incredibly satisfying with chewy rice and soft ripe mango.
It is naturally gluten-free and perfect for sharing.
The recipe stays true to authentic Thai preparation methods for the best flavor and texture.
The coconut sauce adds a rich finishing touch that makes the dessert extra luxurious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the coconut sticky rice:
1 cup (200g) Thai sweet sticky rice
1 cup (237ml) full-fat coconut milk
½ cup (100g) granulated sugar
½ teaspoon fine salt
For the thickened coconut sauce:
¼ cup (60ml) reserved coconut sauce
½ teaspoon rice flour
Pinch of salt
For serving:
2 ripe Ataulfo mangoes, peeled and sliced
1 tablespoon toasted sesame seeds (optional)
Directions
Rinse the sticky rice thoroughly under cold water 3–5 times until the water runs almost clear. This removes excess starch and prevents mushy rice.
Place the rinsed rice in a large bowl and cover it with cold water about 1 inch above the rice. Soak for 8–10 hours or overnight.
Drain the soaked rice and place it in a fine mesh strainer or steamer basket over a pot with simmering water. Make sure the bottom of the strainer does not touch the water.
Cover with a lid and steam the rice for 20 minutes. Flip the rice halfway through cooking to ensure even steaming. The rice should become translucent and chewy.
While the rice cooks, prepare the coconut milk mixture. In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Bring to a gentle simmer and cook for 3 minutes until the sugar dissolves completely.
Reserve ¼ cup of the coconut mixture for the topping sauce.
Transfer the hot cooked sticky rice to a shallow baking dish or bowl. Pour the hot coconut milk mixture evenly over the rice. Gently spread the rice without stirring aggressively.
Cover tightly and let the rice rest for 30 minutes so it absorbs the coconut milk. Flip the rice gently halfway through resting and let sit another 10 minutes.
To make the thickened sauce, add rice flour and a pinch of salt to the reserved coconut sauce. Heat gently for about 30 seconds until slightly thickened.
Serve the sticky rice warm or room temperature with sliced ripe mango. Drizzle the thick coconut sauce over the top and sprinkle with toasted sesame seeds if desired.
Servings and timing
Servings: 4 servings
Prep Time: 8 hours 10 minutes
Cook Time: 20 minutes
Rest Time: 40 minutes
Total Time: Approximately 9 hours 10 minutes
Variations
Replace sesame seeds with toasted yellow mung beans for a more traditional Thai topping.
Add a small amount of coconut palm sugar for deeper caramel-like flavor.
Use black sticky rice for a colorful variation with a nuttier taste.
Serve with extra coconut cream for a richer dessert.
Add fresh tropical fruits like pineapple or papaya alongside the mango.
Storage/Reheating
Store leftover sticky rice in an airtight container in the refrigerator for up to 3 days. Keep the mango separate for the freshest flavor and texture.
To reheat, microwave the sticky rice in short intervals with a splash of coconut milk to restore moisture. Warm gently until soft and creamy again.
The coconut sauce can also be refrigerated separately and reheated lightly before serving.
FAQs
What is Thai sticky rice?
Thai sticky rice is a glutinous rice variety commonly used in Thai desserts and savory dishes. When cooked, it becomes chewy and sticky rather than fluffy.
Can I use regular rice instead of sticky rice?
No. Regular rice will not create the chewy texture needed for authentic mango sticky rice.
Why does the rice need to soak overnight?
Soaking softens the grains and allows them to steam evenly, resulting in the correct texture.
What type of coconut milk works best?
Full-fat coconut milk gives the richest flavor and creamiest texture. Thin coconut milk is not recommended.
Can I reduce the sugar?
Reducing the sugar can affect both flavor and texture. The rice may become dense instead of glossy and tender.
How do I know when the sticky rice is cooked?
The rice should look translucent and feel chewy but tender when tasted.
What mangoes are best for this recipe?
Ataulfo mangoes are ideal because they are sweet, smooth, and less fibrous than other varieties.
Can I make this recipe without a steamer?
Yes. You can place a fine mesh strainer over a pot of boiling water and steam the rice with a lid on top.
Can I make mango sticky rice ahead of time?
Yes. The rice can be prepared several hours ahead and served at room temperature.
Is mango sticky rice served warm or cold?
It is usually served slightly warm or at room temperature with cool fresh mango slices.
Conclusion
Authentic Thai mango sticky rice is a simple dessert with incredible flavor and texture. The rich coconut-soaked sticky rice paired with ripe sweet mango creates a perfect balance that makes this dish unforgettable. Whether you are recreating memories from Thailand or trying this famous dessert for the first time, this homemade recipe delivers a truly authentic experience right from your kitchen.
Authentic Thai mango sticky rice made with sweet coconut-infused sticky rice, ripe mango slices, and a rich coconut sauce for a classic tropical dessert.
Total Time:9 hours 10 minutes
Yield:4 servings
Ingredients
1 cup (200g) Thai sweet sticky rice
1 cup (237ml) full-fat coconut milk
1/2 cup (100g) granulated sugar
1/2 teaspoon fine salt
1/4 cup (60ml) reserved coconut sauce
1/2 teaspoon rice flour
Pinch of salt
2 ripe Ataulfo mangoes, peeled and sliced
1 tablespoon toasted sesame seeds, optional
Instructions
Rinse the sticky rice under cold water 3 to 5 times until the water runs mostly clear.
Place the rice in a bowl and cover with cold water about 1 inch above the rice. Soak for 8 to 10 hours or overnight.
Drain the soaked rice and place it in a fine mesh strainer or steamer basket over simmering water, ensuring the rice does not touch the water.
Cover and steam the rice for 20 minutes, flipping halfway through, until translucent and chewy.
While the rice cooks, combine the coconut milk, sugar, and salt in a saucepan over medium heat.
Bring the coconut mixture to a gentle simmer and cook for about 3 minutes until the sugar fully dissolves.
Reserve 1/4 cup of the coconut mixture for the topping sauce.
Transfer the cooked sticky rice to a shallow dish and pour the remaining hot coconut mixture evenly over the rice.
Cover tightly and let the rice rest for 30 minutes, gently flipping halfway through to evenly absorb the liquid.
To make the thickened coconut sauce, combine the reserved coconut sauce with rice flour and a pinch of salt in a small saucepan.
Heat gently for about 30 seconds until slightly thickened.
Serve the sticky rice warm or at room temperature with sliced mango.
Drizzle the thickened coconut sauce over the top and sprinkle with toasted sesame seeds if desired.
Notes
Use Thai glutinous sticky rice for authentic texture and flavor.
Soaking the rice overnight is important for proper steaming and chewiness.
Full-fat coconut milk creates the richest and creamiest result.
Ataulfo mangoes are preferred because they are sweet and less fibrous.
Toasted mung beans can replace sesame seeds for a traditional topping.
Store leftover sticky rice separately from the mango in the refrigerator for up to 3 days.
Reheat sticky rice gently with a splash of coconut milk to restore moisture.
This dessert is traditionally served slightly warm or at room temperature.
