Thai Mango Sticky Rice

The first time I tasted authentic Thai Mango Sticky Rice, it was love at first bite. I remember sitting at a plastic stool on a bustling Bangkok street, sweat trickling down my back as the vendor handed me that perfect portion, warm, coconut-infused sticky rice paired with slices of golden mango so sweet they tasted like sunshine. That moment changed how I thought about desserts forever.

Now, whenever I make this at home, the aroma of steaming coconut milk instantly transports me back to that busy street corner. What I love most is how this recipe turns simple ingredients into something magical. The way the creamy rice clings to ripe mango, the contrast of temperatures and textures, it’s pure comfort in every spoonful.

I’ve perfected this version after years of trial and error (and many happy taste tests). My secret? Using the ripest mangoes you can find and never skimping on the coconut milk. It’s become my signature dish for summer gatherings, and I can’t wait to share all my tricks with you.

There’s something special about how this dessert makes people smile. Maybe it’s the tropical flavors, or perhaps it’s the playful act of eating sticky rice with your hands. Whatever the reason, one bite and you’ll understand why this is Thailand’s most beloved sweet, and why it’s become my personal obsession.

Why You’ll Love This Recipe  

A Dance of Textures

What I adore most is how the warm, chewy rice plays against the cool, buttery-soft mango slices. That first bite where the textures collide? Pure happiness.

Sweet-Salty Perfection

Here’s my little secret: that generous pinch of salt isn’t a mistake. It transforms the entire dish, making the coconut taste richer and the mango sweeter. My friends always ask, “What’s that amazing flavor?” now you know.

Coconut-Infused Every Bite

Unlike regular rice, each grain soaks up the luxurious coconut milk like a sponge. The result? Every mouthful tastes like a tropical vacation. I sometimes catch myself closing my eyes to savor it longer.

Foolproof for Any Cook

Whether you’re a beginner or seasoned chef, my streamlined method never fails. I’ve tested every step to ensure your success, because everyone deserves this taste of paradise.

Ingredients

The Right Rice Makes the Magic

I learned the hard way that not all “sticky” rice is created equal, You’ll want authentic Thai glutinous rice (look for the words “Sweet Sticky Rice” with “Product of Thailand” on the package). I once accidentally used sushi rice, let’s just say the texture was all wrong.

Coconut Milk Matters

Through lots of delicious trial and error, I’ve found that full-fat coconut milk is non-negotiable. My absolute favorite is Aroy-D, it’s creamier and more flavorful than others I’ve tried. The first time I used it, I finally understood what “restaurant-quality” really means.

The Sweet Truth About Sugar

While regular white sugar works perfectly, I sometimes sneak in a tablespoon of coconut palm sugar when I want that extra floral depth. It’s my little secret for when I’m feeling fancy.

Salt, The Surprise Star

Don’t be shy with the salt! I was skeptical at first too, but that generous pinch is what makes the coconut flavor pop and balances the sweetness beautifully. My taste-testers always ask, “What makes this so addictive?”  now you’re in on the secret.

My Optional (But Recommended) Extras

Toasted sesame seeds:

I love the nutty crunch they add

Pinch of love:

Okay, not an actual ingredient, but the care you put in really does make it taste better.

Recommended Tool

Bamboo Steamer:

The traditional way I learned in Thailand. Mine fits perfectly over my medium saucepan.

Cheesecloth:

A game-changer for preventing sticky disasters. I always dampen it first.

Medium Saucepan with tight lid:

Creates the perfect steam environment.

Instructions

Rinse and Soak Like a Pro

I rinse my sticky rice 4-5 times until the water runs crystal clear, this removes excess starch for the perfect texture. Then I soak it overnight (minimum 6 hours) in cold water. Tip: I set a reminder on my phone so I never forget.

Steam to Perfection

Using my bamboo steamer lined with damp cheesecloth, I steam the drained rice over boiling water for exactly 18 minutes (20 if at high altitude). The grains should look translucent but still have a slight bite. My test: Press a grain between your fingers, it should mash easily but not feel mushy.

Create the Coconut Elixir

While the rice steams, I whisk together coconut milk, sugar, and salt in a saucepan. My secret? I heat it just until tiny bubbles form around the edges (never boil vigorously). This preserves the creamy texture.

The Magical Merge

Here’s where the transformation happens! I immediately pour the hot coconut mixture over the just-steamed rice in my grandmother’s ceramic bowl (any wide dish works). Gently folding – not stirring, is key. I then cover with a kitchen towel (not plastic wrap) for 30 minutes.

Craft the Finishing Sauce

I reserve ¼ cup of the coconut mixture and whisk in a pinch of salt and ½ tsp cornstarch slurry. Simmered for 2 minutes, it creates that luscious drizzle Thai street vendors use. My trick: I add a pandan leaf while simmering for authentic fragrance.

Mango Mastery

I slice my mangoes at a 45-degree angle – this creates beautiful fan-like pieces that cradle the rice. Pro tip: Run your knife along the seed to get those perfect, even slices you see in restaurants.

The Art of Assembly

I mound the coconut-infused rice slightly off-center on the plate, arrange 3-4 mango slices alongside, then drizzle everything with the thickened sauce. A sprinkle of toasted sesame seeds adds the perfect crunch. Final touch: I always serve it warm the contrast with cool mango is heavenly.