Sticky Mango Jasmine Rice

Sticky Mango Jasmine Rice

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By Millie Pham

Sweet, creamy, and tropical — this dessert hits every comforting note. It’s the kind of dish that feels fancy but is actually super easy to make at home.

Why I Love This Recipe

The first time I had sticky mango rice was at a little Thai spot downtown — warm, coconut-sweet rice paired with ripe, juicy mango? I was hooked. I’ve played around with a bunch of versions since, and this one’s my go-to.

  • That perfect creamy texture — thanks to the sticky rice and coconut milk
  • Tropical and light, but still super satisfying
  • It’s surprisingly easy to make at home
  • You can make it ahead and it still tastes amazing

🍚 Servings: 4
⏲️ Cook Time: 40 minutes

What You’ll Need

  • 1 cup jasmine rice (or Thai sticky rice, if available)
  • 1 ½ cups water
  • 1 cup full-fat coconut milk (unsweetened)
  • ¼ cup granulated sugar
  • ¼ tsp salt
  • 2 ripe mangos, peeled and sliced
  • 1 tbsp sesame seeds (toasted, optional)
  • Extra ¼ cup coconut milk for drizzling (optional)

Pro Tips

  1. Soak the rice for at least 30 minutes if you’re using traditional Thai sticky rice — it helps with texture.
  2. Use ripe mangos — they should give slightly when pressed and smell fruity near the stem.
  3. Stir the coconut milk constantly while heating so it doesn’t separate.
  4. Don’t rinse jasmine rice too much — we want some starch for stickiness.
  5. Toast your sesame seeds — that little crunch adds a nice contrast.

Tools You’ll Need

  • Medium saucepan with lid
  • Wooden spoon or silicone spatula
  • Small saucepan
  • Knife and cutting board
  • Measuring cups/spoons
  • Mixing bowls

Substitutions and Variations

  • No jasmine rice? Use sushi rice or Arborio in a pinch — they’ll still get sticky.
  • No coconut milk? Try full-fat oat milk + a bit of coconut extract.
  • Vegan and dairy-free? It already is!
  • Top with other fruits like sliced strawberries or pineapple for a twist.

Make Ahead Tips

You can cook the rice and coconut sauce a day ahead. Reheat gently on the stove or microwave, and slice fresh mango right before serving.

Instructions

Step 1: Cook the Jasmine Rice

  1. Rinse 1 cup jasmine rice once to remove surface starch.
  2. Add 1 ½ cups water to a medium saucepan.
  3. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

Step 2: Make Coconut Sauce

  1. While rice cooks, in a small saucepan add 1 cup full-fat coconut milk, ¼ cup sugar, and ¼ tsp salt.
  2. Warm over medium heat, stirring until sugar fully dissolves (don’t boil!).

AI Image Prompt: Ultra close-up of coconut milk, sugar, and salt gently warming in a small saucepan, creamy texture forming as sugar dissolves, small bubbles just beginning to form on the edges, on a modern stainless steel gas stove, with all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.

Step 3: Mix Coconut Sauce with Cooked Rice

  1. Once the rice is cooked, remove from heat.
  2. Pour in ¾ of the coconut sauce, stir gently to coat the rice.
  3. Cover and let it sit for 10 minutes to absorb all that flavor.

Step 4: Slice Mango

  1. Peel and slice your mangos into thin, even strips.

Step 5: Plate and Serve

  1. Scoop coconut rice into a shallow bowl or plate.
  2. Arrange mango slices on the side.
  3. Drizzle remaining coconut sauce on top.
  4. Sprinkle with toasted sesame seeds (optional).

Leftovers & Storage

  • Store rice and sauce in an airtight container for up to 3 days in the fridge.
  • Reheat rice gently with a splash of coconut milk.
  • Slice mango fresh before serving again for best taste.

Macros (Per Serving, based on 4 servings)

  • Calories: 390
  • Protein: 4g
  • Carbs: 55g
  • Fat: 18g
  • Fiber: 3g
  • Sugar: 22g

Why This Recipe Works (Quick Science)

  • Starch in jasmine rice binds with the coconut fat to give that rich, sticky texture.
  • Salt in the sauce brings out the sweetness — a tiny pinch makes a big difference!
  • Letting the rice sit after mixing with the sauce allows the grains to fully absorb the coconut flavor.

Meal Plan Ideas

  • Serve after a Thai-inspired dinner like chicken satay or pad Thai
  • Pair it with grilled salmon for a tropical-themed meal
  • Add it to a light brunch spread with fruit and tea

Common Mistakes

  • Boiling the coconut milk — this can cause it to separate.
  • Using underripe mango — it’ll be firm and sour, not sweet and soft.
  • Overcooking the rice — it’ll turn mushy and lose texture.

What to Serve With

  • Thai iced tea or jasmine tea
  • Light coconut soup
  • Grilled skewers (shrimp or chicken)

FAQ

Can I use canned mango?
You can, but fresh mango tastes way better in this dish.

Can I freeze sticky rice?
Not recommended — the texture changes a lot when frozen.

Is this gluten-free?
Yes! Just check your coconut milk label to be sure.

Let’s Wrap It Up

You’re going to love how this sticky mango jasmine rice turns out — it’s like sunshine in a bowl. Let me know if you try it, or if you have any questions along the way. Drop a comment and tell me how it went!

Happy cooking! 🍚🥭

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