Thai Mango Sticky Rice with Salted Coconut Cream Tips, FAQ & printable recipe

Tips for success

For the best results, use fresh coconut milk and cream, not the light versions, as they lack the richness needed for this dessert.

If you have time, toast the mung beans just before serving to keep them crunchy. The rice can be made ahead and kept warm in a covered bowl, but the sauce is best made fresh.

When slicing the mango, cut it into thin, elegant pieces that fan out nicely on the plate. If you prefer a stronger coconut flavor, you can add a few drops of pandan extract to the rice while it steams. For a more indulgent version, add a small scoop of coconut ice cream on the side.

Variations

• Mango with Black Sticky Rice: Substitute half of the white glutinous rice with black sticky rice for a striking color contrast and a slightly nutty flavor. Cook the black rice separately as it takes longer, then mix with the white rice before folding in the coconut milk.
• Coconut Mango with Sesame: Replace the toasted mung beans with toasted sesame seeds for a different crunch. Black sesame seeds add a dramatic look. Toast them in a dry pan until fragrant, then sprinkle over the finished dish.
• Mango Sticky Rice with Pandan: Add a few drops of pandan extract to the coconut milk mixture for a fragrant, green-tinted rice. Pandan is a classic flavoring in Thai desserts and pairs beautifully with coconut and mango.
• Grilled Mango Sticky Rice: Grill the mango slices on a hot grill pan for 1-2 minutes per side until caramelized. This adds a smoky sweetness that complements the creamy rice. Serve warm with the coconut sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the rice gently before serving.

Freezer

The prepared sticky rice can be frozen for up to 1 month. Thaw overnight in the refrigerator, then reheat in the microwave or steamer.

Reheat

Reheat the rice in a microwave with a damp paper towel over it, or steam for a few minutes until warm.

Store leftover mango sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days.

The rice will firm up when chilled; refresh it by steaming or microwaving with a little water. The sauce can be reheated gently on the stovetop, adding a splash of coconut milk if it has thickened too much.

The sticky rice can be cooked and folded with the coconut milk mixture up to 1 day ahead. Keep it covered in the refrigerator. Before serving, reheat the rice gently in a steamer or microwave until warm, then prepare the topping sauce and fresh mango. The sauce can also be made ahead and reheated.

Serving ideas

Serve the mango sticky rice warm, with the coconut sauce drizzled generously over the top. The contrast of warm rice, cool mango, and warm sauce is delightful.

The toasted mung beans add a pleasant crunch, so sprinkle them on just before serving to keep them crisp. This dessert is best enjoyed immediately after assembly.

For a beautiful presentation, mold the rice into a small bowl or use a ring to shape it on the plate. Fan the mango slices next to the rice and pour the sauce over both.

Garnish with extra mung beans and a few edible flowers if desired. This dessert is perfect for dinner parties or a special treat at home.

Frequently asked questions

Recipe card

Thai Mango Sticky Rice with Salted Coconut Cream

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 300 g glutinous sweet rice (sticky rice)
• 180 ml coconut milk
• 60 g palm sugar
• 3 g sea salt
• 1 Ataulfo mango, peeled and sliced
• 120 ml coconut cream
• 5 g rice flour
• 1 pinch salt
• 2 tbsp toasted yellow mung beans

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain. Steam the rice in a steamer basket lined with cheesecloth over simmering water for about 20 minutes, until tender and translucent. Alternatively, cook in a rice cooker with water according to the manufacturer's instructions.
2. In a small saucepan, combine the coconut milk, palm sugar, and sea salt. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat.
3. Place the steamed rice in a large bowl. Pour the warm coconut milk mixture over the hot rice and fold gently with a wooden spoon or spatula until every grain is coated. Let the rice absorb the coconut milk for about 10 minutes, folding occasionally.
4. While the rice absorbs the coconut milk, peel the Ataulfo mango and slice it into thin, elegant pieces. Set aside.
5. In a small saucepan, combine the coconut cream, rice flour, and a pinch of salt. Whisk to combine. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook for 2 minutes, stirring constantly, until the sauce thickens to a velvety consistency.
6. Spoon the coconut-infused sticky rice onto serving plates. Arrange the mango slices alongside or on top. Drizzle generously with the warm salted coconut cream sauce and sprinkle with toasted yellow mung beans. Serve immediately.

Contains: tree nuts, milk

Estimated nutrition per serving

Calories

520

Protein

6 g

Carbohydrates

85 g

Fat

18 g

Fiber

3 g

Sugar

45 g

Automatic estimate from the ingredient list, not laboratory-verified.