Thai Mango Sticky Rice Recipe Authentic Thai Street Food Style

A beloved Thai dessert made with creamy coconut sticky rice, juicy ripe mangoes, and crunchy mung beans—this classic street treat is a tropical indulgence that’s both simple and unforgettable.

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Why You’ll Love This Recipe

• Authentic flavor: Made with traditional Thai ingredients and preparation methods.

• Naturally gluten-free and vegan: A dessert that suits a wide variety of dietary needs.

• Perfect texture: Creamy, chewy, sweet, and slightly salty—perfectly balanced.

• Make-ahead friendly: Ideal for prepping ahead and assembling just before serving.

• Tastes like Thailand: Brings the experience of Thai street food right to your kitchen.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Rice

• 1 kg Thai sticky rice (glutinous rice)

• 800 ml coconut cream

• 150 g sugar

• 1 tsp salt

For the Toppings

• 200 ml coconut cream

• ⅓ tsp salt

• Sweet yellow mangoes (preferably Nam Dok Mai)

• 100 g yellow mung beans

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Directions

1. Rinse and soak the rice
   Wash the sticky rice 6 to 10 times until the water runs clear. Soak the rice in water for about 6 hours.

2. Steam the rice
   Drain the soaked rice and steam in a basket or steamer for about 15 minutes until soft and translucent.

3. Make the coconut sauce
   In a pot over medium heat, gently stir 800 ml coconut cream. Add 150 g sugar and 1 tsp salt. Stir until the sugar dissolves and the mixture just begins to boil. Turn off the heat.

4. Combine rice and coconut mixture
   Transfer the cooked rice to a mixing bowl. Gradually add the hot coconut sauce, spoonful by spoonful, stirring slowly so the rice absorbs the liquid. Once all the coconut cream is absorbed, cover the bowl to prevent the rice from drying out.

5. Prepare the topping sauce
   In a small saucepan, heat 200 ml coconut cream with ⅓ tsp salt until it starts to boil. Turn off the heat and set aside.

6. Crisp the mung beans
   In a dry pan over low heat, toast the mung beans for several minutes until golden and crispy. Set aside to cool.

7. Prepare the mangoes
   Peel the mangoes, slice the flesh off the seed, and cut into large bite-sized slices.

8. Assemble the dessert
   Plate a portion of sticky rice, top with mango slices, sprinkle with toasted mung beans, and drizzle with the coconut cream topping. Serve extra sauce on the side if desired.

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Servings and Timing

• Servings: 10 to 15

• Prep time: 6 hours (mostly soaking)

• Cook time: 30 minutes

• Total time: 6 hours 30 minutes

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Variations

• Add sesame seeds: Toasted white or black sesame seeds add a nutty crunch.

• Use purple sticky rice: For a colorful twist with extra fiber.

• Infuse pandan flavor: Simmer pandan leaves in the coconut cream for added aroma.

• Serve chilled: Let the sticky rice cool completely for a refreshing cold version.

• Top with coconut flakes: Lightly toasted coconut flakes give extra tropical flair.

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Storage/Reheating

• To store: Keep rice, mango, and coconut sauce in separate airtight containers in the fridge for up to 3 days.

• To reheat: Gently warm the sticky rice in a microwave or steamer with a splash of water or coconut cream to bring back its softness. The topping sauce can be warmed separately or served at room temperature.

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FAQs

1. Can I skip soaking the rice?

Soaking is essential for proper texture. A shorter 4-hour soak is acceptable, but overnight is best.

2. Can I use regular rice instead of sticky rice?

No—Thai sticky rice is crucial for the texture and flavor of this dessert.

3. What kind of mango should I use?

Use sweet, non-fibrous varieties like Nam Dok Mai, Ataulfo, or Champagne mangoes.

4. Can I make this dessert ahead of time?

Yes—prepare the components ahead and assemble just before serving for best results.

5. Can I freeze leftover sticky rice?

Freezing affects the texture. It’s better to refrigerate and eat within a few days.

6. What can I substitute for mung beans?

Use toasted sesame seeds or skip the crunchy topping altogether.

7. Is canned coconut cream okay?

Yes—just ensure it’s pure coconut cream without added thickeners or sugar.

8. How do I know when the rice is fully cooked?

It should be translucent, soft, and slightly sticky but not mushy.

9. Can I reduce the sugar in the recipe?

Yes—adjust to taste, but keep in mind that the sweetness balances the salt and mango.

10. Can I serve it chilled?

Yes—some prefer it cold, especially in hot weather. The flavors still shine when chilled.

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Conclusion

Thai Mango Sticky Rice is a dreamy dessert that captures the essence of Thailand’s street food charm. With coconut-scented sticky rice and luscious mangoes, it’s a treat that’s simple to make and always impressive to serve. Whether for a summer gathering or a taste of the tropics at home, this recipe is sure to become a favorite.

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