Easy Mango Sticky Rice Recipe

Prep Time:

10 minutes (plus 4–6 hours soaking time if soaking rice)

Cook Time:

30 minutes

Total Time:

40 minutes active time (excluding soaking)

Yield:

About 4 cups of sticky rice 

Servings:

Serves 4

Easy Mango Sticky Rice Recipe

 If you’ve ever tried mango sticky rice, you know it’s more than just a dessert—it’s a sweet, creamy, tropical experience that lingers long after the last bite. I first discovered this iconic Thai dessert at a cozy little restaurant in Berlin, and it was love at first taste. The combination of fragrant coconut sticky rice and juicy, sun-ripened mangoes was unforgettable. That moment inspired me to recreate the dish at home—and now it’s one of my favorite easy desserts to make.

 

As you’ll see in my recipe, I’ve used canned mangoes here. I usually do this only when I can’t find good-quality Asian mangoes at the supermarket or when it’s not mango season. Unfortunately, the mangoes commonly found in European stores just don’t have the same sweetness or flavor as the ones from Asia. So, when fresh, ripe Asian mangoes aren’t available, canned mangoes are a convenient and tasty alternative that still does the job well.

 

Whether you’re new to Thai cooking or simply craving a tropical treat, this easy mango sticky rice recipe brings a little taste of Thailand straight to your kitchen.

🛒 Ingredients

  • 250 g glutinous (sticky) rice

  • 200 ml coconut milk (full-fat, unsweetened)

  • 50 g sugar (adjust to taste)

  • ¼ tsp salt

  • 1–2 ripe mangoes, fresh (preferably Asian varieties) or canned (if out of season or unavailable)

  • 1 tbsp toasted sesame seeds or mung beans (optional, for garnish)

👩‍🍳 Instructions

1. Soak the Rice (If Required)

    • Rinse 250 g glutinous rice under cold water until the water runs clear.

    • Soak the rice in plenty of water for at least 4 hours, or ideally overnight. This helps the rice cook evenly.

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2. Steam the Sticky Rice

  • Drain the soaked rice and transfer it to a steamer lined with cheesecloth or a clean thin towel. I have used my rice cooker to steam the rice as I have steaming basket for it. If you’re doing the same, make sure your steaming basket doesn’t touch the water below.

  • Steam the rice over boiling water for 25–30 minutes, or until the grains are tender and sticky.

  • Check midway and sprinkle a little water if needed to prevent dryness.

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3. Prepare the Coconut Sauce

  • In a small saucepan, combine:

    • 200 ml coconut milk

    • 50 g sugar

    • ¼ tsp salt

  • Warm over medium heat, stirring until the sugar is fully dissolved. Do not boil.

  • Once done, remove from heat. Set aside ¼ cup of this mixture to use later as a topping sauce.

💡 Quick Tip: When I use canned mangoes, I often add a bit of the mango syrup from the can into the coconut milk mixture. It adds natural sweetness and slightly increases the amount of sauce. Just reduce the sugar a little and adjust the amount of sauce you mix into the rice—though honestly, having extra sauce never bothers me!

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3.5. Thicken the Remaining Sauce

  • Return the remaining coconut sauce to the stove over low heat.

  • In a small bowl, mix 1 tsp cornstarch with 1 tbsp water to make a slurry.

  • Slowly pour the slurry into the coconut sauce, stirring continuously until the sauce thickens slightly.

  • Once thickened, remove from heat and let it cool slightly. This will be the creamy topping sauce for serving.

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4. Mix Coconut Milk with Cooked Rice

  • Transfer the hot, cooked sticky rice into a mixing bowl.

  • Pour the remaining coconut milk mixture over the rice.

  • Stir gently to combine, then cover and let it sit for 10–15 minutes so the rice can absorb the coconut flavor.

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5. Prepare the Mango

  • If using fresh mangoes: Peel and slice them into thin pieces.

  • If using canned mangoes: Drain them well and slice, if needed.

6. Assemble and Serve

  • Scoop a portion of sticky rice onto a plate.

  • Arrange sliced mangoes on the side.

  • Drizzle with the reserved coconut sauce.

  • Optional: Sprinkle with toasted sesame seeds or mung beans for extra texture.

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Enjoy your creamy, fragrant, and perfectly balanced Thai mango sticky rice—a taste of Southeast Asia in every bite!

 

I hope you enjoy making (and eating!) this easy mango sticky rice as much as I do. Whether you’re using fresh mangoes or the canned kind, it’s a simple way to bring a little Thai sunshine to your table.

🌟 Looking for more delicious and approachable recipes?
You can find more of my favorite dishes on my blog — [click here to explore them all!] 

 

Happy cooking! 💛🥭🍚

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