Is mango sticky rice made with coconut cream or milk?

Traditionally, Mango Sticky Rice is made using coconut milk. Coconut milk strikes a perfect balance between richness and lightness, ensuring the sticky rice is flavorful but not overly heavy. However, some modern adaptations use coconut cream for a thicker, more indulgent sauce. Coconut cream contains more fat, resulting in a richer flavor, but it can overpower the delicate balance if not used carefully. For authentic results, coconut milk is the preferred choice.

What country is known for mango sticky rice?

Thailand is the country most famously associated with Mango Sticky Rice. It is considered one of the nation’s iconic desserts, especially popular during mango season from March to June. The dish is widely available across Thailand, from bustling night markets to upscale restaurants, and has become a symbol of Thai culinary tradition worldwide. Its presence in neighboring countries like Laos and Cambodia further highlights its regional influence.

What is the sauce in mango sticky rice?

The sauce in Mango Sticky Rice consists of coconut milk gently cooked with sugar and a pinch of salt. This combination creates a creamy, slightly sweet, and slightly savory topping that complements both the sticky rice and mango. A small amount of rice flour is often added to thicken the sauce, giving it a luscious texture that coats the rice perfectly. This salted coconut sauce is key to balancing the dish’s sweetness and enhancing its overall richness.

What is special about mango sticky rice?

Mango Sticky Rice stands out because of its perfect harmony of flavors and textures. The chewy, warm sticky rice absorbs the sweet, aromatic coconut syrup, while the salted coconut sauce provides a subtle contrast that elevates the sweetness. Paired with fresh, juicy mango slices, the dessert offers a refreshing burst of tropical flavor. Its appeal lies in its simplicity, yet every bite feels luxurious and comforting. For many, it’s a taste of Thai culture and hospitality in dessert form.

Thai Mango Sticky Rice: The Most Delicious Dessert Recipe of 2025

Description

Coconut Sticky Rice with Mango is a classic Thai dessert featuring tender, sweet glutinous rice infused with rich coconut milk, served with fresh ripe mangoes and topped with a salted coconut sauce and crispy mung beans for texture.

Ingredients

Scale

1 cup white glutinous rice
⅔ cup coconut milk
½ teaspoon table salt
½ cup sugar
Salted Coconut Sauce:
½ cup coconut milk
¼ teaspoon table salt
1 teaspoon rice flour
1 Tablespoon water
Others:
2 Tablespoons shelled and split mung beans
3 sweet, ripe mangoes

Instructions

Wash the glutinous rice thoroughly, rinsing 4–5 times until water runs mostly clear.
Soak the rice in room temperature water for at least 4 hours or overnight. If soaking longer than 4 hours, refrigerate.
While soaking, prepare salted coconut sauce and crispy mung beans.
Preheat a steamer and line the rack with moist muslin or a thin white tea towel. Drain rice well and place on the cloth. Fold edges over rice.
Steam over high heat for 20–25 minutes until fully cooked and tender.
While rice cooks, make coconut syrup by combining coconut milk, sugar, and salt in a pot. Heat until it starts to bubble, then remove from heat and keep covered.
When rice is done, transfer to a bowl and pour the hot coconut syrup over it. Stir gently to break lumps, cover, and let rest for 20 minutes.
Fold rice gently from bottom to top to redistribute syrup, cover again, and let sit for another 20 minutes or until serving.
For salted coconut sauce, whisk rice flour and water until smooth. Combine with coconut milk and salt in a pot. Cook over medium-high heat, stirring constantly, until thickened and boiling. Remove and cool.
For crispy mung beans, rinse and soak beans in simmering water for 10 minutes (off heat), then drain and dry. Toast in a lightly greased pan over medium-high heat until golden and crunchy.
To serve, plate sticky rice with fresh mango slices, drizzle with salted coconut sauce, and sprinkle with crispy mung beans.

Notes

For naturally colored rice, soak in colored water as per blog instructions.
Use only white glutinous rice for authentic texture.
Ripe mangoes are key—choose sweet, non-fibrous varieties.
Crispy mung beans can be made ahead and stored airtight for up to 1 month.

Nutrition

Serving Size: 1 serving (1/4 of recipe)
Calories: 375
Sugar: 35g
Sodium: 220mg
Fat: 8g
Saturated Fat: 7g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: Coconut Sticky Rice, Mango Sticky Rice, Thai Dessert, Khao Niew Mamuang