Easy Mango Sticky Rice Recipe (Rice Cooker)

Learn how to make mango sticky rice at home. Serve with fresh sweet mangoes and creamy coconut syrup.

Yellow ripe mangoes served with steamed glutinous sticky rice and coconut syrup.

What is Mango Sticky Rice?

Mango sticky rice is a popular dessert in Southeast Asia that originated in Thailand. It is known as a “summer dessert” as it is particularly abundant during mango season. It’s made of sweetened sticky rice served with yellow ripe mangoes and coconut cream sauce.

Why you’ll love this recipe

This is not the traditional way of making mango sticky rice but it sure is the easiest way.

You will love this because:

  • The sticky rice is soft, and gooey but firm to the bite. Not mushy!
  • The coconut cream sauce is less sweet than most recipes. Adjustable depending on your preference.
  • You can make this in a regular stove-stop steamer, bamboo steamer, and even with the steamer insert of your rice cooker!

No need to run to your favorite Thai restaurant anymore. Make this traditional Thai dessert at home!

Ingredients

Here’s what you need to make mango sticky rice:

ripe mangoes, coconut milk, white sugar, pandan leaves, cornstarch and salt.

Fresh Mangoes

The best mangoes for mango sticky rice are sweet mangoes, particularly authentic Thai mangoes or Philippine mangoes. They’re soft, juicy, and have less fiber. You can find these in most supermarkets or Asian grocery stores.

Glutinous Rice

Glutinous rice is also known as sticky rice or sweet rice. As its name suggests, it’s gluey and sticky in texture and has a hint of sweetness compared to regular white rice. You can find this in the Asian section of most grocery stores, online, or in Asian supermarkets. I used Thai sticky rice specifically for this recipe.

Coconut Syrup

To make the coconut sauce, you will need:

  • Coconut Milk – freshly extracted coconut milk has the best flavor. But if you’re in the U.S. or a non-tropical country, fresh coconut milk will be hard to find. Thus, canned coconut milk is your best choice. When buying canned coconut milk, always check the list of ingredients at the back level. It should, at the minimum, only have coconut milk and water
  • Sugar and Salt – white sugar is preferred for the coconut sauce. Salt enhances and balances the sweetness of the rice mixture and sauce.
Yellow ripe mangoes served with sticky rice and sweet coconut syrup.

How to Make Mango Sticky Rice

Here’s how to make your favorite mango sticky rice the easiest way:

1. Rinse sticky rice

Rinsing sticky glutinous rice is done to remove surface starch, resulting in individual grains that are less sticky and clump together less during cooking.

step on how to wash and rinse sticky rice before cooking.

To rinse sticky glutinous rice, place rice in a large bowl. Fill with cold tap water covering the rice completely. Swirl the rice gently with your hand to wash away the starch.

Carefully pour out the cloudy water without losing any grains. Refill the bowl with fresh water and repeat the rinsing process until the water appears clearer.

2. Soak overnight

Overnight soaking is considered the traditional method for achieving the best texture and results. Soaking plumps up the grains beforehand, ensuring they absorb moisture evenly throughout when cooked. This results in fluffy and consistently cooked rice.

3. Steam the rice

Steaming preserves the individual grains while allowing them to stick together due to released starches. This results in the desired fluffy and chewy texture of sticky rice.

glutinous rice sticky rice steamed in rice cooker.

4. Make the coconut syrup

Making the sweet and salty coconut sauce is the easiest part. To save time, do this while the rice is cooking.

coconut syrup made of coconut milk, white sugar and salt.

5. Combine sticky rice and coconut syrup

Use 3/4 cup of the coconut milk mixture over the hot sticky rice. Stir and toss until combined.

sticky rice and coconut syrup in a bowl.

Let it sit until the sauce is absorbed. The remaining coconut milk will be used as a topping.

steamed sticky rice soaked in coconut milk.

6. Make the sauce

Add cornstarch slurry to the remaining sauce. Bring it to a simmer until it becomes thick yet pourable. Do a taste test, add more sugar if you prefer it sweeter.

Tip: Use medium heat when cooking the coconut sauce. High heat can cause it to curdle and become less smooth. Stir constantly just until the sugar is dissolved.

Serve

Peel the sweet mangoes with a sharp knife. Slice diagonally or to the preferred size. Chill in the fridge until ready to use.

thai mango sticky rice on a plate with coconut syrup.

Arrange the mango slices on top of the rice or put them on the side, either in a neat pattern or scattered over the rice bed.

Pour the sweet coconut sauce generously over the sticky rice, allowing it to soak into the grains. Reserve some sauce for additional drizzling later if desired

For added presentation, you can sprinkle some toasted sesame seeds or garnish with fresh mint leaves on top.

Serve mango sticky rice as a dessert or an afternoon snack. It is quite filling so best to eat it in small portions. I love it after having a light spicy or savory meal like Tom Yum Soup, Green Chicken Curry, or Steamed Fish.

Storage and Shelf-life

Cooked sticky rice should be stored in an airtight container and refrigerated promptly. It can typically be kept in the refrigerator for up to 3 to 5 days.

Freezing: To extend the shelf-life, cooked sticky rice can be frozen. Place it in a freezer-safe container or freezer bag, making sure to remove any excess air. Frozen sticky rice can maintain its quality for 1 to 2 months.

