Once you make this easy mango sticky rice recipe, you won’t want to have it any other way! The rice is absolutely tender (and of course sticky!), coated with a sweet and salty coconut sauce, then served with juicy ripe mangos. It’s the ultimate dessert - you won’t be able to put your spoon down!
If you're a mango lover (like me!) & want something refreshing, don't sleep on my super easy Mango Royale icebox cake!
Creating Eye-Catching Easy Mango Sticky Rice Recipe
To create a mesmerizing mango sticky rice, I’m using butterfly pea flower tea. Using this tea is completely optional, but I love using it because of the color and health benefits!
Butterfly pea flower tea is a vibrantly blue tea with an earthy woody flavor. But this tea is more than just beautiful to drink! It’s also rich in antioxidants, helps with stress relief, and is anti-inflammation.
Once you fully submerge your tea bags in the hot water, squeeze the tea bags a few times to release as much color as possible. Then allow the tea to steep according to the package instructions.
Tips for Perfectly Soft, Sticky, Chewy Rice EVERY TIME
- Choosing the Correct Rice: Not just any rice will do if you want that irresistibly sticky rice! Short-grain glutinous rice is what you're looking for that creates the signature texture. It could also be labeled as "sweet rice" or "sticky rice"!
- How to Avoid Gummy Rice: Before cooking the rice comes one of the most important steps: washing the rice. Excess starch creates gummy rice. Washing the rice multiple times until the water becomes clear gets rid of excess starch so you don’t get mushy rice.
- Get Deliciously Soft Tender Rice: The grains for sticky rice are tougher on the outside and no one enjoys tough rice. To get tender rice, soak the uncooked rice to soften them, ideally overnight (8 hours).
- Flavorful & Perfectly Sticky Rice: Immediately after the rice is done steaming (don't worry if you don't have a steamer! I cover that below.), pour in your sweet coconut mixture, mix well, then cover again. The rice will quickly absorb all of that goodness and create that irresistibly sticky texture you know and love. Don’t be tempted to peak while it’s working its magic!
If You Don’t Have a Steamer
Traditionally, sticky rice is steamed in a steamer. However, if you’re like me, I rarely steam food so I don’t have a steamer. One easy workaround for this is to use 3 tools you probably already have at home: aluminum foil, a wide pan, and a heat-proof plate.
Form a piece of foil into a ring and place it at the bottom of a large pan. Place a heat-proof plate on top with the uncooked rice. Pour water into the pan until it’s just under the plate. Be careful not to spill on the rice or plate. Cover with the lid and you have a makeshift steamer!
Serving & Re-Heating
This easy mango sticky rice recipe is best served when the rice is still warm and the mango is freshly cut. For the best mango flavor and texture, I highly recommend only using ripe mangos!
If you happen to have leftovers, you can store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat the rice with its sauce in the microwave.
Let's Get Cooking!
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Mango on Coconut Sticky Rice
Ingredients
Sticky Rice
- ½ cup glutinous rice*
- ¾ cup hot water
- 3 tablespoons butterfly pea flower tea about 3 tea bags, optional for blue color
- 6 tablespoons coconut milk
- ½ teaspoon salt
- 2 ½ tablespoons sugar
Salted Coconut Sauce
- ¼ cup coconut milk
- ⅛ teaspoon salt
- ½ teaspoon rice flour
- ½ tablespoon water
- ⅛ teaspoon vanilla extract
Toppings
- 2 ripe mangos sliced
- 2 teaspoons toasted sesame seeds
- 2 teaspoons toasted coconut flakes
Instructions
Soak & Steam Rice
- Rinse the glutinous rice multiple times until the water runs clear. Transfer it into a bowl.
- Add the butterfly pea flower to ¾ cup hot water to create a tea. Squeeze the tea bag using tongs or chopsticks to release some of the blue color from the tea bags. Let it steep for 3 - 4 minutes then remove the tea bags. Pour the tea into the bowl of rice and let it soak overnight (8 hours).
- Drain the rice then transfer to a steamer and steam for 25 - 30 minutes, or until tender.
If You Don't Have a Steamer:
- Place 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.
- 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 peak while it's cooking.
- Mix together the coconut milk, salt, and sugar for the sticky rice. Add 6 tablespoons coconut milk, ½ teaspoon salt, & 2 ½ tablespoons sugar until salt and sugar are dissolved.
- Once the rice is done, turn off the heat then immediately pour the coconut sauce as evenly as possible over the rice. Cover it again and let it sit for 45 minutes. Again, don't be tempted to peak.
Make Salted Coconut Sauce
- In a small pot, combine the salted coconut sauce ingredients.
- Heat on medium and cook for a couple of minutes until it begins to thicken. 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, toasted coconut flakes, 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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