Authentic Thai Mango Sticky Rice Recipe

Love Asian desserts? Check out these recipes: mango pomelo sago, Korean strawberry milk, honeydew popsicles, Asian shaved ice, red bean ice drink, red bean paste rice cake, tofu pudding, black sesame soup, sweet green bean soup, and tang yuan.

What is mango sticky rice?

Mango sticky rice is a traditional and well-known Thai cuisine dish, like satay chicken, massaman curry, red curry, green curry, pad ka prao, and pad Thai noodles. It is known in Thai as Khao Niew Mamuang (ข้าวเหนียวมะม่วง). This beloved dessert combines sweet glutinous rice, rich coconut cream, and juicy ripe mango slices.

This dessert is a staple in Thai cuisine, often enjoyed during mango season (March to June). Even though Thai mango sticky rice is from Thailand, it is popular throughout Southeast Asia, such as Laos, Cambodia, and Vietnam.

The sticky rice is first soaked and then steamed until soft and chewy. Traditionally, it is garnished with crispy mung beans, sesame seeds, or a drizzle of thick coconut cream on top for extra richness. The sweetened coconut sauce is fragrant and creamy, and when mixed with slightly sticky rice, it pairs beautifully with fresh, buttery mango.

Why You’ll Love This Thai Mango Sticky Rice

• Authentic Thai dessert flavor
• Creamy coconut sticky rice
• Easy Instant Pot method
• Naturally gluten-free
• Perfect summer dessert
• Better than restaurant-style mango sticky rice

Is mango Thai coconut sticky rice served hot or cold?

Sticky rice is best served warm or at room temperature, but the mango should be cool and fresh. Some people like to enjoy it cold, especially on hot days.

Best Rice For Thai Mango Sticky Rice

This Thai mango sticky rice recipe uses glutinous rice (sticky or sweet rice). It is sweeter than regular rice and has a chewy texture. Regular white or jasmine rice will not have the right texture. 

What Is Glutinous Rice?

Glutinous rice, also called sticky rice or sweet rice, is a type of rice commonly used in many Asian desserts and savory dishes. For example, Chinese stick rice dumplings, sweet zongzi, lo mai gai, and Chinese sticky rice. Despite its name, glutinous rice does not contain gluten. It becomes soft, chewy, and sticky when cooked because it has a high starch content.

Thai glutinous rice is the traditional rice used for mango sticky rice because it absorbs coconut milk beautifully, creating the signature creamy, chewy texture. You can usually find glutinous rice at Asian grocery stores or online, labeled as Thai sticky rice, sweet rice, or glutinous rice.

Difference Between Sticky Rice And Jasmine Rice

Sticky rice and jasmine rice are both popular in Asian cooking, but they have very different textures and uses. Sticky rice, also called glutinous rice or sweet rice, becomes soft, chewy, and sticky when cooked because it contains more starch. It is commonly used in desserts like Thai mango sticky rice and savory dishes that require a chewy texture.

Jasmine rice, on the other hand, is a fragrant long-grain rice with a light and fluffy texture when cooked. It does not become sticky like glutinous rice and is commonly served with curries, stir-fries, and other Thai main dishes. For authentic mango sticky rice, glutinous rice is the best choice because jasmine rice does not produce the same creamy, chewy texture.

Why is the rice sometimes purple or green?

Some people like to use butterfly pea flowers for a natural blue/purple or pandan juice for green. It is for fun and color, but the flavor is mostly unchanged.

Best Mangoes For Mango Sticky Rice

I like to use Carabao mangoes for their sweetness and strong mango flavor. Ataulfo (honey) mangoes or Nam Dok Mai (Thai mangoes) are great—sweet, fragrant, and less fibrous.

Why is my sticky rice hard?

Sticky rice can turn out hard or chewy if it does not absorb enough water during cooking. One of the most common reasons is not soaking the glutinous rice long enough before cooking. For the best texture, soak the rice for at least 2 hours or overnight to fully hydrate the grains.

Another reason may be undercooking the rice or using too little water. If using an Instant Pot or stovetop method, make sure there is enough moisture and allow the rice to finish steaming properly. Sticky rice can also become hard if it cools too much before being mixed with the sweet coconut milk sauce.

