Mango Sticky Rice
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, every ingredient resolved to a plant source.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
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
- Pad See Ew Chicken
- Thai Green Curry Chicken
- Massaman Beef curry Beef
- Pad Thai Seafood
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 vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
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.