Mango Sticky Rice

4.39 from 36 votes

Sticky rice flavored with sweet coconut milk and served with fresh mango is a beloved dessert in Thailand. You only have to try it once to understand why it’s a Thai favorite!

Prep Time4

Cook Time45

Total Time4 45

Course: Dinner

Cuisine: Thai

Keyword: DIY Thai, easy rice recipe, easy Thai recipe, homemade Thai

Servings:

Author: Jess Smith via Inquiring Chef

Equipment

Mixing Bowl
Saucepan
Nonstick Skillet

Ingredients

2 cups Glutinous or “Sweet” Rice (see note)
1 cup Coconut flakes
2 Mangos, sliced

Sweet Coconut Marinade:

1 cup Coconut Milk
⅓ cup Sugar, white
¼ teaspoon Salt

Sweet Coconut Topping:

⅓ cup Sugar, white
½ teaspoon Cornstarch
½ cup Coconut Milk

Instructions

Measure rice into a bowl and cover with water by a few inches. Soak for 4 to 10 hours.
Make sweet coconut marinade: Combine 1 cup coconut milk with ⅓ cup sugar and salt in a saucepan over medium heat. Simmer until sugar dissolves, ~2 minutes. Set aside.
Make sticky rice: Steam sticky rice on the stovetop or in the Instant Pot by following these instructions.
As soon as sticky rice is done, transfer to a bowl and stir in coconut marinade. Cover with a lid, plate, or foil. Set aside for 20 minutes (at room temperature) to let the marinade soak into the sticky rice.
Toast coconut flakes: Place coconut flakes in a dry skillet over medium heat. Cook, stirring constant, until coconut flakes are lightly toasted, 5 to 6 minutes.
Make sweet coconut topping: In a small saucepan, combine ⅓ cup sugar with cornstarch. Add ½ cup coconut milk while whisking. Place saucepan over medium heat and cook, stirring constantly, until the mixture is thick and creamy, 5 to 6 minutes.
Divide sticky rice and mango between serving plates. Spoon sweet coconut topping and toasted coconut flakes over top.

Nutrition