Talking about Thai dessert, I’m positive you must have tried this amazing Mango Sticky Rice at least once- if not more. It’s simple, yet satisfying without complication. Thinking about it might already make your mouth water. Let’s get some mangoes, sticky rice, coconut milk, and I’ll show you how!

We don’t use a lot of dairy products in Thai cooking. So, desserts that are filled with dairy and heavy refined sugar are not what I grew up eating. I like desserts, but my kind of desserts are mostly non-dairy, and light in sugar. Best of all, they are SUPER easy to make without too much kitchen equipments!

Mango Sticky Rice is one of those desserts that can instantly satisfy a sweets craving. The combination of sweet, creamy coconut milk, the texture of sticky rice, and juicy mangoes are incredibly delicious. You’ll be amazed how these simple ingredients can make this dessert flavor sublime.

I know you can’t wait, so let’s jump into it.

Things you need to make Mango Sticky Rice:

Mango Sticky Rice

1. 1 cup (340 g) of sticky rice.
2. 2-3 fully ripe mangoes.

For the sweet coconut sauce:

1. 1 cup (240 ml) of coconut milk
2. About ½ cup (170 g) of sugar or less. This is totally up to your preference: more sugar if you like it really sweet, less if you don’t. I use non-refined sugar, but refined white sugar makes it more beautiful. It’s your choice.
3. ½ TSP (5 g) or less of good salt ( I use himalayan pink salt)

For the salty coconut sauce:

1. ½ cup (170 ml) of coconut cream, but to make it easier, I just use the same coconut milk.
2. 1 TBSP (15 ml) of filtered water.
3. ½ TSP (5 g) of rice flour.
4. ¼  TSP (2.5 g) of good salt.
5. Some toasted mung beans. (see below)

How:

1. Gently wash the sticky rice a few times until the water looks clear. Soak it for a few hours, or ideally overnight.
2. Optional: prepare toasted mung beans: use peeled mung beans, soak and steam them until cooked. Toast them in a pan on medium heat until crispy-golden brown. Add a pinch of salt if you like. Note: The process of getting the toasted mung beans requires a little bit of work. I usually toast them when I cook mung bean for other dessert dishes, and I usually have them on hand as a healthy snack. However, you could use toasted sesame seeds instead.
3. When the sticky rice is ready, drain, rinse, and set it aside.
4. Heat water in a pot, put the sticky on cheesecloth (I use a napkin), and place it in a steamer. When the water boils, steam the sticky rice for about 25 minutes, or until it’s soft.
5. In the meantime, prepare the sweet coconut sauce: put the coconut in a small saucepan, mix in the sugar, add a little bit of salt. Cook until the sugar dissolves, and set it aside while waiting for the sticky rice to be done.
6. When the sticky rice is done, transfer it into a mixing bowl. Immediately add the sweet coconut sauce and mix thoroughly (you might think there is too much sauce at this point, but wait and see). Let it soak for about 10 minutes, so the sticky rice can absorb the sauce.
7. In the meantime, get the salty coconut sauce ready: put the coconut milk in a small saucepan, add the rice flour, salt, water, and mix everything together. On low heat, gently bring it to a soft boil. Stir until it thickens, and set it aside.
8. Now, check on the sticky rice, stir and mix it (let it sit while getting the mangoes ready).
9. Peel and cut the mangoes into bite size pieces.
10. Mix the sticky rice one last time. Place the amount you want in a serving dish, add the mangoes, the salty sauce, top with the toasted mung beans, and enjoy!

Have you made Mangoes Sticky Rice before? Share it with me–I’d like to hear about it!