Tried & Tasted·Thai·October 2025

Mango Sticky Rice

The dessert that made me fall in love with Thai food. Sweet, creamy, and ridiculously easy.

ThaiDessertSweet
🔪

4+ hrs (soak)

Prep

🔥

30 min

Cook

🍽

2-3 people

Serves

📊

Medium

Level

I first had mango sticky rice at a street stall in Chiang Mai. It was 40 baht (about a dollar) and it absolutely wrecked me. How could something so simple be so perfect?

The sticky rice, soaked in sweet coconut cream. The perfectly ripe mango, sliced and fanned out. A drizzle of coconut sauce on top. It's three ingredients doing the most extraordinary things together.

🧾

Ingredients

●1 cup glutinous (sticky) rice — soaked 4+ hours
●1 can coconut milk (400ml)
●1/3 cup sugar
●Pinch of salt
●2 ripe mangoes
●Toasted sesame seeds (optional)
👩‍🍳

Method

1

Steam the soaked rice for 20-25 minutes (use a steamer basket or cheesecloth).

2

While it steams, warm 3/4 of the coconut milk with sugar and salt until dissolved.

3

When rice is done, immediately pour the warm coconut milk over it. Mix gently.

4

Cover and let it sit for 15 minutes — the rice will absorb everything.

5

Slice your mangoes beautifully.

6

Serve rice with mango, drizzle remaining coconut milk on top.

💡

Tips

The mango MUST be ripe. This is non-negotiable. An unripe mango will ruin everything. You want it fragrant, yielding to touch, almost too ripe. That's when it's perfect.

Soak the rice for at least 4 hours, ideally overnight. The longer you soak, the stickier and more tender it gets.

Pour the coconut milk over the rice while it's still hot — that's when it absorbs the most.

plated & pretty

the perfect plate

coconut drizzle

mango slicing

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