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The image shows Mango Sticky Rice served in a plate

Mango Sticky Rice Recipe

Indulge in the simplicity and sweetness of Thai Mango Sticky Rice�a luscious dessert marrying sticky rice, ripe mangoes, and coconut sauce, garnished with a sprinkle of sesame seeds for extra delight.
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Course: Dessert
Cuisine: Thai
Prep Time: 4 hours
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 4 hours 30 minutes
Calories: 280kcal
Author: Austin Carter

Equipment

  • Saucepan
  • Steamer or steaming basket
  • Mixing Bowl
  • Serving Bowls

Ingredients

  • 1 cup uncooked sticky rice
  • 1 can 13.5 oz / 400 g full-fat coconut milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch Optional
  • 3 ripe mangoes peeled and sliced
  • Toasted sesame seeds for garnish Optional

Instructions

  • Soak sticky rice in water for at least 4 hours or overnight.
  • Drain water and steam rice until soft and fully cooked.
    This image shows the process steaming sticky rice
  • In a saucepan, heat coconut milk, sugar, and salt until sugar dissolves to make the sauce.
    This image shows the process of preparing coconut sauce
  • Mix some sauce into steamed rice until coated.
    This image shows the process of mixing steamed sticky rice and coconut sauce
  • Portion rice into serving bowls.
  • Add sliced mangoes on top, drizzle with more sauce, and garnish with sesame seeds.
    The image shows Mango Sticky Rice Recipe ingredients served in a plate

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12.9g | Saturated Fat: 11.1g | Sodium: 276mg | Potassium: 191mg | Fiber: 2.8g | Sugar: 24g | Calcium: 13mg
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