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Read MoreThe Best Mango Coconut Sticky Rice Dessert | Easy Stove Top Recipe
Learn how to make coconut sticky rice at home without the fuss, creamy coconut sauce and sweet ripe mangoes with the best mango sorbet to amp the mango in this Thai style summer dessert.
I was inspired to make this recipe all thanks to the limited edition collaboration with Canvas Gelato and Mango Dxb, which includes 3 delicious products, a rich and creamy Mango saffron gelato, the most fresh and delicious mango sorbet and a light and almost lassi like mango yogurt. These are all made with the finest ingredients starting with Chausa mangos keeping the gelato very sweet and packed with fresh mango flavor – no artificial colors or flavors here. Check it out here.
Now, if you are new here, you wouldn’t know that I LOVE MANGOES. Apart form them being my favorite fruit of all time. I absolutely love making desserts with them. So it only seemed fitting to share my take on the classic Thai dessert mango coconut sticky rice but adding the delicious mango sorbet alongside it.
There are some desserts that don’t need an introduction. One spoonful is enough to understand why they’ve become classics. Mango Coconut Sticky Rice is one of them. It is comforting yet refreshing, incredibly simple yet surprisingly elegant. Warm, chewy sticky rice is soaked in a rich coconut sauce before being paired with slices of perfectly ripe mango and finished with another drizzle of creamy coconut sauce. Every bite balances sweetness, saltiness and richness while allowing the fresh mango to remain the star. However I have taken it to the next level with the addition of a generous scoop of mango sorbet on top.
By no means is this recipe a traditional or authentic representation of how it is made originally but it is my simpler and easier way to make it at home without the fuss. If you are in Thailand, mango coconut sticky rice would be served with Thai mangoes obviously but I have served it with Chausa mangoes to highlight the mango flavor from the sorbet. Whether you’re making this during mango season, serving it at a dinner party or simply looking for a dessert that feels special without requiring hours in the kitchen, this recipe is one you’ll come back to again and again. So let us get to it.
What is Mango Coconut Sticky Rice?
Known in Thailand as **Khao Niew Mamuang**, this iconic dessert combines glutinous sticky rice, coconut milk, sugar, salt and fresh mangoes. Unlike regular rice desserts, sticky rice has a wonderfully chewy texture that absorbs the coconut sauce beautifully. The coconut sauce isn’t overly sweet either, balancing the flavors perfectly resulting in a dessert that feels balanced instead of sugary.
Why You’ll Love This Recipe?
- Easy enough for beginners
- Naturally gluten-free
- Minimal ingredients
- Perfect make-ahead dessert
- Delicious in mango season
- Great for summer entertaining
- Rich without feeling heavy
Ingredients You’ll Need?
- Sticky Rice – Traditional Thai sticky rice (also called glutinous rice) is essential for this recipe. Despite the name, it doesn’t contain gluten. Instead, its high starch content creates its signature chewy texture. Now this is where I stray away from tradition, I have also made this recipe with jasmine rice, Calrose rice.
- Coconut Milk – Choose a full-fat coconut milk for the creamiest results. The richness helps coat every grain of rice while creating a silky sauce. I prefer coconut cream which is diluted instead of coconut milk as we are using the canned stuff here, it is not freshly made.
- Sugar – White sugar keeps the flavour clean and lets the coconut shine.
- Salt – This ingredient is often underestimated but makes all the difference. The slight saltiness balances the sweetness and gives the dessert its addictive flavour.
- Mangoes – Look for ripe mangoes that are fragrant and slightly soft when gently pressed. Ataulfo, Honey, Alphonso, Chausa or Nam Dok Mai varieties all work beautifully depending on what’s available.
- Cornstarch (optional)- Used to lightly thicken the coconut sauce for serving however when using coconut cream you wouldn’t need to use it to thicken the sauce.
- Toasted Sesame Seeds or Mung Beans – Traditional Thai recipes often use crispy toasted mung beans, but sesame seeds work beautifully too, adding texture and a gentle nutty flavour.
- Mango sorbet – Use the best you can get your hands on. If you don’t have access to a good mango sorbet, check out my homemade recipe.
