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
- Soak the rice for at least 30 minutes if you’re using traditional Thai sticky rice — it helps with texture.
- Use ripe mangos — they should give slightly when pressed and smell fruity near the stem.
- Stir the coconut milk constantly while heating so it doesn’t separate.
- Don’t rinse jasmine rice too much — we want some starch for stickiness.
- 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
- Rinse 1 cup jasmine rice once to remove surface starch.
- Add 1 ½ cups water to a medium saucepan.
- 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
- While rice cooks, in a small saucepan add 1 cup full-fat coconut milk, ¼ cup sugar, and ¼ tsp salt.
- 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
- Once the rice is cooked, remove from heat.
- Pour in ¾ of the coconut sauce, stir gently to coat the rice.
- Cover and let it sit for 10 minutes to absorb all that flavor.
Step 4: Slice Mango
- Peel and slice your mangos into thin, even strips.
Step 5: Plate and Serve
- Scoop coconut rice into a shallow bowl or plate.
- Arrange mango slices on the side.
- Drizzle remaining coconut sauce on top.
- 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! 🍚🥭