Thai Mango Sticky Rice with Salted Coconut Cream

Thai mango sticky rice is the ultimate sweet-salty tropical dessert: soft, chewy glutinous rice infused with coconut milk and palm sugar, paired with juicy ripe mango and a silky salted coconut cream sauce.

A sprinkle of toasted mung beans adds a delightful crunch. This version captures the authentic Thai street-food experience at home, with a simple method that yields perfect results every time.

This Thai mango sticky rice recipe brings together the classic trio of sweet coconut-infused rice, honeyed mango, and a luxurious salted coconut cream topping. The rice is steamed until tender, then folded with warm coconut milk and palm sugar so each grain becomes creamy and fragrant.

The topping, thickened with rice flour, pours over the dish like velvet, while toasted mung beans add a nutty crunch. It’s a dessert that’s both comforting and impressive, ready in under an hour.

Ingredients

Why this recipe works

The method of folding warm coconut milk into freshly steamed rice allows the grains to absorb the liquid gradually, resulting in a creamy, cohesive texture without becoming mushy.

The palm sugar adds a deep caramel note that balances the saltiness of the sea salt and the bright acidity of the mango. This technique is traditional and ensures every bite is infused with flavor.

Simmering the coconut cream with rice flour creates a stable, velvety sauce that clings to the rice and mango rather than running off. The rice flour acts as a thickener, giving the sauce a luxurious mouthfeel. Toasting the mung beans brings out their nutty flavor and provides a textural contrast that makes each spoonful interesting.

Notes and substitutions

Choose glutinous sweet rice, also labeled as sticky rice or sweet rice, which is essential for the authentic chewy texture. Ataulfo mangoes, also called honey mangoes, are ideal because they are sweet, creamy, and have minimal fiber. If unavailable, any ripe, sweet mango variety works. Palm sugar is traditional, but brown sugar or coconut sugar can be substituted.

Coconut milk and coconut cream are both used: the milk is for the rice, the cream for the topping. Use full-fat versions for the richest flavor.

Rice flour is a common thickener in Thai desserts; if you don’t have it, cornstarch can be used, but the texture will be slightly different. Toasted yellow mung beans are available at Asian markets, or you can toast raw mung beans in a dry pan until golden.

• Ataulfo mango: Honey mango or any ripe, sweet mango variety
• Palm sugar: Brown sugar or coconut sugar, use the same amount
• Coconut cream: Full-fat coconut milk (the thick part at the top of the can)
• Toasted yellow mung beans: Toasted sesame seeds or crushed roasted peanuts (for crunch)

Equipment

• Steamer or rice cooker
• Medium saucepan
• Large mixing bowl
• Wooden spoon or spatula
• Small saucepan
• Measuring cups and spoons