Mango Sticky Rice Recipe

I perfected Healthy Mango Sticky Rice (Vegan), cutting the sugar and using pantry-friendly ingredients for a simpler homemade take on the Thai classic.

I fell for Vegan Mango Sticky Rice the first time the texture surprised me. The glutinous rice goes glossy and chewy in a way that’s almost wrong but in the best way, and the sweet ripe mangoes cut through that richness so it never gets heavy.

My version is healthier and less cloying than most, so you actually taste the fruit and the rice not just sweetness, and there’s a tiny trick that makes each bite sing. It’s simple, honest and somehow feels like a small celebration, you’ll want to show someone but maybe keep it for yourself.

Ingredients

• Glutinous rice is mostly carbs, very sticky, low protein and fiber, gives chewy texture.
• Full fat coconut milk adds rich creaminess, saturated fat and coconut aroma, makes it lush.
• Granulated sugar supplies quick sweet taste and carbs, less nutritious, boosts dessert pleasure.
• Sea salt brightens all flavors, tiny amount balances sweet richness.
• Ripe mangoes bring vitamin C fiber, juicy tropical sweetness and a slight tartness.
• Extra coconut milk drizzle adds glossy sheen and extra cream, optional but addictive.
• Toasted seeds or mung beans give crunch, nutty flavor, some protein and healthy fats.
• Pandan leaf is mostly fragrance, floral grassy perfume, adds authentic Southeast Asian aroma.

Ingredient Quantities

• 1 cup (200 g) glutinous rice, aka sweet sticky rice
• 1 1/4 cups (300 ml) full fat coconut milk, divided
• 1/3 cup (65 g) granulated sugar
• 1/4 teaspoon fine sea salt
• 2 large ripe mangoes, peeled and sliced
• 1/4 cup (60 ml) extra coconut milk for drizzling, optional
• 1 to 2 tablespoons toasted sesame seeds or roasted split mung beans, optional
• 1 pandan leaf, optional (for fragrance)

How to Make this

1. Rinse 1 cup (200 g) glutinous rice under cold water until it runs clear, then soak in fresh water for at least 4 hours or overnight and drain.

2. Steam the drained rice in a bamboo or metal steamer lined with cheesecloth or a clean towel for 20 to 25 minutes until tender and chewy. If you dont have a steamer you can cook it in a rice cooker with a 1:1 rice to water ratio.

3. While the rice is steaming, make the sweet coconut sauce: combine 1 cup of the divided 1 1/4 cups (240 ml) full fat coconut milk, 1/3 cup (65 g) granulated sugar, 1/4 teaspoon fine sea salt and the optional pandan leaf in a small saucepan. Warm over medium low, stirring until the sugar fully dissolves and the mixture is hot but not boiling. Remove pandan and keep the sauce warm.

4. Reserve the remaining 1/4 cup of the divided coconut milk (that’s the rest of the 1 1/4 cups). When the rice is done transfer it to a large bowl, pour the hot sweetened coconut sauce over the rice and also add that reserved 1/4 cup coconut milk; stir well so all grains are coated.

5. Cover the bowl and let the rice sit for 15 to 20 minutes so it absorbs the coconut mixture and becomes glossy and sticky. Dont skip this resting step, it makes the texture right.

6. Peel and slice 2 large ripe mangoes into thin slices or cubes while the rice rests.

7. If you want extra drizzle, gently warm the optional 1/4 cup (60 ml) extra coconut milk and add a tiny pinch of salt or a teaspoon of sugar to taste. Spoon any leftover sweet coconut sauce over the rice before serving.

8. Serve by mounding the sticky rice on plates next to the mango slices, drizzle with the warmed extra coconut milk and remaining sauce, then sprinkle 1 to 2 tablespoons toasted sesame seeds or roasted split mung beans on top for crunch. If the rice seems a bit dry add a splash of warm coconut milk; if the sauce is too thin simmer it briefly to thicken.

Equipment Needed

1. Large bowl for soaking the rice and for tossing it with the hot coconut sauce
2. Fine mesh sieve or colander to rinse and drain the glutinous rice
3. Bamboo or metal steamer (or a rice cooker if you dont have a steamer) plus cheesecloth or a clean towel to line it
4. Small saucepan to warm the coconut sauce
5. Measuring cups and spoons (especially 1 cup and 1/4 cup measures)
6. Wooden spoon or silicone spatula for stirring and folding the rice
7. Sharp knife and cutting board for peeling and slicing the mangoes
8. Small skillet to toast sesame seeds or roast split mung beans (optional)

FAQ

Mango Sticky Rice Recipe Substitutions and Variations

• Glutinous rice: swap for short-grain sushi rice, it’s the closest in stickiness; if you only have medium‑grain or long‑grain rice it’ll be less sticky, so soak longer (30–60 min) and steam for better texture.
• Full fat coconut milk: use canned coconut cream diluted 1:1 with water to mimic the fat content, or use full‑fat dairy cream plus a splash of coconut extract if you don’t need it dairy free, this’ll be richer or slightly different in flavor.
• Granulated sugar: replace with palm (coconut) sugar or light brown sugar 1:1 for a deeper, caramel note; honey or maple syrup also work but reduce any other liquids a little and expect a different taste.
• Toasted sesame seeds / roasted mung beans: swap for toasted crushed peanuts, chopped pistachios, or toasted coconut flakes for crunch; for nut free use toasted sunflower seeds, they give a nice bite.

Pro Tips

1. Soak the rice longer if you can, overnight is best, it makes the grains more even and less chalky but dont use hot water or it will start to cook unevenly.

2. When you warm the coconut milk, keep it barely simmering not boiling, stir often so it doesnt split and taste as you go, a tiny extra pinch of salt brings out the coconut and mango so dont skip that.

3. Steam on a cloth or cheesecloth and press the rice down gently after steaming then cover it to rest, that resting time is what makes it glossy and sticky so dont rush it.

4. For contrast in texture and looks chill the mangoes a bit or serve them cool next to warm rice, and toast some seeds or mung beans beforehand for crunchy topping, they make a huge difference.