Mango Sticky Rice Coconut Milk (Printable Version)

Sweet sticky rice soaked in coconut milk, served with fresh mango slices and a rich coconut topping.

# What You'll Need:

→ Rice

01 - 1 cup glutinous sticky rice
02 - Water for soaking and steaming

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 4 tablespoons granulated sugar
05 - 1/4 teaspoon salt

→ Topping

06 - 1/3 cup coconut milk
07 - 1 tablespoon sugar
08 - Pinch of salt
09 - 1 teaspoon cornstarch mixed with 2 teaspoons water, optional for thickening

→ Fruit

10 - 2 ripe mangoes, peeled, pitted, and sliced

→ Garnish

11 - 1 tablespoon toasted sesame seeds or mung beans, optional

# How-To Steps:

01 - Rinse sticky rice in cold water until water runs clear. Soak rice in water for at least 4 hours or overnight.
02 - Drain rice and steam over boiling water in a cheesecloth-lined steamer basket for 25 to 30 minutes until tender and translucent.
03 - Combine 1 cup coconut milk, 4 tablespoons sugar, and 1/4 teaspoon salt in a saucepan. Heat gently while stirring until sugar dissolves completely. Do not boil.
04 - Transfer cooked rice to a mixing bowl. Pour warm sweetened coconut milk over rice. Stir to combine, cover, and let absorb for 15 minutes.
05 - Mix 1/3 cup coconut milk, 1 tablespoon sugar, and pinch of salt in a small saucepan. Add cornstarch slurry if thicker sauce is desired. Cook over medium heat while stirring until slightly thickened.
06 - Mound portions of sticky rice onto plates. Arrange mango slices alongside. Drizzle with coconut topping and garnish with toasted sesame seeds or mung beans if desired.

# Expert Advice:

01 -
  • It tastes like an elegant Thai restaurant dessert but comes together in less than an hour, mostly hands-off.
  • The combination of warm, fragrant rice and cool, juicy mango feels like pure luxury without any fussy techniques.
  • Once you nail the coconut-to-rice ratio, you'll be making this for every dinner party and feeling like a genius.
02 -
  • Glutinous rice is absolutely essential, not optional, because regular rice will cook dry and separate instead of becoming that signature creamy, almost pudding-like texture.
  • The 15-minute rest after combining the rice with the coconut mixture is when the magic happens, so don't rush it or skip it thinking the rice is already cooked.
  • If your mangoes aren't truly ripe, the whole dish falls flat because you're relying on their sweetness and juiciness to balance the richness of the coconut.
03 -
  • If you can't find glutinous rice at your regular grocery store, check the Asian foods aisle or order it online, because this is one ingredient where there's truly no substitute.
  • The cornstarch slurry for the topping is optional but worth doing because it creates a silky sauce that clings to the rice instead of pooling on the plate.
  • Make extra coconut sauce because people always come back for more, and you'll be thrilled you have it on hand.
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