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ThaiVeg

Mango Sticky Rice

Sweet coconut sticky rice with ripe mango.

60 min4 serveseasy

Mango Sticky Rice is a classic vegetarian Thai recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 60 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 60 minutes without much fuss. The method leans on gentle steaming, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are sticky rice, mango and coconut milk. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: basmati and long-grain rice are usually interchangeable here.

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Nutrition · per servingestimated

135

kcal

4g

Protein

23g

Carbs

3g

Fat

vegdessertsweetgluten-free

Ingredients

  • sticky rice1 cup
  • mango2 ripe
  • coconut milk1 cup
  • sugar0.25 cup
  • sesame seeds1 tbsp
  • saltstaple

Method

  1. 1
    Step 1 ~20 min

    Soak rice 4 hours; steam 25 minutes till tender.

  2. 2
    Step 2 ~20 min

    Warm coconut milk with sugar and salt; pour over rice and rest 20 minutes.

  3. 3
    Step 3 ~20 min

    Serve with sliced mango and toasted sesame seeds.

Per-step times are approximate and based on the total cook time of 60 minutes.

Pro tips & common mistakes

  • Rinse the rice until the water runs almost clear before cooking — it makes the difference between fluffy separate grains and a sticky clump.
  • This is a longer cook, so taste as you go and adjust salt in small increments. It is much easier to season up at the end than to rescue a dish that has been over-salted early.
  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Mango Sticky Rice take to cook?
From prep to plate, Mango Sticky Rice takes about 60 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Mango Sticky Rice vegetarian?
Yes — this version of Mango Sticky Rice is fully vegetarian. If you want to make it vegan, swap any dairy or eggs for a plant-based equivalent of the same texture.
What are the key ingredients in Mango Sticky Rice?
The headline ingredients are sticky rice, mango, coconut milk. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Mango Sticky Rice?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Mango Sticky Rice?
Mango Sticky Rice pairs naturally with classic thai sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.