How to make Mango Sticky Rice
Rich, smooth, and fresh in every bite! Coconut-flavored sticky rice can pair with almost any fruit, but when you match it with ripe golden mango—boom! That combo turns into Thailand’s most famous and loved dessert.
Ingredients
- 50 g glutinous (sticky) rice (about ¼ cup, raw)
- 50 ml coconut milk
- 1 ½ tbsp palm sugar (adjust to taste)
- Pinch of salt
- ½ ripe mango (sweet variety, peeled & sliced)
- 1 tsp toasted mung beans or sesame seeds (optional, for garnish)
Coconut sauce topping (optional but authentic):
- 30 ml coconut milk
- Pandan leaf
- Pinch of salt
- ½ tsp rice flour
Seasoning
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp lime juice (½ lime)
- 1 tbsp tamarind juice
- 1 tsp palm sugar (or brown sugar)
Instructions
- Sticky Rice : Soak sticky rice 4–6 hrs (or overnight), then steam 20–25 min until tender.
- Coconut mixture : Use a small sauce pan – Warm 50 ml coconut milk with palm sugar & salt (don’t boil). Stir until dissolved.
- Mix with rice: Mix with hot rice, pour coconut mixture over it. Mix gently, cover, and let sit 15–20 min to absorb.
(Optional) Topping sauce
- For topping: simmer 30 ml coconut milk with pandan & salt, add rice flour and cook until slightly thick.
- Assemble : Place sticky rice on a plate, top with sliced mango. Drizzle coconut sauce, sprinkle toasted mung beans or sesame seeds.