Thai Mango Sticky Rice with Coconut Cream

Why You’ll Love This Recipe

• Classic Thai sweet-salty balance: fragrant coconut, ripe mango, and a hint of salt.
• Steamed, not baked—no oven needed and minimal equipment.
• Make-ahead friendly: soak rice and prep sauces in advance.
• Simple ingredients with restaurant-quality results.

Grocery List

• Produce: 2 large ripe mangoes (Ataulfo or Nam Dok Mai), optional pandan leaf
• Dairy: None
• Pantry: Thai glutinous rice (sticky/sweet rice), full-fat coconut milk, granulated sugar, fine sea salt, rice flour or cornstarch, split mung beans or white sesame seeds

Full Ingredients

Sticky Rice

• 1 1/2 cups Thai glutinous rice (also labeled sweet rice or sticky rice)
• Water for soaking and steaming

Sweet Coconut Syrup (to season the rice)

• 1 1/4 cups full-fat coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp fine sea salt
• Optional: 1 pandan leaf, knotted

Lightly Salted Coconut Cream (drizzle)

• 2/3 cup full-fat coconut milk
• 1 tsp rice flour or cornstarch
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt

Serving & Garnish

• 2 large ripe mangoes, peeled and sliced into 1/2-inch thick fans
• 2 tbsp split mung beans, toasted (or white sesame seeds, toasted)

Step-by-Step Instructions

Step 1: Rinse and soak the rice

Place the glutinous rice in a bowl and rinse under cool water, swishing with your fingers and draining, until the water runs mostly clear (3–4 changes). Cover with 2–3 inches of cool water and soak for 6 hours. Drain thoroughly in a fine-mesh sieve.

Step 2: Steam the sticky rice

Line a steamer basket (bamboo or metal) with cheesecloth or a clean thin kitchen towel. Bring 2–3 inches of water in the pot to a rolling boil (212°F / 100°C). Add the drained rice in an even layer, poke a few holes with a chopstick for steam to pass, then cover tightly. Steam for 20 minutes, flip or turn the rice, and steam 5–10 minutes more until tender, sticky, and glistening. Keep the water boiling; add more hot water as needed so the pot does not dry out.

Step 3: Make the sweet coconut syrup

While the rice steams, combine 1 1/4 cups coconut milk, 1/3 cup sugar, 1/2 tsp salt, and the knotted pandan leaf (if using) in a small saucepan. Warm over low heat, stirring, until the sugar dissolves and the mixture reaches about 180°F / 82°C, 2–3 minutes. Do not boil (boiling can cause the coconut milk to split). Remove and discard the pandan leaf.

Step 4: Marry the rice with coconut

Transfer the hot steamed rice to a warm mixing bowl. Immediately pour the hot coconut syrup over the rice. Gently fold with a rice paddle or silicone spatula until evenly coated—avoid mashing. Cover the bowl and let sit for 15 minutes to absorb. The rice should look glossy, moist, and cohesive but not soupy.

Step 5: Cook the salted coconut cream

In a clean saucepan, whisk 2/3 cup coconut milk with 1 tsp rice flour (or cornstarch), 1 tbsp sugar, and 1/4 tsp salt until smooth. Cook over medium-low heat, whisking constantly, to a gentle simmer (about 190°F / 88°C) for 2–3 minutes, until slightly thickened and glossy. Keep warm; it will thicken a touch as it cools.

Step 6: Prepare mango and garnish

Peel the mangoes and slice the cheeks away from the pit. Cut into 1/2-inch thick slices and fan them. Toast split mung beans or sesame seeds in a dry skillet over medium heat, stirring, until golden and fragrant, 2–4 minutes. Cool briefly.

Step 7: Plate and serve

Spoon a warm mound of coconut-glazed sticky rice onto plates (a banana leaf square is traditional but optional). Fan mango slices alongside. Drizzle 1–2 tablespoons of the salted coconut cream over the rice and finish with a sprinkle of toasted mung beans or sesame seeds. Serve immediately while the rice is warm and the mango is cool.

Pro Tips

• Use Thai glutinous rice only—regular jasmine or long-grain rice will not turn sticky.
• Keep the sweet coconut syrup below a boil (under 185°F / 85°C) to prevent splitting and grainy texture.
• Steam, do not boil: glutinous rice must be steamed for the correct chewy texture.
• Choose very ripe, fragrant mangoes. Ataulfo/Nam Dok Mai are ideal; fruit should yield slightly to gentle pressure.
• For silky plating, warm the serving plates briefly so the rice stays supple, then add cool mango for contrast.

Variations

• Black-and-white sticky rice: replace 1/3 of the white glutinous rice with black glutinous rice; soak together and steam as directed for a striking marbled look.
• Pandan-infused: simmer the coconut syrup with 2 pandan leaves for deeper aroma.
• Sesame-lime twist: garnish with toasted sesame and a whisper of lime zest in the salted cream for brightness.

Storage & Make-Ahead

Soak the rice up to 12 hours ahead (refrigerate if longer than 6 hours). Make the salted coconut cream and the sweet coconut syrup up to 2 days ahead; refrigerate and rewarm gently over low heat. Sticky rice is best the day it is made but can be refrigerated (covered) for 1 day; re-steam for 3–5 minutes or microwave in short bursts with a damp paper towel until soft. Cut mango just before serving for best flavor and texture; peeled, sliced mango can be refrigerated up to 6 hours.

Nutrition (per serving)

Approximate: 650 calories; 26 g fat; 7 g protein; 92 g carbohydrates; 3 g fiber; 280 mg sodium. Values will vary based on mango size and coconut milk brand.