This Easy Mango Sticky Rice Recipe is my take on the classic Thai mango sticky rice dessert. Short-grain rice cooked in fragrant coconut milk with a good drizzle of creamy coconut sauce and served with ripe and juicy mango, this is a dessert that is comforting and perfect for Summer, but also all year round.
Inspired by the popular Thai dessert, my mango sticky rice is a well simplified recipe which uses easily-available ingredients and it's ready in no time. It's basically a creamy rice pudding with a delicate coconut touch and served with delicious mangoes for a luxurious touch.
I absolutely love rice pudding, and on my blog you will find various variations, from the classic creamy rice pudding, to Turkish rice pudding, Slow Cooker Rice Pudding, Pumpkin Rice Pudding or Indian rice pudding with warm spices for a decadent touch.
This Thai coconut rice pudding is as easy to make, and wonderfully delicious, the kind of food that comforts you no matter the time of the year, and brings the whole family together around the table.
Coconut and mango is such a winning combination, I use it often, and my Coconut Tapioca Pudding with Mango or Coconut Mango Chia Seed Pudding are 2 other dishes that I absolutely love.
The Thai mango sticky rice looks fancy and complicated, but it's actually super easy to make, and failproof too - no need for expensive ingredients, you can use readily-available ingredients that you probably already have at home.
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Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
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Ingredients overview
For the sticky rice
- sticky rice - the traditional Thai recipe calls for sticky rice or glutinous rice, but if you have trouble finding it, the next best thing is sushi rice or rice pudding rice, which are easy to find in most supermarkets
- coconut milk - use full-fat milk that comes in a tin, rather than the drinking coconut milk is lacks the creaminess we need for this recipe
- water - to cook the rice in first
- sugar - I used granulated sugar, caster sugar is also ok
For the coconut sauce and garnishing
- coconut milk - I used whatever was left in the tin - half a cup
- sugar - I added 3 tablespoons, but you can add more of less to taste
- cornflour and water - to make a slurry which will thicken the sauce slightly
- mango - for serving the rice pudding with
- sesame seeds & poppy seeds - for garnishing, but can be optional
Step-by-step photos and instructions
- start by rinsing the rice until the water runs clear
- add it to a pan together with the water, place a lid on the pan, and cook it on a low to medium heat until the water is evaporated
- take the pan off the heat, and leave the lid on for a further 5 minutes
- add the coconut milk and sugar to a separate pan, and bring it to a boil so that the sugar can dissolve
- pour the sugary coconut milk over the cocoked rice, and give it a good stir
- set it aside for 30 minutes so that the rice can absorb the liquid
- to make the sauce, combine the coconut milk with sugar in a pan set over a medium heat
- mix together the water and cornflour to make a slurry, then add it to the pan
- stir until the mixture thickens into a light sauce
- divide the rice between 5 small bowls, then turn the bowls upside down onto a plate to get a dome shape
- garnish the rice with sesame and poppy seeds, drizzle over coconut sauce and serve with slices of mango
Why you'll love this recipe
✅ It's much simpler to make that the traditional Thai recipe
✅ It uses easily-available ingredients
✅ Naturally gluten-free & dairy-free
✅ Perfect for summer nights, dinner parties, or a tropical midweek treat!
Expert tips
Chose mangoes that are ripe and juicy, you will be able to tell if a mango is the right texture if it's just slightly soft to touch. If it's too soft, the mango is overripe and possibly brown on the inside.
Traditional Thai recipes call for steaming the rice, rather than cooking it on the hob, so if you have a bamboo steamer and want to give that method a go, but I find that cooking the rice using the right water: rice ratio works as well.
Always pour the sweet coconut milk over the hot rice. This helps it absorb better and gives a luscious, pudding-like texture.
While the cooked rice in the sweet coconut milk is already fantastic, and can be served as it is as well, the coconut sauce takes this dish to the very next level, I highly recommend it, especially that in this way you get to use up the leftover coconut milk too.
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Easy Mango Sticky Rice Recipe
Ingredients
For the coconut rice
- 1 cup sticky rice ( or sushi rice, rice pudding rice)
- 1 ½ cup water
- 1 cup full-fat coconut milk ( tinned)
- ¼ cup granulated sugar
For the coconut sauce and garnishing
- ½ cup coconut milk
- 3 tablespoon granulated sugar
- 1 teaspoon cornflour ( corn starch)
- ½ teaspoon sesame seeds
- ½ teaspoon poppy seeds
- 2 ripe mangoes
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Instructions
- Start by making the rice - rinse the rice with cold water until the water runs clear.
- Add the rice and a cup and a half of water to a pan set over a low to medium heat.
- Place a lid on the pan and cook it until all the water is evaporated and the rice is cooked.
- Take the pan off the heat, but keep the lid on for a further 5 minutes.
- In a separate pan, add the coconut milk and sugar and bring it to a boil over a medium heat.
- Pour the hot sugary coconut milk over the cooked rice, and stir well.
- Set aside for 30 minutes for the rice to soak up the liquid.
- To make the coconut sauce, add the coconut milk and sugar to a pan set over a medium heat.
- Bring it to a boil, then make a slurry from the cornflour and water, and add it to the pan.
- Stir until the sauce thickens slightly.
- Divide the rice between ramekins or small round bowls pressing down well. with a spoon, then place a small plate over the bowl and turn it over, so that the rice can have the shape of a dome.
- Sprinkle some of the seeds over each rice dome, drizzle some of the coconut milk and serve with mango slices.
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