Cook For Me

Mango Sticky Rice – Thai Dessert Favorite

If you’ve ever visited Thailand, chances are you’ve tasted the famous Mango Sticky Rice — a sweet, creamy, and fruity dessert that’s both simple and deeply satisfying. Made with glutinous rice, rich coconut milk, and fresh ripe mangoes, this traditional treat is naturally gluten-free and perfect for hot weather or tropical cravings.

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Ingredients:

1 cup glutinous (sticky) rice
1 ½ cups coconut milk (full-fat)
1/3 cup sugar
1/4 teaspoon salt
2 ripe mangoes (peeled and sliced)
1 tablespoon sesame seeds or mung beans (optional, for garnish)

Preparation:

Soak the rice:
Rinse sticky rice until water runs clear. Soak in water for at least 4 hours or overnight.
Steam the rice:
Drain the soaked rice and steam in a cheesecloth or fine strainer over boiling water for 20–30 minutes, until tender and translucent.
Make the coconut sauce:
In a saucepan, heat the coconut milk with sugar and salt over low heat. Do not boil. Stir until dissolved, then remove from heat.
Combine rice and coconut milk:
Transfer cooked sticky rice to a bowl and slowly pour in about 1 cup of the coconut sauce. Mix well and let sit covered for 15–20 minutes so the rice absorbs the flavor.
Prepare to serve:
Place a scoop of coconut sticky rice on a plate, top with fresh mango slices, and drizzle with extra coconut sauce.
Optional garnish:
Sprinkle sesame seeds or toasted mung beans on top for a delightful crunch.