Thai Mango Sticky Rice with just 6 ingredients!

Thai mango sticky rice dessert

It’s mango season here in Australia, so let’s make one of the most loved Thai desserts — Mango Sticky Rice! This sweet, fragrant sticky rice paired with juicy ripe mangoes is so refreshing.

This dessert is creamy, sweet, and absolutely irresistible. If you love Thai food or mango recipes, you’ll definitely want to try this one!

✨ What you’ll love about this recipe:

– Quick & easy

– No steamers needed

– Beginner-friendly

– Perfect for summer and mango season

– Authentic flavours with minimal steps

Main ingredients

INGREDIENTS

(4 servings)

1. Glutinous rice - 1 cup

2. Mangoes - 2 large

3. Coconut Cream or Milk - 2 cans or 800ml

4. Sugar - 1 cup or to taste

5. Salt - ½ tbsp or to taste

6. Cornstarch - 1 tbsp

COOKING INSTRUCTIONS

PREPARING THE COCONUT SAUCE

• I’m using one can of coconut cream and one can of coconut milk. You can use either one on its own — the only difference is the thickness and richness of the sauce.

• Pour 800ml of coconut cream or milk into a small pot and heat over low to medium heat. Add 1 cup of sugar and ½ tablespoon of salt, adjusting to taste. Heat gently until the sugar fully dissolves, but do not let it boil, as this can cause the coconut sauce to split and become oily.

• Pour half of the coconut sauce into a separate bowl — this will be mixed with the sticky rice later.

• To thicken the remaining sauce in the pot, prepare a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir well, then slowly add it to the sauce while heating on low, stirring continuously until it thickens to your desired consistency. You may not need to use all of the slurry. Once thickened, the coconut sauce is ready to drizzle over the dish.

Coconut cream/milk

Preparing the coconut sauce

Making the slurry

PREPARING THE STICKY RICE

• Place 1 cup of Thai glutinous rice in a large bowl and rinse it thoroughly. This helps remove excess starch and prevents the rice from becoming mushy. Rinse and drain repeatedly until the water runs clear. Then add fresh water to fully cover the rice and let it soak for 2 hours.

Washing the sticky rice

Soaking the rice

• Drain the soaking water, then transfer the rice to a microwave-safe container. Add 1½ cups of water, cover, and microwave on medium-high for about 17 minutes.

• After 17 minutes, check the rice to make sure it’s tender and cooked through. If needed, microwave for a few more minutes until it reaches the right softness. You can also add a bit more water if needed.

• Once the sticky rice is fully cooked, remove the lid and immediately pour the coconut sauce we prepared earlier over the steaming hot rice. Stir well to combine, making sure the rice absorbs the sauce evenly. Then cover it again and let the hot rice soak up all that rich coconut flavour.

PREPARING THE MANGO

• I’m using fresh Australian mangoes that are currently in season. Peel the mangoes, then slice them into your preferred shape. I like to cut mine into thin slices.

ASSEMBLING THE DISH

• Assemble the dish by placing the sticky rice and sliced mango on a serving plate. Drizzle the thickened coconut sauce generously over the top. I garnished mine with a sprinkle of sesame seeds for a little extra crunch.

I hope you enjoy this recipe! For step-by-step instructions, be sure to check out the full video on YouTube - Easy homemade Thai Mango Sticky Rice with just 6 ingredients! - YouTube

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