Mango sticky rice is one of those desserts that when the craving strikes, nothing else will satiate you because there really isn’t anything quite like it. Fresh ripened mango, sweet coconut cream, and toasted sesame seeds are the ideal flavors for a dessert to follow Khao Tang Na-Tangs and Panang Curry. Make it a three course meal and you’ve got a perfect Thai-inspired dinner!
Sweet, sticky, juicy
Mango sticky rice is a traditional Thai dessert made with white rice, coconut milk, and fresh mango. If you’ve never had it before and think it sounds like an odd combination, you will quickly become a convert.
Texturally, this dessert is a masterpiece. The sticky rice with creamy coconut sauce, toasted sesame seeds, and bursts of fresh mango makes eating this dish entertaining as well as delicious.
Yet – it is SO simple to make. Steam some rice, sweeten up some coconut milk, and slice open a ripened mango. It’s truly only 4 ingredients, although only 3 of them – the sticky rice, coconut milk, and mango – are critical. The other ingredients like sugar and salt should be pantry staples.
This dessert obviously best to steam sticky rice fresh. But, if you’re in a pinch you can certainly use a bag of easy microwaveable white rice – it’ll be ready in 90 seconds for an impressive dessert that took you under 10 minutes!
Try out my recipe below and let me know how it goes for you! Or, pin it on Pinterest to come back to later!
A sweet dessert made with sticky white rice in a sweet coconut milk, fresh ripened mango, and a coconut cream sauce. Topped with toasted sesame seeds.
- 1 cup sticky white rice (search for long-grain white rice or glutinous rice in the grocery store)
- 1 can unsweetened coconut milk
- 2 ripe mangos, sliced
- 1/3 heaping cup of sugar
- 1/2 teaspoon of salt
- Toasted sesame seeds
- Steam your sticky right rice according to instructions on bag (using a 2:1 ratio of water to rice, bring to a boil in an uncovered pot for about 5-7 minutes, then reduce to a simmer, cover, and let cook for another ~15 minutes).
- While rice is cooking, bring coconut milk to a boil with sugar and salt until it dissolves. Turn off heat, but keep warm until rice is ready.
- Combine rice and 3/4 of the sweetened coconut milk. Reserve the other 1/4 of milk. Let it sit and cook a bit until the rice absorbs the milk. This will take roughly 30 minutes.
- Place 1/4 of reserved coconut milk in the fridge to let it cool and thicken. Slice mango and get ready to plate.
- Mold rice and plate on a dish with the sliced mango, sprinkle with toasted sesame seeds, and serve with a small serving of the reserved sweet coconut cream.