Mango Sticky Rice Recipe: A Sweet Thai Delight

I remember the first time I had mango sticky rice—it was after a community cooking class my neighbor hosted during a particularly humid July. She had just returned from Thailand and swore we had to try this sweet, coconut-scented dessert that she called “life-changing.” One bite, and I knew she was right. That chewy, fragrant rice… the buttery mango slices… and that salted coconut sauce drizzled on top? Mercy. I never looked at dessert the same way again.

Now, I’m not one to shy away from a good challenge in the kitchen, but traditional mango sticky rice recipes often involve soaking rice overnight and steaming it in bamboo. That’s lovely—if you’ve got the time. But let’s be real. Most of us over 50 are juggling grandkids, dinner plans, and our own sanity. What we need is speed with flavor. That’s why I’m thrilled to share a shortcut version that’s just as satisfying but ready in an hour—and yes, it’s completely vegan and free of most allergens!

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What Is Mango Sticky Rice?

If you’ve never had it, this dish is a staple dessert in Thai cuisine and consists of three main parts:

• Glutinous (or sweet) rice infused with coconut milk
• Ripe mango slices
• A rich, salted coconut sauce

It’s sweet and creamy, with that little hit of salt to round everything out. And it’s the kind of dish where people sneak back into the kitchen for just one more bite.

My Easy Mango Sticky Rice Recipe

Let’s break this down so you can get it on the table without needing to start two days ahead.

Step 1: Wash & Soak the Rice
Rinse 1½ cups of glutinous rice in cold water until the water runs nearly clear (about 4–5 washes). Then cover the rice with boiling water, let it soak for 15 minutes, and cover it with a plate.

Step 2: Microwave It
Drain the rice, add just enough fresh water to match the level of the rice, cover, and microwave on high for 7 minutes. Check doneness—if needed, add 2-3 more minutes. Fluff it gently with a fork.

Step 3: Coconut Infusion
While the rice is cooking, heat a can (14 oz) of full-fat coconut milk in a saucepan. Add ¾ cup sugar, ¾ tsp salt, and (optional) a knotted pandan leaf for aroma. Simmer gently until the sugar dissolves. Set aside.

Step 4: Flavor the Rice
Pour the hot coconut mixture into the hot rice, stir gently, and let it sit for 30 minutes. Stir halfway through to ensure it absorbs evenly.

Step 5: Make the Sauce
Take the reserved ½ cup of coconut milk. Mix a spoonful with 1½ tsp cornstarch until smooth. Add it back, stir in ¼ tsp salt and 1 tbsp sugar, and gently heat until thickened.

Step 6: Slice the Mangoes
Use perfectly ripe mangoes. Peel, then slice the cheeks off the pit. Pro tip: a diagonal slice looks prettier on the plate.

Step 7: Assemble
Mound the sticky rice on a plate, top with sliced mangoes, drizzle with the coconut sauce, and sprinkle with toasted sesame seeds (if no allergies!).

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Seasonal and Cultural Significance

In Thailand, mango sticky rice is especially popular during mango season (April–May). It’s often enjoyed during Songkran, the Thai New Year. And honestly, even if you’re just hosting a summer cookout on the porch, this dish brings an exotic and sunny vibe to the table.

Famous and Historical Mentions

While the dish is most closely associated with Thailand, variations exist across Southeast Asia. In Laos, sticky rice is sometimes served with coconut milk and bananas. In the Philippines, there’s a similar dish called “suman.” But Thailand has definitely given mango sticky rice its global fame—largely due to how beautifully it pairs tropical fruit with coconut cream.

You might remember the viral moment when Thai rapper Milli ate mango sticky rice live on stage at Coachella. Sales of the dish spiked globally the very next day!

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Pro Tips and Tricks

• Microwave method vs. traditional steaming: Honestly, unless you’re doing a taste test side-by-side, you probably won’t notice a huge difference. The microwave version is 80% as good—at a fraction of the effort.
• Choose the right mango: Ataulfo (also called honey or champagne mangoes) are perfect here. They’re silky, sweet, and less fibrous.
• Want a twist? Try adding toasted coconut flakes on top. Or replace the mango with ripe peaches or pineapple if you’re in a bind.
• Allergy alert: Toasted sesame seeds are traditional, but can be omitted or replaced with chopped pistachios (if no nut allergy).

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Creative Variations to Try

• Mango Sticky Rice Sundae: No fresh mangoes? Use a scoop of mango sorbet or ice cream on top of the sticky rice, then drizzle with coconut sauce. A chilled treat perfect for poolside snacking.
• Tropical Parfait: Layer sticky rice, mango chunks, and coconut cream in a glass jar. Great for picnics!
• Breakfast Bowl: Top leftover sticky rice with fresh banana slices, toasted coconut, and a drizzle of honey.

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FAQs About Mango Sticky Rice

Final Thoughts from My Kitchen

Ladies, this dessert is more than just a sweet treat—it’s a conversation starter. I brought it to my book club last spring, and nobody believed it only took an hour to make. They kept going back for more, saying it was like “a tropical hug in every bite.”

So the next time you find yourself with ripe mangoes and a craving for something cozy yet exotic, pull out your microwave, grab that can of coconut milk, and give this mango sticky rice recipe a go. Whether it’s your first time making Thai food or your fiftieth, this one’s sure to leave an impression.

Go ahead and slice, scoop, and savor. You deserve it.

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