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Thai Mango Sticky Rice Recipe

nags
Thai mango sticky rice is arguably the most popular dessert from Thailand. Paired with seasonal fresh honey mangoes, it's really a treat and quite easy to make at home. Here's how.
5 from 1 vote
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Thai
Servings 2 -4

Ingredients
  

  • 1/2 cup glutinous rice
  • 1/2 cup thin coconut milk see notes
  • 1/2 cup thick coconut milk
  • 2 tbsp coconut cream optional
  • 3 tbsp sugar adjust to taste
  • 1/2 tsp of salt
  • 1 ripe mango preferably Thai honey mango
  • 2 tsp white sesame seeds toasted, for garnish

Instructions
 

  • Soak the rice for 30 minutes in 2 cups water.
  • Add the thin coconut milk to it (do not drain the soaking water).
  • Simmer on a low flame until the rice is cooked and soft. You can add some more water if the rice gets too dry while cooking.
  • The rice will become quite mushy as it cooks and gets softer.
  • Meanwhile, simmer the thick coconut milk with the sugar and salt on very low flame until it starts to bubble up.
  • Add this to the cooked rice and mix well.
  • Keep covered for 15-30 mins until the rice has fully absorbed the coconut milk mixture.
  • You can check for sweetness at this time and add more sugar if needed.
  • Serve the rice warm with chilled mango pieces with some drizzling of coconut cream on top (if using) and some toasted sesame seeds.

Notes

  • The recipe is quite forgiving in water and coconut milk quantities so adjust as you go, to get the right consistency
  • The amount of sugar and salt is important to get a good balance in the flavour of the rice
  • Use fresh, ripe mangoes for the dish, that totally makes or breaks the flavour and how the rice and mangoes taste when combined
  • To get thin coconut milk, mix regular packaged coconut milk with equal parts water.
  • You can also add toasted or fried yellow moong beans as a garnish instead of or along with sesame seeds
Keyword thai mango sticky rice