If you love mango season and you also enjoy desserts that feel light, creamy, and tropical, then mango sticky rice recipe is going to be your new favorite. This famous Thai dessert is made with glutinous rice (sticky rice) cooked until soft, mixed with sweet coconut milk, and served with ripe mango slices on the side.

The best part? This mango sticky rice recipe is surprisingly easy to make at home—even if you’ve never cooked sticky rice before. With a few simple ingredients and the right technique, you’ll get that authentic restaurant-style taste and texture.

So let’s make the most delicious Thai mango sticky rice at home, CookWithBisht style 😄🥭🍚

Quick Recipe Info

• Prep Time: 10 minutes
• Soaking Time: 4–8 hours (recommended)
• Cook Time: 25–35 minutes
• Total Time: ~45 minutes (excluding soaking)
• Servings: 3–4
• Difficulty: Easy

What is Mango Sticky Rice?

Mango sticky rice (popularly known as Khao Niew Mamuang) is a traditional Thai dessert that combines:

• Warm coconut sticky rice
• Chilled sweet coconut sauce
• Fresh ripe mango slices
• (Optional) toasted sesame seeds or mung beans on top for crunch

The contrast of warm rice + cold mango is what makes this dessert so addictive. It’s sweet but not overly sugary, and the coconut flavor makes it taste rich without feeling heavy.

Ingredients for Mango Sticky Rice

For the Sticky Rice

• 1 cup glutinous rice / sticky rice (do not replace with basmati)
• Water (for soaking + steaming)

✅ Note: Sticky rice is also called sweet rice or Thai sticky rice. It’s different from regular rice because it has more starch and turns chewy when cooked.

For Coconut Milk Mixture (Sweet Sticky Rice Sauce)

• 1 cup thick coconut milk
• 1/3 cup sugar (adjust to taste)
• 1/2 tsp salt
• 1 tsp vanilla essence (optional but nice for aroma)

For Coconut Topping Sauce (Restaurant-Style)

• 1/2 cup coconut milk
• 1 tsp sugar
• A small pinch of salt
• 1 tsp cornflour (optional, to thicken slightly)

For Serving

• 2–3 ripe mangoes (Alphonso, Kesar, or any sweet ripe mango)
• Toasted sesame seeds (optional)
• Chopped pistachios (optional)
• Mint leaves (optional)

Tools You’ll Need

• Mixing bowls
• Steamer (or deep pot + sieve/strainer setup)
• Saucepan
• Spatula
• Knife + chopping board

Step-by-Step Mango Sticky Rice Recipe

Step 1: Wash and Soak the Sticky Rice (Most Important Step)

1. Take 1 cup sticky rice in a bowl.
2. Rinse it 2–3 times until water becomes clearer (not perfectly transparent, but less cloudy).
3. Soak in enough water for at least 4 hours (8 hours is best).

✅ Why soak?
Sticky rice needs soaking so it cooks evenly and becomes soft and chewy (not hard in the center).

⚠️ If you skip soaking, rice may remain undercooked and crunchy inside.

Step 2: Steam the Sticky Rice (Best Method)

Mango sticky rice is traditionally made by steaming, not boiling. Steaming gives the best chewy texture.

How to Steam Sticky Rice at Home

1. Drain soaked rice in a strainer.
2. Take a steamer pot and add water at the bottom.
3. Place a muslin cloth or clean cotton cloth on the steamer tray.
4. Spread rice evenly on the cloth.
5. Cover and steam for 25–30 minutes.

✅ Tip:
After 15 minutes, gently flip the rice using a spoon for even cooking.

How to Check if Sticky Rice is Done

• It should be soft and fully cooked
• Slightly chewy
• Not mushy like khichdi

Step 3: Make the Sweet Coconut Sauce

While the rice is steaming, prepare the coconut sauce.

1. In a saucepan, add:
   • 1 cup coconut milk
   • 1/3 cup sugar
   • 1/2 tsp salt
2. Heat on low flame.
3. Stir until sugar fully dissolves.
4. Do not boil heavily—just heat until warm and smooth.

✅ The salt might sound strange in a dessert, but it enhances the coconut flavor and balances sweetness perfectly.

Step 4: Mix Coconut Sauce into Warm Sticky Rice

This is the step that makes mango sticky rice creamy and flavorful.

1. Once rice is steamed, transfer it immediately into a bowl while it’s hot.
2. Pour the warm coconut milk mixture over the rice.
3. Mix gently until rice absorbs the coconut sauce.
4. Cover and let it rest for 10–15 minutes.

✅ Result:
The rice becomes shiny, rich, slightly sweet, and soft—but still chewy.

Step 5: Make the Coconut Topping Sauce (Optional but Highly Recommended)

This topping makes your dessert look and taste restaurant-style.

1. Add to a small pan:
   • 1/2 cup coconut milk
   • 1 tsp sugar
   • Pinch of salt
2. If you want it thicker, mix 1 tsp cornflour in 1 tbsp water and add it.
3. Cook on low for 2–3 minutes until slightly thick.

