Thai Mango & Sticky Rice

August 31, 2025

So, even if you think you may never make Thailand’s favourite dessert you should still watch the video just to listen to the foot tapping Issan music to perk up your day!

This recipe is at its best when mangoes are at their best. Typically this will be from April to September for mangoes from Southeast Asia and the Indian subcontinent. These are best found in Asian grocery shops, not as cheap as the supermarket varieties because they are picked at the height of ripeness and exported by air. The rest of the year you have to rely on the mangoes that arrive from South America, not always as sweet but then again the wonderfully moreish Coconut sticky rice compensates! Full preparation instructions are in the video.

Thai Mango & Sticky Rice

Rated 5.0 stars by 1 users

Cuisine

Thai

Servings

3-4

Prep Time

15 minutes

Cook Time

45 minutes

Thai mango sticky rice is easily the country's best known dessert, and for a good reason. it’s simply irresistible!

Ingredients

2 Mangoes
2 cans of Coconut Milk
50g Mung Beans
35g White Sugar
12g Salt
1 tsp Cornflour
500g Thai Glutinous (Sticky) Rice

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Directions

Soak the sticky rice overnight
Soak 50g of Mung Beans for 30 minutes and drain and pan fry until light golden
Making the Coconut syrup. Add 300g of thick Coconut Milk to a pan (see recipe notes) and heat gently while stirring. Stir in 225g of white sugar & 10g of salt. Stir until dissolved and remove from heat and set aside.
Making the Coconut topping. In a new pan add 400g of Coconut milk, 2g of salt, 10gt white Sugar and 1 tsp of Cornflour. Heat for 3-5 minutes until it bubbles while stirring constantly. Remove from heat.
Steam sticky rice for 30 minutes. See recipe notes.
After 30 mins mix the sticky rice with the coconut syrup.
Leave for 30 minutes to cool down and serve with the mango and topping. Enjoy!

Recipe Video

Recipe Note

Coconut Milk. The quality of coconut milk differs vastly and there is much more info on the brands to look for, and those to avoid on the following link. Coconut Milk . The thick coconut milk I refer to when making the coconut syrup is when the solids separate leaving the water behind when the can is left to stand undisturbed. However, if you are using a brand that has a lot of emulsifiers & stabilsers in this won't happen so you will just have to use it as it is.

Steaming sticky rice. I like to use a muslin or cheese cloth inside a strainer for my sticky rice. You can buy these online or in cook shops.

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