A traditional Thai dessert of sticky rice soaked in a lightly sweetened coconut cream with fresh mango on the side. Mango Sticky Rice is a simple dessert that’s perfect for summer!

A small white plate with slices of mango and sticky rice.

Light and Delicious Thai Treat

This Mango Sticky Rice recipe was inspired by an amazing vacation in Thailand. We had heard and read about it prior to our trip, but had never tried it before so we were so excited to try it. The sticky rice is lightly sweetened and full of coconut flavor. It pairs perfectly with the juicy fresh sliced mango. It’s one of those desserts you can eat after a big meal and not feel miserable. Light and delicious!

A bite of mango and rice on a fork next to a serving of Thai mango sticky rice.

Love at First Bite!

We actually made this dish ourselves when we tried if for the first time in a Thai cooking class in Bangkok and it was love at first bite! After that, if mango sticky rice was on the menu or at a street stand, we ordered it. We just couldn’t get enough. Where oh where had this delicious dessert been our whole lives?!

A small white plate of mango sticky rice on a white marble counter. A small bowl of sesame seeds sits to the upper left.

Traditional Thai Food at Home

Just a week after we got home from our trip, we were longing for another traditional Thai feast so we headed to our local Asian market to get everything we needed. Mango sticky rice was of course on the menu for dessert. We even bought a rice cooker! Another: “where has this been all our lives?” moment.

I could eat this mango sticky rice every single day. Breakfast, snack, dessert…gimme! gimme! Take advantage of fresh mango while it’s in season and make this super simple mango sticky rice. A fresh taste of Thailand right in your own home.

A small white plate of mango sticky rice on a white marble counter.

Ingredients and Supplies for Mango Sticky Rice

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Supplies:

Ingredients to make Thai mango sticky rice in small glass dishes on a white marble counter.

How to Make Mango Sticky Rice

  • Cook rice in a rice cooker or on the stove-top according to package directions.
  • Heat 1 cup coconut cream over medium heat in a heavy saucepan until it just starts to bubble, stirring constantly.
  • Add sugar and sea salt and stir until sugar is dissolved.
  • Remove sweet coconut cream mixture from heat and add 2 cups cooked rice.
Steps to make Thai Mango Sticky Rice.
  • Gently stir together and cover saucepan with a lid for 15 minutes.
A saucepan with sticky rice and a wooden spoon.
  • Meanwhile, make the cream sauce. Add 1/2 cup coconut cream and 2 tablespoons rice flour to a small saucepan over low heat. Heat just until mixture starts to thicken, 2-3 minutes. Remove from heat.
Cream sauce for Thai mango sticky rice in a sauce pan. A dish of sliced mango sits to the right of the sauce pan and a small dish of sesame seeds sits to the left.
  • To serve, place sticky rice on one side of a serving plate and cover with a spoonful of cream sauce. Sprinkle the cream sauce with a pinch of sesame seeds, if desired. Place the sliced fresh mango on the other side of the serving plate and serve.
A small white plate with slices of mango and sticky rice with cream sauce and toasted sesame seeds.

If you make this Mango Sticky Rice, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! ???? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

Maegan's signature

Recipe adapted from Chef LeeZ Thai Cooking School in Bangkok.

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A small white plate with slices of mango and sticky rice.

Mango Sticky Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4
  • Category: Dessert

Description

A traditional Thai dessert of sticky rice that’s been soaked in a lightly sweetened coconut cream with fresh mango on the side. A simple dessert that’s perfect for summer!


Ingredients

Sticky Rice:

  • 2 cups cooked long-grain white rice (3/4 cup uncooked)
  • 1 cup coconut cream (canned or fresh made)
  • 3 tablespoons palm sugar or light brown sugar
  • 1/4 teaspoon sea salt

Cream Sauce:

  • ½ cup coconut cream (canned or fresh made)
  • 2 tablespoons rice flour

For Serving:

  • 2 fresh mangoes (peeled and sliced)
  • sesame seeds, for garnishing

Instructions

  1. Cook rice in a rice cooker or on the stove-top according to package directions.
  2. Heat 1 cup coconut cream over medium heat in a heavy saucepan until it just starts to bubble, stirring constantly. Add sugar and sea salt and stir until sugar is dissolved.
  3. Remove sweet coconut cream mixture from heat and add 2 cups cooked rice. Gently stir together and cover saucepan with a lid for 15 minutes.
  4. Meanwhile, make the cream sauce. Add 1/2 cup coconut cream and 2 tablespoons rice flour to a small saucepan over low heat. Heat just until mixture starts to thicken, 2-3 minutes. Remove from heat.
  5. To serve, place sticky rice on one side of a serving plate and cover with a spoonful of cream sauce. Sprinkle the cream sauce with a pinch of sesame seeds, if desired.
  6. Place the sliced fresh mango on the other side of the serving plate and serve. Enjoy!

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. I love making sticky rice! I actually have a Thai sticky rice making kit my hubby got me for Christmas years ago. Can’t wait to try this!

  2. This RICE! OMG is sounds amazing. I could imagine it served in so many diffferent ways… for dessert… with salmon for dinner… or maybe some thai chicken? LOVE IT.
    I will definitely be making this for Tony and I – I plan on using brown rice and will let you know how it turns out. Do you think I could use light canned coconut milk?

    1. Love love those ideas! 🙂 I’m planning to try it with brown rice soon too. Crossing my fingers it tastes just as great. And I accidentally made it with light coconut milk one time and it turned out just a little less sweet than with the coconut cream, but still tasted great! Go for it! 🙂