Taste Thailand: How to Make Classic Mango Sticky Rice at Home

PHOTO BY HUAHOM ON PIXABAY

Mango sticky rice is a beloved Thai dessert that combines sweet coconut-flavored sticky rice with ripe mango slices. Making classic mango sticky rice at home is simple with just a few key ingredients and easy steps.

This recipe brings the authentic taste of Thailand to any kitchen, perfect for dessert lovers seeking something fresh and unique.

Start With The Right Rice

One should use glutinous rice, also called sticky rice or sweet rice. It’s the key for that chewy texture in mango sticky rice.

Not all sticky rice is the same. Jasmine rice or regular long-grain rice won’t give the right stickiness. Look for rice labeled “sweet rice” or “glutinous rice” at Asian markets or online.

Rinsing the rice until the water runs clear helps remove excess starch and prevents clumps. Soaking sticky rice for at least 4 hours or overnight softens it and ensures even cooking.

Check out this video for the right way to cook the sticky rice:

Coconut Sauce Makes It Sing

The coconut sauce is the heart of mango sticky rice. It blends creamy coconut milk with sugar and a pinch of salt for balance.

Heat the sauce gently until it thickens slightly. Then pour it over the sticky rice for that rich, smooth finish.

Key ingredients:

• Coconut milk
• Sugar
• Salt

This simple sauce lifts the dish from good to memorable.

Check out this recipe:

Choose Ripe, Juicy Mangoes

Ripe mangoes should give slightly when gently pressed and release a fragrant, sweet aroma near the stem. A subtle softness signals ideal ripeness without being overripe.

Varieties like Ataulfo and Nam Dok Mai are preferred for sticky rice dishes. Their smooth flesh and naturally sweet flavor create a perfect balance with creamy coconut rice.

Avoid mangoes that feel too firm, have dark spots, or appear shriveled. A ripe fruit should feel dense for its size and display rich, golden skin.

See how beautiful the dish looks with the right mango: