Mango Sticky Coconut Delight

This luscious mango sticky rice is a classic Southeast Asian dessert that wows with tender coconut-infused rice paired with juicy ripe mango. I love how it brings sunshine to the table any time of year and makes everyone swoon with that simple tropical sweetness.

The first time I made this at home I was surprised by how satisfying and comforting the warm coconut rice felt against the chilled mango slices It is now my go to for summer dinner parties and rainy day pick me ups

Ingredients

• Uncooked sticky rice: Essential for authentic chewy texture Choose Thai sweet rice or glutinous rice for the best results Look for short white grains and avoid substitutes like sushi rice
• Full fat coconut milk: Canned gives that signature richness Shake well so the cream blends in before using
• Sugar: Balances the coconut flavor and brings out the sweetness of the mango Opt for organic cane sugar for added depth
• Salt: A tiny pinch makes all the other flavors pop Sea salt works beautifully
• Cornstarch: Optional for thickening coconut sauce Your insurance policy if your coconut milk is thin or you like a silkier finish
• Ripe mangoes: The star of the show Pick fragrant heavy fruit that feels slightly soft when pressed
• Toasted sesame seeds: Optional garnish that adds nutty crunch Look for pale golden seeds for best flavor

Step-by-Step Instructions

Soak the Rice:

Rinse sticky rice in cool water and gently swirl your hand to remove excess starch Drain and repeat once more then cover with cold water and soak for at least one hour or overnight for the softest results After soaking rinse and drain thoroughly

Steam the Rice:

Transfer the soaked rice into a heatproof bowl Place your bowl on a steaming rack in a steamer with a couple of inches of water underneath Cover the pot Bring the water to a boil on medium high then lower to medium and steam for 20 to 25 minutes Check that all the grains are fully translucent and tender with no chalky centers Remove the bowl and let it rest covered

Make the Coconut Sauce:

While rice steams pour coconut milk into a saucepan Add sugar and salt Place over medium or medium low heat Stir gently until the sugar dissolves and the mixture is very warm but never boiling

Adjust the Sauce Thickness:

If your coconut milk seems watery whisk cornstarch with a bit of cold water in a small bowl Pour half the mixture into the simmering sauce stirring constantly You want the sauce to coat the back of a spoon but stay pourable Add more slurry very slowly only if needed

Infuse the Rice:

Carefully take your bowl of hot sticky rice and pour about a cup of coconut sauce onto it Stir gently but thoroughly Let the rice absorb the sauce for a few minutes to become extra luscious

Prepare Mangoes:

While the rice cools peel your mangoes Slice cheeks from the stone then cut the flesh into even fans or cubes for serving

Serve and Garnish:

Spoon portions of coconut rice onto plates or bowls Arrange mango slices on the side Spoon extra coconut sauce over the rice and sprinkle with toasted sesame seeds if you like Let everyone build their own perfect bite

Save

Ripe Thai mangoes make this unforgettable but even supermarket mangoes shine once paired with the lush coconut rice My kids love to help decorate each plate with extra sesame seeds and we always end up with sticky fingers and happy smiles

Storage Tips

Leftover coconut rice keeps well in a covered container in the refrigerator for up to three days Reheat rice gently in the microwave with a splash of coconut milk to restore creaminess Always keep mango slices separate and add them just before serving for the freshest taste

Ingredient Substitutions

If you cannot find Thai sticky rice try Japanese mochigome rice for a similar sticky effect Skip the cornstarch if you want a thinner coconut sauce For even more fragrance add a couple of fresh pandan leaves to the coconut milk as it heats and discard before serving

Serving Suggestions

Serve this dessert chilled on hot days or slightly warm for extra comfort Pile plates with extra mango drizzle with sauce and offer crunchy sesame seeds You can also add toasted coconut flakes or a scoop of coconut ice cream for a special occasion

Cultural Touch

Mango sticky rice is beloved throughout Thailand and much of Southeast Asia Often sold by street vendors at markets it is a sign of mango season and celebratory gatherings It is traditionally made with fresh coconut milk and enjoyed as a festive treat with family and friends

Recipe FAQs

→ How do I make the sticky rice tender?

Soak the sticky rice for at least 1 hour or overnight, then steam until the grains are fully translucent and tender, with no hard center.

→ Can I use regular rice instead of sticky rice?

For best results, use authentic sticky (glutinous) rice; regular rice will not provide the same chewy texture and consistency.

→ How can I thicken the coconut sauce?

If your coconut milk is thin, add a cornstarch slurry to the sauce and simmer until it coats the back of a spoon. Adjust as needed for your preferred thickness.

→ What type of mango is best?

Choose ripe, sweet mangoes such as Ataulfo or Honey mangoes, which offer the smoothest texture and the most vibrant flavor.

→ Do leftovers need to be refrigerated?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat the rice and let the mango come to room temperature before serving.

→ Can I serve this as a snack?

Yes, adjust the serving size as desired for either a dessert or a satisfying snack, with more rice if you prefer heartier portions.