Thai Sticky Rice with Mango

Thai sticky rice with mango is a classic Thai dessert made from sweetened coconut milk, sticky rice, and fresh mango. The contrasting flavors and textures complement each other, making it the perfect ending to your Thai meal.

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This authentic Thai dessert is easy to make and is widely popular in Thailand and here in the States. If you love coconut, try this Thai Coconut Jelly dessert.

My favorite way to eat it is with warm sticky rice and chilled mango, so good!

Thai Sticky Rice

The dessert requires making traditional Thai sticky rice first, and then it comes together quickly after that.

I have a post and video showing you how to steam sweet rice, also known as glutinous rice.

The correct rice is very important; do not use jasmine or long-grain rice. And it needs to be steamed, not boiled.

The sweet rice also needs to be soaked either overnight or for at least 4 hours. So you’ll need to plan ahead before making this dessert.

Coconut Sauce

The coconut sauce makes the rice sweet and creamy. I’m using coconut cream. You can also use full-fat canned coconut milk.

To make the sauce you’ll need:

• 1 can of Coconut Cream
• 1/4 cup White Sugar, more if you like it sweeter
• 1/2 tsp Salt

This is the easy version of coconut sauce without having to make a thicker version for topping. I use this same sauce in my Thai coconut corn. Just reserve about half of a cup of the coconut sauce for drizzling.

Types of Mango

Traditionally, yellow or Champagne mangoes are used for mango sticky rice. They are small and sweet. You can find this variety of mango at most ethnic and Asian Grocery stores.

In most local grocery stores in the States, you will find Red mangos. If you use red mango, you’ll want it slightly soft. The riper the red mango is, the sweeter it will be.

To prepare the mango, start by peeling the skin. Next, slice along the pit of the mango. You can cut the fruit into chunks for easier eating or into slices, depending on your preference. I also recommend chilling the mango pieces in the refrigerator before serving. The combination of warm rice and cold, sweet mango is refreshing!

Assembling the Dessert

I recommend cooking the sticky rice and making the coconut sauce simultaneously. This way, when the rice is done, it can be added to the coconut sauce when it’s still warm. This will help the rice absorb the sauce and turn out creamy.

Plate the dessert with some rice on a plate or bowl, sliced or cubed cold mango, and a drizzle of the reserved coconut sauce. You can also top with toasted sesame seeds or toasted mung beans.

This dessert is best served right away, but you can also keep the rice warm in the saucepan on the very lowest setting, stirring periodically.

If serving the next day, refrigerate and reheat in the microwave with a damp paper towel on top.

More Thai Desserts