Thai Mango Sticky Rice Recipe

Thai Mango Sticky Rice on a white plate.

5 from 4 votes

Experience a burst of tropical delight with Thai Mango Sticky Rice – a sweet, sticky, and utterly irresistible treat that tantalizes your taste buds with its perfect harmony of flavors!

Prep Time5

Cook Time45

Total Time50

Course: Desserts

Cuisine: Thai

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings:

Calories: 185kcal

Author: Linda

Equipment

Thai Sticky Rice (Sweet Rice)

Ingredients

1 cup Thai Sweet Rice
1 ½ cups water divided
1 13.5 oz. can coconut milk, divided
¼ teaspoon salt
6 tablespoons light brown sugar divided
2 ripe mangoes; sliced

Instructions

Soak the rice in 1 cup of water in a pot for 20-30 mins. Do not drain the rice.
Add ½ cup more water, plus ½ of the can of coconut milk, salt, and 1 tablespoon of brown sugar. Stir well. Bring to a gentle boil, then reduce to medium-low heat until you reach a gentle simmer. Partially cover with a lid so that steam can still escape.
Simmer for 20-30 minutes until the mixture has been absorbed by the rice. Turn off the heat but leave the pot on the burner with the lid closed for 5 – 10 minutes.
To make the sauce, warm, but do not boil, the rest of the coconut milk mixture over medium-low heat in a small saucepan. After 3-5 minutes, add 5 tablespoons of brown sugar, stirring to dissolve. Taste test for sweetness, adding more sugar if desired.
In a serving bowl, scoop some rice and drizzle the sauce over the top. Add in your mango slices and enjoy!

Video

Notes

Store Thai Mango Sticky Rice leftovers in an airtight container in the refrigerator, where they will stay good for up to 3 days. While freezing is possible, it may affect the texture, particularly of the mango.

To reheat, sprinkle a bit of water over the rice and warm it in the microwave for a few minutes, or steam it until it's heated through. The mango is best enjoyed fresh, so add it after reheating the rice for the best flavor and texture.

Nutrition