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mango sticky rice recipe

Mango Sticky Rice Recipe: A Sweet Thai Delight

A tropical Thai classic made easy! This Mango Sticky Rice Recipe is rich, creamy, and naturally gluten-free. Chewy coconut-infused sticky rice is paired with ripe mango slices and finished with a salted coconut drizzle—all ready in under an hour using a quick microwave shortcut.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale

  • 1½ cups glutinous (sweet) rice

  • Boiling water for soaking

  • 1 (14 oz) can full-fat coconut milk, divided

  • ¾ cup sugar

  • ¾ tsp salt, plus ¼ tsp for sauce

  • 1 pandan leaf, tied in a knot (optional)

  • 1½ tsp cornstarch

  • 2 ripe mangoes, peeled and sliced

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  • Toasted sesame seeds or coconut flakes for garnish (optional)

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Instructions

Step 1: Rinse glutinous rice 4–5 times in cold water until nearly clear. Soak in boiling water, cover, and rest 15 minutes.
Step 2: Drain, add fresh water just to cover, then microwave covered on high for 7 minutes. Fluff and microwave 2–3 minutes more if needed.
Step 3: In a saucepan, heat most of the coconut milk (reserve ½ cup). Stir in ¾ cup sugar, ¾ tsp salt, and pandan leaf. Simmer gently until sugar dissolves.
Step 4: Pour hot coconut mixture into hot rice. Stir gently, cover, and let rest 30 minutes, stirring halfway.
Step 5: In a small pan, mix reserved ½ cup coconut milk with cornstarch slurry, ¼ tsp salt, and 1 tbsp sugar. Heat until thickened.
Step 6: Peel and slice mangoes into cheeks and thin wedges.
Step 7: Serve a mound of sticky rice with mango slices, topped with coconut sauce and garnishes.

Notes

  • For best results, use Ataulfo (honey) mangoes for their silky texture.

  • Toasted sesame or coconut flakes add crunch, but can be omitted if preferred.

 

  • To avoid sogginess, store sauce separately and drizzle just before serving.

  • Author: Emilie Faivre
  • Prep Time: 15 minutes (plus 30-minute rest)
  • Cook Time: 15 minutes
  • Cuisine: Thai