So, I kept seeing videos of this mango sticky rice recipe swirling everywhere (and kept drooling, honestly). How come dessert can look that fancy but be so dang easy? Ever tried juggling fresh mangoes and sweet coconut rice at the same time? Me neither, until I gave it a go on a random Wednesday afternoon after binging too many episodes of cooking shows. If you love comforting rice dishes like crock pot chicken and rice recipe or you’ve tried making sweets from scratch, then you’ll get why this one is a game-changer. I had no clue it’d come together faster than some easy homemade rice cake recipe. Let’s go—this is your next favorite treat. 
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RECIPE VARIATION: UBE VERSION OF THIS THAI DESSERT
So okay, classic Thai mango sticky rice recipe rocks, but have you heard about the ube twist? Ube’s that purple yam you see in Filipino desserts—super cool color, wildly earthy flavor. My cousin in California swears by adding mashed ube straight into the coconut rice. You seriously end up with this magical lavender rice that practically begs for an Instagram pic.
If you want to try it, you can either mix ube flavoring into the coconut milk, or fold in some actual mashed cooked ube just before serving. The result is nutty, rich, purple rice with those sweet mango slices on top. Like, people will ask you to bring dessert next time.
Funny story—my first time making the ube version, I totally misjudged and used way too much. Wound up with an electric grape purple mountain. Kids thought it was hilarious.
“I made the ube version for my book club and everyone polished it off before I even got to try seconds. Seriously, don’t skip the extra coconut sauce.” – Tara R.
HOW TO MAKE THAI MANGO STICKY RICE
Let’s roll up sleeves and get a little sticky, huh? You don’t need a culinary PhD to pull this off—just good mangoes, sticky rice, coconut milk, sugar, and a pinch of salt. Most important thing: get the right rice. It’s called glutinous rice or sweet rice, usually in a little clear bag in the Asian grocery. Regular long-grain rice does not work.
First, you soak your sticky rice for a couple hours or overnight (yep, planning ahead, but it’s worth it). Drain, then steam the rice for about 20–30 minutes until it’s fluffy and chews just right—no crunchy bits. While the rice is cooking, gently warm coconut milk and sugar together (don’t boil or you’ll end up with some gooey mess), plus a shake of salt to balance the sweetness.
Once steamed, pour most of that coconut mixture right in the rice. Let it chill out for like 10 minutes, covered, so the grains soak up alllll the flavor. Trust me, patience is key! Then just slice up your ripe (almost-too-ripe) mangoes and serve that sticky, coconutty rice alongside. I dare you not to eat it straight from the bowl.
WHAT CAN I USE INSTEAD OF STICKY RICE?
You’re staring at regular rice in your pantry and thinking, hmm, can I even do this recipe? For sure, the mango sticky rice recipe shines with glutinous rice. But if you can’t get your paws on it, no need to panic. I have wrangled it together with these substitutes:
Jasmine rice—definitely not as chewy, but it’s got solid flavor. Sushi rice—short-grain, sticky texture… actually comes pretty darn close to the real thing. Quick note: don’t use basic long-grain or basmati. You want something that’ll cling to the coconut sauce and act, well, sticky. Your dessert won’t be five-star restaurant level (don’t worry, I won’t tell), but hey, sometimes we work with what’s in the cupboard.
Feel free to experiment. My neighbor once tried it with brown short-grain rice and it was hearty, kinda hippie, still sweet. Just whatever you do, don’t undercook your rice or you’ll have a sad, crunchy mess no sweet coconut can fix.
ASSEMBLING YOUR MANGO STICKY RICE
Let’s get to the fun part. You’ve got everything ready, and now it’s time for the big show. Assembly can turn this humble treat into something Instagram-worthy and totally snack-attackable. Here are a few quick ways I like to pull it together:
- Scoop the sticky rice into a mound or log and plop it onto a plate.
- Arrange slices of juicy mango along the side, like a fan or little sun rays—go artsy!
- Drizzle that leftover coconut sauce on top, as much as you want. (No one’s judging.)
- Sometimes I sprinkle with toasted sesame seeds or a pinch of mung beans if I’m feeling fancy.
And there you go—looks gorgeous, tastes even better. Get wild with toppings. Sometimes I go off-script and drizzle a swirl of garlic butter rice recipe sauce for a savory kick—but that’s another story.
STORAGE TIPS AND REHEATING MANGO STICKY RICE
Alright, so maybe you made too much (or maybe you planned for leftovers… like I do). Storing mango sticky rice recipe treats is easier than you’d think. All you have to do is pop any leftover sticky rice and coconut sauce into an airtight container. Don’t store it with the mango though. Keep those slices fresh and separate in the fridge.
When you want more, gently reheat the rice in the microwave with a little extra coconut milk or splash of water to bring back its soft texture. Mango slices go on after. Please, don’t microwave those mangoes unless you want weird, mushy fruit. Something about cold mango with warm sweet rice just hits differently, you know?
Oh, and if you still have a sweet tooth the next day, mash your leftover sticky rice and turn it into mini bites or fill a sandwich. (Yep, I’ve done this and my friends were baffled but happy.)
Common Questions
Do I really need to soak the rice overnight?
It helps a ton with texture, but if you want to skip, at least soak for a couple hours.
Can I make the coconut sauce ahead of time?
Yes! It keeps in the fridge for three days, easy.
What if my mango isn’t ripe enough?
It’s gotta be soft and fragrant. If not, let it sit on the counter and check every day.
Can I use canned mango?
Not my first pick, but if that’s all you have, just rinse off extra syrup.
Is this dessert gluten free?
Surprisingly, yes! Despite the name “glutinous rice,” there’s no gluten in the mango sticky rice recipe.
Go On, Get Sticky—Try it Yourself!
There you have it—my totally un-fancy, comfort-food take on this classic. The mango sticky rice recipe fits busy weeknights, lazy weekends, or any time you need a tropic escape at home. For more ideas, have a look at how The Foodie Takes Flight makes Mango Sticky Rice or see the beautiful step-by-step at Joyous Apron. And if you want details galore, there’s no better walkthrough than The Forked Spoon’s Thai Mango Sticky Rice Recipe. Trust me, you only need a handful of ingredients and a good sense of humor when your kitchen gets a little messy. So what are you waiting for? Go smash those mangoes and dive in! 
Thai Mango Sticky Rice
Ingredients
For the sticky rice
- 1 cup glutinous rice Make sure to use glutinous/sweet rice, as regular long-grain will not work.
- 1 cup coconut milk Gently warm it with sugar.
- ¼ cup sugar Add to coconut milk.
- 1 pinch salt Used to balance the sweetness.
For serving
- 2 ripe mangoes Cut into slices.
- optional toasted sesame seeds For garnish.
- optional mung beans For garnish.
Instructions
Preparation
- Soak sticky rice for at least 2 hours or overnight.
- Drain soaked rice and steam for 20-30 minutes until fluffy.
Cooking the Coconut Sauce
- Gently warm coconut milk with sugar and salt in a saucepan, do not boil.
- Once the rice is steamed, mix most of the coconut mixture with the rice and let it sit covered for 10 minutes.
Serving
- Mound the sticky rice on a plate and arrange mango slices around it.
- Drizzle remaining coconut sauce over the top.
- Optional: sprinkle with toasted sesame seeds or mung beans as garnish.
