Thai Mango Sticky Rice with Coconut Sauce
A sweet and creamy authentic Thai mango sticky rice dessert with coconut sauce served on the side. Sticky, fragrant, and easy to prepare — just like the versions found at Thai street markets.
Ingredients
- 1 cup glutinous rice
- 1 ½ cups coconut milk
- ½ cup sugar
- ½ tsp salt
- 2 ripe mangoes sliced
- 1 pandan leaf optional
- 1 tsp rice flour or cornstarch
- 1 tbsp toasted mung beans optional
Instructions
- Rinse and soak glutinous rice for at least 4 hours or overnight.
- Drain and steam the rice for 20–25 minutes until tender.
- Heat coconut milk, sugar, and salt in a saucepan until dissolved.
- Place hot sticky rice in a bowl and pour most of the coconut mixture over the rice. Cover and rest 20 minutes.
- Thicken the remaining coconut mixture with rice flour or cornstarch slurry to make the sauce.
- Slice ripe mangoes.
- Plate sticky rice with mango slices and serve the coconut sauce on the side.
- Garnish with toasted mung beans if desired.
Notes
NUTRITION FACTS
Serving Size: 1 serving (¼ of recipe) Calories: 381 Carbohydrates: 62g Protein: 4g Fat: 14g Saturated Fat: 11g Sodium: 148mg Fiber: 2g Sugar: 33g Potassium: 257mg
This nutrition information is an estimate only and may vary based on specific ingredients used.