Sweet & Creamy Thai Mango Sticky Rice Recipe

Why You’ll Love this Sweet & Creamy Thai Mango Sticky Rice

Even if you think you’re not a dessert person, once you try this Thai mango sticky rice, you might just change your mind.

It’s not your typical sugar overload; it’s a perfect balance of sweet and creamy that melts in your mouth. The sticky rice has this unique, comforting texture—soft but with a little chew—and the coconut milk sauce adds a rich, velvety touch.

Then, the fresh mango slices bring a juicy, bright contrast that wakes up your taste buds. Honestly, it’s like a tropical vacation for your palate. Plus, it’s not too heavy, so you won’t feel like you need to undo your jeans afterward.

Curious? This dessert feels fancy but is surprisingly simple to enjoy any night. Give it a shot—you might just find your new favorite.

What Ingredients are in Sweet & Creamy Thai Mango Sticky Rice?

Alright, ready to plunge into the delicious world of Thai mango sticky rice? This dessert is all about the perfect harmony between sticky rice, creamy coconut milk, and sweet, juicy mango. The ingredients are pretty straightforward, but each one plays a vital role in creating that melt-in-your-mouth magic.

You’ll need a few staples and a couple of flavor boosters to get this just right. So, here’s what you’ll want to gather before you start cooking.

• 1 cup Thai sweet rice (sometimes called sticky rice)
• 1 3/4 cups water
• 1 to 2 ripe mangoes, cut into bite-size pieces (you can also use frozen mango if fresh isn’t available)
• 1/4 cup brown sugar
• 1 (14-ounce) can good quality coconut milk
• 1/4 teaspoon salt plus a pinch more for the sauce
• 2 teaspoons coconut flavoring
• 1 teaspoon vanilla extract
• 2 teaspoons cornstarch dissolved in 2 tablespoons water

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Now, a little heads-up about these ingredients: the sticky rice is the star here, so don’t try to substitute it with regular rice — it just won’t have that signature chewy, sticky texture that makes this dish so special.

When picking your mangoes, go for ones that are fragrant and soft to the touch, signaling sweetness and ripeness. If fresh mango isn’t an option, frozen works fine too, just give it some time to thaw.

The coconut milk should be good quality because it’s the base of your creamy sauce—cheap, watery stuff will leave you disappointed.

And finally, those little flavorings — coconut and vanilla — might seem minor, but they add depth and a subtle aromatic punch that brings everything together beautifully.

Ready to make some magic?

How to Make this Sweet & Creamy Thai Mango Sticky Rice

Alright, ready to plunge into making some seriously delicious Thai Mango Sticky Rice? Start by soaking 1 cup of Thai sweet rice (that’s sticky rice, by the way) in 1 cup of water for about 20 minutes, or if you’re feeling patient, up to an hour. This soaking step is a game-changer—it helps that rice get all tender and sticky, just how you want it.

Now, instead of steaming, let’s take the pot route, which is a bit more hands-on but totally doable. Don’t drain the soaking water; add 3/4 cup more water into the pot, then stir in 1/4 can of coconut milk, 1/4 teaspoon salt, 1 teaspoon coconut flavoring, and 1 tablespoon brown sugar right into the rice. This combo is where the magic starts, giving the rice that sweet, creamy base.

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Bring everything to a gentle boil, then partially cover the pot with a lid—leave a little gap so steam can escape. Turn the heat down to medium-low and let it simmer for 20 minutes, or until the water is fully absorbed. Here’s a trick: once the water’s gone, take the pot off the heat, pop the lid on tight, and let it steam for another 5 to 10 minutes. This resting time makes the rice perfectly sticky and soft—like a warm hug on a plate.

Now, for the coconut sauce. Warm up the rest of that 14-ounce can of coconut milk with 1/4 cup sugar, a pinch of salt, plus 1 teaspoon each of coconut and vanilla flavorings. Stir it over medium heat for about 5 minutes.

Just before it’s done, add 2 teaspoons of cornstarch dissolved in 2 tablespoons of water to thicken it just a bit—don’t let it boil or you’ll lose that lovely coconut flavor. Taste it; if it’s too sweet, add a splash more coconut milk, if not sweet enough, a spoonful more sugar.

When serving, pile scoops of the sticky rice into bowls, drizzle generously with that warm coconut sauce, and top with 1 to 2 ripe mangoes cut into bite-size pieces. If you’re using frozen mango, just make sure it’s nicely thawed first.

And there you have it—the perfect balance of creamy, sweet, and fruity in every bite. Who knew cooking sticky rice could be this rewarding? For the best cooking experience, consider using an asian kitchen appliance set designed to make preparing such dishes easier and more authentic.

Sweet & Creamy Thai Mango Sticky Rice Substitutions and Variations

While traditional Thai mango sticky rice is hard to beat, swapping out a few ingredients can make this dessert even more fun—and sometimes easier—to whip up.

For instance, if you can’t find Thai sticky rice, try using glutinous rice labeled for sushi—it’s close enough. Craving a twist? Toss in coconut flakes or toasted sesame seeds for extra texture.

Not a fan of mango or can’t get fresh ones? Frozen mango works fine, or substitute with ripe papaya or even sliced bananas.

To skip the cornstarch thickening step, just simmer the coconut sauce longer to reduce it naturally.

And hey, if coconut flavoring is MIA, vanilla and a touch of almond extract can fill in surprisingly well.

It’s all about making this classic dessert your own, without stress.

What to Serve with Sweet & Creamy Thai Mango Sticky Rice

Even though sweet and creamy Thai mango sticky rice stands beautifully on its own, pairing it with the right companions can elevate the whole dessert experience.

Think fresh, light elements like a scoop of coconut ice cream or a sprinkle of toasted sesame seeds for a nutty crunch. Sometimes, a few fresh mint leaves add a surprising pop of brightness that balances the richness.

If you’re feeling adventurous, a drizzle of tangy passion fruit sauce cuts through the sweetness like a pro. And hey, a few roasted peanuts on top? Pure genius.

Keep it simple, though—don’t overshadow that luscious mango and sticky rice combo. The goal? Complement, don’t compete. It’s like giving your dessert a little sidekick without stealing the spotlight.

Who knew sticky rice could be so versatile?

Final Thoughts

Since mango sticky rice hits that perfect sweet spot between creamy and fruity, it’s hard not to get a little obsessed with it. The sticky rice, soaked and steamed just right, pairs beautifully with that luscious coconut sauce—thick but not too sweet—and, of course, the juicy mango slices.

Here’s a little tip: warming the sauce gently is key; boiling it kills the coconut flavor, which would be a tragedy. Also, don’t rush the rice’s steaming time—it’s what turns that grain into sticky magic.

This dessert can be served warm or cold, making it super flexible. Trust me, once you nail the balance between sauce sweetness and mango ripeness, you’ll keep coming back for more. It’s comfort food with a tropical twist, and honestly, who can resist that?