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!

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!

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?!

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.

Ingredients and Supplies for Mango Sticky Rice
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Cooked long-grain white rice (3/4 cup uncooked)
- Coconut cream (canned or fresh made)
- Palm sugar or light brown sugar
- Sea salt
- Fresh mangoes (peeled and sliced)
- Sesame seeds, for garnishing
- Rice flour
Supplies:

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.

- Gently stir together and cover saucepan with a lid for 15 minutes.

- 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.

- 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.

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,

Recipe adapted from Chef LeeZ Thai Cooking School in Bangkok.
Print
Mango Sticky Rice
- 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
- 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. Gently stir together and cover saucepan with a lid for 15 minutes.
- 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.
- 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. Enjoy!
Incredible!
so good!🥰
Hi, Keegan! So happy you enjoyed it.
so good!
Thank you so much for this recipe! I’ve always wanted to make this at home!
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!
Thanks Ashley! Love that you have a sticky rice kit. Enjoy! 🙂
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?
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! 🙂