Name: Thai Mango Sticky Rice Recipe
Prep time: 24 h 10 min
Cook time: 30 min
Total time: 24 h 40 min
Cuisine: Thai
Ingredients: 1 cup dry glutinous rice (soaked overnight for 8-24 hours); 1 cup full fat coconut milk; 3-4 tbsp granulated sugar (adjust to taste); 1/2 tsp sea salt; 3-4 tbsp ube halaya; 2-3 drops ube extract (optional); 1/2 cup full fat coconut milk; 2-3 tbsp granulated sugar (adjust to desired sweetness); 1 tsp corn starch; 2 tsp room temperature water; 2 large ripe mangoes; Toasted coconut (for topping, optional)

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If you have a sweet tooth and adore tropical flavors, this Thai Mango Sticky Rice Recipe is the perfect treat to brighten your day. With its luscious, creamy coconut-infused sticky rice paired with juicy, ripe mango slices, this dessert is a delightful harmony of textures and tastes. Whether you’re new to Thai cuisine or a longtime fan, preparing this dish feels like a warm embrace from a close friend who knows exactly how to balance sweetness and richness in every bite.

Ingredients You'll Need

The image shows a close-up of cooked white rice placed inside a steamer basket lined with white parchment paper. The rice is fluffy with a slightly shiny texture and appears evenly spread across the basket. The steamer is metallic and partially visible, sitting on a white marbled surface. The scene is simple and clean with focus on the soft grains of rice that fill the basket fully. Photo taken with an iphone --ar 4:5 --v 7

Creating this delicious Thai Mango Sticky Rice Recipe is surprisingly simple when you gather the right ingredients. Each one contributes something special—whether it's the creamy texture, the subtle sweetness, or the vibrant color that makes the dish so inviting.

1 cup dry glutinous rice: The heart of the dish providing that signature sticky, chewy texture you crave.

1 cup full fat coconut milk: Adds unparalleled creaminess and a rich coconut flavor that soaks into the rice beautifully.
3-4 tablespoon granulated sugar: Sweetens the coconut milk just right to complement the mango’s natural sugars.
½ teaspoon sea salt: Enhances all the flavors, balancing sweetness and deepening the coconut notes.

3-4 tablespoon ube halaya: Brings a lovely purple hue and a gentle, unique sweetness to the rice.
2-3 drops ube extract (optional): For a more pronounced ube flavor if you want to go bold.
½ cup full fat coconut milk (for sauce): To create a luscious coconut sauce to drizzle over the finished dish.

2-3 tablespoon granulated sugar (for sauce): Adjust the sweetness of the sauce to your liking.
1 teaspoon corn starch: Thickens the sauce for that perfect silky consistency.
2 teaspoon room temperature water: Helps dissolve the corn starch smoothly into the sauce.

2 large ripe mangoes: The star fruit, juicy and sweet, that pairs perfectly with the creamy rice.
Toasted coconut (optional): Adds a little crunch and an extra coconut kick as a topping.

How to Make Thai Mango Sticky Rice Recipe

Step 1: Preparing the Rice

Begin by washing the glutinous rice three to four times until the water runs nearly clear—this removes excess starch for the best texture. Soak the rice overnight or for at least 8 to 24 hours to ensure it becomes tender during steaming. Drain and place the rice on a bamboo steamer lined with parchment paper for easy cleanup.

Step 2: Steaming the Rice

Steam the soaked rice for about 20 to 25 minutes. You want it cooked through, slightly translucent, yet still chewy—a hallmark of perfectly prepared sticky rice. If your rice was soaked for fewer hours, give it extra steaming time to get the right texture without losing the stickiness.

Step 3: Cooking the Coconut Rice

While the rice steams, heat one cup of full fat coconut milk with sugar and sea salt in a large pan over medium-high heat. Bring this to a simmer, stirring until the sugar dissolves completely. Stir in the ube halaya and optional ube extract for a beautiful lavender tint and subtle sweet earthiness. Once mixed, add the steamed rice back into the pan and cook gently until the mixture thickens and the rice absorbs the coconut milk, about four minutes. Then take it off the heat and let it cool slightly.

