Bangkok Mango Sticky Rice
This iconic Thai street food combines sweet glutinous rice steamed in rich coconut milk with ripe fresh mango slices. It is a beloved dessert found on every Bangkok street corner that balances creamy, sweet, and fruity flavors perfectly.
A classic Thai dessert of coconut-steamed sticky rice served with fresh ripe mango.
Nutrition per serving
Ingredients
base
sauce
topping
garnish
Instructions
Soak and Steam the Rice
Soak the glutinous rice in cold water for at least 4 hours or overnight. Drain and steam over boiling water in a bamboo steamer lined with cheesecloth for 25 minutes until tender and translucent.
Prepare the Coconut Sauce
While the rice steams, combine coconut milk, sugar, and salt in a small saucepan over medium heat. Stir gently until the sugar dissolves completely. Do not boil the mixture. Remove from heat once everything is dissolved.
Combine Rice and Sauce
Transfer the hot steamed rice to a bowl and pour three quarters of the warm coconut sauce over it. Stir gently to combine, then cover and let the rice absorb the sauce for 10 minutes.
Plate and Serve
Mound a portion of the coconut sticky rice onto each plate. Fan the fresh mango slices alongside the rice. Drizzle the remaining coconut sauce over the top and finish with a sprinkle of toasted sesame seeds.
Substitutions
Common mistakes
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