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A beautifully plated dish of Thai mango sticky rice with coconut cream and crispy mung beans on a white plate.
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mango sticky rice recipe​

Craving a sweet treat? Try this authentic mango sticky rice recipe. It is naturally vegan, gluten-free, and delicious. Get the recipe now!
Course Dessert, Snack
Cuisine Thai
Keyword mango sticky rice recipe
Prep Time 4 hours 10 minutes
Cook Time 25 minutes
Total Time 4 hours 35 minutes
Servings 4 Servings
Author C. Sophie

Ingredients

  • 1 cup Thai glutinous sweet rice
  • 2 ripe mangoes Ataulfo, Manila, or Champagne
  • 1 can 13.5 oz full-fat coconut milk
  • 1/2 cup granulated white sugar or palm sugar
  • 1/2 tsp salt
  • 1 tbsp split yellow mung beans or toasted sesame seeds
  • 1 tsp rice flour or cornstarch

Instructions

  • Wash the glutinous rice thoroughly until the water runs clear, then soak it in water for 4 to 24 hours.
  • Drain the soaked rice and steam it using a bamboo basket or makeshift steamer with cheesecloth for 20 to 25 minutes until tender.
  • Prepare the sweet coconut syrup by gently heating 3/4 cup of the full-fat coconut milk with the sugar and 1/4 tsp salt in a saucepan until dissolved.
  • Transfer the hot steamed rice to a bowl, pour the hot sweet coconut syrup over it, mix well, and let it macerate covered for 20 minutes.
  • Make the salted coconut topping by simmering the remaining coconut milk, 1/4 tsp salt, and a slurry of rice flour or cornstarch until slightly thickened.
  • Serve the warm sticky rice with sliced fresh mangoes, drizzle with the salted coconut cream sauce, and garnish with crispy yellow mung beans or sesame seeds.