Mango Sticky Rice

A classic Thai dessert made with warm coconut sticky rice and fresh juicy mango.

Serving: 4 Difficulty: Easy


  • 1 cup glutinous rice, soaked
  • 1 can coconut milk
  • ¼ cup sugar
  • 1 pandan leaf (optional)
  • a pinch of salt
  • ¼ tsp corn starch
  • 1 tsp room temperature water
  • 2 mangoes, diagonally sliced
  • toasted sesame seeds (optional)


  • Rinse and wash the rice a couple times until water is clear. Soak it in water for 4 hours and then drain rice using a fine-meshed.
  • Set steaming rack inside of wok and fill with water almost up to height of rack. Cover and bring the water to a boil over high heat.
  • To steam the rice, add the rice into a bowl. Place the rice in a steamer. Cover and steam the glutinous rice over medium high heat for 15 minutes and then steam for another 15 minutes on medium low heat.
  • To make the sauce, In a small sauce pan, add coconut milk, sugar, salt and pandan leaf and bring to a gentle boil and stir to dissolve the sugar. Taste it and add more sweetener if needed. Remove from heat and keep mixture warm.
  • Once the sticky rice is cooked, carefully remove the sticky rice from the steamer. Add ½ cup coconut milk to the rice, mix it in and cover for 25 minutes until coconut milk mixture is absorbed. After 25 minutes, fluff the rice again.
  • To thicken the remaining coconut milk over low heat, whisk cornstarch slurry into coconut milk and simmer until the mixture is thick and creamy, stirring constantly, about 2 minutes. Set aside and keep it warm.
  • Peel and slice the mango diagonally into thick slices.
  • To serve, arrange the mango slices and sticky rice on a serving plate. Drizzle some sauce over the rice and sprinkle with toasted sesame seeds.


  • Whisk corn starch in room temperature water to dissolve. Mixing before you add to the sauce will keep the sauce from getting lumpy.
  • If you don't finish the sticky rice, you can store the sticky rice and sauce separately in containers and reheat before eating.

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