Mango Sticky Rice Recipe Video: Thai Dessert With Coconut Cream

This classic Thai dessert brings sweet, tropical flavors to your table with minimal effort. The combination of ripe mango, creamy coconut, and sticky rice creates a perfect balance of textures and tastes that feels indulgent yet authentic.

I’ve perfected the method to ensure the rice absorbs just the right amount of coconut cream, while the mango stays fresh and vibrant. The dish is naturally gluten-free and relies on simple, traditional ingredients.

What you’ll get is a dessert that’s creamy, chewy, and restaurant-quality—no special equipment required. The coconut sauce soaks into the rice, making every bite rich and fragrant.

Serve warm or chilled for a refreshing finish to any meal.

Ingredients for Mango Sticky Rice Recipe Video

Simple, traditional ingredients create this authentic Thai dessert with ease.

The rice is everything here. Glutinous rice (also called sweet rice) is non-negotiable—regular jasmine or long-grain won’t absorb the coconut cream properly. Asian markets have it in bulk, or check the international aisle at larger supermarkets. For the mango, Ataulfo or Nam Dok Mai varieties are the sweetest, most fragrant choices. Avoid fibrous mangoes; they ruin the texture.

No glutinous rice? Don’t bother—this dish won’t work with substitutes. For coconut milk, full-fat is essential (light versions separate and lack richness). Sugar can be swapped for palm sugar if you want to go fully traditional, but granulated works fine. The cornstarch is optional—skip it if you prefer a thinner sauce.

Cooked rice keeps 1-2 days at room temperature, but assemble just before serving. The mango can be prepped 8 hours ahead and refrigerated. Leftovers? Rare, but they’ll keep 2 days in the fridge (reheat rice gently with a splash of water).

Step-by-Step Instructions for Mango Sticky Rice

This traditional Thai dessert comes together with simple, precise steps for authentic results.

Step 1: Soak the Glutinous Rice

Rinse the 1.5 cups Glutinous Rice thoroughly under cold running water until the water runs clear. This removes excess starch and prevents gumminess. Place the drained rice in a bowl and add the 2 cups Water along with ½ cup Coconut Milk.

Let it soak for at least 30 minutes or up to 4 hours. The rice grains will plump significantly and become translucent at the edges. This step ensures even cooking and the perfect sticky texture. Drain the rice completely before cooking—any remaining liquid will steam the grains instead of toasting them.

Step 2: Steam the Rice to Perfection

Line a steamer basket with cheesecloth or a clean kitchen towel to prevent the rice from falling through. Spread the soaked and drained glutinous rice evenly in the prepared steamer. Bring 1 inch of water to a boil in a pot, then place the steamer on top.

Cover tightly and steam for 20-25 minutes until the rice is tender and translucent throughout. Check by pressing a grain between your fingers—it should feel soft with no hard center. Keep the water simmering consistently; if it boils dry, add more hot water to maintain steady steam.

Step 3: Prepare the Coconut Sauce

In a small saucepan, combine the remaining 1 cup Coconut Milk, ½ cup Sugar, and ½ tsp Salt. Heat over medium-low and whisk until the sugar and salt dissolve completely, about 2-3 minutes. The mixture should be smooth and slightly thickened.

For a thicker sauce, mix the 1 tbsp Cornstarch with 1 tablespoon of cold water in a small bowl, then whisk this slurry into the warm coconut mixture. Simmer for 1-2 minutes until it reaches your desired consistency. Remove from heat and stir in the ½ tsp Vanilla Extract.

Step 4: Assemble the Dessert

Peel and slice the 2 whole Ripe Mangoes into thin, even pieces. Arrange a portion of the warm steamed rice on each serving plate, shaping it into a small mound or oval. Fan the mango slices alongside or on top of the rice.

Drizzle the warm coconut sauce generously over the rice and mango, allowing some to pool around the edges. The sauce should coat the rice thoroughly while keeping the mango slices visible. For garnish, sprinkle with 1 tbsp Toasted Sesame Seeds and serve with lime wedges from the 1 whole Fresh Lime for a bright citrus contrast.

Essential Equipment for Great mango sticky rice recipe video

Essential Rice Steamer

A bamboo steamer basket is my top recommendation for even steam distribution. Look for one that’s 10-12 inches in diameter to accommodate the rice in a single layer. Bamboo allows steam to circulate while cheesecloth prevents sticking. 💪

Heavy Saucepan

Use a 3-4 quart heavy-bottomed pot (I love All-Clad) for the coconut sauce. The thick base prevents scorching and ensures even heating. A nonstick pan works too, but avoid thin aluminum pots that create hot spots.

Fine Mesh Strainer

Rinsing the glutinous rice requires a fine mesh strainer to catch the small grains. I use a Cuisinox model—it fits over most sinks and lasts forever. Regular colanders have holes that are too large, letting rice escape.

Sharp Chef’s Knife

For slicing mangoes, a 8-inch chef’s knife gives you the control needed for thin, even slices. The mango’s large pit requires a sturdy blade. I keep my Wüsthof razor-sharp for clean cuts that preserve the fruit’s texture.

Microplane Zester

A Microplane is perfect for zesting the lime garnish without removing the bitter white pith. It also works for grating fresh coconut if you want to add that texture to your dessert. The fine teeth create fluffy, aromatic zest.

Serving Bowls

Wide, shallow bowls (like Asian-style rice bowls) showcase the dish beautifully. The shape allows the coconut sauce to pool around the rice and mango. I prefer unglazed stoneware for a rustic, traditional presentation. ✨

Frequently Asked Questions