When tender sticky rice meets ripe juicy mangos, it's a crowd pleasing dessert that's impossible to resist! You'll need simple 7 ingredients for this Mango on Coconut Sticky Rice that just begs for just one more bite! And the best part about this Mango Sticky Rice recipe? No steamer required.
Coconut and mango are a match made in heaven. And once you make this mango on coconut sticky rice, there's no going back!
The sticky rice is steamed until delicately tender with the perfect chew. Then it's bathed in a sweet and salty coconut sauce until all that deliciousness is soaked up. (Trust me, you'll have to restrain yourself from eat it up at this point lol.) Serve it up with fresh juicy mangos and a drizzle of salted coconut sauce for an irresistible treat that Dessert dreams are made of.
And (as promised!), if you don't have a steamer, don't panic. Grab a glass of water and take a chill pill, because I got you covered 😉
This Mango Sticky Rice recipe has 2 makeshift steamer hacks made of items you already have in your kitchen. So, save the extra money girl. No need to splurge on fancy gear for this dessert!
If you're in the mood for Thai takeout at home, make a night of it! Serve it up with Chicken Satay Skewers as an appetizer, then homemade Chicken Pad Thai, Beef Pad See Ew, Panang Curry, or Tom Kha Soup before indulging in dessert!
P.S. if you're a mango lover (like me!), don't sleep on my refreshing Mango Sago & SUPER easy Mango Royale icebox cake. You won't regret it 😉
❤️ Recipe Highlights
- No Steamer Required: You'll get equipped with 2 steaming methods to create makeshift steamers using what you already have in the kitchen! Yesssss, money saved & resourcefulness FTW 🙂
- Fancy on a Budget: It's pretty inexpensive to make Mango Sticky Rice at home & super easy to dress it up to impress!
- 7 Ingredients Only (with long shelf-life!): Okay, so 6 of 7 ingredients you can buy once & have on hand for months! The mangos are the only ingredient you'll want to buy ripe & fresh.
- Dairy-Free Friendly: Our lactose intolerant friends need love too! Juicy mangos with coconut sticky rice is an absolute crowd-pleaser - including those who live that dairy-free life.
🥘Mango Sticky Rice Ingredients
This Mango Sticky Rice recipe is surprisingly simple with just a few ingredients. Here's what you'll need.
- Glutinous Rice: You can find glutinous rice as Asian grocery stores and can also be labeled as "sticky rice" or "sweet rice". Any of these will work well!
- Mangos: I like using Manila or Ataulfo mangos for more natural sweetness over green mangos. They're easy to find at Asian markets! You'll know they're ripe when the peel is deep yellow and has a little give when you gently press into them. If have trouble finding mangos (especially outside of mango season!) you can opt for frozen mangos, which are available at local grocery stores year 'round!
- Coconut Milk: I'm going full-fat here and regretting nothing 🙂 You can use coconut cream too, but omit the cornstarch from the salted coconut sauce initially. Only add it in if the salted coconut sauce is still too thin for your preference.
- Cornstarch: This helps thicken the salted coconut sauce that'll you'll drizzle on at the end! Rice flour is typically used & easily found at Asian markets, but I've opted for cornstarch since you'll only need a small amount and it's usually already in the pantry. Either option works!
- Sugar: I usually err on the side of less sweet (this recipe may still be too sweet for some), but it's easily adjustable either way!
- Salt: Just like in baking, the salt here accentuates the sweetness from the sugar and ripe mangos.
- Toasted Sesame Seeds (optional): This adds a bit of crunch and a subtle nuttiness. Definitely nice to have but not world ending if it doesn't make it to the plate.
See recipe card for quantities.
🔪 How to Make Mango Sticky Rice
Soak Rice
Step 1: Wash rice multiple times until water runs clear. Transfer to airtight container & pour enough water until it covers at least 2 inches above the rice. Cover & soak overnight (~8 hours).
Drain rice well, then choose ONE of the steaming methods below to cook your rice.
Steaming Method A: Large Pan & Heat-Proof Plate
With this method, you'll need:
- Large pan with a lid
- Heat-proof plate (small enough to fit in the pan with lid on)
- Aluminum foil shaped into a ring OR steam rack
Step 2a. In a large pan, place a steaming rack OR ring of aluminum foil into the bottom of the pan.
