Mango Sticky Rice
Make this easy mango sticky rice recipe at home! Sweet glutinous rice, rich coconut sauce, and juicy ripe mangoes come together in 20 minutes.
Ingredients
- For the Sticky Rice
- 1 cup glutinous rice also called sweet rice or sticky rice
- 1 cup water
- For the Coconut Sauce
- 1 cup full-fat coconut milk
- ¼ cup coconut milk sugar or regular sugar
- ¼ teaspoon salt
- 1 tablespoon coconut cream optional but recommended
- For Serving
- 2 ripe mangoes
- 1 tablespoon toasted sesame seeds
- Extra coconut cream or sauce for drizzling
- Corn starch slurry optional: 1 teaspoon cornstarch + 2 teaspoons water
Instructions
- Cook the Sticky Rice
- Rinse the rice 3 times until the water is mostly clear.
- Add 1 cup glutinous rice + 1 cup water to your rice cooker and cook on the white rice setting.
- If using a pot: Bring water to a boil, cover, reduce to low, and cook for 10–12 minutes.
- Let the rice sit for 10 minutes with the lid on so it becomes fully sticky.
- Make the Coconut Sauce
- Add coconut milk, sugar, salt, and coconut cream to a small saucepan.
- Heat on medium and stir until the sugar dissolves.
- Don’t boil—it may separate.
- (Optional) Add the cornstarch slurry if you want a thicker sauce. Stir until slightly thickened.
- Mix the Rice with the Sauce
- Transfer the warm sticky rice to a bowl.
- Pour ¾ of the coconut sauce over the rice.
- Stir gently to coat.
- Cover and let sit for 10–15 minutes to absorb the sauce.
- Prepare the Mango
- Peel and slice the mango into even pieces.
- Make sure the mango is room temperature for best flavor.
- Serve
- Place warm sticky rice on a plate.
- Add sliced mango on the side.
- Drizzle with extra coconut sauce and sprinkle toasted sesame seeds on top.
Notes
- Use full-fat coconut milk for the richest, creamiest sauce.
- Let the rice rest after cooking and again after adding the sauce so it absorbs properly.
- Avoid boiling coconut milk on high heat to prevent separating.
- Always choose ripe, fragrant mangoes for the best texture and flavor.
- Sticky rice can be refrigerated or frozen, but mango is best fresh.