Mango sticky rice is a beloved Thai classic that balances sweet, perfectly ripened mango with warm, coconut-infused glutinous rice. Making it at home is surprisingly straightforward, requiring only a few pantry staples and some fresh fruit. This recipe delivers that signature creamy texture and comforting flavor you love from your favorite Thai restaurant.
Ingredients
- 1 cup glutinous rice (also labeled sweet or sticky rice)
- 1 cup unsweetened full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 ripe yellow mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds (optional garnish)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in a bowl of water for at least 4 hours, or overnight.
- Drain the rice and steam it using a bamboo steamer or a fine-mesh sieve lined with cheesecloth over a pot of boiling water for 20-25 minutes, until tender.
- While the rice is steaming, whisk together the coconut milk, sugar, and salt in a small saucepan over medium heat until the sugar and salt have completely dissolved. Do not let the mixture boil.
- Once the rice is cooked, place it in a heat-proof bowl and pour about 3/4 of the warm coconut mixture over the rice. Cover and let it sit for 20 minutes to fully absorb the liquid.
- Fluff the rice with a fork and serve warm alongside the sliced fresh mangoes.
- Drizzle the remaining coconut sauce over the top and sprinkle with toasted sesame seeds before serving.
Tips
For the best flavor, use high-quality, full-fat canned coconut milk and make sure your mangoes are soft and aromatic. If you can't find specific 'glutinous' rice, jasmine rice will not work; ensure the package specifically says 'sweet' or 'sticky' rice.
FAQ
Can I use jasmine rice instead of sticky rice?
No, you must use glutinous rice (sweet rice) to achieve the chewy, sticky texture that makes this dish authentic.
Is mango sticky rice gluten-free?
Yes, this dish is naturally gluten-free as it uses rice, coconut milk, sugar, and fruit.