If you’re looking for the best Mango Sticky Rice recipe, my easy homemade version is creamy, naturally sweet and incredibly simple to make. Made with sticky glutinous rice, coconut milk, maple syrup and juicy Pakistani mangoes, it’s the perfect dessert!
What is Mango Sticky Rice?
Mango Sticky Rice, also known as Thai Mango Sticky Rice, is one of Thailand’s most famous desserts. It combines soft glutinous sticky rice with sweet coconut milk and is traditionally served with ripe fresh mango. The contrast between the creamy coconut rice and juicy mango creates a simple dessert that’s loved all over the world.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serves: 2
Ingredients for Mango Sticky Rice
For the Sticky Rice
- 200g glutinous (sticky) rice (I used tilda’s microwaveable sticky rice!)
- 500ml full-fat coconut milk
- 3 tbsp maple syrup
To Serve
- 2 ripe Pakistani Chaunsa mangoes, chilled
- Toasted white sesame seeds
How to Make Mango Sticky Rice
1. Cook the Sticky Rice
- Rinse the sticky rice several times until the water runs mostly clear.
- Cook according to the packet instructions until soft, tender and cooked through.
2. Make the Sweet Coconut Mixture
- Pour the coconut milk into a saucepan.
- Add the maple syrup.
- Heat gently over a medium-low heat, stirring until the maple syrup has completely dissolved.
- Do not allow the mixture to boil.
- Once combined, reserve a little of the sweetened coconut milk for pouring over the finished dessert when serving.
3. Combine the Rice
- Pour the remaining sweetened coconut milk over the cooked sticky rice.
- Stir until every grain of rice is evenly coated.
- Leave to rest for 10–15 minutes so the rice absorbs the coconut milk and becomes beautifully soft and creamy.
4. Prepare the Mango
- Peel the chilled Pakistani Chaunsa mangoes.
- Cut each mango into bite-sized chunks.
5. Plate up!
- Divide the sticky rice between two serving plates.
- Shape the rice into three neat balls on one side of each plate.
- Arrange the fresh mango chunks neatly on the opposite side.
- Drizzle the reserved sweetened coconut milk generously over the sticky rice.
- Finish with a sprinkle of toasted white sesame seeds.
- Serve immediately and enjoy.
Tips for the Best Mango Sticky Rice
- Pakistani Chaunsa mangoes are my favourite because they’re exceptionally sweet, juicy and full of flavour.
- Chill the mangoes before serving for a refreshing contrast against the warm sticky rice.
- Reserve some of the sweetened coconut milk before mixing it into the rice so you have plenty for drizzling over the finished dessert.
- Allow the sticky rice to rest so it absorbs all the coconut flavour.
- Toast the sesame seeds for a nuttier flavour and added crunch.
Frequently Asked Questions
Can I make Mango Sticky Rice ahead of time?
Yes. The sticky rice can be prepared a day in advance and gently reheated before serving.
Which mangoes are best for Mango Sticky Rice?
Pakistani Chaunsa mangoes are my favourite because they’re incredibly sweet, fragrant and juicy. Alphonso or Ataulfo mangoes are also excellent choices.
Can I use another sweetener?
Yes. Honey, agave syrup or caster sugar all work well instead of maple syrup.
Is Mango Sticky Rice served hot or cold?
The sticky rice is traditionally served warm or at room temperature with chilled fresh mango.
Can I store leftovers?
Store the sticky rice and mango separately in the fridge for up to two days.
More Desserts You’ll Love
If you loved this Mango Sticky Rice recipe, be sure to try my:
Easy Mango Sticky Rice Recipe
Instructions
Cook the Sticky Rice
- Rinse the sticky rice several times until the water runs mostly clear.
- Cook according to the packet instructions until soft, tender and cooked through.
Make the Coconut Milk mixture
- Pour the coconut milk into a saucepan.
- Add the maple syrup.
- Heat gently over a medium-low heat, stirring until the maple syrup has completely dissolved.
- Do not allow the mixture to boil.
- Once combined, reserve a little of the sweetened coconut milk for pouring over the finished dessert when serving.
Combine the Rice
- Pour the remaining sweetened coconut milk over the cooked sticky rice.
- Stir until every grain of rice is evenly coated.
- Leave to rest for 10–15 minutes so the rice absorbs the coconut milk and becomes beautifully soft and creamy.
Prepare the Mango
- Peel the chilled Pakistani Chaunsa mangoes.
- Cut each mango into bite-sized chunks.
Plate up!
- Divide the sticky rice between two serving plates.
- Shape the rice into three neat balls on one side of each plate.
- Arrange the fresh mango chunks neatly on the opposite side.
- Drizzle the reserved sweetened coconut milk generously over the sticky rice.
- Finish with a sprinkle of toasted white sesame seeds.
- Serve immediately and enjoy.
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