Go Back
+ servings
thai mango sticky rice on a plate with chopsticks
5 from 10 votes
Print

Thai Mango Sticky Rice Recipe

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

Ingredients

Instructions

  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

Frequently asked questions and tips

  • Can I use regular rice? Of course. Traditionally, Thai food uses jasmine rice which is indigenous to Thailand. Its fragrant taste makes it ideal.
  • How ripe does the mango need to be for mango sticky rice? For the mangoes, make sure they are ripe, but not overly ripe. You can cut your own, or buy them sliced/cubed. I've always been challenged when cutting mangoes, and I grew up in the tropics. Go figure! So who cuts my mangoes? My  husband of course!
  • How long can you keep mango sticky rice in the fridge? It is best to eat it right away. You can store it sealed in the refrigerator for about 2 days.
  • Can you microwave mango sticky rice? You can microwave it to reheat it, but not the mangoes. In Thailand, this dish is not always served hot. It really depends on the cook. Try it both hot and cool and see what you like best. 
  • Is mango sticky rice difficult to make? The process to make the dish is pretty simple. While the rice is cooking, make the sweet coconut syrup in a sauce pan. Combine the two with cool slices of mango on the side when it's all done.
Nutrition Facts
Thai Mango Sticky Rice Recipe
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.