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Home » Recipes » Desserts

Mango Sticky Rice

Published: Dec 14, 2022 · Modified: Jul 9, 2023 by Yuan

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Mango sticky rice is a sweet and popular Thai classic dessert that is made with glutinous rice and fresh mangoes and topped with coconut milk. If you're looking to make a tasty dessert, then mango sticky rice is a perfect choice. The combination of all these ingredients creates a delicious and sticky dish that will become one of your favorite desserts.

mango sticky rice

This recipe only takes about 30 minutes to make, so it's perfect for an easy weeknight dessert!

Ingredients

Sticky rice: also called sweet or glutinous rice. As soon as it's cooked, this round-grained rice has a sticky, glue-like texture.

Fresh mangoes: This mango sticky rice recipe calls for fresh ripe mangoes, fresh mangoes are the best for this recipe. You can use either green or ripe yellow mangoes for this dish. If you cannot find fresh ripe mangoes where you live, then use canned mangoes that are not too sweet (without a lot of sugar). You can use any type of ripe mango for this recipe, but I recommend using any variety of sweet mangoes for the best results.

mango sticky rice ingredients

Coconut milk: I used Thai organic coconut milk for this recipe.

Light brown sugar: Light brown sugar works better than white sugar to me. I enjoy the taste and the texture more than the regular sugar. Substitute other kinds of sweeteners if you want.

What does Thai mango sticky rice taste like?

The taste of Thai mango sticky rice is sweet, soft, chewy, and creamy, it has a subtle flavor. It also has a nutty flavor from the sesame seeds. The mangoes add some tartness to the dish and balance the flavors.

The sticky rice is cooked with coconut milk and sugar until it is creamy. Then, it is topped with slices of mango. The combination of the two tastes amazing.

Make Mango Sticky Rice in Rice Cooker Version

I used a rice cooker to cook the sticky rice rather than the stovetop. It is up to personal preference, though. A rice cooker is easier for me. This recipe is simple and easy to make, even though it takes a little bit of time for the rice to cook.

mango sticky rice before milk
Before pouring in the milk mixture.

Prepare the coconut milk mixture that includes light brown sugar, coconut milk, and a pinch of salt, and let it simmer on the stove for a few minutes. Then simply arrange the mango next to the cooked sticky rice on a plate, and slowly pour the coconut sauce mixture over the top. That’s it. Serve warm!

How to Cut Mango?

Mangoes are sweet, juicy, and delicious. Cutting a mango can be tricky. Can you cut your mango into cubes? Yes, you can. But do you know the best way to do it?

cut mango

Even if you have a sharp knife to slice it with, its slippery texture might prevent you from cutting it smoothly.

The way I did it was by starting to peel off the mango skin with a skin peeler. Then insert the knife into the flesh just above the skin and cut the flesh off into big pieces. Last, you can slice the flesh into thin dice or wedges or whatever shape you want.

Tips and Tricks

This recipe is not as complicated as it may seem. However, there are a few key things to keep in mind:

  • Once the rice cooker has cooked the sticky rice, open the rice cooker lid and stir the rice. Remove the inside pot from the rice cooker so that the rice at the bottom of the rice cooker doesn’t get burned.
  • Make sure the sticky rice has cooled down completely before adding coconut milk to top of it. I recommend that you make the sticky rice first and then wait until the sticky rice has cooled down before making the coconut milk mixture.
  • Make sure your mango is soft enough to easily cut into small pieces. You don't want to mash it or cut through the skin when cutting it into small pieces.
  • This dish is best eaten warm. You can make it ahead of time and keep it at room temperature until you're ready to serve it.

Conclusion

If you love Asian food, then you'll love this recipe even more. This easy dessert can be prepared in just minutes and will have your family begging for more! Try it and you will fall in love with it. Happy cooking! 😊

mango sticky rice

Mango Sticky Rice

A sweet and popular Thai classic dessert that is made with glutinous rice and fresh mangoes and topped with coconut milk.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
soaking time: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 4
Calories: 235kcal

Ingredients

  • 1 cup of uncooked white sticky rice soaked for 30 minutes at least before cooking
  • 2 chopped fresh mangoes - or frozen mango cubes if using frozen fruit, thaw first
  • 1 can of coconut milk divided
  • 1 cup of coconut milk and one cup of water goes into the rice cooker

Coconut milk mixture

  • 1 cup of coconut milk
  • 2.5 tablespoons light brown sugar
  • ¼ teaspoon salt

Instructions

  • Make sure the sticky rice is soaked in cold water for at least 30 minutes before cooking.
  • Combine one cup of coconut milk, one cup of water, and 1 cup of uncooked sticky rice in the rice cooker. Once you've filled your rice cooker pot with rice, coconut milk, and water, turn it on.
  • During the rice's cooking, cut the mangoes into cubes and chill until needed.
  • Stir 1 cup of coconut milk with sugar and salt in a small saucepan on low heat until sugar dissolves. Let the coconut milk simmer constantly while stirring, then remove from heat.
  • Serve sticky rice with chilled mangoes. Pour the warm coconut milk mixture over the sticky rice.
  • Garnish with roasted sesame seeds.
  • Serve warm and enjoy!

Nutrition

Calories: 235kcal | Carbohydrates: 43g | Protein: 2.8g | Fat: 6.6g | Saturated Fat: 5.3g | Sodium: 213mg | Potassium: 290mg | Fiber: 3.4g | Sugar: 29.5g | Calcium: 23mg | Iron: 1mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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me

Hey there! Welcome to SassyChopsticks.com!

I'm Yuan, a writer, world traveler, web developer, and photographer based in the U.S. My journey has taken me across multiple countries, from Malaysia to England, before I settled in Tennessee, where I've called home for nearly two decades.

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