Few desserts can match the comfort and balance of sticky rice with mango — a dish that’s both simple and elegant. Sweet, creamy coconut rice paired with ripe, golden mango.

And the best part? You don’t need any complicated tools or techniques — just a few ingredients and a little patience while the rice soaks up all that coconut flavor.

Why This Dessert Works

Sticky rice with mango is beloved for its simplicity. The key lies in using the right kind of rice — Thai glutinous or “sweet rice” — which turns soft and chewy when steamed. It absorbs the coconut sauce beautifully, creating that creamy texture that melts in your mouth.

What makes this recipe stand out is the balance of flavors. The salted coconut sauce prevents it from becoming too sweet, and the juicy mango adds a burst of freshness. Every bite feels luxurious but still down-to-earth — the kind of dessert that makes you slow down and savor.

I still remember tasting it for the first time at a tiny street stall in Bangkok. The rice was warm, the mango was perfectly ripe, and the coconut cream was poured over like velvet. It was pure harmony — and I’ve been hooked ever since.

Ingredients (Serves 4)

For the sticky rice:

1 cup Thai glutinous rice (sweet rice or sticky rice)
Water, for soaking

For the coconut sauce:

1 cup coconut milk (full-fat preferred)
⅓ cup sugar (adjust to taste)
½ teaspoon salt

For the topping:

½ cup coconut milk
1 teaspoon cornstarch (optional, for thickening)
A small pinch of salt
2 ripe mangoes, peeled and sliced

Soak the Rice

Start by rinsing the rice in cool water several times until the water runs clear. This removes excess starch and helps it cook evenly.

Place the rinsed rice in a bowl and cover it with water. Let it soak for at least 4 hours, or overnight if you can. This step is crucial — it allows the grains to soften and ensures that classic sticky texture later.

Steam the Rice

Once the rice has soaked, drain it completely.

Set up a steamer (or use a mesh strainer over a pot of simmering water). Line the steamer with cheesecloth or a clean kitchen towel, then spread the rice evenly across it.

Steam over medium heat for 25–30 minutes, or until the grains are tender and glossy. You can check by tasting a small bit — it should be chewy but not hard in the center.

If you don’t have a steamer, you can use a rice cooker or even a pot with a steamer basket — just keep the rice above the boiling water, not submerged.

Make the Coconut Sauce

While the rice steams, prepare the sauce that gives this dessert its creamy sweetness.

In a small saucepan, combine 1 cup coconut milk, sugar, and salt. Warm over low heat, stirring until the sugar dissolves completely. Do not let it boil — you just want it hot enough for the flavors to blend.

Once it’s smooth and fragrant, remove it from the heat and set it aside.

Mix the Rice and Coconut Sauce

As soon as the sticky rice is done, transfer it to a heatproof bowl while it’s still hot. Slowly pour the warm coconut sauce over the rice, stirring gently to combine.

The rice will look very wet at first, but don’t worry — it will absorb all that coconut goodness as it sits.

Cover the bowl and let it rest for about 15–20 minutes. During this time, the rice becomes glossy and rich, with just the right amount of sweetness.

Make the Topping Sauce

In a separate small pot, heat ½ cup coconut milk with a small pinch of salt. If you like a thicker sauce, dissolve a teaspoon of cornstarch in a tablespoon of water and stir it in.

Simmer gently until slightly thickened, then remove from heat. This creamy sauce will be drizzled over the top just before serving.

Prepare the Mangoes

Choose ripe mangoes — the kind that are soft to the touch and smell sweet. Slice off the sides of each mango, avoiding the pit, and score the flesh into thin slices or cubes.

Arrange the mango beautifully on a plate beside a mound of sticky rice. The contrast of golden fruit and white rice is what makes this dish visually stunning.

Assemble and Serve

Spoon the sticky rice onto a serving plate, add your sliced mango, and drizzle a little of the topping coconut sauce over the rice.

Finish with a sprinkle of toasted sesame seeds or mung beans for a bit of crunch.

Serve it slightly warm or at room temperature — both ways are equally delicious.

When you take that first bite, you’ll get the perfect mix of textures: creamy rice, silky coconut, and juicy mango. It’s a dessert that’s both rich and refreshing, simple yet deeply satisfying.

My Best Tips for Success

Use Thai glutinous rice only. Regular white rice or sushi rice won’t give you the same texture.
Don’t skip soaking. It’s the secret to getting soft, chewy, perfectly sticky rice.
Avoid boiling the coconut milk. Boiling can cause it to separate or turn oily.
Sweetness is flexible. Adjust the sugar to your taste — some mangoes are sweeter than others.
Serve fresh. The rice is best enjoyed on the same day you make it, while the texture is still tender and fragrant.

Storage and Reheating

If you happen to have leftovers (which is rare!), here’s how to store them:

Refrigerator: Keep in an airtight container for up to 2 days.
Reheat: Steam or microwave gently with a splash of coconut milk to restore softness.
Mango: Store separately and slice fresh just before serving to keep it vibrant and juicy.

The rice will firm up slightly when cold, but a little warmth brings it back to life.

Why This Recipe Always Works

This dish captures the heart of Thai cooking — a perfect harmony of flavors and textures. The rice is creamy without being heavy, the coconut is rich but balanced by salt, and the mango adds that natural sweetness that ties it all together.

It’s also incredibly forgiving. You don’t need fancy equipment, just patience and good ingredients. The result is pure comfort: fragrant, smooth, and beautifully simple.

Every time I make this dish, it reminds me how good real food can be — no shortcuts, no fuss, just balance and love in every spoonful.