Mango Sticky Rice

Name: Mango Sticky Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.0
Ingredients: 1 cup glutinous rice; 1 can (13.5 oz) coconut milk; 1/4 cup sugar; 1/2 teaspoon salt; 2 ripe mangoes, peeled and sliced; Sesame seeds or mung beans (optional, for garnish)

Highlighted under: Cozy Dessert Classics

I'm not really a dessert person, so finding a sweet treat I can get excited about is rare. But mango sticky rice has my heart. Its simplicity is so comforting, and the creamy coconut paired with sweet, ripe mango is just heaven. Honestly, once you try making it, you'll realize it’s easier than you thought and won’t want to stop making it.

Created by

The Globalbitesrecipes Team

Last updated on 2026-06-09T23:14:19.573Z

The first time I made mango sticky rice, it turned into this delightful mess of coconut and rice all over my kitchen. But what I learned is that the key is to get the rice just sticky enough. I didn’t know it was all about the soaking before cooking, but boy, does it make a difference!

This dessert is perfect for a hot day. The freshness of the mango pairs beautifully with the warmth of the rice. I remember using really ripe mango from my local market, and that made everything just pop. Don't you love when a recipe works out better than expected?

What I Love About This

It's a fab way to use fresh mango
Takes just a few ingredients
You can adjust sweetness to your taste

Getting the Texture Right for Mango Sticky Rice

The texture of the sticky rice is what makes this dish so special. When you're soaking, try to be patient; the longer the rice soaks, the better it will cook. Four hours is great, but if you can soak it overnight, you'll really notice a difference. When it’s cooked, it should be tender yet chewy, not mushy. If you accidentally undercook it, just throw it back in the steamer for a few more minutes.

Steaming instead of boiling is key here. It allows the rice to absorb the moisture without turning soggy. If you notice that the rice is a bit too dry after cooking, you can splash a bit of water in while it’s steaming to help it along.

Ingredient Notes

Glutinous rice is essential; other types won't give you that signature sticky texture. You can find it in Asian grocery stores or online, but do check the packaging to ensure it's the right type. While coconut milk is a must for the sauce, you might choose light coconut milk for a healthier option, but that will result in less creaminess. Honestly, though, I often stick to the regular canned stuff because it’s just better.

When it comes to the mango, choose ripe ones that are sweet and fragrant. This will make a big difference in taste. If they are not in season, you can use frozen mango slices; just thaw them properly before serving.

Ingredients

Gather these ingredients before you start:

For the Sticky Rice

1 cup glutinous rice
1 can (13.5 oz) coconut milk
1/4 cup sugar
1/2 teaspoon salt

For Serving

2 ripe mangoes, peeled and sliced
Sesame seeds or mung beans (optional, for garnish)

Make sure everything's ready to roll!

Instructions

Ready to make this sweet treat? Follow these steps:

Prepare the Rice

Start by rinsing the glutinous rice under cold water until the water runs clear. Then, soak it in water for about 4 hours, or if you're short on time, at least 30 minutes will do. I usually soak it overnight when I’m planning ahead, but you do you!

Cook the Rice

After soaking, drain the rice and transfer it to a steamer lined with cheesecloth or muslin. Steam for about 20 minutes over boiling water until it’s sticky and tender. I know some people say to boil it, but steaming gives you that nice chewy texture.

Make the Coconut Sauce

While the rice is cooking, combine the coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves but make sure it doesn’t boil. Set aside about 1/4 cup of this sauce for drizzling later.

Combine and Serve

When the rice is cooked, transfer it to a bowl and pour most of the coconut sauce over it, stirring gently to coat everything. Let it sit for about 5 minutes to absorb all that creaminess. Serve warm, topped with fresh mango slices and a drizzle of the reserved coconut sauce. It’s really that easy!

Enjoy your homemade mango sticky rice!

Scaling Mango Sticky Rice for a Crowd

If you're planning to serve this dish to a group, it’s super easy to scale up. Just multiply the ingredient amounts by the number of servings you need. Keep in mind that the cooking time for the rice might increase slightly if you’re using a larger amount, so check for that perfect texture before declaring it done.

You can also prepare the coconut sauce in advance. Just store it in the fridge and give it a quick stir over low heat before drizzling. I’ve found that making this dish a few hours ahead actually lets the flavors marry a little better, so don’t stress if you need to make it ahead of time.