Step 4: Making the Coconut Sauce

In the same pan, combine half a cup of coconut milk with sugar and bring to a boil over medium-high heat. Reduce heat and dissolve the corn starch in water, slowly stirring this mixture into the coconut milk. Keep stirring until the sauce thickens into a smooth, creamy drizzle that will elevate your final dish.

Step 5: Preparing the Mangoes

Peel your mangoes carefully and slice each into four halves, or ‘cheeks’. Cut the cheeks into approximately one-quarter inch strips, showcasing that radiant golden fruit that perfectly complements the creamy sticky rice.

Step 6: Assembling the Dish

Portion the coconut-infused sticky rice and mango slices into servings. For a lovely finishing touch, sprinkle with toasted coconut or sesame seeds if desired. Drizzle the warm coconut sauce over everything just before serving for maximum flavor impact. This Thai Mango Sticky Rice Recipe shines best fresh, so enjoy it right away for that perfect harmony between warm rice and cool mango.

How to Serve Thai Mango Sticky Rice Recipe

The dish is a creamy purple risotto shown in a close-up inside a dark pan, with the rice grains fully cooked and coated in a thick, smooth sauce that has a shiny texture, making the rice look moist and tender. The purple color is rich and even throughout, with subtle variations that add depth to the visual. A black spoon is holding some risotto in the upper right part of the pan, showing the texture clearly. The dish is placed on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding toasted coconut flakes, toasted sesame seeds, or even crushed peanuts gives that extra dimension of flavor and a pleasant crunch. Fresh mint leaves or edible flowers can brighten the presentation and offer a refreshing contrast to the creamy rice.

Side Dishes

While this dessert stands perfectly on its own, pairing it with a simple cup of Thai iced tea or a fragrant jasmine tea elevates the experience. If you want to serve a full Thai-inspired meal, light and spicy salads or grilled seafood make a vibrant contrast to the sweet ending of this sticky rice treat.

Creative Ways to Present

Try serving this dessert in small glass jars for a cute, portable option, or layer the sticky rice and mangoes for a parfait-style treat. You can even mold the rice into shapes using small ramekins for an elegant dinner party presentation that will impress your guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers from your Thai Mango Sticky Rice Recipe adventure, keep the rice and mango refrigerated in separate airtight containers. The sticky rice is best eaten within a day or two since coconut cream is highly perishable.

Freezing

Freezing isn’t ideal for this dessert because the texture of both sticky rice and mango can suffer once thawed. It’s better to enjoy this dish fresh or stored in the fridge for short-term indulgence.

Reheating

When you reheat the sticky rice, it will naturally firm up—don’t worry. Place it in a microwave-safe dish, sprinkle a little water on top, cover to trap steam, and microwave for 30 to 45 seconds. The moisture helps it regain its softness, closely resembling the just-cooked texture you love.

FAQs

Can I use regular jasmine rice instead of glutinous rice?

Regular jasmine rice won't give you that signature sticky, chewy texture essential to authentic Thai Mango Sticky Rice Recipe. It’s best to stick with glutinous rice for the true experience.

What if I can't find ube halaya or extract?

No worries! The ube is an optional twist that adds color and extra flavor. You can skip it and still have a delicious, classic Thai Mango Sticky Rice.

How ripe should the mangoes be?

Choose mangoes that are fully ripe but still firm enough to slice neatly. They should be fragrant, sweet, and juicy for that perfect contrast with the creamy rice.

Is it necessary to soak the glutinous rice overnight?

Soaking helps soften the rice for quicker and more even steaming, but if short on time, a few hours of soaking can work with longer steaming. The texture might vary slightly.

Can I make this dessert vegan?

This Thai Mango Sticky Rice Recipe is naturally vegan as it uses coconut milk instead of dairy. Just be sure your sugar and any garnishes meet your dietary preferences.

Final Thoughts

Making this Thai Mango Sticky Rice Recipe is pure joy from start to finish. The delightful melding of creamy coconut sticky rice with sun-kissed mangoes creates a dish that's both comforting and exciting. Whether you’re treating yourself or sharing with friends, this recipe is a wonderful way to bring a taste of Thailand’s tropical sweetness right to your table. Dive in and savor every spoonful—you won’t regret it!

Thai Mango Sticky Rice Recipe

Ingredients You'll Need