Thai Mango Sticky Rice Recipe

In this Thai mango sticky rice recipe, you’ll learn how to make authentic Thai street food style coconut sticky rice with mango.
Let’s get started making this recipe!

Within Thai cooking, sticky rice is the staple starch of northern and northeastern Thai cuisine (Isaan), and it’s also commonly used in all sorts of Thai desserts.

For Thai mango sticky rice, the sticky rice is steamed, mixed with thick coconut cream and sugar, paired with perfectly ripe yellow sweet mango, served with some extra coconut cream on the top to make it even better, and finally often some crispy yellow mung beans are sprinkled on the very top.

Toppings

Finally, these are both optional, but they are commonly accompanied with mango sticky rice in Thailand: extra coconut cream and crispy mung beans.

For the extra coconut cream, take the remaining 200 ml. of coconut cream, put in a pot on medium heat, add a pinch of salt, and stir gently until it boils. Then put into a bowl to serve alongside your sticky rice mango.

Mangoes

Mango sticky rice wouldn’t be complete without mango, and for this mango sticky rice recipe you’ll need perfectly ripe mangoes that are silky in texture (not the stringy mangoes).

Thai Mango Sticky Rice Recipe

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients:

•     1 cup glutinous rice (200 g/ 7 oz.)
•     1 cup coconut milk, (250ml)
•     2-3 Asian mangoes, cut into small cubes
•     2-3 Pandan leaves, screwpine leaves, cut into 2-inch length
•     1/4 cup sugar (55g/2oz)
•     1/2 teaspoon salt
•     1 tablespoon toasted sesame seeds, (optional)

Optional:

•     banana leaf for steaming

Directions   

1. Soak the glutinous rice for at least 8 hours or overnight.
2. Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent.   
3. While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.   
4. In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.   
5. When the glutinous rice is cooked, transfer it in to a bowl. Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. Slowly, the rice will absorb all the coconut milk. Leave it to cool to room temperature.   
6. Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds.

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