Mango sticky rice, a vegetarian recipe

Name: Mango sticky rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Thailand
Ingredients: 300 g Thai glutinous rice; 300 ml coconut milk; 90 g sugar; ½ tsp salt; 2 very ripe mangoes; 2 tbsp split mung beans (or sesame seeds); 1 tsp cornflour

Mango sticky rice

Local name: ข้าวเหนียวมะม่วง

Warm glutinous rice steeped in sweet-salty coconut, served with ripe mango and toasted mung beans for crunch.

Published on 21 February 2026·Updated on 10 September 2026

VeganGluten-free#dessert#mango#coconut#sticky rice#thai

Method

Soak the glutinous rice in cold water for at least 4 hours, ideally overnight, then drain.
Steam it for 25 minutes in a cloth-lined basket, turning it halfway: the grains should turn translucent and tender.
Meanwhile warm 200 ml of the coconut milk with the sugar and salt, without boiling, until fully dissolved.
Pour this over the rice while it is still piping hot, stir briefly, then cover and let it absorb off the heat for 25 minutes.
Toast the mung beans in a dry pan for 4 minutes until nut-brown, and leave to cool.
Thicken the remaining coconut milk with the slaked cornflour and a pinch of salt over low heat for 2 minutes, into a pourable, distinctly salty sauce.
Peel the mangoes, cut them into thick slices and plate them beside the rice, spooned with sauce and scattered with toasted beans.

The dish rests on the contrast between the sweet rice and the salty sauce poured over it, so don’t cut back the salt, it is deliberate. Serve warm and never chilled, or the rice hardens.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.
Reduce
Uncovered, water leaves and flavour concentrates. It is done when the sauce coats the back of a spoon.

Frequently asked questions

Can I use ordinary short-grain rice instead of glutinous rice?

No, it is a different variety: Thai glutinous rice steamed gives whole grains that are tender and cling together, while boiled short-grain rice turns into a creamy pudding. Look for glutinous or sticky rice in an Asian grocer, and do not skip the soak.

Why is the sauce poured over the rice salty?

It is deliberate and it is the balance of the dish: the rice is sweet, the coconut sauce over it is frankly salty, and the contrast keeps the dessert from cloying. Do not cut the salt thinking it is a mistake.

How do I store leftover sticky rice?

Keep it covered at room temperature and eat it the same day. The fridge makes the starch retrograde and the grains go hard, which nothing fully reverses. A few minutes back in the steamer restores some of the softness.

Mango sticky rice

Method

The techniques this recipe uses

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Nutrition per serving

Frequently asked questions

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