Sweet, salty, creamy, and fruity—Mango Sticky Rice is pure dessert magic and one of my ALL TIME favorites, and this recipe nails it! It has been carefully tested and perfected down to every detail to deliver the ultimate authentic Thai dessert—fresh, impressive, and surprisingly simple. Follow along for step-by-step photos, expert tips, and make-ahead options for a flawless showstopper every time.

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Top view of mango sticky rice being served topped with toasted, crispy mung beans

What is Mango Sticky Rice?

Mango sticky rice is a classic Thai dessert made with glutinous (sticky) rice, rich coconut milk, and perfectly ripe, sweet mangoes. I order it every single time I get Thai food—more times than I can count! It’s often finished with a drizzle of coconut sauce and a sprinkle of crunchy toasted mung beans for that irresistible sweet-and-salty contrast.

What does Mango Sticky Rice taste like?

This popular Thai dessert is creamy, sweet, and slightly salty all at once, with the buttery coconut rice pairing perfectly with the juicy, tropical sweetness of the mango. Each bite melts in your mouth, with a little crunch from the toppings to round out the flavor and texture.

You’ll love this Mango Sticky Rice Recipe

There’s a reason Mango Sticky Rice is one of Thailand’s most beloved desserts—and this version allows you to make it at home! It’s tested, foolproof, and absolutely irresistible. Here’s why you’ll love it:

FRESH & NATURALLY GLUTEN-FREE. A refreshing, wholesome treat that’s naturally gluten-free and dairy-free!
AUTHENTIC & IRRESISTIBLE. Made with authentic ingredients, this recipe tastes just like your favorite Thai restaurant (maybe better!).
TEXTURE HEAVEN. The rice is perfectly sticky, creamy, and chewy, thanks to perfect recipe proportions.
SWEET + SALTY BALANCE. The right amount of sugar and a touch of salt in the coconut cream and syrup enhances the natural sweetness for an addictively satisfying bite.
EASY TO MAKE. Step-by-step photos and straightforward steps create a dessert that looks impressive but is stress-free.
MAKE AHEAD FRIENDLY. Tips for preparing the sticky rice and coconut sauce ahead.
ELEVATED WITH CRUNCH. Some recipes skip the mung beans altogether, or don’t reconstitute (soak or boil) first, but this recipe nails it for the perfect toasted, nutty crunch!

top view of mango sticky rice recipe served in three bowls in different variations: one with the rice in a pile with mango on the side, one with the mango on top of the rice, and one with the mango to the side of rice in a long shape

What you’ll need for Sticky Mango Rice

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Mangos: Nam Dok Mai (Thai Mango) are the most traditional choice in Thailand—but not widely available in the States. Instead, Ataulfo (Honey / Champagne Mango is the best substitute. It’s small, sweet, buttery, less fibrous, and ultra-creamy. See tips below for selecting the best.
Coconut Milk: Essential for both the coconut rice and the sauce. Full-fat (not light) coconut milk gives the richest, creamiest flavor and texture. Shake the can well before opening and stir to recombine the cream and liquid. The best brands include:
Aroy-D (in the carton, if possible): This Thai favorite is renowned for its rich, coconut-forward flavor and creamy texture—widely regarded as one of the best choices.
Savia Coconut Milk: Exceptionally thick and creamy with a luxurious mouthfeel.
Whole Foods 365 Organic Coconut Milk: A solid and consistent pick with a beautifully smooth texture and clean, natural taste.
Granulated Sugar: Adds sweetness to both the rice and the sauce. Adjust to taste. You may want more sugar if you’re mangoes aren’t as sweet.
Salt: Just a pinch in both the rice and the sauce balances the sweetness and enhances the coconut’s flavor. Don’t skip it—it’s what makes the dessert taste complex instead of flat.
Cornstarch: Used to thicken the coconut sauce poured over the rice and mangoes. You may need more or less, depending on the thickness of your coconut milk.
Split Yellow Mung Beans: They add an authentic, nutty, salty contrast, but can also be substituted with toasted sesame seeds (won’t be as crunchy though). I purchase mine on Amazon here.

