Mango Sticky Rice Recipe

I just nailed an Easy Mango Sticky Rice that’s surprisingly light and less-sweet yet ridiculously indulgent, so you absolutely need to keep scrolling.

I’m obsessed with Mango Sticky Rice because it hits every sweet, salty, creamy note I actually want. The sticky rice gives texture that makes each bite addictive, and that coconut sauce?

So good it makes me forget other desserts. I love that this Vegan Mango Sticky Rice feels indulgent without being grossly heavy.

But it’s the contrast of sticky rice with sliced, very ripe mangoes that keeps me coming back. Coconut Sticky Rice has a simple honesty I respect.

I’ll eat it messy with my hands, in silence while watching the mango juices drip. Pure guilty pleasure, not pretending otherwise.

Ingredients

• Glutinous sticky rice: Basically the chewy heart, comforting and totally addictive.
• Water for steaming: It keeps the rice tender and not dry.
• Full fat coconut milk: Creamy richness that makes everything feel indulgent.
• Granulated sugar: Adds sweet balance, tweak it to your taste.
• Sea salt for rice: Brings out sweetness, makes flavors pop quietly.
• Sea salt for sauce: Small pinch that cuts through the richness.
• Cornstarch or tapioca slurry: Gives the sauce a glossy, clingy finish.
• Ripe mangoes: Juicy, fragrant contrast that brightens every bite.
• Toasted sesame or mung beans: Crunch and a nutty note, optional crunch.
• Pandan leaves or vanilla: Basically scent magic, makes it smell like summer.

Ingredient Quantities

• 1 cup glutinous sticky rice, rinsed and soaked for at least 4 hours (about 200 g)
• 1 1/4 cups water for steaming/cooking the rice (plus extra for soaking)
• 1 1/2 cups full fat coconut milk (about 360 ml)
• 1/3 to 1/2 cup granulated sugar (65 to 100 g) depending on sweetness you like
• 1/4 teaspoon fine sea salt for the rice
• 1/2 teaspoon fine sea salt for the coconut sauce
• 1 tablespoon cornstarch or tapioca starch mixed with 2 tablespoons water to thicken the sauce (optional but gives a glossy finish)
• 1 to 2 very ripe mangoes, peeled and sliced (about 2 cups sliced)
• 1 tablespoon toasted sesame seeds or mung beans for garnish (optional)
• 2-3 pandan leaves or 1/2 teaspoon vanilla extract for aroma (optional)

How to Make this

1. Rinse 1 cup glutinous sticky rice until water runs clear, then soak in plenty of water at least 4 hours or overnight.

2. Drain rice. Place in a steamer lined with cheesecloth or a sieve over boiling water and steam for about 20 to 25 minutes until tender. If you prefer a pot method, combine the drained rice with 1 1/4 cups water, bring to a low simmer, cover tightly and cook 15 to 18 minutes until water is absorbed and rice is sticky.

3. While rice cooks, make the coconut sauce: combine 1 1/2 cups full fat coconut milk, 1/3 to 1/2 cup granulated sugar (taste later and add more if you like it sweeter), and 1/2 teaspoon fine sea salt in a small saucepan. Add 2 to 3 pandan leaves or 1/2 teaspoon vanilla extract for aroma if using.

4. Warm the coconut mixture over medium low heat, stirring so sugar dissolves. Do not let it boil hard, just simmer gently for 3 to 5 minutes.

5. If you want a glossy, slightly thick sauce, mix 1 tablespoon cornstarch or tapioca starch with 2 tablespoons water, then whisk into the warm coconut milk and simmer 1 to 2 minutes until slightly thickened. Remove pandan leaves if used. Reserve about 1/3 cup of this sauce for serving.

6. When rice is done, transfer it to a bowl and immediately sprinkle 1/4 teaspoon fine sea salt over it. Pour about 1 cup of the warm coconut sauce over the hot rice, fold gently to combine, then cover and let it sit 15 to 20 minutes so the rice absorbs the coconut flavor. Dont mash it, just fold.

7. Meanwhile peel and slice 1 to 2 very ripe mangoes into about 2 cups sliced pieces. The mangoes should be sweet and ripe for the best contrast with the creamy rice.

8. To serve, scoop sticky rice onto plates, spoon the reserved coconut sauce over the top, arrange mango slices on the side or over the rice, and drizzle extra sauce as desired.

9. Garnish with 1 tablespoon toasted sesame seeds or roasted mung beans for crunch if you like. A little extra coconut milk warmed can be offered alongside.

10. Best eaten slightly warm or at room temperature. Leftover rice stores in the fridge up to 2 days; reheat gently with a splash of coconut milk or water to loosen it.

Equipment Needed

1. Large bowl for soaking and resting the rice
2. Fine mesh sieve or steamer basket plus a sheet of cheesecloth to line it
3. Heavy saucepan with a lid for cooking rice if not steaming
4. Small saucepan for the coconut sauce
5. Measuring cups and spoons (1 cup, 1/4 cup, teaspoons)
6. Wooden spoon or rubber spatula for folding the rice and stirring sauce
7. Small bowl and whisk for the cornstarch or tapioca slurry
8. Sharp knife and cutting board for peeling and slicing mangoes
9. Serving spoon and plates or shallow bowls, plus a small spoon for drizzling sauce

FAQ

Mango Sticky Rice Recipe Substitutions and Variations

• Glutinous (sticky) rice: swap with short grain sushi rice. It wont be quite as chewy, but it still clumps nicely; use the same soak time and steam as usual.
• Full fat coconut milk: use canned coconut cream thinned with water (about 2 parts cream to 1 part water) or a rich oat milk if you need dairy-free but lighter flavor. If using coconut cream, taste for salt and sweetness, you might want a little less sugar.
• Granulated sugar: replace with palm sugar or light brown sugar for a deeper caramel note. If using palm sugar, dissolve it into the warm coconut milk and taste, you may need slightly less.
• Fresh mango: ripe peaches or nectarines work well when mangoes arent in season, or use canned sliced mango (drain well) for convenience. With canned fruit, reduce any added sweetener in the coconut sauce since canned fruit can be syrupy.

Pro Tips

– Rinse and soak the rice well, but dont skip draining it really good before steaming. Excess water makes it gummy, and a light fluff with a fork after steaming helps keep the grains separate but still sticky.

– Heat the coconut sauce gently and taste as you go. Sugar amounts in recipes lie sometimes, so start low, add more if it needs it, and remove pandan early so it doesnt get bitter.

– If the sauce seems thin, mix the starch slurry with cold liquid first, then stir it into warm coconut milk off the heat and bring back to a gentle simmer. Too hot or too much stirring will break the texture and make it gluey.

– Use very ripe mangoes and serve the rice slightly warm. Cold rice tightens up and loses creaminess, plus a quick splash of warm coconut milk when reheating wakes it back up.