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Mango sticky rice: How to make this classic Thai dessert at home

News9Live | April 29, 2026 11:39 AM CST

New Delhi: Mango Sticky Rice is one of those classic desserts that instantly transports you to warm beaches, bustling night markets, and the vibrant flavours of Southeast Asia. Loved for its creamy coconut aroma, velvety texture, and the natural sweetness of ripe mangoes, this dish is a beautiful balance of simplicity and indulgence. While it tastes luxurious, Mango Sticky Rice is surprisingly easy to prepare at home with just a few ingredients and mindful technique.

In summer, when mangoes flood Indian markets, this dessert becomes not just a treat but a celebration of seasonal abundance. It’s refreshing, mildly sweet, and light on the palate, making it a perfect end to a meal during hot afternoons or festive evenings.

The beauty of Mango Sticky Rice lies in its versatility: you can plate it elegantly for guests or enjoy a cosy bowl at home. Here is a complete guide to making this beloved Thai dessert with authentic flavours and perfect consistency.

Mango sticky rice recipe

Ingredients

1 cup glutinous rice (also called sticky rice)
1 cup coconut milk (full-fat for best results)
¼ cup sugar (adjust to taste)
½ teaspoon salt
2 ripe mangoes (Alphonso, Banganapalli, or any sweet variety)
1 tablespoon cornflour (optional, for thickening sauce)
2 tablespoons toasted sesame seeds or mung beans (optional, for garnish)

Step-by-Step Method

Wash the glutinous rice 2–3 times until the water runs clear.

Soak it for at least 4 hours or overnight for the softest texture.

Drain the soaked rice and steam it in a steamer or idli cooker for 20–25 minutes.

Sticky rice must always be steamed, not boiled.

In a saucepan, heat coconut milk, sugar, and salt on a low flame.

Stir until the sugar dissolves completely. Do not boil, as boiling splits the coconut milk.

Once the rice is steamed, transfer it to a bowl.

Pour ¾th of the coconut sauce over the rice.

Gently fold it in and let the rice sit for 10–15 minutes.

For an extra glossy finish, mix a teaspoon of cornflour with leftover coconut sauce and heat it until slightly thickened.

Use ripe, sweet mangoes. Peel and slice them lengthwise into even, smooth pieces.

Place a generous scoop of warm sticky rice on the plate.

Arrange mango slices neatly on the side.

Pour a spoonful of the thickened coconut sauce over the rice.

Sprinkle toasted sesame seeds or crunchy mung beans for added texture.

Serve immediately while the rice is warm and the mangoes are chilled.

Mango Sticky Rice is comforting, tropical, and beautifully minimalistic. It requires no elaborate baking, no special equipment, and uses seasonal ingredients that shine on their own. The contrast of warm sticky rice and cool mango slices creates a delightful mouthfeel that makes you want more.

As Indian summers bring a bounty of mangoes, this dessert is not just a recipe, it’s an experience, a moment of indulgence, and a refreshing way to enjoy the season’s favourite fruit.