Mango Sticky Rice

This Mango Sticky Rice recipe is a sweet, coconut-infused Thai dessert with chewy glutinous rice, rich coconut milk, and ripe mango slices. Simple, indulgent, and perfect for recreating a tropical treat at home.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 1 day 20 minutes
Yield: 3 servings

Ingredients

1 cup dry glutinous rice, soaked overnight 1 cup full-fat coconut milk 3-4 tbsp granulated sugar 1/2 tsp sea salt (Optional) 3-4 tbsp ube halaya or ube spread (Optional) 2-3 drops ube extract 1/2 cup full-fat coconut milk (for sauce) 2-3 tbsp granulated sugar (for sauce) 1 tsp cornstarch + 2 tsp water (slurry) 2 ripe mangoes, sliced Toasted coconut (optional)

Instructions

Rinse glutinous rice 3–4 times and soak overnight.
Steam rice for 20–25 minutes until translucent and chewy.
In a pan, heat 1 cup coconut milk with sugar and salt; bring to simmer.
Add ube spread and extract (optional); stir until combined.
Add steamed rice into the mixture and stir until thickened.
In a separate pan, heat 1/2 cup coconut milk with sugar for sauce.
Add cornstarch slurry and stir until thickened.
Slice mangoes and portion into plates with rice.
Drizzle coconut sauce and top with toasted coconut if desired.

Notes

Refrigerate leftovers in airtight containers for up to 2 days. Reheat rice by microwaving with a splash of water for 30–45 seconds. Serve mango fresh. Full-fat coconut milk is essential for richness.

Nutrition

Calories: 531
Fat: 24g
Saturated fat: 21g
Sugar: 20g
Sodium: 407mg
Protein: 6g
Carbohydrates: 74g
Fiber: 2g