Sticky Rice Pudding with Mango, also known as Mango Sticky Rice, is a classic Thai dessert celebrated for its rich, creamy texture and the natural sweetness of ripe mangoes. This dessert features glutinous (sticky) rice cooked in coconut milk and lightly sweetened, served alongside juicy, perfectly ripened mango slices.

The combination of the warm, slightly salty-sweet rice and the bright, fragrant mango creates a perfect harmony of flavors and textures — creamy, sticky, sweet, and fruity all at once. It’s an iconic Southeast Asian treat that’s both comforting and elegant, perfect for any occasion.

Why I Love This Recipe

I love this recipe because it’s simple yet decadent. Despite minimal ingredients, the layers of flavor — creamy coconut rice, a touch of sugar and salt, and the vibrant sweetness of mango — create a dessert that feels indulgent yet refreshing.

It’s a recipe that’s visually stunning, with the contrast of white coconut rice against golden mango slices. Each bite is a delightful combination of sticky, creamy, and juicy textures. It’s also naturally gluten-free and vegetarian-friendly, making it accessible for a wide variety of diets.

Why It’s a Must-Try Dish

Cultural classic: A staple of Thai cuisine and a favorite worldwide.
Simple ingredients, gourmet flavor: Minimal preparation delivers maximum taste.
Naturally sweet and gluten-free.
Perfect for special occasions or casual treats.
Beautiful presentation: Ideal for impressing guests with minimal effort.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4
Calories: ~300 kcal per serving

Cuisine & Course

Cuisine: Thai / Southeast Asian
Course: Dessert

Ingredients

For the Sticky Rice:

1 cup glutinous (sticky) rice
1 ¼ cups coconut milk
¼ cup sugar (adjust to taste)
¼ tsp salt

For the Mango:

2 ripe mangoes, peeled and sliced

For Garnish (Optional):

Toasted sesame seeds or mung beans
Mint leaves

Simple Cooking Directions

Rinse and soak sticky rice for 30 minutes.
Steam sticky rice until tender.
Simmer coconut milk with sugar and salt until dissolved.
Mix coconut milk with hot sticky rice and let it absorb.
Serve sticky rice with sliced mango on the side.
Garnish with toasted seeds or mint.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Sticky Rice

Rinse glutinous rice under cold water until the water runs clear.
Soak rice in water for 30 minutes to 1 hour.
Drain and steam the rice in a bamboo steamer or over a pot of boiling water for 20–25 minutes, until tender and sticky.

Step 2: Make the Coconut Sauce

In a small saucepan, combine coconut milk, sugar, and salt.
Heat gently over medium heat, stirring until sugar dissolves.
Do not boil — just warm to meld flavors.

Step 3: Combine Rice and Coconut Milk

Place the steamed sticky rice in a bowl.
Pour about ¾ of the coconut sauce over the rice while it’s still warm.
Gently stir to coat and let the rice absorb the liquid for 10–15 minutes.

Step 4: Prepare Mango

Peel ripe mangoes and slice into thin, even slices.

Step 5: Assemble Dessert

Serve sticky rice on a plate or bowl.
Arrange mango slices alongside the rice.
Drizzle remaining coconut sauce over the top.
Garnish with toasted sesame seeds, mung beans, or mint leaves if desired.

How to Serve

Serve warm or at room temperature.
For a refreshing twist, chill sticky rice slightly before serving.
Perfect as a dessert after spicy meals, or a sweet treat for brunch or tea time.

Additional Recipe Tips

Rice consistency: Sticky rice should be tender but slightly chewy. Avoid overcooking.
Coconut sauce: Adjust sugar and salt to taste. A pinch of salt enhances the sweetness.
Ripe mango: Choose soft, fragrant mangoes for maximum sweetness and flavor.
Presentation: Serve on a banana leaf for an authentic Thai touch.
Make-ahead: Sticky rice can be prepared in advance and reheated gently.

Recipe Variations

Black Sticky Rice Version: Use black glutinous rice for a dramatic visual effect.
Fruit Mix: Add kiwi, berries, or passionfruit alongside mango.
Coconut Cream: Add extra coconut cream on top for a richer dessert.
Sweetened Condensed Milk: Drizzle a little for added sweetness.
Vegan Adaptation: Naturally vegan; ensure sugar is unrefined.

Freezing and Storage

Refrigeration: Store leftover sticky rice in an airtight container for up to 2 days.
Reheating: Steam or microwave gently, adding a splash of coconut milk to restore moisture.
Mango: Add fresh mango only when serving; do not refrigerate sliced mango with rice as it may become watery.
Freezing: Not recommended for mango or coconut rice; texture degrades.

Special Equipment Needed

Bamboo steamer or steaming basket
Small saucepan
Mixing bowl
Knife and cutting board
Spoon or spatula

Frequently Asked Questions (FAQ)

Q1. Can I use regular rice instead of sticky rice?
Traditional sticky rice is essential for authentic texture. Regular rice won’t be as sticky or creamy.

Q2. Can I make this dessert ahead of time?
Yes, cook the sticky rice in advance, but slice mangoes and drizzle coconut sauce just before serving.

Q3. Can I use canned coconut milk?
Yes, full-fat canned coconut milk works best for richness.

Q4. Can I make it vegan?
Yes! This recipe is naturally vegan if sugar is plant-based.

Q5. How do I get creamy rice without overcooking?
Steam the rice until just tender, then let it absorb the warm coconut sauce for creamy consistency.

Conclusion

Sticky Rice Pudding with Mango is a dessert that’s both simple and extraordinary. Its creamy, sweet, and slightly salty sticky rice paired with the tropical freshness of mango makes every bite a celebration of flavors.

This dish is perfect for warm weather, festive occasions, or anytime you crave a light, indulgent dessert. It’s easy to make, visually stunning, and a true favorite in Thai cuisine — a must-try for anyone who loves sweet, fruity, and creamy desserts.