Sweet & Simple Thai Mango Sticky Rice Recipe to Try at Home

If you've ever ended a Thai meal with mango sticky rice, you know it's pure bliss. Sweet, creamy coconut-soaked rice paired with juicy ripe mango — it's the dessert that dreams are made of. I first tasted it during a food festival near Campbelltown and immediately promised myself I'd learn to make it. Now it's a regular treat in our home, and I'm delighted to share the recipe with you. It takes a little patience, but the result is worth every minute.

Ingredients

• 1 cup glutinous (sticky) rice, soaked overnight
• 400ml coconut milk
• 3 tbsp caster sugar
• 1/2 tsp salt
• 2 ripe mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds or mung beans
• Pinch of cornflour (optional, for sauce thickening)

Instructions

1. Drain the soaked rice and steam it over simmering water for 25 minutes until translucent and tender.
2. In a small saucepan, gently warm the coconut milk with sugar and salt — do not let it boil.
3. Pour about two-thirds of the warm coconut mixture over the hot rice and stir gently.
4. Cover and let the rice absorb the liquid for 20 minutes.
5. Divide the sticky rice between plates and top with sliced mango.
6. Drizzle with the remaining coconut sauce and sprinkle with sesame seeds.

Cooking Tips & Chef's Notes

Soaking the rice overnight is essential for the right texture — don't rush it. Use the ripest, most

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