Mango sticky rice pudding is a beloved traditional Thai dessert that combines creamy coconut-infused sticky rice with juicy, fresh mango slices.
This dessert is simple to prepare and offers a beautiful balance of sweetness and texture, perfect for a refreshing treat.
Using glutinous rice cooked in coconut milk creates a rich, flavorful base that pairs wonderfully with the natural sweetness of mango.
Why You’ll Love This Recipe
- Cooking the glutinous rice properly ensures the perfect sticky texture essential for this dish.
- Simmering the rice in sweetened coconut milk infuses it with rich flavor and creaminess.
- Serving the sticky rice slightly warm with fresh mango slices balances the warm, creamy rice with cool, fruity sweetness.
- Toasted sesame seeds add a subtle nuttiness and textural contrast to the dessert.
Mango Sticky Rice Pudding
A traditional Thai dessert of sticky rice cooked in sweet coconut milk, served with ripe mango slices and topped with toasted sesame seeds for a delightful finish.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup (200g) glutinous (sticky) rice
- 1 cup (240ml) coconut milk, full fat
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Prepare the Sticky Rice Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 1 hour, preferably 2-3 hours, then drain.
- Cook the Sticky Rice Steam the soaked rice in a steamer basket over boiling water for about 30-40 minutes or until tender and sticky. Check occasionally to ensure it doesn’t dry out.
- Make Coconut Sauce and Combine In a saucepan, combine coconut milk, sugar, and salt over medium heat. Stir until sugar dissolves, do not boil. Reserve about 1/4 cup (60ml) of this sauce for serving. Pour the remaining coconut sauce over the cooked sticky rice, mixing gently. Let it sit for about 15 minutes to absorb the coconut milk.
- Serve with Mango and Garnish Spoon the coconut sticky rice onto serving plates. Arrange mango slices alongside the rice. Drizzle the reserved coconut sauce over the top and sprinkle with toasted sesame seeds if using. Serve warm or at room temperature.
Helpful Tips
- Use ripe, fragrant mangoes for the best flavor and sweetness.
- If you do not have a steamer basket, line a fine-mesh strainer with cheesecloth, set it over simmering water without letting the rice touch the water, cover, and steam for 30 to 40 minutes until tender.
- For extra richness, use full-fat coconut milk and adjust sugar to taste.
- To toast sesame seeds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
Storage and Make-Ahead
Store leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days.
Reheat the sticky rice gently with a splash of coconut milk to restore creaminess before serving.
Fresh mango slices are best served fresh and should be stored separately in the refrigerator for up to 1 day.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice?
Regular rice won’t achieve the sticky texture needed for this dish. Glutinous or sticky rice is essential for authentic texture and taste.
How do I know if the sticky rice is cooked properly?
Properly cooked sticky rice will be soft, chewy, and sticky throughout, with no hard centers or rice that’s too dry.
Can I make this dessert vegan?
Yes. The recipe is naturally dairy-free and can be vegan; for a strict vegan diet, choose sugar processed without bone char. Sesame is optional and should be omitted for anyone with a sesame allergy.
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