Thai Mango Sticky Rice Recipe

A delicious blend of sweet, sticky coconut rice paired with ripe mangoes – this Thai Mango Sticky Rice brings the flavors of Thailand to your kitchen! With an optional ube twist, it’s a tropical treat that’s easy to make, with only a few ingredients needed. The perfect dessert for any occasion, this classic dish is sure to impress. 🍚🥭✨

Prep Time: 10 minutes

Cook Time: 10 minutes

Soak Time: 1 day

Total Time: 1 day 20 minutes

Servings: 3

Calories: 531 kcal per serving

Ingredients:

Coconut Rice

1 cup dry glutinous rice (soaked overnight)
1 cup full-fat coconut milk
3-4 tbsp granulated sugar (adjust to taste)
½ tsp sea salt
Optional: 3-4 tbsp ube halaya or ube spread, 2-3 drops ube extract

Coconut Sauce

½ cup full-fat coconut milk
2-3 tbsp granulated sugar (adjust to taste)
1 tsp cornstarch
2 tsp room temperature water

Mangoes

2 large ripe mangoes, peeled and sliced

Topping

Toasted coconut (optional)

Instructions:

Prepare the Rice:
- Wash the rice 3-4 times until the water is clear. Soak the rice overnight (8-24 hours).
- Drain the rice and steam it in a bamboo steamer lined with parchment paper for 20-25 minutes until cooked and translucent.
Cook the Coconut Rice:
- In a pan, heat 1 cup of coconut milk over medium heat. Add sugar and salt, and let it simmer until the sugar dissolves.
- Stir in the ube spread (if using) and extract.
- Add the steamed rice and cook for another 4 minutes until the rice absorbs the coconut milk. Set aside to cool for 5 minutes.
Make the Coconut Sauce:
- In the same pan, heat ½ cup of coconut milk and sugar. Stir and bring to a boil.
- Dilute cornstarch with water and stir into the coconut milk mixture.
- Cook until the sauce thickens, then remove from heat.
Assemble the Dessert:
- Peel and slice the mangoes into ¼-inch thick strips.
- Portion the coconut rice and mango slices into bowls, drizzle with the coconut sauce, and top with toasted coconut (optional).
Serve:
- Serve immediately, or store leftovers in the fridge for up to 2 days. To reheat, microwave with a sprinkle of water to bring back the texture.

Notes:

Rice: If you didn’t soak the rice overnight, you may need to steam it longer.
Ube Option: Ube extract adds a vibrant flavor, but it’s optional. If you prefer more ube flavor, add extra ube halaya.
Storage: Store any leftover rice in the fridge. Reheat by microwaving with a bit of water to restore its texture.
Coconut Milk: One 400-ml can of coconut milk is used for both the rice and sauce.

Nutritional Info:

Calories: 531 kcal
Carbohydrates: 74g
Protein: 6g
Fat: 24g
Saturated Fat: 21g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Sodium: 407mg
Potassium: 297mg
Fiber: 2g
Sugar: 20g
Vitamin C: 1mg
Calcium: 28mg
Iron: 5mg