If you’ve been dreaming of a simple mango sticky rice recipe that tastes just like your favorite Thai restaurant—without spending hours in the kitchen—you’re in the right place. This recipe skips the soaking, uses a rice cooker, and delivers rich, coconut-scented sticky rice paired with juicy, ripe mango slices in just 30 minutes. Whether you’re recreating a Thai vacation memory or just craving a naturally dairy-free, gluten-free dessert, this is the fastest, easiest way to bring authentic flavor home.

The Story & Why This Is the Easiest Mango Sticky Rice Recipe

My First Time Tasting Mango Sticky Rice

The first time I tried mango sticky rice, I was sitting outside a tiny family-run Thai restaurant, the summer air warm and humid. The mango was so ripe it nearly melted into the warm rice, and the coconut cream sauce tasted like silk. It was unforgettable. But when I searched for a way to recreate it at home, every recipe called for soaking rice overnight or steaming it over cheesecloth. That’s when I decided to crack the code on a faster version—one that still delivers that authentic, luscious taste.

This simple mango sticky rice recipe is built for busy home cooks. It captures the exact creamy texture and tropical flavor you remember without the long prep. No steaming baskets, no overnight soaking, no hard-to-find ingredients. Just one pot (your rice cooker), and dinner-worthy convenience.

Simple Mango Sticky Rice Recipe (Ready in 30 Minutes)

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• Author: Emilie
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Creamy, sweet, and beautifully balanced, this simple mango sticky rice recipe is made in just 30 minutes with no soaking required.

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Ingredients

Scale 1x2x3x

1 ¼ cups Thai glutinous rice (sweet rice)

1 can full-fat coconut milk (14 oz, divided)

½ cup granulated sugar (divided)

Pinch of salt

½ tsp cornstarch

2 ripe mangoes (Ataulfo or Manila)

Toasted sesame seeds (optional)

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Instructions

1. Rinse the rice 6–7 times in cold water until the water runs clear.

2. Add rinsed rice to rice cooker with ½ cup coconut milk, 1 cup water, ¼ cup sugar, and a pinch of salt.

3. Cook until all liquid is absorbed and rice is sticky but not mushy.

4. In a saucepan, combine remaining 1 cup coconut milk, ¼ cup sugar, pinch of salt, and ½ tsp cornstarch.

5. Simmer while whisking until slightly thickened (about 3–4 minutes), then set aside.

6. Slice mangoes and prepare toppings (toasted sesame or mung beans if using).

7. Scoop sticky rice onto plates, top with coconut sauce, add mango slices, and serve warm.

Notes

Use only Thai glutinous rice—do not substitute jasmine or sushi rice.

Store rice and coconut sauce separately and reheat gently before serving leftovers.

Optional: simmer coconut milk with a knotted pandan leaf for added aroma.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Rice Cooker
• Cuisine: Thai

Nutrition

• Serving Size: 1 plate
• Calories: 312
• Sugar: 25g
• Sodium: 153mg
• Fat: 0.5g
• Saturated Fat: 0.1g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: simple mango sticky rice recipe, mango sticky rice recipe simple, mango sticky rice simple recipe

What Makes This Recipe Truly Simple

Let’s break down why this really is the best mango sticky rice recipe simple enough for anyone:

• No soaking required. Traditional sticky rice recipes require 6–8 hours of soaking. Not this one. Your rice cooker does all the work.
• Only 6 ingredients. You likely already have most of them at home.
• Fast. You can make this in under 30 minutes from rinsing rice to slicing mango.
• Naturally gluten-free and dairy-free. No substitutions needed.
• Authentic flavor. This is homemade mango sticky rice that tastes like the real deal, thanks to using Thai glutinous rice and full-fat coconut milk.

Whether you’re a Thai food lover or a first-timer in the kitchen, this method guarantees perfectly sticky, coconut-infused rice and sweet, silky mango every time.

And the best part? The leftovers are just as tasty.

Ingredients & Step-by-Step Instructions for a Simple Mango Sticky Rice Recipe

What You’ll Need (Only 6 Real Ingredients!)

To create this simple mango sticky rice recipe, stick with these core ingredients. Each one is essential to capturing that creamy, tropical Thai dessert experience.

Optional: Add toasted sesame seeds or crispy mung beans on top for texture and a nutty finish.

Step-by-Step Instructions for This Mango Sticky Rice Simple Recipe

This no-soak, no-steam method is fast, foolproof, and just plain delicious.

• Rinse the rice thoroughly.
  Place 1 ¼ cups of Thai sweet rice in a large bowl. Rinse 6–7 times until water runs clear. This removes surface starch and prevents gummy texture.
  

Cook the rice in a rice cooker.
Add rinsed rice to your rice cooker along with:

• ½ cup coconut milk
• 1 cup water
• ¼ cup sugar
• Pinch of salt
  Turn it on and let the rice cook until all liquid is absorbed. No need to soak or steam!

