Recipe

Mango with Sticky Rice

25 min • 4 servings •

Christina

Plate of mango sticky rice with sliced mango, creamy coconut sauce, and a spoon, set on a wooden table with a whole mango in the background.

I learned how to make mango with sticky rice when I was traveling around in Thailand this past December. It’s incredibly easy to make and tastes amazing! It’s always a big hit when I prepare it for dinner parties. The kids love it too. Just ask my niece Ella!

Ready

2 cups sticky rice

1 tsp salt

1 cup coconut cream

½ cup sugar

1 fresh ripe mango

Set

Automatic sticky rice cooker or steamer

Cheesecloth or muslin

Small pot

Spoon

Go!

Soak the sticky rice overnight.

Drain the rice and spread evenly in a steamer lined with cheesecloth. Cover and steam over simmering water for 10-15 minutes or until tender.

In a separate pot, stir sugar and salt into coconut cream over low heat until sugar has dissolved.

Once the rice is cooked, pour sauce over the rice. Stir thoroughly, cover and set aside to allow rice to absorb the sauce.

Serve with sliced mango.

Recommendations

I’ve been told to soak the sticky rice overnight even if the package that the rice comes in says it’s ready to cook. If you are using a steamer, make sure that the rice is spread evenly; otherwise, you’ll have inconsistent texture in the rice. If you’re making this dessert for many people, cook the rice in small batches. It doesn’t take long for the rice to cook thoroughly. For the sauce, make sure it doesn’t come to a boil. And if fresh mango is out of season, other good substitutes include lychee, sweet potato, pumpkin, taro, or whatever else strikes your fancy.

mango sticky rice Thai

From Our Table to Yours

Explore the Moments That Matter Most

Discover Stories