Mango sticky rice is a delicious and comforting dessert! It’s a perfect combination of glutinous rice cooked in luscious coconut milk, and sweet ripe mangoes. It’s smooth, satisfying, and full of flavors. It’s very easy to make at home with few ingredients.
What is Mango Sticky Rice?
Mango sticky rice is a very popular Thai dessert, if not the most! The base ingredient is sticky or glutinous rice, that is cooked in coconut milk and sugar to develop a very pleasant soft and chewy texture. It’s traditionally served with fresh ripe mango.
Mango sticky rice is a delicious and super comforting dessert that can be enjoyed all year round using fresh or frozen mango! It’s smooth, sweet, and full of flavors. It’s very easy to make at home with few ingredients and equipment. This homemade version contains less sugar, but trust me the result is just as satisfying!
Why you will love this recipe.
- It’s very easy to make! Don’t be fooled by the soaking time. Once the rice is ready, it’s super quick and simple to cook and prepare the dessert.
- Only 4 ingredients. That you can easily find in most supermarkets and Asian stores.
- Comforting and satisfying. Mango sticky rice is hands done one of my favorite recipes! The combination of soft, chewy, sweet rice and fresh, fruity mango is a real treat.
- Reduced in sugar. While traditional mango sticky rice recipes often contain a lot of sugar, I reduced its amont and use unrefined sugar, and the result is just as satisfying.
- Vegan, gluten free.
Ingredients to make Mango Sticky Rice.
Mango sticky rice is a very simple dessert to make as you only need 4 ingredients:
- Sticky rice. Also called glutinous rice or “sweet rice”, it’s a special short-grain variety grown all over Asia. It’s widely popular among Asian cuisines, and can be used in both sweet and savory dishes. Sticky rice has the characteristic to contain very low amylose, and becomes very sticky and chewy when cooked. It can also be grounded into flour for different uses, like the famous mochi. You can easily find sticky rice in most supermarket and asian shops.
- Coconut milk. We use coconut milk for both the rice and the caramel sauce. Make sure to use full fat canned coconut milk. Always check the coconut content indicated on the can. I recommend at least 85% coconut. The higher the content of coconut, the richer and creamier!
- Sugar. To make the caramel sauce, I love to use coconut sugar which has a rich caramel-like flavor. You can absolutely use coconut sugar in the sticky rice as well, but it might lightly color the rice. If you prefer you can use cane sugar.
- Mango. Fresh very ripe mango or mango sorbet.
How to serve sticky rice.
Mango sticky rice is traditionally served with a splash of coconut milk and fresh ripe mango. The best kinds of mangoes for this dish are the sweet and creamy varieties with golden skin. Make sure the mango is very ripe and has a silky, creamy flesh for the best experience!
However, there are endless other possibilities to enjoy sticky rice!
- Starting from the traditional version, you can drizzle condensed coconut milk and sprinkle sesame seeds.
- Depending where you live, it’s not easy to get good quality mangoes all year round. However, you can easily find frozen mangoes, or serve sticky rice with a scoop of mango sorbet!
- In my cookbook VEGAN WORLD, I have an exclusive recipe where sticky rice and slices of fresh mango are used in the form of spring rolls! It’s a very funny and delicious way to enjoy this classic dessert!
FAQ
Can I use regular rice instead?
No, you can’t use regular rice to make authentic mango sticky rice. As regular white rice doesn’t contain the same amount of starch, you can’t cook it the same way and get this sticky result. You can find sticky rice (also called glutinous rice) at most Asian markets and online.
Can I make mango sticky rice ahead of time?
Mango sticky rice is best enjoyed fresh, while it’s still creamy and chewy. Then the rice starts to thicken and dry. I highly recommend making it the same day you plan to serve it. Also don’t forget that you’ll need to soak the rice overnight prior to cook it.
How can I store leftover sticky rice?
Thought I recommend to consume mango sticky rice within the day, you can still store leftovers to enjoy in the coming days. In this case, store the cooked rice and sauce in separate airtight containers and place in the fridge. You can keep the sticky rice for 1 up to 2 days, and the caramel sauce for up to a week.
When refrigerated, the rice will harden. To make it fresher, transfer the rice on a microwave safe container and add a splash of coconut milk. Cover and microwave for 30–45 seconds, while the rice cooks in its steam. Otherwise, the rice will have a tough and dry texture.
Other fruit dessert recipes you might love
- No bake Lemon Poppy Seeds Cheesecakes GF
- Oat Mango Crumble Bars GF
- Vegan Raspberry Lamington
- Apricot Peach Rustic Pies
- Apricot Melon Panna Cotta
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Mango Sticky Rice
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: Steam
- Cuisine: Thai
- Diet: Vegan
Description
Easy 4 ingredients Mango Sticky Rice is a delicious, comforting dessert! It’s a creamy blend of glutinous rice cooked in coconut milk, paired with sweet mango and gooey caramel sauce. It’s very easy to make at home, vegan, gluten free and reduced in sugar.
