Mango Sticky Rice
Sweet coconut sticky rice topped with ripe mango and a drizzle of coconut sauce. A beloved Thai dessert that's surprisingly easy to make.
Prep time20 min
Cook time30 min
Total time50 min
Servings4 servings
DifficultyEasy
Ingredients
- 200 g glutinous rice
- 200 ml coconut milk
- 60 g sugar
- 1/2 tsp salt
- 2 ripe mangoes, sliced
- 50 ml coconut milk (for topping)
- 1 tsp toasted sesame or mung beans, to garnish
Instructions
- 1Soak the glutinous rice in water for at least 4 hours or overnight, then drain.
- 2Steam the rice for 20-25 minutes until tender.
- 3Heat the coconut milk with the sugar and salt until dissolved, without boiling.
- 4Pour the warm coconut mixture over the hot rice and stir, then cover and let it absorb for 15-20 minutes.
- 5For the topping, gently warm the remaining coconut milk.
- 6Serve the coconut rice with sliced mango, drizzled with the coconut topping and sprinkled with toasted sesame or mung beans.
Tips
- Soaking the rice is essential — it won't cook properly otherwise.
- Use ripe, fragrant mangoes like Nam Dok Mai or Ataulfo for the best flavor.
- Don't boil the coconut milk, or it will split; just warm it gently.