✅ Keep it warm or room temperature for serving.

Step 6: Cut Mangoes for Serving

Choose ripe mangoes that are sweet and not too fibrous.

1. Peel mangoes.
2. Cut into slices or cubes.
3. Keep them ready on a plate.

✅ Best mango types in India:

• Alphonso
• Kesar
• Dasheri
• Badami

How to Assemble Mango Sticky Rice (Perfect Plating)

Now comes the fun part—making it look beautiful like the mango sticky rice images you see online.

Serving Method

1. Place a generous scoop of sticky rice on a plate or bowl.
2. Add sliced mango on the side.
3. Drizzle coconut topping sauce on the rice.
4. Sprinkle toasted sesame seeds or chopped pistachios (optional).

✅ Pro plating tip:
You can press sticky rice into a small bowl and flip it onto the plate for a neat dome shape.

Mango Sticky Rice Taste & Texture (What to Expect)

If you’re making it for the first time, here’s what the perfect version feels like:

✅ Sticky rice should be:

• Soft and fully cooked
• Chewy (not hard, not mushy)
• Sweet with coconut flavor

✅ Coconut sauce should be:

• Creamy and smooth
• Lightly salty-sweet balance
• Not oily or separated

✅ Mango should be:

• Juicy and ripe
• Sweet enough to reduce extra sugar need

Tips to Make the BEST Mango Sticky Rice at Home

1) Use the Right Rice

You must use glutinous rice (sticky rice). Regular basmati or sona masoori won’t give that chewy texture.

2) Don’t Rush the Soaking

Minimum 4 hours soaking makes a big difference.

3) Steam for Authentic Results

Boiling sticky rice can make it too soft or watery. Steaming gives the best texture.

4) Don’t Overheat Coconut Milk

High heat can cause coconut milk to split. Always cook on low flame.

5) Add Salt Even in Dessert

That pinch of salt is what gives Thai mango sticky rice its signature taste.

6) Serve Fresh

Mango sticky rice tastes best within a few hours of making it.

Variations of Mango Sticky Rice (Fun & Tasty Ideas)

1) Chocolate Mango Sticky Rice

Add 1 tsp cocoa powder to coconut sauce and top with chocolate drizzle.

2) Mango Sticky Rice with Jaggery

Replace sugar with jaggery for a deeper caramel taste (strain sauce if jaggery has impurities).

3) Vegan Mango Sticky Rice

Good news—this recipe is naturally vegan if you use pure coconut milk and no dairy toppings.

4) Mango Sticky Rice with Ice Cream

Serve with vanilla or coconut ice cream for a fusion-style dessert.

5) Mango Sticky Rice in a Jar (Party Style)

Layer sticky rice + coconut sauce + mango cubes in jars and chill. Perfect for parties and gifting.

Serving Suggestions (When to Eat Mango Sticky Rice)

This dessert is perfect for:

• Summer family desserts
• Mango season special treat
• Birthday party dessert table
• Dinner party “wow” dessert
• A quick sweet craving after lunch

If you want to make a complete Thai-style meal at home, serve mango sticky rice after Thai curry or noodles.

Storage & Shelf Life

Can You Store Mango Sticky Rice?

Yes, but it’s best fresh.

✅ Sticky rice (without mango):

• Store in an airtight container in the fridge for 1–2 days

✅ Coconut sauce:

• Store separately in fridge for 2–3 days

✅ Mango slices:

• Best fresh, cut and eat the same day

Reheating Tips

• Reheat sticky rice in microwave with 1–2 tbsp coconut milk sprinkled on top
• Warm it for 20–30 seconds
• Add fresh mango after reheating

⚠️ Do not freeze mango sticky rice. The texture becomes grainy and mango becomes watery.

Nutrition (Approx Per Serving)

(Depends on portion size and sugar used)

• Calories: 320–450 kcal
• Carbs: 55–65g
• Fat: 12–18g
• Protein: 3–5g

✅ For a lighter version: use less sugar and smaller portion size.

Common Mistakes to Avoid

1) Using Normal Rice

This is the biggest mistake. Mango sticky rice needs sticky rice for correct texture.

2) Not Soaking Rice Enough

You’ll end up with rice that’s chewy outside but raw inside.

3) Boiling Too Much Water

Sticky rice is not like regular rice. Too much water makes it mushy and ruins texture.

4) Cooking Coconut Milk on High Flame

It may split and look oily.

5) Using Unripe Mangoes

Sour mango will ruin the dessert balance. Always use sweet ripe mango.

6) Adding Mango Too Early

If you place mango on hot rice and keep it long, mango becomes soft and watery.

Frequently Asked Questions (Quick Answers)

Conclusion

This mango sticky rice recipe is one of the easiest and most satisfying desserts you can make at home, especially during mango season. With soft chewy sticky rice, creamy coconut flavor, and sweet mango slices—it’s a guaranteed crowd-pleaser.

If you’re searching for a dessert that looks premium, tastes authentic, and feels comforting, this is the one. Try it once and you’ll want to make it again and again 🥭✨