Ingredients
Sticky Rice
- 1 cup dry, uncooked glutinous rice (200 g)
- 3/4 cup + 1 tbsp coconut milk (200ml)
- 2 tbsp sugar
- 1/4 tsp salt
Caramel sauce
- 1/2 cup coconut milk (100 ml)
- 3 tbsp coconut sugar (40 g)
- 1/4 tsp salt
- 1 tbsp coconut oil
Toppings
- Your choice of mango sorbet or fresh mango
- Toasted coconut chips
- 1/4 tsp salt
- 1 tbsp coconut oil
Instructions
- The day before, wash the rice several times under water to remove the starch or until the water is almost clear. Leave the rice to soak in fresh water overnight, or for at least 8 hours.
- Afterwards, drain rice well in a sieve. Place the rice on a bamboo steaming basket lined with parchment paper. Place the basket on a steamer or over a saucepan of boiling water. Steam for 15-20 minutes or until the rice is cooked, slightly translucent, and still very chewy. Set aside.
- Mix the coconut milk, sugar and salt in a saucepan. Bring to a boil while mixing until the sugar has dissolved. Then add the cooked rice and cook for a few minutes, stirring constantly, until the rice has absorbed all the liquid. Remove from the heat, cover and let sit for 30 minutes.
- Meanwhile, make the caramel sauce. Add the coconut milk, coconut sugar and salt to a small sauce pan. Bring to a boil, then reduce to low heat and cook for about 10 minutes until the sauce thickens and takes a brown color.
- Remove from the heat and add the coconut oil. Stir to combine. If the sauce is too thick, add coconut milk, one spoon at the time, until you get the desired consistency. Transfer the caramel sauce to a glass jar and leave to cool.
- Serve a portion of stick rice with a scoop of mango sorbet or slices fresh mango. Drizzle with the caramel sauce and sprinkle with coconut chips.
Recette version française
Print Mango Sticky Rice (riz gluant à la mangue)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 portions 1x
- Category: Dessert
- Method: Cuisson vapeur
- Cuisine: Thaïlandaise
- Diet: Vegan
Description
Cette recette facile de mango sticky rice réunie le crémeux et la douceur du riz gluant parfumé au lait de coco, et la fraicheur de la mangue, dans un dessert qui fait voyager les papilles! Vegan, sans gluten, peu sucré.
Ingredients
Riz gluant
- 200 g de riz gluant
- 200 ml de lait de coco
- 20 g de sucre de canne
- 1/4 c. à café de sel
Caramel de coco
- 100 ml de lait de coco
- 30 g de sucre de coco
- 1/4 c. à café de sel
- 1 c. à soupe d’huile de coco
Garniture
- Au choix, sorbet à la mangue ou mangue fraiche
- Chips de coco grillées
Instructions
- La veille, rincer le riz à l’eau plusieurs fois pour bien retirer tout l’amidon. Ensuite, faire tremper le riz dans un grand volume d’eau pendant toute une nuit, ou au moins 8 heures.
- Le lendemain, tapisser le fond d’un panier vapeur de papier cuisson pour éviter que le riz n’accroche. Égoutter le riz et le placer dans le panier. Déposer le panier dans un cuit vapeur ou au dessus d’une casserole d’eau frémissante. Faire cuire à la vapeur 15 à 20 minutes, jusqu’à ce que le riz soit tendre. Réserver.
- Pendant ce temps, verser le lait de coco, le sucre et le sel dans une casserole. Porter à ébullition tout en mélangeant pour dissoudre complètement le sucre. Ajouter le riz cuit et continuer à cuire quelques minutes tout en mélangeant, jusqu’à ce que le riz ai absorbé tout le lait. Retirer du feu, couvrir et laisser reposer 30 minutes.
- Préparer la sauce caramel au coco. Dans une casserole, ajouter le lait de coco, le sucre de coco et le sel. Mélanger et porter à ébullition. Quand la préparation commence à bouillir, réduire à feu doux et laisser mijoter environ 10 minutes, tout en continuant à mélanger de temps en temps, jusqu’à ce que le caramel épaississe et prenne une couleur brune.
- Retirer la casserole du feu et ajouter l’huile de coco. Si le caramel est trop épais, ajouter une cuillère de lait de coco et mélanger. Verser le caramel dans un bocal en verre et laisser tiédir.
- Servir une portion de riz gluant accompagné d’une boule de sorbet mangue ou de tranches de mangue fraiche, napper de sauce caramel et parsemer de chips de coco grillées.
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