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drizzling coconut sauce over mango sticky rice

Mango Sticky Rice

This mango sticky rice is creamy, sweet, and fresh- a delicious Thai dessert combining warm coconut sticky rice and fresh slices of mango. Plus, this recipe is vegan, gluten-free, and can be made refined sugar-free.
Course Dessert
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8


For The Rice:

  • 1 1/4 cup (250 g) glutinous rice uncooked
  • 1 cup (240 ml) canned coconut milk (*see notes)
  • 1/4 cup (50 g) sweetener of choice (*see notes)
  • 1/3 tsp sea salt


  • 1/2 cup (120 ml) canned coconut milk
  • 1 1/2 tbsp sweetener of choice
  • 1 1/2 tsp cornstarch or tapioca flour
  • 1 Pinch of sea salt

Other ingredients

  • 1-2 large mangoes peeled and sliced
  • Toasted sesame seeds or coconut flakes to garnish


Soak the rice

  • In a large fine-meshed sieve rinse the rice well under running cold water until the water runs clear. Fill a large pot with cold water and place the sieve over the pot, so that the rice is submerged in water. Soak for at least one hour, preferably three hours or overnight.

Steam the rice

  • Drain the soaking water and add fresh water to the pot (filled about 1/3-1/2 full). Bring to a boil and place the sieve with the rice over the pot of simmering water. Make sure that the sieve doesn't touch the water. Cover the sieve with a kitchen towel and a lid and steam for 30-50 minutes, or until tender. The steaming time depends on how long you soaked the rice. If you soaked it for just one hour, the steaming time will be close to one hour and if you soaked it for 3 hours it will be about 30 minutes. You can also use a steamer basket.

Make the sauce

  • In a pan mix together 1 cup coconut milk, 1/4 cup sweetener of choice (e.g. organic sugar or Erythritol, etc.), and 1/3 teaspoon sea salt. Bring the mixture to a boil and stir to dissolve the sugar. Taste it and add more sweetener if needed. Turn off the heat and stir in the steamed rice. Cover the pan. Set aside for about 45-60 minutes.

Make the extra sauce

  • To a pan add 1/2 cup coconut milk, 1 1/2 tablespoon sweetener of choice, a pinch of sea salt, and the cornstarch. Bring the sauce to a boil and let simmer over medium heat for about one minute until thickened.


  • Finally, place about 1/3 cup of the sticky rice on each dessert plate. Arrange the mango slices beside the rice. Pour some sauce over the rice and sprinkle with sesame seeds or coconut flakes. Enjoy!


  • Coconut milk: You can use lite coconut milk for a low-fat version.
  • Sweetener: Any sweetener is fine, for example, organic sugar, coconut sugar, Erythritol, Xylitol, maple syrup, etc.
  • Check the step-by-step photos in the blog post.
  • The total time of the recipe doesn't include the soaking and resting time.
  • The nutrition information refers to one of eight servings (made with regular sugar and canned coconut milk).
Nutrition Facts
Mango Sticky Rice
Amount Per Serving
Calories 260 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 10g50%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.