Is mango sticky rice eaten warm?

Yes, it's traditionally served warm. The warmth keeps the sticky rice soft and helps the coconut cream stay silky and pourable. If chilled, the rice can harden slightly, so reheat gently if needed.

What is special about mango sticky rice?

It’s the perfect balance of sweet and salty. The creamy coconut-infused rice contrasts beautifully with juicy, ripe mango. This classic Thai dessert is naturally dairy-free, gluten-free, and full of tropical flavor.

How long is mango sticky rice good for?

If stored correctly, it will stay fresh in the refrigerator for up to 3 days. Keep the rice and coconut sauce in separate containers and reheat gently to maintain the best texture.

Can mango sticky rice be made in advance?

Yes, it’s great for prepping ahead. Simply store the components separately and warm the rice with a splash of water or coconut milk before serving. Add fresh mango at the last minute for the best texture.

What rice is best and can I substitute?

Only Thai glutinous (sweet) rice will give you the correct chewy, sticky texture. Do not use jasmine, basmati, or sushi rice—they will not work for this recipe.

Do I have to soak the rice?

Not with this method. The rice cooker and coconut milk cook the rice perfectly without soaking, saving you hours.

What kind of mango is best for sticky rice?

Use Ataulfo or Manila mangoes. They’re creamy, fragrant, and string-free—ideal for this dessert and easy to find in most U.S. grocery stores in spring and summer.

Can I make it refined sugar-free?

Yes, swap granulated sugar for coconut sugar. The flavor becomes deeper and caramel-like while keeping the dish naturally sweet.

Simple Mango Sticky Rice Recipe – No Soaking, Just 30 Minutes

Name: Simple Mango Sticky Rice Recipe (Ready in 30 Minutes)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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)

Description

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

Ingredients

Scale

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)

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

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