Mango sticky rice is an easy one that always feels a bit fancy. once the rice is soft and sticky (not mushy), everything else falls into place — creamy coconut rice, juicy mango, and a glossy drizzle. you can serve it after a short rest at room temp, or chill it in the fridge to set if you’re prepping ahead.
What You'll Need
Glutinous rice: the base of the dish! it gives that signature chewy, sticky texture.
Coconut milk: adds creaminess and richness to the rice and drizzle.
Sugar: brings the perfect amount of sweetness.
Mangoes: ripe and juicy for that fresh, tropical balance.
Sesame seeds: just a little sprinkle for crunch and aroma.
Prep Time
1 hr
Cook Time
30 mins
Servings
2-3
INGREDIENTS
Rice:
1 cup water
¾ cup glutinous rice
pinch of salt
¾ cup coconut milk
½ cup sugar
Drizzle:
¼ cup coconut milk
½ tbsp sugar
½ tsp cornstarch
To serve:
1 ½ ripe mangoes, sliced
½ tsp sesame seeds
INSTRUCTIONS
In a saucepan, combine water and glutinous rice. Bring to a boil, then cover and simmer on low until the water is absorbed (about 15 minutes).
In another saucepan, heat ¾ cup coconut milk, ½ cup sugar, and a pinch of salt. Stir until dissolved, then remove from heat.
Add the coconut milk mixture to the cooked rice. Stir gently, cover, and let it sit for 1 hour to soak up the flavor.
In a small saucepan, mix ¼ cup coconut milk, ½ tbsp sugar, and ½ tsp cornstarch. Bring to a boil, stirring until slightly thickened.
Plate the sticky rice with sliced mango on the side, drizzle with the coconut sauce, and sprinkle with sesame seeds.
NOTES/TIPS
Chilling helps the rice set and makes it easier to plate if you’re prepping ahead — but chilled rice will firm up, so give it ~10–15 mins at room temp before serving (or spoon on warm drizzle).
Don’t overcook the rice, aim for soft but with some chew.
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