90% would make this again

Mango Sticky Rice Recipe

Q: What is mango sticky rice and how is it made?

Mango sticky rice is a classic Thai dessert made from glutinous sticky rice that’s steamed then mixed with sweetened coconut milk and served with fresh ripe mango slices and a creamy coconut drizzle on top. The rice becomes soft, slightly chewy and rich with coconut flavour while the fruit gives a juicy 'n' fresh contrast that makes this dish so beloved around the world.

Q: Which mangoes are best for mango sticky rice?

The best mangoes are sweet, juicy and fragrant. Traditional Thai varieties like Nam Dok Mai or Ok Rong are ideal but if you can’t find them then golden mangoes such as Ataulfo, honey or champagne mangoes work wonderfully. Avoid fibrous or underripe mangoes because they won’t be as sweet or as pleasant in texture alongside the creamy rice.

Q: Do I have to soak sticky rice before cooking?

Yes. Soaking sticky rice for at least 4 hours or overnight is key to getting tender evenly cooked grains. Skipping or shortening the soak time often results in rice that is hard in the center or unevenly cooked because the grains don’t have enough time to hydrate before steaming. We learnt this first hand when we were taught by local chefs during our time in Bangkok on how to keep this recipe authentic and truly yummy.

Q: What kind of rice do I need for authentic mango sticky rice?

You need Thai glutinous rice, also called sweet rice or sticky rice. This is very different from jasmine or regular white rice. It has a high amount of natural starch that makes it sticky and slightly chewy which is essential for this dessert’s texture.

Q: Can I use coconut milk instead of coconut cream?

Both are fine but full fat coconut milk is what most home cooks use. Thai style coconut milk tends to be richer and creamier. Some recipes even reserve the thicker coconut cream from the top of the can to make a richer drizzle on top. Using lighter coconut drinks makes the sauce thin and less flavourful, so stick with full fat for best results.

Q: Why is my sticky rice hard or mushy?

Hard rice usually means it wasn’t soaked long enough or wasn’t steamed long enough. Soak for at least 4 hours and check it during steaming. If it’s still firm in the center, steam it a little longer. Mushy or waterlogged rice often comes from boiling instead of steaming or not draining the soaked rice well before cooking.

Q: How should I serve mango sticky rice?

Serve the sticky rice warm or at room temperature, paired with ripe mango slices and a drizzle of sweet coconut sauce. Some people like to add a sprinkle of toasted sesame seeds or toasted mung beans for a little extra texture and flavour. It’s best eaten fresh on the day you make it. Whenever we've made this sweet dish for our friends or family we always keep it as authentic as possible.

Vish G

April 29, 2026

Thai mango sticky rice recipe that will bring back happy memories for anyone who’s tried one of Thailand’s most popular street food desserts. We show you how to bring the taste of Bangkok to home with fresh ripe mangoes and delicious sweet sticky rice that’s served with creamy coconut milk dressing that brings everything to life. Great to enjoy after a meal or share with someone special to give you authentic tropical vibes.

PREP TIME

20 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

300 g or 1 1/2 cups Thai glutinous rice also called sticky rice
Cold water for soaking and rinsing
400 ml or 1 can full fat coconut milk
80 g or 1/3 cup white sugar
1 to 2 tablespoons palm sugar or coconut sugar optional but recommended
1 teaspoon fine salt
120 ml or 1/2 cup thick coconut cream taken from the top of the can if possible
1/4 teaspoon salt for the topping sauce
1 teaspoon cornflour or cornstarch mixed with 1 tablespoon water optional for a thicker sauce
3 ripe mangoes preferably honey or Ataulfo mangoes
2 tablespoons toasted sesame seeds or toasted coconut flakes optional

Instructions

Put the sticky rice in a bowl and rinse it under cold water, gently swirling and draining, until the water looks mostly clear.
Cover the rice with plenty of cold water and let it soak for at least 4 hours or overnight for best results.
Drain the rice well and spread it in a steamer lined with clean cloth, parchment paper, or a steamer liner so the grains do not fall through.
Steam over boiling water for about 25 to 30 minutes, flipping the rice once halfway through, until the grains are tender, shiny, and sticky but not mushy.
While the rice is steaming, add the coconut milk, white sugar, optional palm sugar, and 1 teaspoon salt to a small saucepan.
Warm the mixture over low heat, stirring until the sugar fully dissolves. Do not let it boil. Once dissolved, remove from the heat and keep warm.
When the rice is finished steaming, transfer it immediately to a large bowl while still hot.
Slowly pour about three quarters of the warm coconut mixture over the rice, adding a little at a time and gently folding it in so the rice absorbs it evenly.
Cover the bowl and let the rice rest for 10 to 15 minutes so it becomes creamy and fully flavoured.
To make the topping sauce, add the coconut cream and 1/4 teaspoon salt to a small saucepan and warm gently.
If you like a thicker sauce, stir in the cornflour mixture and cook for about 30 seconds until slightly thickened, then remove from heat.
Peel the mangoes and slice the flesh into thick strips or bite sized pieces.
To serve, spoon warm or room temperature sticky rice onto plates, arrange the mango alongside, and drizzle generously with the coconut topping sauce.
Finish with a sprinkle of toasted sesame seeds or coconut flakes if using.
Serve immediately for the best texture and flavour.