Thai Mango Sticky rice: A simple and delicious dessest with coconut milk and jasmine rice. |
5 from 10 votes

Thai Mango Sticky Rice

Mango sticky rice is fairly simple to make. A couple of hints here: use a good quality coconut milk, and palm sugar if you can find it. The organic section of many grocery stores carry it. Palm sugar is an extremely popular ingredient in Thai cuisine. 
Course Dessert
Cuisine Thai
Keyword authentic, coconut milk, sticky rice, sweet rice, thai food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: Change to adjust-> 8 servings
Calories 210 kcal



  1. Slice mangoes and place in the refrigerator until you are ready to use them.
  2. Place rice in a pan with water and salt. Bring to a boil. Reduce heat and cook covered for about 20 minutes, or until all the water has evaporated and the rice is soft. Remove from heat. Stir and keep covered.
  3. While the rice is cooking place the coconut milk and sugar in a saucepan on medium, and heat for about 15 minutes. Do not let it boil!
  4. Slowly add the coconut milk mixture to the warm rice; mix thoroughly and let it cool.
  5. Make small mounds using a mold.
  6. Place sliced mangoes around the mound Sprinkle with nigella seeds.

Recipe Notes

Nutrition Facts
Thai Mango Sticky Rice
Amount Per Serving
Calories 210 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 6g38%
Sodium 173mg8%
Potassium 174mg5%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 13g14%
Protein 2g4%
Vitamin A 445IU9%
Vitamin C 15.8mg19%
Calcium 17mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.