Mango Sticky Rice

⏱ ~65 min (est.)MediumDessert ThaiVegetarian

If you've got glutinous rice, ripe mango and toasted sesame seeds, you're most of the way to this Thai dessert: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.

You'll mainly reach for pan and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.

What you'll need

Servings4

Shopping list (4)

300 g glutinous rice
2 ripe mango
1 tbsp toasted sesame seeds
1 pandan leaf

Pantry staples (you likely have these)

400 ml coconut milk
5 tbsp sugar
1/2 tsp salt
1 tsp cornflour

🔁 Unit converter

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How to make it

Rinse the glutinous rice in several changes of cold water until the water runs nearly clear, then soak it in fresh cold water for at least 4 hours or preferably overnight to soften the grains.
Drain the rice well, spread it over a cloth-lined steamer basket with the knotted pandan leaf, and steam over rapidly boiling water for 25 to 30 minutes until translucent and tender, turning the rice once halfway through.
Meanwhile, gently warm 300 ml of the coconut milk with the sugar and 1/4 tsp of the salt over low heat, stirring just until everything dissolves and being careful not to let it boil.
Tip the hot steamed rice into a bowl, pour over the sweetened coconut mixture, stir gently to combine, then cover and rest for about 20 minutes so the rice drinks in the liquid and turns glossy.
Make the topping sauce by heating the remaining 100 ml coconut milk with the rest of the salt and the cornflour, whisking for 1 to 2 minutes until lightly thickened, then set aside to cool.
Peel the mangoes and slice the cheeks away from the flat stone, cutting them into thick, even pieces.
Mound the coconut rice onto plates, arrange the mango slices alongside, spoon over the salty coconut sauce and finish with a sprinkle of toasted sesame seeds.

You'll use: Pan · Saucepan · Whisk · Steamer

Ingredient substitutions

Milk: any unsweetened plant milk · ½ cup evaporated milk + ½ cup water

What to serve with Mango Sticky Rice

Tips & common questions

How long does Mango Sticky Rice take to make?

About 65 minutes from start to finish — an estimate based on the 7 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of milk?

Try any unsweetened plant milk. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Mango Sticky Rice vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.

Mango Sticky Rice is an original Thai recipe developed in-house by Consomee. Photo: Mango sticky rice served in Thailand.jpg by Arthur Taksin, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.