How to Make Mango Sticky Rice with Coconut Sauce
How to make mango sticky rice! This is the perfect dessert that’s fresh, creamy, and not too sweet. Best of all, it is super easy to make and only requires a few ingredients!
What is Mango Sticky Rice?
Mango sticky rice is a popular dessert in Southeast Asian countries like Thailand.
It is made with glutinous rice which is also known as sticky rice or sweet rice.
The sticky rice is accompanied by coconut milk and slices of fresh mango.
Mango sticky rice is fresh, naturally sweet with a hint of saltiness, and creamy but also dairy free.
Asian people are typically lactose intolerant and like desserts that are not too sweet which is why this dessert is so popular!
Mango sticky rice is best eaten when mangos are in season and at peak availability. The resulting mangos will be super sweet and delicious. Check out the chart here to see which month your favorite variety of mangos are in peak season!
So without further ado, here’s how to make mango sticky rice! This is a super easy recipe so you can enjoy this delicious dessert at home with just a few simple steps and ingredients.
How to Make Mango Sticky Rice
Mango sticky rice consists of three main ingredients: mango, coconut milk, and glutinous rice.
Start by washing and cooking glutinous rice. It may also be called sweet rice or sticky rice.
The traditional Thai way of making sticky rice is to soak it in water for hours or overnight then steam in a bamboo basket. This is the best method to prevent the rice from overcooking and becoming too mushy.
However, I typically make it in a rice cooker. This in my opinion is the easiest and quickest method that doesn’t require soaking rice for hours.
I love using a rice cooker because you just have to press a button to start and then you can forget about it!
To cook the rice, I add a ratio of 1 cup of glutinous rice to 1.25 cups of water. One the rice is done, gently fluff.
How to Make Coconut Sauce
Coconut milk pairs with mangos so well and enhances the tropical flavors of this dish. It plays two roles in this mango sticky rice dessert: mixed in with the rice and as a topping.
To create the coconut sauce, combine one 14 oz can of coconut cream or coconut milk, 2 tablespoons of white sugar or palm sugar, and a big pinch of salt. For the coconut cream, my favorite brand to use is Savoy.
Stir and simmer the coconut sauce for a few minutes so the sugar dissolves.
Pour half of the coconut sauce into the cooked sticky rice. It will look really wet at first but after a few minutes, the rice will soak up all that coconut goodness.
For the remaining half of the coconut sauce, add a cornstarch slurry made with 1/2 tablespoon of cornstarch and 1 tablespoon of water.
Mix well on a low simmer so there are no clumps and the sauce thickens like a gravy.
This thicker coconut sauce will be used as a topping.
Serving & Storage
Right before serving, peel and cut a fresh mango. Set the seed aside and save it as a snack for later. I like to cut the mango into thin slices so I can arrange them into a pretty fan on a plate. You can also serve as chunks.
Add a serving of the sticky rice mixed with coconut sauce onto a plate. To get that perfect dome that you see at restaurants, place the rice into a small bowl, then flip it over onto a plate.
Top the rice with a couple spoonfuls of the thicker coconut sauce, sesame seeds, and enjoy!
Store each component separately: sticky rice, mango, and coconut sauce. Reheat sticky rice covered in the microwave. The coconut sauce can be reheated on the stove or in the microwave.
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Mango Sticky Rice
- 1 cup glutinous rice (sweet rice, sticky rice)
- 1 ¼ cup water
- 1 can (14 oz) coconut cream or coconut milk
- 2 tbs sugar (white or palm)
- big pinch salt
- ½ tbs cornstarch
- 1 tbs water
- 2 mangos
- sesame seeds
- Wash and rinse glutinous rice. Add rice and water to a rice cooker and turn on/press start.
- In a small saucepan on low to medium heat, combine coconut cream, sugar, and salt. Simmer for a few minutes to dissolve the sugar.
- Pour half of the coconut sauce onto the cooked sticky rice and mix together. Let the rice sit to absorb the sauce.
- For the other half of the coconut sauce, stir in the cornstarch slurry on low to medium heat to thicken.
- Peel, cut, and slice fresh mangoes.
- Serve mangos and sticky rice on plates and top with the thickened coconut sauce, sesame seeds, and enjoy!