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Creamy Mango Sticky Rice Dessert Recipe Easy Homemade Coconut Cream Treat

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A simple and comforting dessert featuring tender Thai glutinous sticky rice soaked in silky coconut cream, paired with fresh, sweet mango slices for a tropical treat.

Ingredients

Scale
  • 1 cup Thai glutinous (sticky) rice, rinsed thoroughly
  • 1 1/4 cups water (for steaming)
  • 1 cup full-fat coconut milk (canned)
  • 1/3 cup granulated sugar (adjust to taste)
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon jasmine rice flour or cornstarch (optional, for thickening)
  • 2 ripe Ataulfo or Kent mangoes, peeled and sliced
  • Optional garnishes: toasted sesame seeds or mung beans, fresh mint leaves

Instructions

  1. Rinse 1 cup of Thai glutinous rice under cold water until the water runs clear to remove excess starch. Soak the rice in cold water for at least 4 hours or overnight.
  2. Fill your steamer pot with water, making sure the water doesn’t touch the rice basket. Bring it to a gentle boil.
  3. Drain the soaked rice and spread it evenly in a cheesecloth-lined steamer basket. Cover and steam for 15 minutes. Then, gently fluff the rice and steam for another 15 minutes until tender but still slightly chewy.
  4. While the rice steams, combine 1 cup coconut milk, 1/3 cup sugar, and 1/4 teaspoon salt in a saucepan over low heat. Stir gently until the sugar dissolves.
  5. Mix 1 tablespoon rice flour with 2 tablespoons water to create a slurry, then whisk it slowly into the coconut milk. Simmer for 5 minutes until the sauce thickens slightly.
  6. Transfer the hot steamed rice into a mixing bowl. Pour about 3/4 of the coconut cream sauce over the rice and stir gently to combine. Cover and let it sit for 20-30 minutes to absorb the flavors and cool slightly.
  7. Peel and slice your ripe mangoes into thin slices or cubes just before serving.
  8. Spoon the creamy sticky rice onto serving plates, add the fresh mango slices on top or alongside, and drizzle with the reserved coconut cream sauce. Garnish with toasted sesame seeds or mung beans if desired.

Notes

Use authentic Thai glutinous rice for the best chewy texture. Soak rice for at least 4 hours or overnight. Gently simmer coconut cream to avoid fat separation. Let rice rest with coconut cream to absorb flavors. If coconut sauce thickens too much when cooled, warm gently before serving. Substitute rice flour with cornstarch if preferred. Store leftover rice and coconut cream separately in airtight containers in the fridge for up to 2 days.

Nutrition

Keywords: mango sticky rice, creamy mango dessert, coconut cream dessert, Thai dessert, glutinous rice dessert, easy mango sticky rice

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