Mango Sticky Rice

This is the Thai street food dessert that took over every food account on TikTok. Warm coconut-soaked sticky rice, cold ripe mango, a drizzle of salty-sweet coconut cream. It takes a little patience (the rice needs to soak), but the actual cooking is dead simple.

Ingredients

  • 1 1/2 cups glutinous sticky rice
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 ripe mangoes (Ataulfo or Nam Doc Mai work best)
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons coconut cream (the thick layer from the top of a chilled can)

Step-by-Step Instructions

Step 1: Soak the Rice

Rinse the sticky rice in several changes of water until the water runs mostly clear. Cover with a few inches of cool water and soak for at least 4 hours, or overnight in the fridge. This step is not optional. Skipping it gets you crunchy, unevenly cooked rice.

Step 2: Steam the Rice

Drain the rice and spread it in a steamer basket lined with damp cheesecloth or a thin kitchen towel. Steam over boiling water for 20 to 25 minutes, until the grains are tender and translucent. Fluff halfway through if you can.

Step 3: Make the Coconut Sauce

While the rice steams, pour the coconut milk into a small saucepan. Add the sugar and salt. Warm over medium-low heat, stirring until the sugar dissolves completely. Pull it off the heat before it boils.

Step 4: Soak the Rice

Transfer the hot steamed rice to a large bowl. Pour about three-quarters of the coconut sauce over the rice. Fold it in gently with a spatula. Cover the bowl with a plate or plastic wrap and let it sit for 10 minutes. The rice will absorb most of the liquid and turn glossy and rich.

Step 5: Slice and Serve

Peel the mangoes and cut them into neat slices. Scoop a mound of sticky rice onto each plate, fan the mango slices next to it, and drizzle the remaining coconut sauce on top. Finish with a sprinkle of toasted sesame seeds.

Serving Suggestions

  • Serve at room temperature for the best texture contrast with cold mango
  • Add a scoop of coconut ice cream if you want to go all out
  • A pinch of flaky sea salt on top makes a big difference

Tips

  • Ataulfo (honey) mangoes are the best choice here. They are sweeter and less fibrous than the big red-green ones.
  • The rice firms up as it cools. If making ahead, press plastic wrap directly on the surface and reheat gently in the microwave with a splash of coconut milk.
  • Use a Thai sticky rice basket for the most authentic steaming setup. A regular steamer with cheesecloth works fine though.
  • Full-fat coconut milk is non-negotiable. Light coconut milk makes the sauce thin and sad.