Thai Coconut Milk Mango Sticky Rice (Easy 5-Ingredient Dessert)

If you've ever wandered through a Thai night market, you know the magic of mango sticky rice — sweet, glutinous rice soaked in coconut cream, topped with ripe mango and a drizzle of salty-sweet sauce. It's the dessert that made me fall in love with Thai cooking, and the one I make whenever I want to transport myself somewhere warm without leaving my kitchen. The secret is simple: good coconut milk, perfectly ripe mangoes, and a little patience while the rice soaks up all that creamy goodness. It looks impressive enough for a dinner party but is honestly one of the easiest desserts you'll ever make. Let's get sticky!

Ingredients

• 1 ½ cups glutinous (sweet) rice, rinsed and soaked in water for at least 4 hours or overnight
• 1 can (13.5 oz / 400ml) full-fat coconut milk, divided
• ½ cup granulated sugar
• ½ tsp salt
• 1 tbsp cornstarch mixed with 2 tbsp water (for the topping sauce)
• 2 ripe mangoes, peeled and sliced
• Toasted sesame seeds or mung beans, for garnish (optional)

Instructions

1. Drain the soaked rice and spread it in a steamer basket lined with cheesecloth or parchment. Steam over boiling water for 20–25 minutes, until the grains are translucent and tender but still slightly chewy.
2. While the rice steams, warm ¾ cup of the coconut milk in a small saucepan with the sugar and salt over low heat, stirring until dissolved. Do not boil.
3. Transfer the hot steamed rice to a bowl and pour the sweetened coconut milk over it. Stir gently to coat, then cover and let it absorb for 15–20 minutes. The rice should become glossy and creamy.
4. For the topping sauce, combine the remaining coconut milk with the cornstarch slurry in a small saucepan. Cook over low heat, stirring constantly, until slightly thickened, about 3–4 minutes. Remove from heat.
5. Spoon the sticky rice onto plates, arrange mango slices alongside, and drizzle generously with the coconut topping sauce.
6. Finish with a sprinkle of toasted sesame seeds or mung beans, and serve warm or at room temperature.

Chef's Tips & Tricks

• Soaking is non-negotiable. Glutinous rice needs that long soak to steam evenly and achieve its signature chewy texture.
• Don't skip the salt. A pinch balances the sweetness and makes the coconut flavor truly sing — it's the classic Thai sweet-salty contrast.
• Choose ripe mangoes. They should give slightly to a gentle squeeze and smell sweet at the stem. Ataulfo or honey mangoes are especially lovely.
• Let the rice absorb fully before serving — it should drink up the coconut milk and turn glossy, not soupy.
• Leftovers keep for a day in the fridge, but the rice firms up; reheat gently with a splash of coconut milk.

There's something so joyful about a dessert that feels both indulgent and beautifully simple. I hope this mango sticky rice brings a little taste of Thailand to your table and maybe a few happy sighs along the way. If you give it a try, share a photo with someone who'd appreciate a sweet escape — and let me know how it turned out in the comments. Sweet cooking, friends! 🥭🍚💛

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