Thai Coconut Sticky Rice with Mango

July 13, 2016 § 2 Comments


Whenever I go to a Thai restaurant, I want to order sticky rice with mango for dessert because it is so satisfying and the components come together beautifully. The chewy, sticky rice saturated with sweet coconut milk is paired with juicy mango to create the perfectly simple dessert.

To satisfy my craving when I’m at home, I tried making this dessert and it was absolutely delicious! This is a super easy, no-bake dessert to make that is perfect for the summer. It is important to note that sticky, or glutinous, rice is necessary, which is different than normal rice. This particular rice allows the creamy coconut milk to absorb into it and gives it so much great flavor.


Most of these desserts are made with white sticky rice but I used the purple variety because the vibrant purple hue of the rice and the bright yellow of the mango makes this dish pop with color. It makes it feel more summery, especially with the tropical flavors of coconut and mango!


I hope you give this simple yet delicious dessert a try!

Thai Coconut Sticky Rice with Mango

Yield: 4 servings


Coconut Sticky Rice

  • 1 cup uncooked Thai purple sticky (or glutinous) rice, rinsed and soaked overnight in water 
  • 3/4 cup canned coconut milk
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 2 ripe fresh mangoes, cubed
  • Toasted sesame seeds or fried mung beans for topping, optional


Coconut Sauce

  • 1/2 cup canned coconut milk
  • 1/8 tsp salt
  • 2 tsp granulated sugar
  • 1/2 tsp tapioca starch (or non-GMO corn starch) dissolved in a few splashes of water



Coconut Sticky Rice

Drain uncooked sticky rice and place in a medium glass or heatproof bowl. Use a metal steamer to steam the rice by simmering water over medium-high heat in the bottom pot and placing the glass bowl with rice in pot that fits above the simmering water. Cover the steamer and steam the rice for about 30 minutes, stirring occasionally so that the rice steams evenly. Taste the rice to test if it is cooked through; steam longer if needed. When rice is cooked, remove from heat and set aside.

While the rice is steaming, add the 3/4 cup of coconut milk, salt, and sugar into a small saucepan. Stir and cook over low heat to dissolve salt and sugar; remove from heat and set aside.

When the rice is fully cooked, gradually stir in the coconut milk mixture until rice is saturated; there may be some mixture leftover. The rice should be wet and sticky but there should not be puddles of liquid throughout the rice.


Coconut Sauce

In small saucepan, combine 1/2 cup coconut milk, salt, sugar, and tapioca starch mixture. Stir and cook over low heat until contents are dissolved and sauce is thickened. Remove from heat and set aside.



Spoon some sticky rice onto a plate and top with fresh mango, optional toppings, and coconut sauce. Serve immediately.


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