clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mango 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


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!


  • 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
  • 2 fresh mangoes (peeled and sliced)
  • sesame seeds, for garnishing
  • Cream Sauce:
  • ½ cup coconut cream (canned or fresh made)
  • 2 tablespoons rice flour


  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. Place the sliced fresh mango on the other side of the serving plate and serve.