Best rice for mango sticky rice

Only Thai sweet rice (also called glutinous or sticky rice) will give you the authentic texture—regular rice won’t absorb the coconut syrup the same way. Despite its name, “glutinous” doesn’t mean it contains gluten; it refers to the irresistibly sticky texture once cooked. This is the one I use from Amazon.

Tips for Picking the Best Mangos

•Go for ripe but firm: They should yield slightly to gentle pressure but not feel mushy.
•Check the aroma: A sweet, fruity fragrance near the stem end is a sign the mango is ripe and flavorful.
•Look at the color: Depending on the variety, ripe mangoes often turn deep golden yellow or orange with a blush of red, though color can vary by type.
•Avoid wrinkles and blemishes: Smooth, plump skin means juicier, sweeter flesh inside.
•Season matters: Mango sticky rice is best when mangoes are naturally in season (spring and summer), when they’re at their sweetest.
•If your mangoes are under ripe: Let them sit at room temperature in a paper bag for a day or two to ripen faster.

side view of sticky mango rice being served in a blue shallow dish with a gold fork showing how creamy the coconut sauce is

How to make Mango Sticky Rice

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Wash and Soak the Rice. Place the rice in a fine-mesh sieve and rinse until the water runs mostly clear. Transfer the rice to a bowl and cover it with water. Refrigerate the soaking rice for at least 6 hours, or up to overnight.

a collage showing how to make mango sticky rice by rinsing the rice until clear, then soaking the rice in a bowl of water

Step 2: Cook the Rice. Fill the bottom of a steamer pot with water and bring it to a boil (I use my pasta pot with a steamer basket-see photos in the post). Line the steamer basket with a damp cheesecloth or a thin kitchen towel. Add the well-drained rice to the cloth and spread it out evenly, then fold the edges of the cloth over the rice. Cover with a lid and steam the rice for 18-22 minutes, or until fully cooked.

showing how to make mango sticky rice by steaming the rice in a cheesecloth in a steamer basket

Step 3: Make the Coconut Syrup. Mix the coconut milk, sugar, and salt in a small saucepan over medium heat. Continue to stir until it comes to a boil, then remove it from the heat and cover.
Step 4: Combine Rice and Syrup. Once the rice is cooked, transfer it to a heatproof mixing bowl and pour the coconut syrup over it. Stir well to mix, cover with plastic wrap, and let it sit for 20 minutes. After 20 minutes, fold or stir the rice, cover again, and let it sit for another 20 minutes or until ready to serve (up to 2 hours at room temperature). While the rice rests, you can toast the mung beans.

a collage showing how to make mango sticky rice by pouring the coconut syrup over the sticky rice and stirring to combine, covering with plastic wrap, then resting and stirring again

Step 5: Reconstitute the Mung Beans. Place the beans in a small saucepan and cover with an inch of cold water. Bring to a simmer over medium heat, then remove from heat, cover, and let sit for 10 minutes (no longer). After 10 minutes, transfer the beans to a sieve, rinse with cold water, and dry with a kitchen towel.

a collage showing how to make mango sticky rice by reconstituting the mung beans adding to water and bringing to a boil, soaking with the lid on, draining in a sieve, then drying on a kitchen cloth

Step 6: Toast the Mung Beans. Lightly grease a large skillet with neutral oil. Heat the pan over medium-high heat. Once hot, toast the beans until golden, stirring frequently. Be patient – this may take several minutes, but it will be clear when they change color. Transfer to a plate to cool. They will crisp as they cool. Store in an airtight container for up to 1 month.

showing how to make mango sticky rice by toasting the mung beans in a skillet until golden

Step 7: Make Coconut Sauce. Add the coconut milk, sugar, cornstarch, and salt to a small saucepan and whisk until the cornstarch dissolves. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens.

a collage showing how to make mango sticky rice by adding coconut milk, sugar, cornstarch and salt to a saucepan and bringing to a simmer until thickened

Step 8: Assemble. Divide the coconut sticky rice between plates, followed by peeled, sliced mangoes. Spoon the coconut sauce over the rice and mangos, then sprinkle with the crispy mung beans.

