Thai Mango Sticky Rice

    Thai Mango Sticky Rice

    Sweet coconut glutinous rice paired with ripe mango slices and a drizzle of coconut cream.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    45 minsEasy4 servings

    Nutrition per serving

    380

    Calories

    5g

    Protein

    68g

    Carbs

    12g

    Fat

    Ingredients

    • 1½ cupsGlutinous (sticky) rice
    • 1 can (400ml)Coconut milk
    • ⅓ cupSugar
    • ¼ tspSalt
    • 2 largeRipe mangoes
    • 1 tspCornstarch
    • 1 tbspToasted sesame seeds

    Instructions

    1. 1

      Soak sticky rice in water for at least 4 hours or overnight. Drain.

    2. 2

      Steam rice over boiling water for 20-25 minutes until tender and translucent.

    3. 3

      Heat ¾ of the coconut milk with sugar and salt until dissolved. Pour over warm rice, stir, and cover for 15 minutes.

    4. 4

      Make the topping: heat remaining coconut milk with cornstarch until slightly thickened.

    5. 5

      Peel and slice mangoes into beautiful fan shapes.

    6. 6

      Serve rice on plates with mango slices. Drizzle coconut cream on top and sprinkle with sesame seeds.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories380

    % Daily Value *

    Total Fat 12g15%
    Saturated Fat 3.6g18%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 420mg18%
    Total Carbohydrate 68g25%
    Dietary Fiber 5g18%
    Sugars 23.8g
    Protein 5g10%
    Vitamin A 200 IUVitamin C 8 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Thai Mango Sticky Rice

    • • Bring dairy ingredients to room temperature before mixing for a smoother texture.
    • • Rinse rice under cold water until clear to remove excess starch.
    • • This is a great recipe for beginners — don't overthink it, just have fun!

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