Thai Mango Sticky Rice Recipe

Introduction

Thai Mango Sticky Rice is a beloved traditional dessert that perfectly combines sweet, creamy coconut-infused sticky rice with juicy ripe mangoes. This dish offers a delightful balance of flavors and textures that is both refreshing and comforting, ideal for warm weather or a special treat.

Ingredients

• 1 cup dry glutinous rice, soaked overnight
• 1 cup full fat coconut milk
• 3-4 tbsp granulated sugar
• 1/2 tsp sea salt
• 3-4 tbsp ube halaya
• 2-3 drops ube extract (optional)
• 1/2 cup full fat coconut milk
• 2-3 tbsp granulated sugar
• 1 tsp corn starch
• 2 tsp room temperature water
• 2 large ripe mangoes
• Toasted coconut (optional, for topping)

Instructions

1. Step 1: Wash the glutinous rice 3-4 times to remove excess starch until the water runs clear. Soak the rice overnight for at least 8-24 hours.
2. Step 2: Drain the rice and place it on a bamboo steamer lined with parchment paper. Steam for 20-25 minutes until the rice is cooked, translucent, and chewy. If soaked less time, steam longer.
3. Step 3: In a large pan, heat 1 cup coconut milk over medium-high heat. Add 3-4 tablespoons sugar and salt, simmer until boiling. Lower heat, stir until sugar dissolves.
4. Step 4: Mix in ube halaya and optional ube extract until well combined. It’s okay if some ube chunks remain.
5. Step 5: Add the steamed rice to the coconut mixture and cook for about 4 minutes until the rice absorbs the liquid and thickens. Turn off heat and let cool for 5 minutes.
6. Step 6: For the coconut sauce, heat 1/2 cup coconut milk with 2-3 tablespoons sugar over medium-high heat until boiling. Lower heat and slowly stir in a mixture of cornstarch and water.
7. Step 7: Continue stirring until sauce thickens, then remove from heat and set aside.
8. Step 8: Peel and slice the mangoes into halves, then into ¼-inch thick strips.
9. Step 9: Divide the sticky rice and mango slices into four portions. Top with toasted coconut if desired, and drizzle with the coconut sauce before serving.

Tips & Variations

• Rinse the glutinous rice thoroughly to prevent it from becoming too sticky or gummy.
• For a vibrant color and subtle flavor, add ube halaya and extract, but it can be omitted for a classic version.
• Use ripe, fragrant mangoes for the best natural sweetness and aroma.
• To toast coconut topping, simply sauté shredded coconut in a dry pan over medium heat until golden brown and fragrant.

Storage

Store leftover sticky rice and mango separately in airtight containers in the refrigerator. Consume within 1-2 days as coconut milk can spoil quickly. To reheat the rice, sprinkle a little water on it, cover, and microwave for 30–45 seconds to restore softness and moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jasmine rice instead of glutinous rice?

Glutinous rice has the distinct sticky texture essential for this dessert, so regular jasmine rice is not recommended as it won’t have the same chewy and sticky consistency.

What can I substitute if I don’t have ube halaya or extract?

Ube is optional and mainly adds color and flavor. You can skip it entirely or use natural purple yam powder if available. The dessert is delicious and traditional without ube as well.

Thai Mango Sticky Rice Recipe

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★★★★★

4.6 from 792 reviews

This Thai Mango Sticky Rice recipe features glutinous rice steamed to perfection and infused with creamy coconut milk and sweetened with ube halaya for a unique twist. Served with ripe mango slices and a luscious coconut sauce, this classic Thai dessert balances chewy, sweet, and creamy textures for an irresistible tropical treat.

• Author: rami
• Prep Time: 12 hours (includes soaking)
• Cook Time: 35 minutes (steaming and cooking rice and sauce)
• Total Time: 12 hours 35 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Coconut Rice

• 1 cup dry glutinous rice, soaked overnight
• 1 cup full fat coconut milk
• 3–4 tbsp granulated sugar
• 1/2 tsp sea salt
• 3–4 tbsp ube halaya
• 2–3 drops ube extract (optional)

Coconut Sauce

• 1/2 cup full fat coconut milk
• 2–3 tbsp granulated sugar (adjust to desired sweetness)
• 1 tsp corn starch
• 2 tsp room temperature water

To Serve

• 2 large ripe mangoes
• Toasted coconut (optional, for topping)

Instructions

1. Prepare the Rice: Wash the glutinous rice 3-4 times until the water runs almost clear to remove excess starch. Soak the rice overnight for at least 8 to 24 hours for optimal texture.
2. Steam Rice: Drain the soaked rice and place it on a bamboo steamer lined with parchment paper. Steam for 20-25 minutes until the rice is cooked, slightly translucent, and chewy. If soaked less time, steam longer for full doneness.
3. Make Coconut Rice Mixture: In a large pan over medium-high heat, warm 1 cup coconut milk with 3-4 tbsp sugar and 1/2 tsp sea salt. Stir constantly until sugar dissolves and mixture boils. Reduce heat to medium and stir in ube halaya and ube extract, mixing well. Add steamed rice and cook, stirring gently, until rice absorbs coconut milk and thickens, about 4 minutes. Turn off heat and let cool for 5 minutes.
4. Prepare Coconut Sauce: Using the same pan over medium-high heat, combine 1/2 cup coconut milk and 2-3 tbsp sugar. Stir and bring to a boil. Reduce to medium heat. Mix cornstarch with water to make a slurry and gradually pour into the boiling coconut milk while stirring. Turn off heat and keep stirring until sauce thickens. Transfer sauce to a container for easy pouring.
5. Slice Mangoes: Peel and slice the mangoes into four halves (cheeks), then cut each half into 1/4-inch thick strips for serving.
6. Assemble the Dessert: Divide the coconut rice and mango slices into four portions. Optionally, sprinkle toasted coconut on top. Drizzle with the prepared coconut sauce and serve immediately for best texture and flavor.
7. Storage and Reheating: Store leftovers in the refrigerator and consume within 1-2 days as coconut cream can spoil quickly. To reheat, sprinkle water on the rice, cover, and microwave for 30-45 seconds until steamed and softened.

Notes

• Granulated sugar amount can be adjusted to taste in both the coconut rice and sauce.
• Ube extract is optional but enhances the purple color and flavor alongside ube halaya.
• Soaking rice overnight ensures the sticky rice cooks evenly and has the right chewy texture.
• If steaming rice after shorter soaking, increase steaming time to get fully cooked rice.
• Use ripe, sweet mangoes for the best balance of flavors.
• Toast shredded coconut lightly for added texture and aroma topping, if desired.
• Microwaving with water helps restore softness if rice hardens after refrigeration.

Keywords: Thai mango sticky rice, mango sticky rice recipe, Thai dessert, glutinous rice dessert, coconut sticky rice, ube sticky rice