showing how to make mango sticky rice by spooning the coconut sauce over the mango and sticky rice

TIPS to make mango sticky rice recipe

Plan ahead: The rice needs to be soaked for at least 6 hours, so it’s easiest to plan and soak overnight.
Steam, don’t boil: Sticky rice must be steamed—not boiled—or it will become mushy. Use a bamboo basket or mesh strainer. I use my pasta pot with a strainer/steamer basket.
Mix while hot: Combine the hot steamed rice with the warm coconut syrup immediately so the grains fully absorb the flavor.
Gently simmer: Don’t boil the coconut sauce, or it can separate. Instead, let it gently simmer.
Thin sauce: If the coconut sauce becomes too thick, stir in a teaspoon of water at a time until it reaches the desired consistency.

make ahead mango and sticky rice

•Coconut rice: After combining the rice with the coconut syrup and resting, cover and refrigerate until ready to serve. To reheat, cover it loosely with a damp paper towel, and reheat it in a glass bowl in the microwave for about 30 seconds, then at 10-second intervals as needed.
•Coconut sauce: The sauce can be made ahead and gently warmed on the stove over low heat, stirring constantly to prevent curdling or separating. You may need to add a little water to thin.
•Mangoes: Peel and slice, then cover with plastic wrap to keep them fresh until serving.

up close of mango and sticky rice showing how thick and creamy the sauce is

sticky mango rice variations

Different Tropical Fruits: Swap or mix the mango with pineapple, papaya, or lychee for a refreshing twist.
Berry Bliss: Try strawberries, blueberries, or raspberries for a sweet-tart contrast.
Nutty Crunch: Top with toasted sesame seeds, shredded coconut, or crushed peanuts.
Chocolate Drizzle: Add a drizzle of dark or milk chocolate sauce over the coconut cream for a decadent touch.
Matcha Coconut Cream: Whisk matcha powder into the coconut cream for a lightly earthy, green tea flavor.
Pandan Infusion: Cook the sticky rice with pandan leaves (common in Thai cooking) for a fragrant, floral aroma.
Mini Parfaits: Layer sticky rice, coconut cream, and fruit in cups or jars for a modern, easy-to-serve presentation.

top view of sticky rice with mango being served in green plate showing the correct texture of the rice

How to eat Sticky Rice with Mango

The fun part is that there’s no wrong way! Scoop a bit of the sticky coconut rice with a slice of mango in each bite to achieve the perfect balance of creamy, sweet, and slightly salty flavors. Don’t forget a little of the coconut sauce and crunchy mung beans on top for extra texture and flavor!

Is mango sticky rice hot or cold?

Mango sticky rice is typically served warm or at room temperature. The rice is slightly warm when mixed with the coconut sauce, which enhances the flavor and texture, while the mango adds a refreshing, juicy contrast, making every bite perfectly balanced. If the rice has been refrigerated, I suggest warming it before serving.

How to store Sticky Mango Rice

•Refrigerate: Store the coconut sticky rice and sauce separately from the mangoes in airtight containers in the refrigerator for up to 2 days.
•To reheat: Cover the rice loosely with a damp paper towel, and reheat it in a glass bowl in the microwave for about 30 seconds, then at 10-second intervals as needed. Warm the sauce on low heat, stirring constantly, before serving with fresh mango
•Freezing Tip: Both the coconut sticky rice and the coconut sauce can be frozen separately in airtight containers for up to 1 month. Thaw them in the refrigerator overnight. Gently reheat per the above instructions.

up close of taking a bite of sticky rice and mango with a fork showing the texture of the rice and consistency of the sauce

Looking for more Thai Recipes?

