Asian Cuisine
Mango Sticky Rice: Sweet & Savory Coconut, Fresh Bangkok Street-Style
Prep
190 min
Cook
40 min
Servings
4
Level
Medium
A perfect blend of tender, chewy sticky rice layered with savory coconut milk and slices of sweet, fresh ripe mango — this is the legendary Bangkok street dessert that always leaves you craving more. Its soft, chewy texture with a perfectly balanced sweet-savory flavor makes it perfect to enjoy anytime, especially on a hot day. This simple dish turns out to have a depth of flavor that makes it hard to stop eating.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams white sticky (glutinous) rice
- 400 ml thick coconut milk
- 80 grams granulated sugar
- 1 tsp salt
- 2 leaves pandan leaves
- 2 whole ripe honey mango (harum manis)
- 1 tbsp toasted white sesame seeds
- 100 ml coconut milk for topping sauce (thick, cooked with a little salt and cornstarch)
- 1 tsp cornstarch
- to taste water
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👩🍳 Instructions
- 1 Rinse the sticky rice thoroughly, then soak it in water for at least 3 hours or overnight so the steamed rice turns out perfectly tender and chewy.
- 2 Drain the rice, then steam it with the pandan leaves for 20-25 minutes until it's half-cooked and slightly translucent.
- 3 While waiting, combine the thick coconut milk, granulated sugar, and salt in a saucepan. Heat over low heat while stirring until the sugar dissolves and it comes to a gentle simmer — be careful not to let the coconut milk curdle.
- 4 Once the rice is half-cooked, transfer it to a heatproof container and pour most of the hot coconut milk mixture over it (save a little for the topping sauce). Stir well, cover, and let it sit for 15-20 minutes so the coconut milk is fully absorbed.
- 5 Steam the coconut-milk-soaked rice again for 10-15 minutes until it's fully cooked, tender, and glossy.
- 6 For the topping sauce, combine the remaining coconut milk with a little cornstarch dissolved in water, then cook briefly until it thickens and starts to bubble gently. Remove from heat.
- 7 Peel the mango and cut it into thin, lengthwise slices or as desired.
- 8 Serve the warm sticky rice on a plate, place the mango slices alongside it, drizzle with the thick coconut sauce, and sprinkle toasted sesame seeds on top.
💡 Tips
• Choose mangoes that are truly ripe, fragrant, and not fibrous so their natural sweetness comes through at its best.
• Soak the sticky rice long enough so the steamed rice turns out evenly tender without being hard in the center.
• Don't cook the coconut milk over high heat, as it can curdle easily; use low heat and stir constantly.
• Serve while the sticky rice is still warm so its texture stays soft when paired with the cool mango.
📊 Nutrition Facts / serving
385
Calories (kcal)
5 g
Protein
16 g
Fat
58 g
Carbs
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