Mango Coconut Sticky Rice

Name: Mango Coconut Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4.0
Ingredients: 1 cup glutinous rice; 1 cup coconut milk; 1/3 cup sugar; 1/4 teaspoon salt; 2 ripe mangos, sliced; Sesame seeds or mung beans for garnish (optional)

Highlighted under: Sweet Treats

For something this simple, it has no right being this good. Whenever the mangoes are in season, I can’t resist making this creamy, sweet dish. It’s the kind of dessert that comes together in a pinch, but somehow feels a bit fancy, you know? My partner always goes back for seconds and insists I can’t keep it a secret from our friends anymore. Honestly, who can blame him?

Created by

The Simplecooktips Team

Last updated on 2026-05-24T00:41:18.540Z

This recipe turned into a favorite on a lazy Saturday afternoon, when we had a couple of ripe mangos just waiting to be used. I remembered a dish I had at a local Thai restaurant, and it suddenly clicked that I could make it at home. Cooking the rice with a bit of coconut milk really brings it all together, and trust me, the smell is absolutely divine!

If you have any anxiety about getting the rice to the right consistency, just keep an eye on it. I usually give it a gentle stir every so often to prevent it from sticking. The goal is creamy, not clumpy, so go for it. I did have moments where I could feel the impatience creeping in, but letting it sit with the lid on works wonders.

Why I Keep Making This

Five ingredients, one pan, and somehow it tastes like I spent all day
The creaminess is just right, no weird aftertaste
It's a great way to use up ripe mangoes before they go bad
Leftovers keep surprisingly well in the fridge

The Secret to This Mango Coconut Sticky Rice

You might think something that sounds this fancy requires a fuss, but it really doesn’t. The simplicity of the ingredients—just glutinous rice, coconut milk, sugar, and salt—makes it all come together rather easily. What I love is how that tiny bit of salt balances out the sweetness of the coconut sauce, giving the rice a nice depth.

When steaming the rice, make sure you're not in a hurry. If you rush it or don’t steam it long enough, you’ll end up with chewy, undercooked rice. Trust the process; that 25-minute wait is worth it when you taste the creamy texture.

Ingredients

For the Sticky Rice

1 cup glutinous rice
1 cup coconut milk
1/3 cup sugar
1/4 teaspoon salt

For Serving

2 ripe mangos, sliced
Sesame seeds or mung beans for garnish (optional)

Instructions

Prepare the Rice

Start by rinsing the glutinous rice under cold water until the water runs clear. This is an important step to remove excess starch, which can make the rice too gummy. After that, soak the rice in water for about 30 minutes, then drain it.

Steam the Rice

In your steamer basket, which I like to line with cheesecloth to keep the rice from falling through, add the soaked rice. Steam it over a pot of simmering water for about 25 minutes. You’ll know it’s ready when it’s shiny and tender but still has a good bite.

Make the Coconut Sauce

While the rice is steaming, combine the coconut milk, sugar, and salt in a small saucepan over medium heat. Stir it occasionally until everything is well mixed and the sugar is dissolved. I don’t usually worry about boiling it, just heat enough to make it warm and inviting.

Combine Rice and Sauce

Once the rice is done, transfer it into a large bowl and pour about two-thirds of the coconut sauce over it. Gently fold everything together so the rice absorbs the sweetness. Let it sit for about 10 minutes to soak in the goodness.

Serve It Up

To serve, mold the sticky rice into a shape or just spoon it into bowls. Top with fresh mango slices and drizzle the remaining coconut sauce over everything. If you want an extra touch, sprinkle some sesame seeds or mung beans on top for a little crunch.

How to Store Mango Coconut Sticky Rice

If you find yourself with leftovers, you can store them in an airtight container in the fridge for up to three days. The rice tends to firm up a bit when cooled, but just a quick microwave reheat with a splash of water can help bring back that lovely creaminess. Just be aware that the mango slices will brown if stored, so it’s best to add those fresh when serving.

I’ve also had good luck freezing the sticky rice. Just scoop the rice into portions and wrap them well. It might lose a little of its texture, but when you add more coconut sauce while reheating, it still tastes great.

Ways to Switch It Up

While ripe mangoes are the star of this dish, don’t hesitate to play around with different fruits. Fresh papaya or pineapple adds a nice twist, and I even enjoyed it once with a mix of berries on a whim. You can also try adding a sprinkle of toasted coconut on top for an added crunch.

The coconut sauce can be enhanced, too. A splash of vanilla extract or a touch of lime juice can brighten it up nicely. Just remember, if you want to keep it really sweet, go easy on those add-ins to balance it out.