Thawing and reheating: When ready to use frozen sticky rice, thaw it in the refrigerator overnight. To reheat, steam the rice or microwave it with a bit of water to restore its moisture and fluffiness.

It’s important to note that the texture of sticky rice may change slightly after storage, becoming slightly drier or stickier.

However, it can still be enjoyed in various dishes and recipes, including stir-fries, desserts, and traditional Asian dishes. Always check the rice for any signs of spoilage before consuming, such as unusual smells, mold growth, or a slimy texture.

Frequently Asked Questions

What type of food steamer can I use?

You can use any of these food steamers to make sticky rice:

  • Electric steamer
  • Stove top steamer
  • Bamboo steamer
  • Rice cooker with steamer insert
  • DIY Make-shift steamer – use a pot and a stainless colander with fine mesh. Make sure the bottom is not touching the water.

How to tell if a mango is ripe?

To tell if a mango is ripe, you must check the:

  • Color and appearance– first check the color. Ripe mangoes have a deep bright yellow hue. If it’s pale or has shades of green then it is still not ready. If it’s discolored or has large black spots, then it is overripe.
  • Smell – ripe mangoes will have a sweet and fruity scent. I usually take a sniff at the stem area to check.
  • Lightly Squeeze – it’s ripe and ready to eat if it’s soft. If it’s hard then it will probably need a couple more days to ripen. If it’s too soft or mushy then the mango is overripe and should not be used.

Note: Unripe or overripe mangoes are not recommended for mango sticky rice.

Can I use regular short-grain rice to make sticky rice?

Glutinous rice is the only rice you can use to make mango sticky rice. It’s uniquely gluey and sticky compared to other variations of rice like Jasmine rice or Japonica rice.

Love Asian food? Try these recipes next…


mango coconut sticky rice with sweet coconut syrup.

Easy Mango Sticky Rice Recipe (Rice Cooker)

Rate this recipe
Mango sticky rice is a Southeast Asian dessert made of glutinous rice and sweet coconut sauce served with fresh ripe mangoes. This is a dessert you usually order from Thai restaurants but now you can make it at home.
**Note: You can use any of these food steamers to make sticky rice: electric steamer, stove top steamer, bamboo steamer, rice cooker with steamer insert.
Servings4 servings
preparation time10 minutes
Total cooking time30 minutes

Ingredients
 

  • 1 cup glutinous rice (see note 1)
  • freshly boiled water (for soaking)
  • 1-2 sweet ripe mangoes (peeled and slice, see note 2)

Coconut Sauce

  • 1 can 400ml coconut milk (see note 3)
  • 2 to 3 tablespoons white sugar
  • ¼ teaspoon salt
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (see note 4)

Choice of Toppings

  • toasted sesame seeds for topping (optional)

Instructions

Sticky Rice

  • Rinse the rice – Place rice in a large stainless bowl. Fill with cold tap water covering the rice completely. Swirl the rice gently with your hand to wash away the starch. Carefully pour out the cloudy water without losing any grains. Repeat the rinsing process until the water appears clearer.
  • Soak the rice – Refill the bowl with fresh water and soak overnight.
  • Drain the glutinous rice in a mesh colander. Rinse with tap water to remove excess starch. Prepare the steamer.
  • Transfer to a large cheesecloth, muslin cloth, or tea towel. Spread it out so it cooks evenly. Fold the cloth to enclose the rice.
  • Steam – Place in the steamer insert of a rice cooker or a regular steamer. Steam for 25 to 30 minutes. Start checking doneness at 25 minutes. Once cooked, place into a large bowl.

Coconut Syrup

  • While the rice is cooking, make the sauce. Combine coconut milk, 2 tbsp sugar, and salt in a pot over low heat. Stir until sugar is dissolved. Avoid letting it simmer. Once done, remove from heat and set aside to cool.
  • Once the rice is cooked, pour 1 cup of the sauce into the cooked rice. Toss until combined. Cover with a lid and let it sit until the liquid is completely absorbed.
  • Meanwhile, add the cornstarch slurry to the remaining sauce. Bring to a simmer and stir until it thickens. Do a taste test, add more sugar if preferred. Immediately remove from heat.

Serve

  • Place sticky rice and slice mangoes on a plate. Drizzle with the sauce and sprinkle with toasted sesame seeds. Enjoy!

Recipe Notes & Tips:

  1. Glutinous Rice – also known as sticky rice or sweet rice. You can buy this online and an Asian grocery store.
  2. Mangoes – use yellow sweet mangoes, better if you can find Thai or Philippine mangoes.
  3. Coconut Milk – when buying canned coconut milk, always check the list of ingredients at the back level. It should, at the minimum, only have coconut milk and water.
  4. Other thickeners you can use are rice flour, tapioca flour, or potato starch,
Author : Mella
Course : Dessert
Cuisine : Asian
Keyword : sticky rice with mango
Nutrition Facts
Easy Mango Sticky Rice Recipe (Rice Cooker)
Amount per Serving
Calories
371
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
14
g
88
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
159
mg
7
%
Potassium
 
281
mg
8
%
Carbohydrates
 
55
g
18
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
560
IU
11
%
Vitamin C
 
20
mg
24
%
Calcium
 
24
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!

Originally published March 2022. Updated with new photos. Same great recipe.

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