I discovered a tropical twist that transports me straight to summer vibes. This recipe blends sticky glutinous rice lavishly soaked in coconut milk with irresistibly fresh mango slices. I love how the subtle sweetness and dreamy textures evoke warm memories and a taste of blissful simplicity with every satisfying bite.
I love making Thai Mango Sticky Rice because it brings back memories of sharing a delicious dessert with my sister by the roadside in Bangkok. I think that using 1 cup of glutinous rice soaked for at least 3 hours or overnight is the key to its texture, combined with 1 1/2 cups water for cooking makes the rice perfectly soft and chewy.
I usually mix 3/4 cup of coconut milk into the rice along with 1/3 cup sugar and 1/4 teaspoon salt to enhance that sweet coconut flavor, then drizzle the remaining 1/4 cup later. I also add 2 ripe mangoes that I peel and slice just before serving.
This authentic take on a sweet coconut sticky rice recipe is not only a popular Asian summer food but also a fun way to try something different when you’re looking for what to cook with rice and coconut milk. It’s simple, nutritious and really satisfying.
Why I Like this Recipe
I love this recipe for a bunch of reasons. First, it instantly takes me back to my childhood when I used to share Thai Mango Sticky Rice with my sister by the roadside in Bangkok. That memory of eating something so simple yet magical always makes me smile.
Second, the taste is just amazing. The sticky rice cooked in coconut milk is so creamy and the fresh ripe mangoes add this burst of natural sweetness that makes every bite feel like a treat. Its a perfect mix of textures and flavors that really hits the spot.
Third, even though it might sound a bit complicated with soaking the rice and stirring the coconut milk, it’s actually really simple to make at home. I like that it feels like im recreating a favorite street food right in my own kitchen, which makes it even more special.
Finally, there is something about the balance of sweet and savory in this recipe that keeps me coming back for more. The little pinch of salt with the sugar dissolved in coconut milk makes the dish so well-rounded that i never get tired of it.
Ingredients
- Glutinous Rice: Carb heavy and energizing, glutinous rice offers a chewy texture and satisfying mouthfeel.
- Coconut Milk: Rich in healthy fats and slightly creamy, this coconut milk deepens the dish flavor.
- Sugar: Balanced sugar sweetens the dish naturally though it adds empty calories if overused.
- Mangoes: Fresh, ripe mangoes provide vitamins, fiber and natural sweetness without overwhelming the palate.
- Salt: A pinch of salt enhances all flavors, balancing sweetness and boosting overall taste.
- Water: Water is essential to steam the rice perfectly and meld ingredient flavors.
- Drizzle Coconut
Ingredient Quantities
- 1 cup glutinous rice (sticky rice, soaked for at least 3 hours or overnight)
- 1 1/2 cups water (to cook the rice)
- 1 cup coconut milk (divided into about 3/4 cup for cooking and 1/4 cup to drizzle later)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes (peeled and sliced)
How to Make this
1. Rinse the glutinous rice and let it soak in water for at least 3 hours or overnight, then drain off the soaking water.
2. Put the rice in a pot with 1 1/2 cups water and bring it to a boil, then lower the heat and cover to let it simmer until the water is absorbed.
3. Meanwhile, in another small saucepan combine about 3/4 cup coconut milk, the sugar, and salt. Heat it on low, stirring constantly until the sugar dissolves completely.
4. When the rice is done, remove it from heat and immediately stir in the coconut milk mixture until the rice is well coated.
5. Let the rice sit for about 10 minutes to let it absorb the coconut milk fully.
6. Peel the mangoes and slice them into even pieces.
7. Scoop some coconut sticky rice onto a serving plate and arrange the mango slices on the side or on top.
8. Finally, drizzle the remaining 1/4 cup coconut milk over the rice and mango before serving. Enjoy your dessert!Equipment Needed
1. A large bowl for soaking the glutinous rice so it can absorb water properly
2. A strainer to drain the water from the soaked rice
3. A medium or large pot to cook the rice with water
4. A small saucepan for heating up the coconut milk with sugar and salt
5. Measuring cups and spoons to make sure you add the right amounts of water, coconut milk, sugar, and salt
6. A wooden spoon or spatula for stirring the rice and mixing in the coconut milk
7. A knife for peeling the mangoes
8. A cutting board to slice the mangoes evenly
9. A serving plate to arrange the sticky rice and mango slices for servingFAQ
- Q: Do I really have to soak the rice for at least 3 hours?
