Mango Sticky Rice Recipe

Rinse and soak

Rinse 1 cup glutinous rice under cold running water until the water runs clear. Transfer to a bowl and cover with 1 cup room-temperature water. Soak for at least 4 hours or overnight (8 hours) for best texture. Drain thoroughly before cooking.

Steam the rice

Set up a steamer lined with cheesecloth or a clean kitchen towel (or use a bamboo steamer). Place the drained rice in the steamer, spreading it evenly. Steam over simmering water, covered, for 20–25 minutes, or until the rice is translucent and tender. Check once halfway and gently fluff if needed.

Prepare sauce

While the rice steams, combine 1 cup full-fat coconut milk, 3 tablespoons sugar, and 1 teaspoon fine sea salt in a small saucepan. Warm over low heat, stirring, until the sugar dissolves. Do not boil. Remove from heat as soon as the sugar is dissolved and the mixture is steaming.

Combine with rice

Place the hot steamed rice into a heatproof bowl. Pour the warm coconut sauce over the rice and gently fold to combine so the rice absorbs the liquid. Cover the bowl and let rest for 15–20 minutes to fully absorb and become glossy. Taste and adjust salt or sugar if desired.

Make the drizzle

In a small saucepan, combine 1 cup full-fat coconut milk, 1 tablespoon sugar, and a pinch of salt. Warm over low heat, stirring, until sugar dissolves. If you prefer a slightly thicker drizzle, mix 1 teaspoon tapioca or cornstarch with 1 teaspoon warm water to make a slurry, then whisk into the warm coconut milk and cook 1–2 minutes until slightly thickened. Remove from heat and cool slightly.

Prepare mango

Peel the ripe mangoes and slice the flesh away from the pit. Cut into 1/4- to 1/2-inch slices or cubes, keeping pieces tidy for plating. Two mangoes yield enough to serve the sticky rice for 3–4 people.

Toast garnish

In a small dry skillet over medium heat, toast 1 tablespoon sesame seeds (or crisp 1 tablespoon split mung beans) until fragrant and lightly golden, about 2–3 minutes. Watch carefully to avoid burning. Set aside to cool.

Assemble and serve

Divide the coconut sticky rice among serving plates (about 1/3 cup rice per serving). Fan or arrange mango slices alongside the rice. Spoon 1–2 tablespoons of the sweet coconut drizzle over the rice and a little over the mango if desired. Sprinkle toasted sesame seeds (or mung beans) on top and garnish with mint leaves if using. Serve warm or at room temperature.