Mango Sticky Rice Delight (Printable)

Fragrant sticky rice infused with coconut milk, served with ripe mango slices and a creamy coconut topping.

# What You’ll Need:

→ Rice

01 - 1 cup glutinous sticky rice
02 - Water for soaking and steaming

→ Coconut Sauce

03 - 1 cup full-fat coconut milk
04 - 4 tablespoons granulated sugar
05 - 1/4 teaspoon salt

→ Topping

06 - 1/3 cup coconut milk
07 - 1 tablespoon sugar
08 - Pinch of salt
09 - 1 teaspoon cornstarch mixed with 2 teaspoons water (optional, for thickening)

→ Fruit

10 - 2 ripe mangoes, peeled, pitted, and sliced

→ Garnish

11 - 1 tablespoon toasted sesame seeds or mung beans (optional)

# Directions:

01 - Rinse the sticky rice under cold running water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
02 - Drain the rice and steam over boiling water in a cheesecloth-lined steamer basket for 25 to 30 minutes, or until tender and translucent.
03 - While the rice steams, combine 1 cup coconut milk, 4 tablespoons sugar, and 1/4 teaspoon salt in a saucepan. Heat gently, stirring constantly, until the sugar dissolves completely. Do not bring to a boil.
04 - Transfer the cooked rice to a mixing bowl. Pour the warm sweetened coconut milk over the rice and stir to combine thoroughly. Cover and allow the rice to absorb the liquid for 15 minutes.
05 - Mix 1/3 cup coconut milk, 1 tablespoon sugar, and a pinch of salt in a small saucepan. If desired, add the cornstarch slurry for a thickened sauce. Cook over medium heat, stirring frequently, until slightly thickened.
06 - Mound portions of sticky rice onto serving plates. Arrange mango slices alongside the rice. Drizzle with the coconut topping and garnish with toasted sesame seeds or mung beans if desired. Serve at room temperature.

# Expert Tips:

01 -
  • It tastes like a vacation in a bowl, yet comes together faster than you'd expect on a weeknight.
  • The ratio of creamy coconut to ripe mango is balanced perfectly, so no single flavor overpowers the other.
  • Once you master this, you'll have a showstopping dessert that impresses everyone without fussy techniques.
02 -
  • Don't skip the soaking step, no matter how pressed for time you are—undersoaked rice will steam unevenly and taste chalky instead of creamy.
  • Temperature matters more than you'd think: serving this at room temperature (not chilled) lets all the flavors bloom and the texture stay soft rather than stiffening up.
  • If your mango is still slightly firm, let it sit on the counter for a day or two rather than forcing it—patience rewards you with juice that practically drips down your chin.
03 -
  • If you don't have a bamboo steamer, a metal colander lined with cheesecloth set over a pot of simmering water works just as well—the key is keeping the rice above the boiling water, not in it.
  • Make the rice and coconut sauce up to a day ahead and store them separately, then combine and warm gently before serving for a restaurant-quality dessert with almost no last-minute fuss.
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