Mango Sticky Rice Recipe Sushi Rice: Tropical Sweetness With Coconut Cream

This tropical dessert brings the flavors of Thailand to your kitchen with minimal effort. Sushi rice transforms into a sweet, sticky base that perfectly complements ripe mango slices.

The secret lies in soaking the rice before cooking, which ensures the grains absorb just the right amount of coconut cream. A touch of sugar and salt balances the richness, creating a harmony of flavors.

You’ll end up with creamy, slightly chewy rice topped with fresh mango and a drizzle of warm coconut sauce. The contrast between the cool fruit and warm rice is irresistible.

Serve this as a light dessert or sweet snack any time of day. The recipe comes together in under 30 minutes with mostly hands-off time.

Ingredients for Mango Sticky Rice Recipe Sushi Rice

Sushi rice, coconut milk, and ripe mangoes create this tropical dessert with minimal effort.

The rice is everything here—short-grain sushi rice is non-negotiable for that sticky texture. Koshihikari or Nishiki brands are my go-to, and I always grab them from the Asian aisle at Whole Foods or a local Asian market. Soaking the rice is key (don’t skip this part), and full-fat coconut milk makes the creamiest base. Look for vibrant orange mangoes that give slightly when pressed.

No sushi rice? Jasmine rice at half the amount works in a pinch but won’t be as sticky. Swap coconut milk for coconut cream if you want it richer. For sugar, coconut sugar adds depth, but regular granulated is fine. The cornstarch slurry thickens the mango glaze—arrowroot powder works too. Fresh mango not in season? Frozen and thawed is better than canned.

This keeps surprisingly well. Store leftovers in the fridge for up to 3 days—reheat the rice gently with a splash of water. The mango glaze can be made ahead and stored separately for 1 week. Best served warm with cool mango slices for that perfect contrast.

Step-by-Step Instructions for Mango Sticky Rice

Here’s the method. Straightforward, tested, works every time.

Step 1: Soak and Cook the Sushi Rice

Rinse the 1.5 cups Sushi Rice under cold water until the water runs clear—this removes excess starch so your rice won’t turn gummy. Then soak it in 2.25 cups Water for at least 30 minutes, or up to 4 hours for the best texture.

Drain the rice well, then combine it in a pot with 1 cup of the Coconut Milk, 1 cup of fresh Water, 2 tablespoons of the Sugar, and ¼ teaspoon of the Salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15-18 minutes until the liquid is absorbed and the rice is tender.

Step 2: Prepare the Mangoes and Glaze

Peel and slice the 2 whole Ripe Mangoes into thin, even pieces—this makes them easier to eat with the sticky rice. Set them aside while you make the glaze.

In a small saucepan, whisk together the remaining Coconut Milk, the remaining Sugar, and the remaining Salt. Heat over medium-low until the sugar dissolves, then stir in the 1 tbsp Cornstarch mixed with 2 tbsp Water. Cook for 2-3 minutes until the mixture thickens into a glossy glaze.

Step 3: Finish the Rice with Coconut Sauce

Once the rice is cooked, let it sit covered for 5 minutes, then fluff it with a fork. Pour the remaining coconut sauce (from the glaze step) over the warm rice and gently fold it in. You want every grain coated in that rich, sweet coconut flavor. Cover and let it sit for another 10 minutes to absorb the sauce fully.

The rice should be sticky but not mushy, with a slight sheen from the coconut. If it seems dry, add a splash of warm Coconut Milk and mix it in.

Step 4: Assemble and Serve

Spoon the coconut rice onto plates or bowls, then arrange the sliced Ripe Mangoes alongside. Drizzle any remaining glaze from the saucepan over the mangoes and rice. For extra richness, drizzle with 0.25 cup Coconut Cream and sprinkle with 1 tsp Toasted Sesame Seeds.

Serve warm or at room temperature—the contrast of warm, creamy rice with cool, juicy mango is part of the magic. Each bite should have a balance of sweet, tropical mango and rich, coconut-infused rice.

Perfect Pairings for This mango sticky rice recipe sushi rice

Tropical Beverages

Pair this with a cold Thai iced tea—its creamy, spiced sweetness mirrors the coconut flavors. I also love it with lychee martinis for a sophisticated touch. The floral notes complement the mango beautifully. 🍹

Fresh Fruit Sides

Serve with pineapple chunks or dragon fruit slices for added texture and color. These fruits enhance the tropical theme without overpowering the main dish.

Crunchy Toppings

Add crushed peanuts or toasted coconut flakes for contrast. The crunch cuts through the creamy rice and adds depth. I always keep 1 tbsp of each on hand for garnishing.

Savory Balance

For a complete meal, offer shrimp satay or spring rolls on the side. The savory elements balance the sweetness perfectly, just like in Thai street food stalls. 🥢

Dessert Pairings

If serving as part of a dessert spread, include coconut ice cream or mango sorbet. These chilled treats enhance the tropical vibe and provide variety in textures.

Tea Alternatives

For a non-alcoholic option, jasmine green tea or lemongrass tea work wonderfully. Their light, aromatic profiles cleanse the palate between bites.

Frequently Asked Questions