difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
20 min
Calories
400 kcal
This Mango Sticky Rice is a classic Thai dish that combines soft, slightly sweet sticky rice with rich coconut milk and fresh, juicy mango. The creamy texture of the coconut rice pairs perfectly with the natural sweetness of the mango, creating a simple but incredibly satisfying dish.
It’s traditionally served as a dessert, but it also works perfectly as a sweet breakfast or light snack. With just a few ingredients, you get a dish that feels both comforting and refreshing at the same time.
Why You’ll Love This Recipe
This recipe is naturally sweet, dairy-free, and easy to make with just a few ingredients. It feels light but still filling, making it perfect for breakfast or dessert. Just like your in Thailand.
Ingredients
- 200 g sticky rice
- 200 ml coconut milk
- 2 tbsp sugar
- Pinch of salt
- 1 ripe mango
- Optional: sesame seeds or coconut flakes
Instructions
- Cook sticky rice according to package instructions.
- Heat coconut milk with sugar and salt.
- Pour coconut mixture over the rice.
- Let it sit and absorb for 5–10 minutes.
- Slice the mango.
- Serve rice with mango.
- Drizzle extra coconut milk on top.
Nutrition per serving
- Protein: ~6 g
- Fat: ~15 g
- Carbohydrates : ~65 g
- Fiber: ~3 g
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Make Ahead & Meal Prep
You can prepare the sticky rice up to 2 days in advance and store it in the fridge once cooled. When ready to serve, gently reheat it and add a little extra coconut milk to bring back the creamy texture.
For best results, slice the mango fresh just before serving, as this keeps it juicy and flavorful.
Tips
- Use ripe mango for best flavor
- Don’t skip the salt (balances sweetness)
- Serve slightly warm
- Use full-fat coconut milk for creaminess
Variations
- Classic version: Mango with coconut sticky rice
- Berry version: Add strawberries or blueberries (i personally really like this one)
- Tropical version: Add pineapple or coconut flakes
- Protein version: Add Greek yogurt
- Chocolate version: Add a drizzle of chocolate
FAQ
Yes, but sticky rice gives the best soft and slightly chewy texture. Regular rice will be less creamy and won’t have the same authentic result.
It’s mildly sweet, and you can easily adjust the sugar to your taste. You can also make it less sweet if you prefer it more breakfast-style.
A ripe, soft mango is best. It should be sweet and juicy, not firm or sour.
It may need more coconut milk or didn’t absorb enough liquid. Make sure to let it rest after mixing so it becomes soft and creamy.
Yes, it can be served slightly chilled or at room temperature, but it’s best slightly warm for the creamiest texture.
Store the rice and mango separately in airtight containers. This keeps the texture and freshness better.
Yes, sesame seeds, coconut flakes, or even a drizzle of extra coconut milk work really well.
Recipe by vino
This recipe is simple but feels really special. The combination of creamy coconut rice and fresh, sweet mango creates a perfect balance of flavors that’s both comforting and refreshing.
I also love how easy it is to make with just a few ingredients, while still looking beautiful when served. It’s the kind of dish that works anytime, whether you want a light breakfast, dessert, or something different from your usual meals.
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