Mango Sticky Rice

Ingredients

• 2–3sweet mangoes
• Not specifiedglutinous rice
• Not specifiedwater, for soaking
• 200 mlcoconut cream
• To tastesugar
• To tastesalt
• Not specifiedcoconut cream, for the topping
• Not specifiedcornflour
• Not specifiedwater, for the cornflour slurry

Instructions

1. 1

   Rinse and soak

   Rinse the glutinous rice until most of the surface starch has washed away. Cover it with water and soak for 6 hours, or ideally overnight.

2. 2

   Steam the rice

   Drain the rice, wrap it in a clean kitchen towel and steam for 20–30 minutes.

3. 3

   Warm the coconut

   Warm 200 ml of coconut cream over a low heat. Add sugar and salt, stir for 1 minute, then take it off the heat.

4. 4

   Mix with rice

   Put the rice in a bowl and gradually stir in the coconut cream mixture. Cover the bowl and leave the rice to absorb the mixture.

5. 5

   Thicken the topping

   Over a low heat, warm coconut cream with salt and the cornflour slurry, stirring until the cream thickens.

6. 6

   Serve with mango

   Serve the rice with mango and drizzle the salty coconut cream over the top.

What is mango sticky rice?

Mango sticky rice is a Thai dessert of glutinous rice dressed with coconut cream and served with ripe mango. This version uses a separate salty coconut topping, so the fruit and sweetened rice are balanced by a savoury finish.

The method relies on soaking and steaming rather than boiling the rice. That helps the grains cook tender while keeping their characteristic sticky texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 8g protein, 100g carbs, 18g fat.

Most of the carbohydrates come from the glutinous rice, mango and added sugar; coconut cream supplies much of the fat, while the rice contributes a little protein. To balance the plate, serve a moderate scoop of rice with plenty of mango and keep the extra coconut topping light.

Choosing the ingredients

Glutinous rice: this short-grain rice becomes sticky when cooked; it is not the same as ordinary long-grain rice. The recipe does not give a quantity, so use the amount you have planned for four servings and adjust the coconut mixture to suit.

Mangoes: choose fruit that gives slightly when pressed and smells fragrant. Very firm mango may be less sweet and harder to slice.

Coconut cream: the measured 200 ml goes into the rice, while the topping uses an additional, unmeasured amount. Sugar and salt are also listed without quantities, so season gradually and taste as you go.

Soaking and steaming

Soaking time: allow at least 6 hours, or leave the rice overnight, as specified in the method. Drain it well before steaming so excess soaking water does not make the rice wet.

Steam setup: wrap the drained rice in a clean kitchen towel and steam for 20–30 minutes. Check that the grains are tender before moving on; the exact time can vary with the rice and steamer.

Infusing the rice

Warm the coconut cream gently over a low heat and stir in the sugar and salt for 1 minute. The method says to take it off the heat afterwards, rather than boil it.

Add the mixture gradually to the cooked rice and stir gently. Cover the bowl while the rice absorbs the coconut cream, then check the texture before serving.

Getting the topping right

Cornflour slurry: mix the cornflour with water before adding it to the coconut cream, so it is easier to stir in smoothly. The recipe does not specify quantities, so add only enough slurry to thicken the topping.

Texture cue: keep the pan over a low heat and stir until the cream thickens. Take care not to let it catch on the bottom of the pan.

Serving the dessert

Slice or cut the mango just before serving and arrange it alongside the coconut rice. Drizzle the salty coconut cream over the top so each serving gets some of the topping.

Serve it as a dessert or sweet snack. Its creamy rice and fruit also work well after a light meal.

Recipe notes & tips

• Rinse the rice until the water is less cloudy, without scrubbing the grains.
• Soak the rice for 6 hours or overnight to follow the method's recommended timing.
• Drain the soaked rice thoroughly before wrapping it to steam.
• Stir the coconut mixture into the rice gently so the cooked grains stay intact.
• Add the cornflour slurry gradually and stop once the topping has thickened.
• Taste the mango and coconut mixture before serving, as their sweetness can vary.

Variations

• Extra mango: add more sliced mango at serving for a fruitier plate.
• Less sweet: use less sugar in the coconut cream and let ripe mango provide more sweetness.
• Coconut finish: reserve some of the thickened topping for each plate.
• Warm serving: serve the rice shortly after it has absorbed the coconut mixture.
• Neater portions: shape the rice into small mounds before adding the mango.

Common mistakes to avoid

• Skipping the soak: the rice may cook unevenly; allow 6 hours or ideally overnight.
• Leaving excess water: wet rice can turn soggy; drain it well before steaming.
• Overcooking the topping: coconut cream can catch over high heat; keep the pan on low and stir.
• Adding the cream all at once: the rice may not absorb it evenly; add it gradually.
• Using too much slurry: the topping can become overly thick; stir in the slurry a little at a time.
• Cutting unripe mango: it can taste firm and less sweet; choose fruit that yields slightly when pressed.

How to store

Store leftover rice, mango and topping separately in covered containers in the fridge and use within 2 days. Reheat the rice gently until warm, adding a small splash of water or coconut cream if it has firmed up; serve with the chilled or freshly cut mango.

Frequently asked questions