Coconut Mango Sticky Rice

A classic Thai-inspired dessert, Coconut Mango Sticky Rice pairs fragrant glutinous rice with a luscious coconut custard sauce and fresh, sun-ripened mango slices. The result is a creamy, lightly sweet treat balanced by the natural brightness of tropical fruit. Often served slightly warm, it is a perfect finale to a summer meal or a refreshing stand-alone indulgence.

Why You’ll Love This Recipe

• Balanced textures and flavors: Silky coconut-infused rice meets juicy, tender mango for a harmonious contrast.

• Naturally gluten-free and dairy-free: Glutinous rice contains no gluten despite its name, and coconut milk replaces dairy.

• Make-ahead friendly: The sticky rice base can be prepared in advance and reheated gently before serving.

• Minimal equipment needed: A basic steamer (or a pot with a steaming basket) is all you require—no specialized appliances.

• Impressive yet approachable: Straightforward techniques yield a plated dessert worthy of guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Glutinous (sweet) rice

• Full-fat coconut milk

• Granulated sugar

• Fine sea salt

• Cornstarch (for thickening the coconut cream drizzle)

• Ripe mangoes, peeled and sliced

• Optional garnish: toasted sesame seeds or mung beans

Directions

1. Soak the rice: Rinse the glutinous rice under cool water until the water runs mostly clear. Cover with fresh water and soak for 4 hours (or overnight for best texture).

2. Steam: Drain the rice, place it in a cheesecloth-lined steamer basket, and steam over medium-high heat for about 25 minutes, turning once halfway, until glossy and tender.

3. Make the sweet coconut syrup: While the rice steams, combine most of the coconut milk (reserve ¼ cup), sugar, and a pinch of salt in a small saucepan. Warm over medium heat, stirring until the sugar dissolves; do not boil.

4. Marry rice and syrup: Transfer the hot sticky rice to a heat-proof bowl. Immediately pour the warm coconut syrup over it. Fold gently until the liquid is absorbed, then cover and rest for 20 minutes so the grains swell and become glossy.

5. Prepare the coconut cream drizzle: Whisk the reserved ¼ cup coconut milk with cornstarch and a tiny pinch of salt. Heat gently, stirring, until just thickened. Remove from heat.

6. Serve: Spoon portions of coconut sticky rice onto individual plates, arrange fresh mango slices alongside, and drizzle with coconut cream. Garnish if desired.

Servings and Timing

• Yield: 4 generous dessert portions

• Active prep time: 10 minutes

• Soaking time: 4 hours (hands-off)

• Cooking time: 25 minutes

• Resting time: 20 minutes

• Total time: 55 minutes active day-of (soaking excluded)

Variations

• Black sticky rice twist: Substitute half of the white glutinous rice with Thai black glutinous rice for a striking purple hue and nutty depth.

• Pandan aroma: Infuse the coconut syrup with a tied bundle of pandan leaves for an authentic Southeast Asian fragrance.

• Low-sugar option: Reduce the sugar by up to one-third; the mango’s natural sweetness will compensate.

• Tropical medley: Add diced pineapple or papaya alongside the mango for variety.

• Crunch factor: Top with toasted shredded coconut or crushed roasted peanuts instead of sesame seeds.

Storage/Reheating

• Refrigeration: Store leftover sticky rice and coconut cream in separate airtight containers for up to 3 days; keep mango refrigerated but slice fresh where possible.

• Reheating: Sprinkle a tablespoon of water over the rice, cover loosely, and warm in the microwave at medium power for 30–45 seconds, or steam for 5 minutes until supple.

• Freezing: Not recommended; the rice texture becomes grainy after thawing.

FAQs

1. Can I use regular long-grain rice?

No. Only glutinous (sweet) rice yields the characteristic sticky, cohesive texture.

2. How long should I soak the rice if I am short on time?

A minimum of 1 hour will work, but the grains will be slightly less tender than with a 4-hour soak.

3. Is coconut milk the same as coconut cream?

Coconut cream is thicker and richer. This recipe uses coconut milk for cooking and a cornstarch-thickened portion as a drizzle.

4. Can I reduce the sugar without affecting texture?

Yes. Sugar mainly sweetens; it does not alter the rice structure significantly.

5. What mango variety is best?

Choose fragrant, non-fibrous varieties such as Ataulfo (Honey) or Nam Dok Mai for the smoothest bite.

6. Do I need a bamboo steamer?

Any steamer setup that keeps the rice above gently simmering water will work—metal basket inserts or electric steamers are fine.

7. Why is my rice still hard in the center?

It likely steamed too briefly or soaked insufficiently. Extending steaming by 5 minutes usually resolves this.

8. Can I use light coconut milk?

You may, but the flavor and richness will be noticeably reduced.

9. How do I prevent the rice from clumping excessively?

Fluff gently after resting and serve promptly; over-mixing or cooling completely can create dense clumps.

10. Is the dish meant to be served warm or cold?

Traditionally it is served slightly warm or at room temperature, allowing the coconut aroma to bloom fully.

Conclusion

Coconut Mango Sticky Rice exemplifies the elegance of minimal ingredients executed with care: fragrant rice, lush coconut, and perfectly ripe mango. Master the simple steaming and syrup steps and you will have a dessert worthy of any gathering, effortlessly evoking tropical warmth in every creamy bite.