Mango sticky rice is a sweet, creamy, and tangy dessert that's popular street fare in Thailand. Luckily, you won't have to cross the Pacific to enjoy this Thai treat—we've devised an easy way to make sticky rice with mango at home. Find sticky rice, also called Thai sweet rice or glutinous rice, at Asian markets. The traditional method calls for soaking the rice overnight, then steaming it in a bamboo steamer basket. Our clever method steams the rice in a shallow perforated metal colander placed inside a pot of boiling water (you can also use a mesh colander, but it's more difficult to clean). While the sticky rice steams, cut the mango and whip up the indulgent coconut-lime sauce. Cooked sticky rice doesn't keep well, so for the best flavor and texture, enjoy this dish as soon as possible.


Credit: Jamie Vespa

Recipe Summary

30 mins
8 hrs 30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Soak the Rice: Place rice in a large stock pot. Fill pot with cool water so that rice is completely covered; cover pot with lid and let stand for 8 hours or overnight. Drain rice.

  • Steam the Rice: Fill the same pot you used to soak the rice with water. Place a perforated metal colander inside pot (make sure water is not touching the bottom of the colander). Transfer soaked and drained rice to colander, then bring water to a boil. Cover and steam rice over medium-high heat for about 20 minutes, flipping rice over halfway through to ensure even cooking (rice should form a sticky mass that's easy to flip in one go). When cooked, rice should be soft, sticky, and chewy. Keep warm and covered until ready to serve.

  • Make the Coconut-Lime Sauce: While rice steams, make the sauce. Whisk together coconut milk, sugar, cinnamon, vanilla, salt, and lime zest in a medium saucepan. Bring to a boil, then reduce heat and simmer (do not boil) about 5 minutes, whisking frequently. Let cool (mixture will thicken slightly). 

  • Assemble the Mango Sticky Rice: Scoop about ½ cup sticky rice into each of 6 bowls. Divide mango evenly among bowls, top with sauce, and sprinkle with sesame seeds and lime zest. 

Chef's Notes

We drizzle the coconut-lime sauce over top, but you can also mix some in with the rice to keep it moist.