Spread rice as evenly as possible on a heat-proof plate, then place into pan. Pour water into pan until it's just BELOW the plate - be careful not to get water onto the rice or plate. Cover with a lid & cook for 25-30 minutes (no peeking while it's cooking!).
Step 3a. You'll know it's done when the rice grains are tender all the way through - no tough center.
If the rice is still hard in the center, add more water to the pan if needed, then cover & cook for 5-10 minutes longer.
Steaming Method B: Pot & Metal Sieve
This method I learned from Hot Thai Kitchen! It's another convenient and resourceful way to create a makeshift steamer if you don't have the tools for method 1.
For this method, you'll need:
- Medium-sized pot with lid
- Metal sieve
- Small enough to fit in the pot & big enough to fit all the rice
- Note: I'm using a metal sieve - not plastic, which could melt
Step 2b. Place metal sieve in pot and pour enough water so it doesn't touch the bottom of the sieve. You don't want the rice at bottom of sieve to get boiled.
Add drained rice to metal sieve and make an indent in the center so the rice cooks evenly. Cover with a lid & cook for 25-30 minutes (no peeking while it's cooking!).
Step 3b. You'll know it's done when the rice grains are tender all the way through - no tough center.
If the rice is still hard in the center, add more water to the pan if needed, then cover & cook for 5-10 minutes longer.
Make Sauces & Finish Mango Sticky Rice
Step 4. Transfer cooked sticky rice to a heat-proof bowl and stir in the coconut mixture until well combined. Cover and set aside for 45 minutes, stirring halfway through.
Step 5. In the meantime, make the salted coconut sauce. In a small pot on medium heat, combine coconut milk, salt, sugar, & rice flour OR cornstarch. Stir until & cook for 3-5 minutes, or until dissolved and slightly thickened.
You should be able to make a clear line on the back of a spoon. Turn off & keep warm.
Step 6. To serve, portion sticky rice onto serving plates or bowls with juicy ripe mango. Drizzle on the warm salted coconut sauce & if you're feeling fancy, serve it on banana leaves with a sprinkle on toasted sesame seeds. Enjoy!
👩🏽🍳 Key Tips
- How to Avoid Gummy Rice: Before cooking the rice, it's important to wash the rice until the water runs clear. This crucial step washes away the excess starch so you avoid having gummy/mushy rice. I'll usually do 3-5 washes depending on how cloudy the water still is.
- Ideal Soaking Time: Soaking the rice (ideally overnight) gives the rice time to absorb as much liquid as possible for more evenly cooked rice. Without this step, it'll be tough and uncooked on the inside and mushy on the outside.
- How To Know Rice is Done: Once the rice is done, it'll be tender with a nice chew - but no hard bits in the center. If it's still tough in the center, cover and steam a little longer and add more water to the pan/pot if needed.
- Adjusting Sweetness: I don't have much of a sweet tooth, so I usually err on the side with less sugar. This recipe may still have too much sugar for some, but that's the best part about making it at home - adjust it to your tastebuds! If you're hesitant the sauce will be too sweet, start with less sugar, taste, then add more if needed.
- Creating the Most Flavorful Rice: Once the rice is done (should be tender with your preference of chew), transfer to a heat-proof container & immediately stir in the coconut mixture. You want it to absorb all that deliciousness while the rice is still warm. Don’t be tempted to peak while it’s working its magic!
💭 Recipe FAQs
Mango Sticky Rice is best fresh because the rice dries out and get tougher over time. If you happen to have leftovers though, keep the rice, sauce, and mangos stored in separate airtight containers for up to 3 days.
To reheat, place sticky rice in the microwave and cover with a damp paper towel to keep it from drying out as much as possible. Heat until hot, then reheat the sauce until warm. Serve with mango.
Ideally, Mango Sticky Rice is best enjoyed the same day that it's made, otherwise, the rice becomes become dry and hardens. If you really want to make it ahead, store the sauce & rice separately, then reheat them individually in the microwave until the sauce is warm & rice is soft. Combine them just before enjoying!
