Traditional Thai Mango Sticky Rice with Coconut Cream
Mango Sticky Rice
Classic Thai dessert of sweet coconut sticky rice served with ripe mango and drizzled coconut cream.
Nutrition (per serving)
This is the mango sticky rice I grew up with — creamy, slightly sweet coconut rice paired with lush, fragrant mango. It’s one of those simple desserts that feels indulgent because of its balance: the richness of coconut, the sweetness of mango, and a hint of toasted sesame for texture.
I love making it for friends in summer when mangos are at their peak. The technique is forgiving: a good rinse and a gentle steam, then fold in sweetened coconut milk while the rice is hot. Finish with a warm coconut cream drizzle and you’ve got a crowd-pleasing Thai classic.
Ingredients
- Glutinous (sticky) rice:2 cups
- Warm water (for soaking/steaming):3 cups
- Full-fat coconut milk:1 1/4 cups
- Coconut cream:1/2 cup
- Granulated sugar:1/3 cup
- Granulated sugar (for topping sauce):1 tbsp
- Fine sea salt:1/2 tsp
- Ripe mangoes:2 pieces
- Toasted sesame seeds:1 tbsp
- Pandan leaves (optional, for aroma):2 pieces
Instructions
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Rinse the glutinous rice under cold water until the water runs clear, then soak the rice in 3 cups warm water for at least 3 hours or overnight; drain well.
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Prepare a steamer lined with cheesecloth or a clean kitchen towel. Place the drained rice (and pandan leaves if using) in the steamer and steam over simmering water for 20–25 minutes, until the rice is tender and glossy.
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While the rice steams, warm 1 1/4 cups coconut milk with 1/3 cup sugar and 1/2 tsp salt over low heat, stirring until the sugar dissolves—do not boil. Reserve about 2 tbsp of this mixture for serving if you like a looser sauce.
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When the rice is done, transfer it to a bowl, pour the warm sweetened coconut milk over the hot rice, and gently fold to combine. Cover and let it sit 10 minutes so the rice absorbs the coconut flavor.
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Make the coconut cream drizzle by gently warming 1/2 cup coconut cream with 1 tbsp sugar and a pinch of salt until just combined—keep warm but do not boil.
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Peel and slice the mangoes into thin fans or bite-sized pieces. To serve, mound sticky rice onto plates, arrange mango slices beside it, drizzle with warm coconut cream, and sprinkle with toasted sesame seeds.
Tips & Notes
- Use perfectly ripe, fragrant mangos (Ataulfo or Nam Dok Mai if available) for the best contrast with the rich rice.
- If you don’t have a steamer, cook the soaked rice in a rice cooker with minimal added water until tender, then proceed with the coconut milk step.
- Adjust the sugar in the coconut milk to taste—some mangos are very sweet and you may want less.
- Make the rice a few hours ahead and keep covered at room temperature; reheat briefly in a steamer if you prefer it warm before serving.
