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easy thai mango sticky sweet rice with cream coconut milk
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5 from 1 vote

Thai Mango Sticky Rice

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Asian, Thai
Keyword: coconut milk, dessert, easy dessert, mango, Mango sticky rice
Servings: 2


  • 1 cup sweet rice
  • 1 1/2 cups water
  • 1-2 mangoes
  • toasted sesame seeds

Sweet Coconut Milk Sauce

  • 2 cups full cream coconut milk I used the brand Chaokoh
  • 1/2 cup brown sugar see notes
  • 1/2 tsp salt


  • Cook the rinsed 1 cup of rice with 1 1/2 cups of water in a rice cooker or in a pot over the stove. While the rice is cooking, cut the mangoes.
  • Add coconut milk, brown sugar and salt in a saucepan. Cook over medium heat, stirring occasionally until the sauce thickens (about 3 minutes). Turn off heat and set aside.
  • Once the sticky rice is cooked, pour in 1/4-1/2 of the sauce and leave for 5 minutes for the rice to absorb the sauce (see notes).
  • Serve the sticky rice on a plate with cut mangoes. Pour the remaining sauce all over the sticky rice or on the side. Garnish with toasted sesame seeds and enjoy!


*The amount of sugar used should be up to your preference and the sweetness of the mango. In general, this is my preferred ratio of sugar to coconut milk. But if my mango is on the riper side and is very sweet, I like to use a little less sugar.
*You can substitute brown sugar with regular sugar or palm sugar if you have it.
*Start by pouring in 1/4 cup of the sauce for the rice to absorb. After 5 minutes, add more if you prefer a more moist texture for the rice.