What Makes This Dish So Amazing 🍚🥭

Mango Sticky Rice isn’t just a dessert — it’s an experience. It’s a Thai classic that manages to be both incredibly simple and deeply luxurious at the same time. What makes it so amazing is the balance of textures and flavors that all work together like a perfectly rehearsed symphony.

The sticky rice is the heart of the dish — chewy, tender, and infused with rich coconut cream. It’s not your regular white rice. This is glutinous rice, slow-steamed to perfection, then soaked in a sweet-salty coconut sauce that makes it feel almost like a rice pudding but with more structure and bite. The subtle saltiness in the rice cuts through the sweetness in the best way — every bite is satisfying and layered.

Then comes the fresh mango: ripe, juicy, and just the right amount of tangy. The natural brightness and fragrance of mango contrast beautifully with the creaminess of the coconut rice, waking up your taste buds with every bite. When you get that perfect forkful — sticky rice, sweet mango, and a drizzle of velvety coconut sauce — it’s not just delicious, it’s comforting, refreshing, and indulgent all at once.

And let’s not forget the final touches: a sprinkle of toasted sesame seeds or crunchy mung beans on top adds a little texture and nuttiness, rounding out the dish.

It’s vegan. It’s gluten-free. It’s summer on a plate. Whether you’re enjoying it from a street vendor in Chiang Mai or making it at home for the first time, mango sticky rice is the kind of dish that makes you pause, smile, and say, “Wow.”

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👉 Read the full breakdown here

Ingredient List

For the sticky rice:

• 1 cup glutinous (sweet) rice
• 1 ½ cups water (for soaking)
• Pinch of salt

For the coconut sauce:

• 1 cup coconut milk (full fat)
• ¼ cup sugar
• ¼ tsp salt
• 1 tsp cornstarch (optional, for thicker sauce)

For serving:

• 1–2 ripe mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds or mung beans (optional garnish)

Step-by-Step Instructions

1. Soak the rice.

Rinse 1 cup of glutinous rice several times until the water runs clear. Soak in 1½ cups of water for at least 4 hours or overnight. This is key for the sticky, chewy texture.

2. Cook the sticky rice.

Drain the soaked rice and steam it in a cheesecloth-lined steamer basket over boiling water for 30–35 minutes, flipping halfway. The rice should be translucent and sticky but not mushy.

3. Make the coconut sauce.

While the rice steams, in a saucepan, combine 1 cup coconut milk, ¼ cup sugar, and ¼ tsp salt. Heat gently over medium-low heat, stirring until dissolved. Do not boil. If you like it thicker, dissolve 1 tsp cornstarch in 2 tsp water and stir it in. Simmer until slightly thickened.

4. Flavor the rice.

Once the rice is cooked, place it in a bowl and gradually pour in about ¾ of the coconut sauce. Stir gently and cover. Let it sit for 15–20 minutes, allowing the rice to absorb the sweet coconut goodness.

5. Plate and serve.

Slice the mangoes into thin pieces. Scoop a generous portion of sticky rice onto a plate, top or surround it with mango slices, and drizzle with the remaining coconut sauce. Sprinkle with toasted sesame seeds or crispy mung beans if using.