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Mango sticky rice with coconut cream and black sesame seeds alongside sliced ripe mango

Mango Sticky Rice

Emilia
A classic Thai dessert made with soft, sweet glutinous rice soaked in rich coconut milk, paired with fresh mango. This version includes a subtle touch of olive oil for extra silkiness, finished with a coconut cream drizzle and black sesame seeds for contrast.
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Prep Time 10 minutes
Cook Time 25 minutes
Soaking Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine Thai
Servings 2 servings

Equipment

  • Bamboo steamer or Thai sticky rice basket (if you want to be extra authentic)
  • Pot to hold the steamer
  • Cheesecloth or thin kitchen towel
  • OR
  • Regular pot with a lid
  • Metal steamer basket or colander that fits inside the pot
  • Cheesecloth or thin towel
  • small saucepan
  • mixing bowls
  • fine strainer (for draining rice)
  • knife
  • cutting board

Ingredients
  

Sticky Rice

  • 1 cup glutinous rice washed and soaked 4+ hours
  • 1 cup coconut milk Aroy D recommended
  • 3 tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp olive oil

Coconut Sauce

  • 1/2 cup coconut milk
  • 1 tbsp brown sugar
  • 1/4 tsp salt
  • 1 tsp cornstarch
  • 1 tbsp water

To Serve

  • 1-2 ripe mangoes
  • black sesame seeds

Instructions
 

For the Steamed Version

  • Soak your glutinous rice for at least 4 hours or overnight. Drain completely.
  • Place the rice in a cheesecloth or thin towel (or directly in a bamboo steamer if you have one).Steam over boiling water for 20–25 minutes, until tender and sticky.
    👉 Tip: Flip the rice halfway through for even cooking.
  • While the rice steams, heat: coconut milk, brown sugar, salt, olive oil. Warm gently until sugar dissolves. Do not boil.
  • Transfer the hot steamed rice to a bowl.Pour the warm coconut mixture over it and gently mix.
    Cover and let it sit for 10–15 minutes so the rice absorbs everything.
  • Heat coconut milk, sugar, and salt.Add cornstarch slurry and stir until slightly thickened.
  • Slice mango thin and form your rose. Plate: sticky rice, mango, coconut drizzle, black sesame seeds.

Notes

  • The rice must be hot when you add the coconut mixture
  • Don’t skip the resting time after mixing
  • Olive oil adds a subtle silky finish without making it heavy
  • If it looks dry, add 1–2 tbsp warm coconut milk and mix
When to Choose Steamed vs Pot Method
  • Steamed → best texture, more authentic, better for filming
  • Pot method → quicker, more beginner-friendly
Keyword auntie kitchen, coconut rice, khao niew mamuang, mango sticky rice, thai dessert