Plan your whole week in seconds
Try it free
Mango Sticky Rice
Sweet, coconut-soaked sticky rice alongside perfectly ripe fresh mango — Thailand's most beloved street dessert.
10 mins
30 mins
4 people
Thai
Glutinous (sticky) rice
Soaked overnight
300g
Coconut milk
400ml
Sugar
4 tbsp
Salt
1 tsp
Ripe mangoes
Nam Dok Mai variety if available
3 large
Toasted sesame seeds
For garnish
1 tbsp
Pandan leaves
Optional, for fragrance
2
🍽️ Bamboo steamer
→ Colander lined with cheesecloth over boiling water
Same steaming effect
🍽️ Nam Dok Mai mango
→ Any very ripe, sweet mango
Ripeness matters more than variety
Soak sticky rice in water overnight. Drain and steam 20-25 minutes until cooked.
💡 Pro Tip: Overnight soaking is essential — shorter soaking gives uneven cooking.
Warm coconut milk with sugar and salt until sugar dissolves. Don't boil.
💡 Pro Tip: Never boil the coconut sauce — it splits and becomes oily.
Pour 2/3 of warm coconut sauce over hot cooked rice. Stir gently, cover 20 minutes.
💡 Pro Tip: The hot rice absorbs the coconut milk as it cools — don't rush this rest.
Warm remaining coconut sauce with cornstarch to make a drizzle-thick topping.
💡 Pro Tip: The thick topping sauce is the restaurant standard — not just poured coconut milk.
Slice mango. Serve rice alongside mango, with coconut drizzle and sesame seeds.
💡 Pro Tip: Room-temperature rice is the right serving temperature — not fridge cold.
- ✓This only works with glutinous rice — regular rice won't work
- ✓The rice absorbs coconut milk while resting — 20 minutes minimum
- ✓Serve at room temperature, not chilled
- ✓Mango must be ripe — underripe mango ruins it
- →With extra coconut drizzle
- →As a dessert after Thai green curry
- →With toasted mung beans as topping