Mango Sticky Rice with Coconut Sauce Recipe
Mango Sticky Rice is a classic Thai dessert featuring sweet, chewy sticky rice soaked in rich coconut milk, served alongside ripe Ataulfo mango slices and topped with a creamy coconut sauce and optional toasted sesame seeds. This recipe involves soaking and steaming Thai sticky rice, infusing it with a luscious coconut milk mixture, and finishing with a thickened coconut sauce for an irresistible treat that’s perfect for a refreshing tropical dessert.
- Prep Time: 8 hours 20 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 50 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Ingredients
Sticky Rice
- 1 cup (200g) Thai sweet sticky rice
- ½ tsp fine table salt (for rice)
Coconut Milk Mixture
- 1 cup (237ml) full fat coconut milk (preferably Aroy-D brand)
- ½ cup (100g) granulated sugar
- ½ tsp fine table salt
Thickened Coconut Sauce
- ¼ cup (60ml) reserved sweet coconut sauce from above
- ½ tsp rice flour
- Pinch of salt
Other
- 2 ripe Ataulfo mangos (peeled, pitted, and sliced)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Rinse and soak the rice: Rinse the sticky rice 3-5 times under cold water until the water runs almost clear to remove excess starch. Then cover the rice with fresh water about an inch above and soak for 8-10 hours or overnight for best results.
- Alternate fast soaking: After rinsing and draining, cover the rice with 1½ inches of boiling water, cover the bowl, and soak for 20 minutes as a quicker method.
- Steam the sticky rice: Drain the soaked rice and place it in a fine mesh strainer over a pot of boiling water, ensuring the strainer doesn’t touch the water. Cover and steam for 20 minutes, flipping the rice halfway through after 10 minutes. The rice should be translucent and chewy but not mushy.
- Prepare the coconut milk mixture: In a small saucepan over medium heat, combine coconut milk, sugar, and salt. Bring to a gentle boil, then reduce heat and simmer for 3 minutes. Reserve ¼ cup (60ml) of this mixture for the sauce later.
- Mix rice with coconut milk: Spread the hot cooked sticky rice evenly in a shallow dish. Pour the hot coconut milk mixture over the rice and gently toss so all rice is coated. Cover tightly with plastic wrap and a plate, set aside for 30 minutes without stirring to let the rice absorb the liquid. Then uncover, gently flip the rice, cover again, and rest for an additional 10 minutes.
- Make the thickened coconut sauce: Add rice flour and a pinch of salt to the reserved coconut milk mixture. Return to heat and simmer for 30 seconds until slightly thickened. Let it cool.
- Serve with mango and toppings: Slice the ripe mango and serve alongside the sticky rice. Drizzle with the thickened coconut sauce and sprinkle with toasted sesame seeds if desired. Enjoy this delicious traditional Thai dessert!
Notes
- Soaking the rice overnight yields the best texture, but the fast soaking method works in a pinch.
- Do not overcook the rice during steaming as it will continue cooking when combined with the hot coconut milk.
- Gently toss the rice with the coconut milk mixture; stirring vigorously can make the rice mushy.
- Using ripe Ataulfo mangoes adds sweetness and a smooth texture perfect for this dish.
- Toasted sesame seeds are optional but add a nice nutty flavor and crunch.
- The coconut milk brand can affect flavor; Aroy-D is preferred for authenticity.