Yes, sticky rice may be labeled as "sweet rice" or "glutinous rice", which is short grain rice which are shorter and thicker than common long grain rice.
No, I highly recommend using sticky rice, otherwise, you won't have the same chewy sticky texture that's signature to this iconic dessert! If you substitute it with long-grain rice, the rice will come out much drier and will not come together the same as using glutinous rice.
🥗 More Easy Recipes You’ll Love
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Mango on Coconut Sticky Rice
Ingredients
Sticky Rice
- 1 cup glutinous rice*
- ⅔ cup coconut milk
- 4 tablespoons sugar
- 1 teaspoon salt
Salted Coconut Sauce
- ⅔ cup coconut milk
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 teaspoon cornstarch
Toppings
- 4 ripe mangos cut into bite-size pieces
- toasted sesame seeds optional for garnish
Instructions
Soak
- Rinse the glutinous rice multiple times until the water runs clear. Transfer it into a large bowl.
- Pour enough water into the bowl of rice so there’s about 2 inches of water above the rice. Cover and let it soak overnight (8 hours).
Steam Rice & Make Sticky Rice Sauce
In a Steamer:
- Drain the rice then transfer to a steamer and steam for 25 - 30 minutes, or until rice is tender and there are no longer any hard bits in the center. Don't be tempted to peek while it's cooking.
If You Don’t Have a Steamer:
- You can either use the pan method or metal sieve method. We're walk through the pan method, but you can scroll to the blog post above for details on the metal sieve method, along with step-by-step photos for both options! In a wire rack or a ring of aluminum foil at the bottom of a large skillet or wok. Place a heat-proof plate on top, then add the rice in an even layer for even cooking. Note: If you don’t have these kitchen tools, see the alternative method using a pot & metal sieve in the process photos in blog post above.
- Pour enough water into the pan until it reaches just below the plate. Be careful not to spill any water onto the plate of rice. Cover the pan with a lid and cook on medium heat for 25 - 30 minutes. Don't be tempted to peek while it's cooking!
Make Sticky Rice Sauce:
- While the rice is cooking, make the sauce. Mix together the coconut milk, salt, and sugar for the sticky rice.
- Once the rice is done (should be tender without any hard bits), turn off the heat, transfer to a large bowl, then immediately pour the coconut sauce over the rice. Combine well then cover and let it sit for 45 minutes. Again, don't be tempted to peek.
Make Salted Coconut Sauce
- In a small pot, combine the salted coconut sauce ingredients.
- Heat on medium-low and cook for a couple of minutes until it begins to thicken, but don’t bring to a boil. It should be thick enough that you can create a line on the back of a spoon. Turn off heat, cover, and set aside.
- Once the rice is sticky and has absorbed the seasoned coconut milk, pour the salted coconut sauce on top of the rice, top with sesame seeds and serve with sliced mango on the side. Enjoy!
Notes
- Glutinous Rice: You can find glutinous rice as Asian grocery stores and is also labeled as "sticky rice" or "sweet rice". Any of these will work well!
- Mangos: Manila or Ataulfo mangos are my fave because it's sweeter than green mangos & easy to find at Asian markets. You'll know they're ripe when the peel is deep yellow & has a little give when you gently press into them.
- Coconut Milk: I use full-fat. You can use coconut cream too, but skip the cornstarch in the salted coconut sauce initially. Only add it in if the salted coconut sauce is still too thin for your preference.
- Cornstarch: This helps thicken the salted coconut sauce. Rice flour is traditionally used & easily found at Asian markets. Either option works!
- Key Tips:
- Preventing Gummy Rice: Wash the rice thoroughly before cooking. This removes excess starch and prevents gummy rice. Aim for 3-5 washes until the water runs clear.
- Ideal Soaking Time: Ideally soak the rice overnight (~8 hours). This allows the rice time to absorb water for more even cooking, otherwise, you might end up with rice that's uncooked inside and mushy outside.
- Knowing When It's Done: The rice should be tender with a nice chew in the center - no hard bits. If it's still tough, cover & steam a little longer. Add more water if needed.
- Adjusting Sweetness: If you're hesitant the sauces may be too sweet, you can start with less & adjust accordingly.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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