Make the coconut cream sauce.
In a small saucepan, combine:

• 1 cup remaining coconut milk
• ¼ cup sugar
• Pinch of salt
• ½ tsp cornstarch (for slight thickening)
  Whisk constantly over medium heat until the sauce thickens slightly, about 3–4 minutes. Set aside to cool slightly.

Prepare the mangoes.
Peel and slice 2 ripe Ataulfo or Manila mangoes. They should yield gently to pressure and have a sweet, fragrant aroma. Avoid fibrous or underripe varieties.

Assemble and serve.
Spoon the sticky rice onto plates or bowls. Drizzle with warm coconut cream sauce. Add sliced mango on the side. Top with toasted sesame seeds or mung beans if desired.

Serve warm.
This simple mango sticky rice is best served warm. If needed, it can be enjoyed cool, but texture is optimal when freshly made.

Tips, Substitutions & Expert Secrets for the Best Simple Mango Sticky Rice Recipe

Avoid These Common Mistakes

Even though this is a simple mango sticky rice recipe, there are a few key errors that can ruin the texture or flavor. Let’s get them out of the way right now:

• Don’t use jasmine rice.
  This mistake is everywhere online. Jasmine rice lacks the specific starch structure of glutinous rice and will turn soupy instead of sticky. If you want that classic, chewy Thai texture, only Thai sweet rice (glutinous rice) will do.
• Don’t skip the rinse.
  Rinsing the rice 6–7 times removes excess starch that can cause mushiness. It also helps the grains cook up sticky, yet distinct.
• Don’t use “lite” coconut milk.
  Full-fat canned coconut milk is non-negotiable. The richness and creamy mouthfeel are what give this dessert its signature flavor. Anything else waters it down.
• Don’t combine leftovers without care.
  If storing for later, keep the sticky rice and coconut sauce in separate containers. Combining them ahead of time will cause the rice to absorb the sauce and harden in the fridge.

Pro Tips to Elevate Your Homemade Mango Sticky Rice

This mango sticky rice simple recipe is already fantastic—but these insider tips can take it even further.

• Add a pandan leaf for aroma.
  Tie a fresh pandan leaf into a knot and simmer it with the coconut milk. This classic Thai technique adds a floral, vanilla-like aroma that enhances the overall flavor.
• Top it like they do in Thailand.
  Sprinkle toasted white sesame seeds or crispy yellow mung beans on top of the finished dish for added crunch and a nutty edge.
• Use ripe mangoes the right way.
  Look for mangoes that give slightly when pressed, smell sweet at the stem, and may have a few wrinkles. Ataulfo (Champagne) or Manila mangoes work best in the U.S. They’re fiberless, sweet, and incredibly soft—perfect for pairing with sticky rice.
• Serve it warm.
  While some people enjoy mango sticky rice cold, the warm version keeps the rice soft and the coconut sauce silky. It’s the way it’s served in Thailand, and once you try it, you’ll see why.
• Make it allergy-friendly.
  This dessert is naturally dairy-free and gluten-free, making it a great option for guests with sensitivities. You can also swap sugar for coconut sugar to make it refined sugar-free.

This is more than just a simple mango sticky rice recipe—it’s a version designed for real life. No soaking. No fancy tools. Just bold flavor and a texture so good, you’ll forget it came together in under 30 minutes.

Storage, Reheating & Dietary Tips for This Simple Mango Sticky Rice Recipe

How to Store Mango Sticky Rice the Right Way

Even though this simple mango sticky rice recipe comes together in 30 minutes, it can absolutely be prepped in advance if you store it correctly.

• Keep the rice and coconut sauce separate.
  Store each in airtight containers in the refrigerator. This prevents the rice from absorbing too much moisture and hardening.
• Use within 3 days.
  For best texture and flavor, eat leftovers within 2 to 3 days. After that, the rice may become too firm even when reheated.
• Avoid freezing.
  The texture of coconut milk and sticky rice doesn’t hold up well in the freezer. The rice becomes brittle, and the sauce can separate.

How to Reheat Mango Sticky Rice (Without Drying It Out)

Reheating is easy, but you’ll need a little care to keep that rich, sticky texture.

• Rice: Add a teaspoon of water or coconut milk to the rice, then microwave in short bursts (30 seconds), stirring in between. Place a damp paper towel over the bowl to help keep the moisture in.
• Coconut Sauce: Warm gently in a saucepan or microwave. If it’s too thick, add a splash of water or extra coconut milk.
• Assemble only before serving.
  Once heated, mix the rice, mango slices, and coconut sauce together as you would when freshly prepared.

Why This Dish Fits Many Diets

This easy mango sticky rice recipe is not only convenient—it’s naturally free of common allergens and easy to customize.

• Dairy-Free: Made with coconut milk instead of dairy.
• Gluten-Free: Glutinous rice contains no gluten despite its name.
• Vegan-Friendly: No animal products involved.
• Refined Sugar-Free Option: Swap white sugar for coconut sugar if desired.

Whether you’re hosting guests, planning ahead, or indulging in a solo treat, this recipe delivers on all fronts—taste, convenience, and flexibility.