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Easy Thai Mango Sticky Rice with Creamy Coconut Drizzle

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A quick and authentic Thai dessert featuring perfectly steamed sticky rice paired with juicy ripe mangoes and a silky coconut cream drizzle. This recipe is simple, fuss-free, and delivers a tropical treat that’s both comforting and exotic.

Ingredients

Scale
  • 1 cup (200g) sweet sticky rice (glutinous rice)
  • 2 large ripe mangoes, peeled and sliced
  • 1 cup (240ml) full-fat coconut milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (240ml) water for soaking and steaming rice
  • 1 tablespoon rice flour or cornstarch (optional, for thickening coconut drizzle)
  • Toasted sesame seeds or mung beans for garnish (optional)

Instructions

  1. Rinse 1 cup (200g) of sticky rice under cold water until the water runs clear. Soak it in 1 cup (240ml) of water for at least 4 hours or overnight.
  2. Drain the soaked rice and place it in a steamer basket lined with cheesecloth or a clean kitchen towel. Steam over boiling water for 20-25 minutes, stirring gently halfway through to prevent clumping. The rice should be tender but sticky.
  3. While the rice steams, combine 1 cup (240ml) full-fat coconut milk, 1/2 cup (100g) sugar, and 1/4 teaspoon salt in a saucepan. Warm over medium heat, stirring until sugar dissolves. For a thicker drizzle, whisk in 1 tablespoon rice flour or cornstarch mixed with a bit of water. Simmer for 2-3 minutes until slightly thickened, then remove from heat.
  4. Transfer the steamed sticky rice to a bowl and pour about two-thirds of the warm coconut milk mixture over it. Stir gently to combine, cover, and let it absorb for 15-20 minutes.
  5. Peel and slice 2 ripe mangoes into thin, even slices.
  6. Spoon the creamy sticky rice onto serving plates, arrange mango slices on the side or on top, and drizzle the remaining coconut sauce over everything.
  7. Sprinkle toasted sesame seeds or crispy mung beans on top if desired. Serve warm or at room temperature.

Notes

Use fresh ripe mangoes for best flavor and texture; frozen mango chunks can be used if fresh are unavailable. Soaking the rice overnight is key to achieving the perfect sticky texture. Keep the coconut drizzle warm and stir if it starts to separate. For a thicker drizzle, add rice flour or cornstarch. If you don’t have a steamer, use a metal colander over boiling water covered with a lid.

Nutrition

Keywords: mango sticky rice, Thai dessert, coconut drizzle, sticky rice recipe, tropical dessert, vegan dessert, gluten-free dessert

Find it online: https://rowanrecipes.com/easy-thai-mango-sticky-rice-recipe-with-creamy-coconut-drizzle-made-perfect/