Mango Sticky Rice Recipe With Coconut Cream: Thai-Inspired Sweet and Creamy Delight

This Thai-inspired dessert brings together sweet mangoes with creamy coconut-infused rice for a perfect balance of textures and flavors.

I’ve refined this method over years to ensure the rice absorbs just enough coconut cream to stay tender without turning mushy. The key is patience—letting the rice soak and steam properly makes all the difference.

The result is a dish that’s as visually stunning as it is delicious, with vibrant mango slices resting on a bed of rich, fragrant rice. It’s a taste of tropical indulgence without leaving your kitchen.

Ready in under an hour, this recipe delivers restaurant-quality results every time. Here’s how to make it.

Ingredients for Mango Sticky Rice Recipe with Coconut Cream

Gather these tropical flavors for a dessert that feels like a vacation on a plate.

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The rice is critical here. Glutinous rice (also called sweet rice) is non-negotiable—regular jasmine or white rice won’t work. Look for it in the Asian aisle at Whole Foods or any well-stocked Asian market. The coconut cream should be thick and full-fat; Thai Kitchen or Chaokoh brands are reliable. Soak the rice overnight for the best texture, but a quick soak in warm water for 30 minutes works in a pinch.

No coconut cream? Full-fat coconut milk (simmered down) can substitute, but the texture won’t be as rich. Brown sugar works instead of granulated, but it’ll darken the rice. For mangoes, Ataulfo (champagne mangoes) are the sweetest and creamiest, but any ripe mango will do. If you’re skipping the garnishes, at least add a squeeze of lime—it cuts through the sweetness beautifully.

Leftovers keep 3-4 days in the fridge. Reheat gently with a splash of coconut milk to restore creaminess. The rice freezes well for 1 month (thaw in the fridge). Serve at room temperature for the best texture—cold coconut cream thickens too much.

Step-by-Step Instructions for Mango Sticky Rice With Coconut Cream

This traditional method ensures perfectly sticky rice with rich coconut flavor every time.

Step 1: Soak and Steam the Glutinous Rice

Begin by thoroughly rinsing the 1.5 cups glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Soak the rice in 2 cups water for at least 4 hours or overnight for best results.

Drain the soaked rice, then place it in a steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes until the grains are tender and translucent. The rice should be sticky but still hold its shape when pressed between your fingers.

Step 2: Prepare the Coconut Sauce

While the rice steams, combine the 1.5 cups coconut cream, 0.5 cup granulated sugar, and 0.5 tsp salt in a small saucepan. Heat over medium heat for 3-5 minutes, stirring constantly, until the sugar fully dissolves and the mixture just begins to simmer.

Remove from heat and stir in the 1 tsp vanilla extract. This warm coconut mixture will infuse the rice with its signature sweet, creamy flavor. Don’t let it boil vigorously, as this can cause the coconut cream to separate.

Step 3: Marinate the Rice in Coconut Sauce

Transfer the steamed glutinous rice to a large bowl while it’s still hot. Pour about ¾ cup of the warm coconut sauce over the rice (reserve the rest for serving). Gently fold the rice with a spatula to coat every grain, being careful not to mash it.

Cover the bowl and let it sit for 15-20 minutes. This allows the rice to absorb the coconut flavor fully. The grains should glisten with the sauce and clump slightly when pressed. If it seems too dry, add a splash of the 0.5 cup coconut milk to loosen.

Step 4: Prepare the Mangoes and Serve

Peel the 3 whole ripe mangoes and slice them into thin, even pieces. The mango should be sweet and juicy—Ataulfo or Nam Dok Mai varieties work best for this dish. Arrange the slices on a serving plate.

Spoon the coconut-marinated rice onto the plate alongside the mango. Drizzle with the remaining coconut sauce. For the finishing touch, zest the 1 whole lime over the dish and garnish with 1 tbsp toasted sesame seeds and 2 tbsp fresh cilantro (if using). The contrast of cool mango with warm, creamy rice makes this dish truly special.

Perfect Pairings for This Dish

Tea Pairings

Thai iced tea with its sweet, creamy, and slightly spiced notes complements the tropical flavors beautifully. I also love a hot cup of jasmine green tea—its floral aroma enhances the coconut and mango. For a caffeine-free option, lemongrass tea adds a citrusy brightness. 🍵

Coffee Companions

A strong Vietnamese-style coffee with sweetened condensed milk cuts through the richness perfectly. For a lighter option, a cold brew with a splash of coconut milk mirrors the dish’s flavors. The bitterness balances the sweetness beautifully.

Fresh Garnishes

Add a sprinkle of toasted coconut flakes for extra crunch and flavor. A few drops of lime juice right before serving brightens up the entire dish. I always keep fresh mint leaves on hand for a pop of color.

Dessert Pairings

For a full Thai-inspired dessert spread, serve with mango sorbet to double down on the fruit flavor. A small scoop of vanilla bean ice cream on the side adds a creamy contrast. The cold temperature plays nicely against the warm rice.

Beverage Alternatives

Try a lychee martini for an adult-friendly pairing that echoes the tropical theme. A glass of Moscato wine with its fruity, slightly sweet profile works wonderfully too. For non-alcoholic, sparkling mango juice keeps the theme going. ✨

Frequently Asked Questions