Authentic Thai Mango Sticky Rice

Mango Sticky Rice is arguably Southeast Asia's most famous dessert. The magic lies in the contrast: warm, slightly salty coconut-infused sticky rice paired with cool, incredibly sweet and juicy ripe mangoes.

Frequently Asked Questions

Which rice is best for mango sticky rice?

You must use Thai Glutinous Rice (also labeled as Thai Sweet Rice or Sticky Rice). Standard jasmine rice, basmati, or short-grain sushi rice will not yield the correct chewy, sticky texture that makes this dessert famous.

How to make the coconut sauce thick?

The coconut topping sauce needs a thickener to cling to the rice. Mix a small amount of cornstarch or tapioca starch with water to create a slurry, then whisk it into the simmering coconut milk until it reaches a thick, syrupy consistency.

Can I make mango sticky rice ahead of time?

It is best eaten fresh while the rice is still slightly warm. If you make it ahead, the sticky rice tends to harden in the refrigerator. If you must store it, keep the rice and coconut sauce separate, and gently steam or microwave the rice to soften it before serving.