Thai sweet sticky rice with mango is one of my favorite desserts, and for good reason. The creamy coconut-infused sticky rice paired with fresh, juicy mango creates a balance of rich sweetness and refreshing fruitiness that I can’t resist. Every bite feels indulgent yet light, making it perfect for warm weather or when I want a tropical treat.

Why You’ll Love This Recipe

I like how this recipe delivers restaurant-quality flavor right at home. The rice turns out perfectly sticky and soaks up the sweetened coconut milk beautifully. I also appreciate how versatile it is—I can make it slightly less sweet if my mangos are ripe and sugary or add extra sauce if I want it creamier. It feels like a special dessert, but it’s surprisingly easy to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Water

• Glutinous sticky white rice, rinsed

• Coconut milk, divided

• White sugar

• Salt, divided

• Tapioca starch

• Mangos, peeled and sliced

• Toasted sesame seeds

Directions

1. I start by combining water and rice in a saucepan, bringing it to a boil, then covering and simmering until the water is absorbed, about 15–20 minutes.

2. While that cooks, I heat 1 ½ cups of coconut milk with 1 cup sugar and ½ teaspoon salt until it just comes to a boil, then remove it from the heat.

3. I stir the cooked rice into the hot coconut mixture, cover, and let it cool for about an hour so the flavors meld.

4. For the sauce, I whisk together ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and tapioca starch in a small saucepan and cook until thickened.

5. To serve, I arrange the coconut sticky rice on a dish, top it with fresh mango slices, drizzle the sauce over everything, and finish with toasted sesame seeds.

Servings and timing

This recipe makes about 4 servings. Prep takes around 10 minutes, cooking another 20 minutes, plus about 1 hour of cooling time, for a total of 1 hour and 30 minutes.

Variations

• Sometimes I use short-grain or sushi rice if I can’t find glutinous rice, though the texture is slightly different.

• If I want it less sweet, I reduce the sugar to ½ or ¾ cup.

• I’ve tried topping it with toasted coconut flakes instead of sesame seeds, which adds a lovely crunch.

• For a twist, I pair the sticky rice with other fruits like strawberries or papaya alongside the mango.

Storage/Reheating

I keep leftover sticky rice in an airtight container in the refrigerator for up to 2 days. To reheat, I gently steam or microwave it with a splash of coconut milk to keep it moist. The mango is best sliced fresh just before serving.

FAQs

Can I use jasmine rice instead of sticky rice?

I can use jasmine rice in a pinch, but it won’t give me the same chewy, sticky texture that makes this dessert special.

How do I make this dessert less sweet?

I simply cut the sugar in half, especially if my mangos are naturally sweet. The flavors still balance beautifully.

Can I prepare it ahead of time?

Yes, I like to make the rice a few hours in advance, but I always slice the mangos fresh before serving so they don’t soften too much.

What can I use instead of tapioca starch?

Cornstarch works just as well at the same ratio, and I’ve used it successfully when I didn’t have tapioca on hand.

Can I serve it chilled?

Absolutely. I sometimes refrigerate the sticky rice after it’s absorbed the coconut milk and serve it cold with chilled mango for a refreshing version.

Conclusion

Thai sweet sticky rice with mango is a dessert I keep coming back to. The creamy coconut flavor, sticky rice texture, and juicy mango combine into something unforgettable. I love how easy it is to adapt—whether I want it less sweet, creamier, or paired with extra fruit. Every time I make it, it feels like a little trip to Thailand right from my kitchen.