Mango and Sticky Rice
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. See the post for step-by-step photos, expert tips, and make-ahead options for a flawless showstopper every time.
Servings 3 servings
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 1/2 if your brand of coconut milk is on the thinner side.
Make Ahead
All or some of the following can be prepped ahead: •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.