Mango Sticky Rice Coconut Dessert

This mango sticky rice recipe is a beautiful Thai dessert that pairs aromatic coconut-infused sticky rice with juicy slices of ripe mango. I always make this when mangoes are sweetest at the end of spring and start of summer everyone lights up when they see it on the table. The creamy coconut soft grains and lush fruit make every spoonful irresistible.

The first time I made this I was so surprised at how the coconut soaks in and transforms the rice I love seeing the smiles when we dig in together on a sticky summer night

Ingredients

• Glutinous rice: gives the signature chewy sticky texture choose high quality Thai glutinous rice from an Asian market for best results
• Water: for soaking and steaming ensures the rice is tender all the way through
• Coconut milk: gives a rich tropical flavor always use full fat for creaminess and sweetness read the label to avoid added fillers
• Granulated sugar: balances the salt and brightens the flavors superfine works beautifully but standard also dissolves well
• Salt: brings out the coconut flavor and sweetness use sea salt for a cleaner finish
• Cornstarch: thickens the coconut topping look for pure and unbleached cornstarch
• Ripe mangoes: the star of the show go for golden yellow varieties that have a fragrant aroma and slight softness
• Toasted sesame seeds or mung beans for garnish: bring crunch and a nutty finish lightly toast for extra depth

Instructions

Rinse and Soak the Rice:

Rinse the glutinous rice in a bowl under cool water rub gently with your fingers pour out water and repeat until the water is clear this removes the starch for a perfect sticky finish soak the rice in plenty of water for at least four hours or overnight so the grains plump up and steam evenly

Steam the Sticky Rice:

Drain the soaked rice completely line a steamer basket with a double layer of cheesecloth spread the rice out in an even layer cover and steam over simmering water for twenty five to thirty minutes check occasionally for tenderness the grains should be shiny and sticky but not mushy

Make the Coconut Sauce:

While the rice steams combine coconut milk sugar and salt in a saucepan warm gently over medium heat stir constantly until the sugar dissolves do not let the mixture boil just warm it through for a silky smooth sauce

Infuse the Rice:

Once the sticky rice is tender scrape it gently into a large bowl immediately pour over the warm coconut sauce stir lightly with a spatula try not to mash the grains cover and let rest for fifteen to twenty minutes so the rice absorbs all the creamy flavor

Thicken the Coconut Topping:

Whisk coconut milk cornstarch sugar and salt in a small saucepan bring to a gentle simmer over low heat stir continuously until the mixture thickens to a pourable custard remove from heat to cool slightly this will be spooned over the finished dessert

Prepare Mango and Serve the Dish:

Peel and slice the ripe mangoes cutting them lengthwise work gently so the fruit stays in beautiful pieces spoon sticky rice onto each plate arrange mango slices alongside drizzle a little coconut topping over the rice for shine finish with a sprinkle of toasted sesame seeds or mung beans for extra texture

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I have a soft spot for coconut milk it transforms any dessert into something lush and memorable the first time my grandma tasted this she commented it tasted like sunshine in a bowl

Storage Tips

For best flavor enjoy mango sticky rice fresh while the rice is still warm and soft Leftovers can be kept in an airtight container in the fridge for up to two days The texture of the rice may harden when cold so rewarm gently with a splash of coconut milk to bring back that creamy consistency Mango slices should be stored separately to stay fresh Plating just before serving keeps everything at its best

Ingredient Substitutions

If you cannot find Thai glutinous rice you can experiment with sushi rice though the texture will be slightly less chewy In place of fresh mango try ripe peaches or even sliced nectarines for a summery twist For the sweetener agave nectar can stand in for the sugar and keeps the coconut sauce wonderfully smooth You can also skip the sesame seeds and opt for chopped pistachios or cashews for extra crunch

Serving Suggestions

Mango sticky rice looks gorgeous on a platter or served in individual bowls For a festive touch arrange with edible flowers or extra fruit slices A tiny pinch of flaky salt over the top can add an extra flavor pop Some people love a touch of lime zest grated over mango just before serving to brighten each bite

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Mango sticky rice is sure to brighten any gathering and spark memories of sunny days. Enjoy each spoonful and make it a seasonal tradition for your family.

Recipe Questions & Answers

→ Why is glutinous rice essential for this dish?

Glutinous rice creates the needed chewy texture and is key for absorbing the coconut sauce, unlike regular rice.

→ Can I substitute coconut milk?

Coconut milk imparts signature richness, but for dietary needs, try unsweetened oat or almond milk as alternatives.

→ How do I tell when the sticky rice is done?

The rice should appear translucent, tender, and slightly sticky when properly steamed and fully cooked.

→ What can I use if fresh mango isn't available?

Swap in other ripe tropical fruits like papaya, pineapple, or peaches for a similar sweet-tart contrast.

→ Are there traditional garnishes?

Lightly toasted mung beans or sesame seeds add crunch and aroma, enhancing the finished dessert's texture.