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Mango Sticky Rice on a white plate
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4.39 from 34 votes

Mango Sticky Rice

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 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Servings: 8
Calories: 232kcal
Author: Jess Smith via Inquiring Chef


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

Sweet Coconut Marinade:

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

Sweet Coconut Topping:

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


  • 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.


Serving: 1g | Calories: 232kcal | Carbohydrates: 45g | Protein: 3g | Fat: 6g | Saturated Fat: 6g | Cholesterol: 300mg | Sodium: 45mg | Fiber: 3g | Sugar: 34g