Mango Sticky Rice

I’ve mentioned before that I spent a couple months in Thailand. I have so many vivid, positive memories of my time there. Many of those include the food of course!

I think I had Pad Thai basically every day. I also loved all the fresh fruit and other snacks we could pick up at the outdoor market. However, one of my most vivid memories was pulling coconut flavored sticky rice out of a bamboo stalk. It was so sticky it was close to the consistency of a rice crispy treat, and soooo delicious!

I obviously can’t replicate that exact snack, but one Thai dessert that is scrumptious and actually really easy to make is mango sticky rice. You’re probably familiar with it as it is one dessert that is almost always on the menu at Thai restaurants.

To begin with, you need a sticky rice, which is not the same as regular rice. It may be called “Thai sweet rice” or “glutinous rice” and can be found at your local Asian food store.

You will also need coconut milk. Be sure and get the thick stuff that comes in cans (not the drinkable kind). I got this at Fred Meyer.

And of course you need mangos. Technically, mangos are in season around the month of May. I purchased mine at Whole Foods and was only able to find mangos grown in California, so they’re different than what we would have had in Thailand. Despite all this they were DELICIOUS. If they weren’t so expensive I would eat them every day!

I was a little nervous about this recipe, as there are a few different methods for cooking the rice online. In the end it turned out absolutely delicious. The best part is soaking everything in the sweet coconut sauce….yum.

I took this recipe from I’ve reworded it per my own experience, but if you follow the link there are even more in-depth explanations about the process. I hope you give this a try!

Mango Sticky Rice

Makes two servings

Slightly adapted from

1 cup Thai sweet rice
4-5 Tbsp. brown sugar
1/4 tsp. salt
1 13.5 oz can good-quality (thick) coconut milk
1-2 ripe mangos, sliced or cut into pieces

Add 1 cup of water to the rice. Let rice soak for at least half an hour.

Do not drain the rice. Add in an additional 3/4 cup water, along with 1 Tbsp of the sugar, the salt, and 1/4 the can of coconut milk. Bring this to a gentle boil, then turn the heat down to low. Place the lid on top at an angle so some steam can escape. Be sure and stir on occasion so the rice doesn’t burn. Simmer for 20 minutes, or until the rice absorbs the liquid.

Turn off the heat, but keep the pot on the burner. Place the lid on all the way. Let rice sit for 5-10 minutes.

Slice the mangos. To make the sauce, add the remaining coconut milk to a saucepan and heat on medium-low for five minutes (don’t allow it to boil). Stir in remaining 3 tablespoons of sugar. Taste the sauce and add more sugar if necessary (remember the rice will absorb the sweetness).

Place rice on plates or in bowls, add mangos and drizzle sauce liberally. Enjoy!

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