The Easiest Mango Sticky Rice Ever

Sweet, creamy coconut rice, juicy mango, and a little extra sauce on top. This easy mango sticky rice keeps the ingredient list short and the method simple, with one can of coconut milk doing double duty.

The hands-on work is small, but the rice does need a proper soak. Plan on at least 4 hours of soaking, followed by steaming and a short rest. Start the soak earlier in the day, or leave the rice in the refrigerator overnight, and the rest is straightforward.

The important part is buying Thai glutinous rice, sometimes labeled sweet rice or sticky rice. Its soft, pleasantly chewy texture is what makes this dessert special. Jasmine rice and sushi rice will not give you the same result.

Questions you may have about this recipe

Is this a quick recipe?
It is easy rather than instant. Allow 15 minutes of prep, up to 35 minutes of cooking, at least 4 hours of soaking, and 20 minutes of resting. The coconut mixtures can be made while the rice steams or rests.

Do I need a special sticky-rice steamer?
No. A regular steamer basket lined with damp cheesecloth works well. Keep the rice above the water and use a tight-fitting lid. Tuck the cloth inside the pot, away from the burner.

Which coconut milk should I use?
Choose full-fat, unsweetened canned coconut milk, not a refrigerated coconut drink or sweetened cream of coconut. Stir the can smooth before measuring.

Can I make it ahead?
The rice is softest freshly made. For leftovers, divide into shallow containers, cool quickly, ideally within 1 hour, and refrigerate. Use within 24 hours. Store the mango and sauce separately. Reheat the rice only once, until steaming hot throughout, with a small splash of water. See the Food Standards Agency rice-storage guidance.

What you need to make mango sticky rice

• 1 cup uncooked Thai glutinous rice (sweet rice)
• 1 (13.5-ounce/400 ml) can full-fat unsweetened coconut milk, stirred smooth and divided
• 1/3 cup granulated sugar
• 1/2 teaspoon fine salt, divided
• 2 large ripe mangoes, peeled and sliced
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 1 teaspoon toasted sesame seeds, optional

You will also need a bowl, a saucepan, and a covered steamer basket lined with damp cheesecloth. Choose mangoes that yield gently when pressed and smell sweet near the stem.

How to make mango sticky rice

1. Rinse and soak. Rinse the rice several times, then cover generously with cold water. Soak for at least 4 hours, or overnight in the refrigerator. Drain well.
2. Steam the rice. Spread the drained rice in a damp cheesecloth-lined steamer basket. Set over simmering water without letting the rice touch the water. Cover and steam for 25–35 minutes, gently turning the rice halfway through, until tender with no hard center. Top up the pot with hot water if needed.
3. Make the sweet coconut mixture. While the rice steams, gently warm 1 cup of the coconut milk with the sugar and 1/4 teaspoon of the salt. Stir until dissolved; do not boil hard.
4. Let the rice absorb the coconut milk. Transfer the hot cooked rice to a heatproof bowl. Gently fold in the warm sweetened coconut milk, cover, and rest for 20 minutes. The mixture will look loose at first, then become creamy as the rice absorbs it.
5. Make the topping. Put the remaining coconut milk and remaining 1/4 teaspoon salt in a small saucepan. Mix the cornstarch with 1 tablespoon cold water, whisk it into the milk, and simmer gently for 1–2 minutes, stirring, until lightly thickened.
6. Serve. Divide the warm coconut rice among 4 plates. Add the sliced mango, spoon over the coconut topping, and finish with toasted sesame seeds if using.

Tips for the best mango sticky rice

• Do not skip the soak. It helps the grains steam evenly. Test a few grains before adding the coconut mixture; hard rice needs more steaming, not more sauce.
• Add the coconut mixture while both are warm. The freshly steamed rice absorbs it more readily.
• Keep the sauce pourable. If it thickens too much as it cools, stir in a teaspoon or two of water.
• Let the mango do some of the work. Fully ripe fruit gives the sweetest flavor and the nicest contrast to the lightly salted topping.

Printable Recipe

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The Easiest Mango Sticky Rice Ever

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 4 hours 20 minutes

Total Time: 5 hours 10 minutes

Creamy coconut sticky rice with ripe mango and a simple coconut drizzle. Allow at least 4 hours for soaking before cooking.

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Ingredients

• 1 cup uncooked Thai glutinous rice (sweet rice)
• 1 (13.5-ounce / 400 ml) can full-fat unsweetened coconut milk, stirred smooth and divided
• 1/3 cup granulated sugar
• 1/2 teaspoon fine salt, divided
• 2 large ripe mangoes, peeled and sliced
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 1 teaspoon toasted sesame seeds (optional)

Instructions

1. Rinse the rice, then cover with plenty of cold water and soak for at least 4 hours, or overnight in the refrigerator. Drain well.
2. Line a steamer basket with damp cheesecloth and spread the rice evenly inside. Set over simmering water without letting the rice touch the water. Cover and steam for 25–35 minutes, turning the rice halfway through, until tender with no hard center. Add water to the pot as needed.
3. While the rice steams, gently heat 1 cup of the coconut milk with the sugar and 1/4 teaspoon of the salt, stirring until dissolved. Do not boil hard.
4. Transfer the hot cooked rice to a bowl. Fold in the warm sweetened coconut milk, cover, and let stand for 20 minutes to absorb.
5. For the sauce, heat the remaining coconut milk with the remaining 1/4 teaspoon salt. Mix the cornstarch and 1 tablespoon cold water until smooth, then whisk into the coconut milk. Simmer gently for 1–2 minutes until lightly thickened.
6. Divide the warm rice among four plates. Add the sliced mango, spoon over the coconut sauce, and sprinkle with toasted sesame seeds if using. Serve promptly.

Notes

Use Thai glutinous rice, also labeled sweet rice; jasmine and sushi rice are not direct substitutes. The minimum total time includes a 4-hour soak and 20-minute rest. For leftovers, cool the rice quickly in a shallow container, ideally within 1 hour, refrigerate and use within 24 hours. Store mango separately. Reheat rice only once, until steaming hot throughout.

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