Equipment needed to make this Mango coconut sticky rice?
Unlike tradition recipes, the rice is cooked in a sauce pot and not in a steamer. The sauce is made in another sauce pot as well. If you steam the rice it will hold its shape better and soak up the sauce better but it is a longer process and little more tedious – which my recipe is not. I like serving the dessert in a bowl as I like alot of the coconut sauce on top while serving.
Tips for Perfect Sticky Rice
- The soaking process helps the rice cook evenly and absorb the coconut sauce.
- Do not over cook the rice, we need the grains to be distinct and not one big blob.
- Reduced-fat coconut milk produces a thinner sauce with less flavour hence use full fat or coconut cream.
- The rice is at its best when served warm alongside cold, ripe mangoes and the frozen mango sorbet for the ultimate combination.
How to store the leftovers?
Store leftover sticky rice separately from the mangoes in an air tight container and refrigerate for up to three days. Reheat gently in the microwave with a splash of coconut milk before serving. Fresh mango should always be sliced just before serving for the best flavour and texture.
How to serve this coconut mango sticky rice?
Serve Mango Coconut Sticky Rice after dinner, alongside fresh tropical fruit, or as part of a summer dessert spread. It pairs beautifully with iced jasmine tea, coconut water, or even a scoop of coconut sorbet for an extra-indulgent finish.
Frequently Asked Questions
Can I make Mango Sticky Rice ahead?
Yes. Prepare the sticky rice a day in advance and store it refrigerated. Warm gently before serving with freshly sliced mango.
Can I freeze it?
The rice freezes well, but mangoes are best enjoyed fresh. The sorbet is meant to be frozen.
Is sticky rice gluten-free?
Yes. Despite its name, glutinous rice contains no gluten.
Can I use canned mango?
Fresh mangoes are highly recommended for the best flavour and texture, alternatively use your favorite mango sorbet to enjoy this dessert outside the season but still have those tropical mango vibes.
Looking for more mango inspired recipes?
Now that we have covered how to make this coconut mango sticky rice recipe, you can grab your mango sorbet here. Don’t forget to follow along for more fun recipe inspiration. If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
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The Best Mango Coconut Sticky Rice Dessert | Easy Stove Top Recipe
Learn how to make coconut sticky rice at home without the fuss, creamy coconut sauce and sweet ripe mangoes with the best mango sorbet to amp the mango in this Thai style summer dessert.
Equipment
- Sauce pot with lid
- Spoons
- Spatula
Ingredients
For the rice -
- 1 cup Thai sticky rice
- 2 cups water
- 1/4 tsp salt
For the coconut sauce -
- 1 can coconut cream
- 1/4 cup castor sugar
- Pinch of salt
To finish -
- Fresh mango mango sorbet, black sesame seeds
Instructions
- Soak the rice for 30 minutes to 1 hour, drain and transfer to a sauce pot that has a fitted lid.
- Pour over the water, add salt and cook for 8 minutes on low to medium heat or until the water is mostly absorbed.
- Cover the pot with the lid and leave it to steam for 15-20 minutes until the water is no visible and the rice is completely cooked through.
- To make the sauce, heat the coconut cream with sugar and pinch of salt on medium heat until simmering. Reduce the flame to low and let it reduce for 5 minutes until it is thicker. Take off the heat.
- Stir 2 tbsp of the coconut sauce into the rice, spoon it into a bowl, pour more sauce over and to with black sesame seeds. Add the sliced mango on the side with a scoop of mango sorbet on top.
- Serve while the rice is warm as the frozen sorbet is delicious with it.
Notes
- Do not over cook the rice as it will get mushy.
- You don’t have to add the coconut sauce into the rice but I like doing that.
- You can also top it with toasted coconut on top.
- If using coconut milk make sure its full fat also you might need to simmer the sauce with 1 tsp cornstarch to help thicken it.
1 thought on “The Best Mango Coconut Sticky Rice Dessert | Easy Stove Top Recipe”
Anika! This is such a great dessert. One of our favorites! Cheers 🌞