Thai Mango with Sticky Rice

A Thai dessert favorite that's easier to make at home than you'd think. The sticky rice, infused with coconut milk, is rich and creamy, and pairs perfectly with the sweet, fresh mango.

Mango with Sticky Rice is one of those desserts that looks almost too simple to be special....right? It's just sticky rice in coconut milk, paired with a ripe mango (also, rice with fruit seems like such an odd combo). But when you take your first bite, you completely understand what the hype is all about.

Thai Mango with Sticky Rice has been a staple in Southeast Asian dessert culture loooong before it became a favorite on the dessert menu in Thai restaurants across the United States. In Thailand, this is street food at its best.

I grew up enjoying this dish, and mango is still my favorite fruit to this day, so it's easy to see why this has become one of my all-time favorite Thai desserts.

But it wasn't until I moved to Oregon that a Thai cooking instructor taught me how to make this dish myself. In the past, I was intimidated by cooking glutinous rice, but I learned how easy it actually is.

Once I learned how to make the rice, I realized the real key to this dish is actually something much simpler: picking the right mango.

Choosing the Right Mango

The mango is the star of this dish, and ripeness is everything. A perfectly ripe mango brings natural sweetness and a soft, juicy texture that pairs perfectly with the creamy sticky rice.

Any variety of mango works, as long as it is ripe and sweet. When I was living in the States, I loved using Champagne mangoes for this dish. You can find them at most Asian supermarkets, and I spotted them at local grocery stores from time to time. They are smaller, but incredibly sweet, and their texture is super smooth.

Don't worry if the skin is a little wrinkly; it's actually a good sign that the fruit is ripe!

When choosing a mango, don't rely on skin color to judge ripeness. It varies widely by variety and isn't a reliable sign of ripeness. Give the mango a gentle squeeze. It should yield slightly, like a ripe avocado or peach. A sweet aroma near the stem is another really good sign it's just about ready to eat.

If your mango isn't ripe yet, leave it out at room temperature for a day or two, then refrigerate once it's ripe to keep it fresh.

I personally love my mango chilled in this dish, as the contrast with the warm sticky rice is absolutely incredible. Serving it at room temperature is also just fine. Either way, cut the mango just before serving so it doesn't dry out.

What Type of Rice to Use

The rice used for Thai Mango with Sticky Rice is not the same as the steamed white rice you would find with your everyday Asian meals.

For this dish, you'll need glutinous rice, also known as Thai Sweet Rice. You can find this at most Asian supermarkets, usually in the rice aisle.

Uncooked, glutinous rice looks more opaque than uncooked regular white rice. After steaming, glutinous rice has a very sticky, firm, chewy texture - exactly the texture you want for this dessert!

How to Steam the Glutinous Rice

Before steaming glutinous rice, it needs to soak. This recipe calls for 1 ½ cups of uncooked glutinous rice. Give the rice a good rinse, then cover it with water to soak for at least 6 hours, or overnight.

After soaking, we will cook the rice by steaming it, not boiling it. Steaming is the traditional method and gives you that chewy texture with just enough bite.

The easiest way to steam the glutinous rice is to use cheesecloth. Use at least 2-3 layers so it's sturdier and can hold the rice without breaking. The cheesecloth should be large enough to wrap and cover all of the rice.

Wrapping the rice this way helps it steam more evenly, makes it much easier to handle, and keeps cleanup simple since the rice residue won't stick to your steamer.

Line a colander with the cheesecloth, place it in your kitchen sink, then pour all of the rice onto the cheesecloth. Rinse it once more with clean tap water, then gather the cheesecloth and tie it into a bundle or fold it so the rice is secure.

There are several options to steam the rice:

• My go-to method is using a steamer basket in a wok (mine is made from silicone). You will need a wok lid for this method.
• You could also use a bamboo steamer. It works really well and gives a very subtle earthy aroma.
• If your rice cooker has a steamer tray, put the rice in cheesecloth, then place the cheesecloth on the steamer tray. Do not cook glutinous rice the same way you'd cook regular white rice in a rice cooker.
• If you want to go all in with the authentic Thai method, you may consider this traditional Sticky Rice Steamer Pot and Basket

Once the water is boiling, cover and steam the rice for 20 minutes. When it's done, the rice should be translucent and sticky.

How to Make the Sweet Coconut Milk

While the rice steams, prepare the sweet coconut milk.

In a small pot over medium heat, simmer 1 cup of coconut milk. Add 2 ½ tablespoons sugar (palm sugar works best if available) and a pinch of salt to the coconut milk, then stir gently until the sugar and salt fully dissolve.

Set aside about a ¼ cup of the coconut milk mixture. This portion will be drizzled over the plated rice and mango; that finishing touch that brings the whole dish together.

Once the rice is done steaming, transfer it into a large bowl, then pour the remaining coconut milk over the warm rice.

Use a rice paddle to stir the coconut milk mixture into the rice until evenly distributed. The rice will absorb the coconut milk, making it richer and creamier.

Cover the bowl with plastic wrap to prevent the rice from drying out.

Putting It All Together

First, peel the mango.

The mango has a large flat seed running through the center. Run your knife over the seed on both sides, as close as possible, to get two large pieces. Then, slice each piece into ½-inch strips.

A mango slicer makes this process easier and safer.

Arrange the mango slices on a serving plate alongside a scoop of coconut sticky rice. Drizzle the reserved coconut milk over the top, then finish with a sprinkle of sesame seeds over the rice.

This dessert is best enjoyed fresh while the rice is still slightly warm and the mango is cold. That temperature contrast is part of what makes this dessert sooo satisfying.

Enjoy!

PS: Looking for more mango recipes? Here are some you may enjoy!

• Chinese Mango Pudding
• Mango and Orange Lassi
• Mango Peach Ice Cream

Frequently Asked Questions