A: Yeah, soaking is super important. It helps the rice cook more evenly and gives it that perfect sticky texture you want. Skipping or shortening the soak can mess up the texture. - Q: What makes glutinous rice different from other rice?
A: Glutinous rice, also called sticky rice, has a higher starch content which causes it to clump together when cooked, unlike regular rice which stays loose. - Q: Why do I need to separate the coconut milk in this recipe?
A: Using part of the coconut milk in the cooking process helps flavor and cool down the rice while the extra is drizzled on top for that extra creamy touch. - Q: How do I know if my sticky rice is cooked correctly?
A: Once all the water is absorbed and the rice feels tender and chewy it’s usually done. If it’s still hard in the middle, it needs a bit more time. - Q: I don’t have ripe mangoes, can I substitute them?
A: Sure thing! When mangoes aren’t in season or if you’re not a fan, you can try other tropical fruits like papaya or peach for a twist, but the classic flavor really comes from ripe mangoes.
THAI MANGO STICKY RICE Recipe Substitutions and Variations
- Glutinous rice: If you cant find sticky rice, you can try short-grain sushi rice, though it might not be as chewy.
- Coconut milk: Full-fat almond milk or oat milk could work in a pinch, but the flavor may differ a bit.
- Sugar: Honey or maple syrup can be used instead of granulated sugar; just adjust the liquid amount slightly.
- Mangoes: If ripe mangoes are hard to come by, peach slices or pineapple chunks offer a fun tropical twist.
Pro Tips
1. If you have extra time, try soaking the rice even longer than 3 hours because it really helps the grains absorb the water better and get that perfect texture, kinda like how slow-cooked meals just taste wiser.
2. When you’re cooking the coconut milk with sugar and salt, make sure you keep stirring it slowly on a low heat so the sugar dissolves fully. Don’t rush it because if it gets too hot it might separate or burn a little.
3. Use a heavy-bottomed pot when simmering the rice so it cooks evenly and doesn’t stick to the bottom. I once had a pot that did the trick, and the rice came out much better than when I used a thinner pan.
4. For slicing the mangoes, try to keep the pieces even. If you can, chill them a bit beforehand so they’re not too mushy to handle and they look neat on the plate when you serve the dish.
THAI MANGO STICKY RICE Recipe
My favorite THAI MANGO STICKY RICE Recipe
Equipment Needed:
1. A large bowl for soaking the glutinous rice so it can absorb water properly
2. A strainer to drain the water from the soaked rice
3. A medium or large pot to cook the rice with water
4. A small saucepan for heating up the coconut milk with sugar and salt
5. Measuring cups and spoons to make sure you add the right amounts of water, coconut milk, sugar, and salt
6. A wooden spoon or spatula for stirring the rice and mixing in the coconut milk
7. A knife for peeling the mangoes
8. A cutting board to slice the mangoes evenly
9. A serving plate to arrange the sticky rice and mango slices for servingIngredients:
- 1 cup glutinous rice (sticky rice, soaked for at least 3 hours or overnight)
- 1 1/2 cups water (to cook the rice)
- 1 cup coconut milk (divided into about 3/4 cup for cooking and 1/4 cup to drizzle later)
- 1/3 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes (peeled and sliced)
Instructions:
1. Rinse the glutinous rice and let it soak in water for at least 3 hours or overnight, then drain off the soaking water.
2. Put the rice in a pot with 1 1/2 cups water and bring it to a boil, then lower the heat and cover to let it simmer until the water is absorbed.
3. Meanwhile, in another small saucepan combine about 3/4 cup coconut milk, the sugar, and salt. Heat it on low, stirring constantly until the sugar dissolves completely.
4. When the rice is done, remove it from heat and immediately stir in the coconut milk mixture until the rice is well coated.
5. Let the rice sit for about 10 minutes to let it absorb the coconut milk fully.
6. Peel the mangoes and slice them into even pieces.
7. Scoop some coconut sticky rice onto a serving plate and arrange the mango slices on the side or on top.
8. Finally, drizzle the remaining 1/4 cup coconut milk over the rice and mango before serving. Enjoy your dessert!