Panang Curry
Pad Thai
Thai Chicken Curry
Shrimp Curry
Thai Green Curry
Thai Red Curry
Thai Yellow Chicken Curry
Tom Kha Gai
Tom Yum Soup
Thai Chicken Noodle Soup

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Servings: servings

Total Time: 6 50

Prep Time: 20

Cook Time: 30

Soaking Time 6

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Ingredients

1 cup white Thai sticky rice/sweet rice, uncooked (see Notes)
2 tablespoons split yellow mung beans/yellow moong dal (see Notes)
3 sweet ripe mangoes, preferably Ataulfo/Honey/Champagne

Coconut Syrup (To Combine with Rice)

3/4 cup full-fat unsweetened coconut milk
1/2 teaspoon table salt
1/3 cup +1 TB granulated sugar

Coconut Sauce (To Serve over Rice)

3/4 cup full-fat unsweetened coconut milk (rest of above can)
2 tablespoons granulated sugar
1 1/2 teaspoons cornstarch*
1/4 teaspoon table salt

Instructions

Wash and Soak the Rice: Place the rice in a fine-mesh sieve and rinse until the water runs mostly clear. Transfer the rice to a bowl and cover it with water. Refrigerate the soaking rice for at least 6 hours, or up to overnight.
Cook the Rice: Fill the bottom of a steamer pot with water and bring it to a boil (a pasta pot with a steamer basket works well-see photos in the post). Line the steamer basket with a damp cheesecloth or a thin kitchen towel. Add the well-drained rice to the cloth and spread it out evenly, then fold the edges of the cloth over the rice. Cover with a lid and steam over high heat for 18-22 minutes, or until fully cooked. A few minutes before the rice is done, make the coconut syrup for the rice:
Make the Coconut Syrup: Mix the ingredients in a small saucepan over medium heat. Continue to stir until it comes to a boil, then remove it from the heat and cover.
Combine the Rice and Syrup: Once the rice is cooked, transfer it to a heatproof mixing bowl and pour the coconut syrup over it. Stir well to mix, cover with plastic wrap, and let it sit for 20 minutes. After 20 minutes, fold/stir the rice, cover again, and let it sit for another 20 minutes or until ready to serve (up to 2 hours at room temperature). While the rice rests, you can prep the mung beans (below).
Reconstitute the Mung Beans: Place the beans in a small saucepan and cover with an inch of cold water. Bring to a simmer over medium heat, then remove from the heat, cover, and let sit for 10 minutes (no longer). After 10 minutes, transfer the beans to a sieve, rinse with cold water, and dry with a kitchen towel.
Toast the Mung Beans: Lightly grease a large skillet with neutral oil. Heat the pan over medium-high heat. Once hot, toast the beans until golden, stirring frequently. Be patient – this will take several minutes, but it will be clear when they change color. Transfer to a plate to cool. The beans will crisp as they cool. Store in an airtight container for up to 1 month.
Make the Coconut Sauce: Add the ingredients to a small saucepan and whisk until the cornstarch dissolves. Bring to a simmer over medium heat, stirring constantly, until the mixture thickens to the consistency of caramel sauce (thick but pourable). If it becomes too thick, stir in a little water.
Assemble: Divide the coconut sticky rice between plates, followed by peeled, sliced mangoes. Spoon the coconut sauce over the rice and mangoes, then sprinkle with the crispy mung beans. Dig in!

Notes

Prep Ahead: While the rice is soaking, you can wait or make any or all of the following: crispy mung beans, coconut sauce (refrigerate and gently reheat), and mangoes (cover the slices with plastic wrap and refrigerate).
Only Thai sweet rice (also called glutinous or sticky rice) will give you the authentic texture—regular rice won’t absorb the coconut syrup the same way. Despite its name, “glutinous” doesn’t mean it contains gluten; it refers to the irresistibly sticky texture once cooked. This is the one I use from Amazon.
Split Yellow Mung Beans: They add an authentic, nutty, salty contrast, but can also be substituted with toasted sesame seeds (won’t be as crunchy though). I purchase mine on Amazon here.
Cornstarch: Use 2 teaspoons instead of 1 ½ if your brand of coconut milk is on the thinner side.

Make Ahead

All or some of the following can be prepped ahead:

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2 Comments

Debbie says

at

Instead of your method, can I just come rice in my rice pot?

- Jen says
  
  at
  
  Hi Debbie! Thank you for your interest in this recipe! I have used the traditional method for my recipe though I have heard of this recipe being made in a rice cooker. I hope you love it!