For soft, chewy Thai mango sticky rice, use authentic glutinous rice rather than jasmine or regular white rice. Glutinous rice creates the signature sticky texture needed for this classic Thai dessert.

Is coconut sticky rice dessert gluten-free?

Yes! Despite its name, “glutinous rice,” it contains no gluten. If it is made with pure ingredients, the dish is naturally gluten-free.

Ingredients for sticky rice with mango dessert:

The ingredients are glutinous rice, mangoes, sugar, coconut milk, water, and cornstarch. Personally, I like the mango sticky rice dessert, with lots of sweet coconut sauce drizzled over the sticky rice and mango.

Substitutions: 

Can I use light coconut milk?

Yes, you can use light coconut milk. However, full-fat coconut milk gives the most decadent flavor and creamy texture.

Can I Use Frozen Mango?

Fresh, ripe mangoes are ideal. Frozen mangoes work ok; remember to thaw and pat dry. Canned mangoes are less recommended because of their texture and syrupy sweetness.

Can I use jasmine rice instead of sticky rice?

Jasmine rice is not recommended because of its different texture. You can use black sticky rice if you don’t have white glutinous rice. It is naturally nutty and chewy, adding color and flavor. You can check out this black glutinous rice dessert recipe. 

Tips for how to make mango sticky rice:

I grew up eating mango sticky rice at Thai restaurants in Hong Kong and Southeast Asia. I tested this recipe multiple times using both traditional steaming and Instant Pot methods. Personally, I prefer the Instant Pot because the rice stays soft and chewy without having to soak it overnight.

Rinse the glutinous rice

• Rinse the glutinous rice under cold water 3–4 times until the water runs clear. This removes excess starch and keeps it from becoming too gummy.

Soak the rice (when using a bamboo basket steamer)

•  If you want to use a bamboo basket to steam the rice. Remember to soak the rice for 1-2 hours before steaming, then steam for 20-25 minutes until it is tender.

Instant Pot sticky rice

• If you use an Instant Pot pressure cooker to cook glutinous rice, you don't need to pre-soak the rice. 
• Level the rice and make sure it is covered with water.
• Close the lid and vent, then press the manual button to set the time to 30 minutes at high pressure with natural release.

Coconut sauce

• Different brands of coconut milk vary slightly. I like to use the ARoy-D brand because it’s creamier and has a stronger coconut flavor, but sometimes, if I cannot find it, I use other brands.
• You can use less or more sugar, depending on your taste.
• The coconut sauce will be thicker when it cools down.

Serve

• Scoop sticky rice onto a plate, add fresh mango slices, and drizzle with the sweet coconut cream.
• Optional: Sprinkle toasted sesame seeds or crispy mung beans on top.

Common Mistakes To Avoid

• using regular rice
• not rinsing rice
• watery coconut sauce
• underripe mangoes
• overcooking sticky rice

People Also Ask:

Instructions for how to make instant pot mango sticky rice:

1. Wash and drain 1 cup of glutinous rice very well. Pour a cup of water into the Instant Pot and place a rack inside.

2. Put a bowl in the pressure cooker, add 1 cup of washed glutinous rice and ⅔ cup water in the container. Level it and make sure all the rice is covered by water. Close the lid and vent, then press the manual button to set the time to 30 minutes at high pressure with natural release.

3. While the rice is cooking, pour a can of coconut milk into a pot. Add ¾ cup of sugar, turn the heat to low, and keep stirring until it's bubbling. (Depending on your sweetness, you can use more or less sugar.)

4. Mix 1 tablespoon of cornstarch and 2 tablespoons of water in a container. Then, slowly add the cornstarch mixture to the coconut milk until it thickens. ( The sauce will thicken when it cools.)

5. Peel off the skin and slice 3 small mangoes.

6. When the rice is ready, add the cooked glutinous rice, mango, and sweet coconut sauce to the sticky rice and mango.

Enjoy this easy, simple, and delicious Instant Pot mango sticky rice recipe! Also, check out these recipes: walnut shrimp, coconut bread, spicy lemon shrimp, hot-and-sour noodle soup, Chinese sticky rice, tomato fish, and sweet Thai chili sauce.

You May Also Like These Recipes:

• BLACK GLUTINOUS RICE DESSERT
• GRASS JELLY
• MANGO POPSICLES
• CARAMEL POPCORN

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