Mango Sticky Rice Recipe

Enjoy a luscious Thai dessert that features chewy sticky rice soaked in rich coconut milk, delicately sweetened with coconut sugar and salt. Served with ripe mango slices and toasted sesame seeds, this vegan, gluten-free treat offers a harmonious blend of textures and flavors guaranteed to captivate any palate. Absolutely delightful.

I love making Mango Sticky Rice because it’s a simple, yet delicious treat thats perfect for any time of the day. In this recipe youll use 1 cup of Thai sticky rice that absorbs flavors really well along with 1 1/2 cups of water for soaking and steaming the rice until it’s perfectly tender.

I mix in about 1 1/2 cups of full fat coconut milk, 3 tablespoons of coconut sugar and 1/4 teaspoon salt to get that rich and sweet sauce that perfectly complements the rice. Then, I pair it with 2 ripe mangoes peeled and sliced, which add a burst of fresh flavor to this traditional Thai dessert.

This dish is a vegan, gluten-free, and refined sugar-free version of an Easy Mango Sticky Rice that is great for those who love Mango Desserts and Coconut Sticky Rice alike. I sometimes sprinkle toasted sesame seeds to add a subtle crunch.

Give this Sweet Sticky Rice with Mango a try if you love Natural, nourishing flavors.

Why I Like this Recipe

I like this mango sticky rice recipe for a few reasons. First, I love how creamy and rich the coconut milk makes the sticky rice; it really gives the dish a warm and comforting feel. Second, the ripe mango slices add a burst of fresh sweetness that balances out the coconut flavor so nicely. Third, I really appreciate that its vegan and gluten-free, and I can even make it without refined sugar if I want to, which makes me feel good about what I eat. Finally, the whole process is fun and relaxing even if sometimes I mess up the timing a bit, and seeing the rice soak up that coconut goodness makes it all worth it.

Ingredients

• Thai sticky rice: chewy, glutinous carbohydrate creating texture and absorbing sweet coconut milk flavor.
• Full fat coconut milk: creamy, rich fat source adding body and a subtle tropical taste.
• Coconut sugar: unrefined sweetener with hint caramel taste that balances tangy fruit.
• Ripe mangoes: juicy, fibrous fruits burst with natural sweetness and vitamins.
• Toasted sesame seeds: optional garnish adding crunch and an earthy flavor to the dish.
• Water: essential for soaking that yields fluffy well steamed rice perfection.
• Salt: a pinch enhances overall flavor and accentuates sweetness.
• A tasty tropical treat that brings the recipe together.
• Enjoy making and sharing this warm inviting dessert experience.

Ingredient Quantities

• 1 cup Thai sticky rice (glutinous rice)
• 1 1/2 cups water (for soaking and steaming the rice)
• 1 1/2 cups full fat coconut milk
• 3 tablespoons coconut sugar or another unrefined sweetener
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and sliced
• Optional: toasted sesame seeds for garnish

How to Make this

1. Rinse the sticky rice under cold water a few times then place it in a bowl and cover it with the 1 1/2 cups of water; let it soak for at least 3 hours or even overnight if you can.

2. Prepare a steamer (or pot with a steaming basket) and line it with cheesecloth so the rice wont stick.

3. After soaking, drain the rice a little bit and then steam it over boiling water for about 20 minutes or until it’s soft but still chewy.

4. While the rice is steaming, combine the 1 1/2 cups of full fat coconut milk, 3 tablespoons of coconut sugar and 1/4 teaspoon of salt in a small saucepan; warm it over low heat, stirring often so the sugar dissolves slowly, dont let it come to a boil.

5. Once the rice is done steaming, put it in a large mixing bowl and immediately pour the warm coconut milk mixture over it, stirring gently to coat every grain.

6. Cover the bowl with a lid or foil then let it sit for about 10 minutes so the rice can absorb that nice coconut flavour.

7. Peel the two ripe mangoes and slice them into thin pieces ready to serve.

8. Serve a helping of the sticky rice on a plate with the mango slices arranged on the side.

9. If you like, sprinkle toasted sesame seeds on top for a little extra crunch and nutty taste, then enjoy your mango sticky rice either warm or at room temperature.

Equipment Needed

1. A bowl to soak the sticky rice
2. A colander or sieve for rinsing the rice
3. A steamer or a large pot with a steaming basket
4. Cheesecloth to line the steamer basket so the rice wont stick
5. A large mixing bowl to combine the steamed rice with the coconut milk mixture
6. A small saucepan for warming the coconut milk with sugar and salt
7. A spoon or spatula for stirring the ingredients
8. A knife for peeling and slicing the mangoes
9. A cutting board to work on the mangoes
10. Measuring cups and spoons to ensure the correct amounts of water, coconut milk, sugar, and salt
11. A plate for serving the finished dish

FAQ

Mango Sticky Rice Recipe Substitutions and Variations

• If you cant find Thai sticky rice, try using sushi rice or short grain rice instead. It isn’t exactly the same but works in a pinch.
• You can swap full fat coconut milk with light coconut milk or even a mix of coconut milk and heavy cream for a richer texture.
• If coconut sugar is hard to come by, brown sugar works pretty well or you could even use a little bit of honey.
• Not a fan of mangoes? Give ripe peaches a shot. They change the flavor a bit but still create a sweet, tropical vibe.

Pro Tips

1. Try to let the sticky rice soak for as long as possible – overnight if you can – it really makes a difference in how chewy and tasty it gets.
2. When warming your coconut milk mix, keep the heat low and stir constantly so the sugar dissolves nice and even, not ending up with any clumps that can ruin the smooth flavor.
3. Always line your steamer with a cloth to keep the rice from sticking, and remember to check that the water level in your pot stays high enough during steaming so it doesn’t dry out.
4. Make sure you pick really ripe mangoes that are sweet but not too mushy; slicing them thinly adds a nice color contrast and makes the dish more fun to eat.