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A close-up of a delicious Mango Sticky Rice Recipe with Coconut Cream Topping, served on a white plate with a golden spoon and a cup of tea.
Daniel

Classic Mango Sticky Rice with Rich Coconut Cream Topping

A beloved Thai dessert featuring sweet, sticky glutinous rice infused with a rich coconut milk sauce, crowned with fresh, ripe mango slices and a luscious coconut cream topping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Asian, Thai
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Sticky Rice
  • 1.5 cups glutinous rice (sweet rice), rinsed thoroughly and soaked in cold water for at least 4 hours or overnight
For the Coconut Cream Sauce (for rice)
  • 1 cup full-fat coconut milk
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
For the Coconut Cream Topping
  • 1/2 cup full-fat coconut milk
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1 tsp cornstarch dissolved in 1 tbsp cold water
For Serving
  • 2-3 ripe mangoes (preferably Thai 'Nam Dok Mai' or Ataulfo/Honey mangoes), peeled and sliced
  • 1 tbsp toasted sesame seeds (optional, for garnish)

Equipment

  • Large Mixing Bowl
  • Steamer basket or bamboo steamer
  • Large pot (for steaming)
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board

Method
 

Prepare the Sticky Rice
  1. Drain the soaked glutinous rice thoroughly.
  2. Line a steamer basket with cheesecloth or parchment paper (with holes). Spread the rice evenly in the basket.
  3. Place the steamer basket over a pot of boiling water, ensuring the water does not touch the rice. Cover and steam for 20-25 minutes, or until the rice is tender and translucent.
Make the Coconut Cream Sauce (for rice)
  1. In a small saucepan, combine 1 cup coconut milk, 1/2 cup sugar, and 1/2 tsp salt.
  2. Heat over medium heat, stirring constantly, until the sugar and salt are completely dissolved. Do not boil. Remove from heat.
Combine Rice and Sauce
  1. Once the rice is cooked, transfer it immediately to a large mixing bowl.
  2. Pour the warm coconut cream sauce over the hot rice. Gently fold the sauce into the rice until thoroughly combined. Cover the bowl tightly with a lid or plastic wrap and let it sit for at least 15-20 minutes to allow the rice to absorb all the liquid and become sticky and glossy. Stir occasionally during this time.
Prepare the Coconut Cream Topping
  1. In another small saucepan, combine 1/2 cup coconut milk, 1 tbsp sugar, and 1/4 tsp salt.
  2. Heat over medium heat, stirring until the sugar and salt dissolve.
  3. Stir in the cornstarch slurry (cornstarch dissolved in cold water) and bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens slightly to a pourable consistency. Remove from heat.
Prepare the Mangoes
  1. While the rice is resting, peel and slice the ripe mangoes. For presentation, you can make fan-like slices.
Assemble and Serve
  1. Scoop a portion of the warm sticky rice onto individual serving plates.
  2. Arrange the fresh mango slices next to the rice.
  3. Drizzle generously with the prepared coconut cream topping.
  4. Optionally, sprinkle with toasted sesame seeds for garnish. Serve warm or at room temperature.

Notes

For best results, use good quality full-fat coconut milk. Thai glutinous rice is essential for the correct texture; do not substitute with regular white rice. The ripeness of the mango is crucial – it should be sweet, fragrant, and slightly soft to the touch. Mango sticky rice is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the rice may harden. Reheat gently in a microwave with a splash of coconut milk if needed.