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Thai mango sticky rice on a black plate
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4.99 from 54 votes

Mango Sticky Rice Recipe

Thai Mango Sticky Rice is an addictive dessert that is a unique way to enjoy fresh mangoes. You can indulge in this gluten-free, vegetarian, and vegan classic Thai dessert on any occasion!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: Thai
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3 people
Calories: 498kcal
Author: Nart




  • ¾ cup coconut milk
  • ¼ teaspoon salt
  • 1 tablespoon corn starch


  • 2 ripe mangoes



  • Bring a pot of water to a hard boil.
  • Steam the soaked sticky rice on a cheesecloth in a steamer with a lid on for 30 minutes.
  • While the sticky rice is cooking, make the coconut syrup for sweetening the rice by bringing 1 cup of coconut milk, ¼ teaspoon of salt, ⅝ cup of granulated sugar, and 3 pandan leaves to a gentle boil.
  • Make the coconut sauce for drizzling over the sweet sticky rice by bringing ¾ cup of coconut milk and ¼ teaspoon of salt to a gentle boil. Then, add 1 tablespoon of corn starch, stir until thickened and remove from heat.
  • Once the sticky rice is cooked, transfer it from the cheesecloth to a pot. 
  • Add the coconut syrup to the rice, mix it in with a spatula. Then, let the rice absorb the coconut syrup for 20-30 minutes. The sweet sticky rice is ready when the rice has absorbed all the liquid and the rice should look shiny.
  • Prepare the mangoes by slicing them lengthways on both sides of the stones. Then score a lattice into the flesh without cutting through the skin and gently push the skin to make the cubes stand out. Alternatively, you can peel the mangoes and cut the flesh into bite-size pieces.
  • To serve, arrange the mango and sweet sticky rice on a serving plate side by side. Drizzle the salty coconut sauce over the sticky rice and top the sauce with toasted white sesame seeds or fried split mung beans.



Mango sticky rice is best consumed within the day. If you don't finish it within one sitting, the rice and the sauce will keep for 1-2 days in the fridge. You can store them separately in airtight containers and reheat each in the microwave for 1.5-2 minutes before eating. Note that the rice may become drier after reheating.


Calories: 498kcal | Carbohydrates: 57g | Protein: 7g | Fat: 28g | Saturated Fat: 25g | Sodium: 409mg | Potassium: 338mg | Fiber: 2g | Vitamin C: 1mg | Calcium: 31mg | Iron: 5mg