Summer Mango Sticky Rice Dessert Recipe

There's nothing quite like the sweet, tropical aroma of ripe mangoes paired with warm, creamy coconut-infused sticky rice on a hot summer day. This Summer Mango Sticky Rice Dessert is a refreshing, indulgent treat that captures the essence of Thai cuisine in the most delightful way.

this Recipe

I first fell in love with mango sticky rice during a trip to Bangkok, where street vendors served it in paper boats with warm smiles. Recreating it at home has not only brought back wonderful memories but also earned me plenty of compliments at summer get-togethers. It's easy to make, naturally gluten-free, and feels like a tropical vacation with every bite.

Let’s dive into why this beloved dessert deserves a spot in your summer recipe rotation.

Why You'll Love This Summer Mango Sticky Rice Dessert

This luscious Thai dessert isn’t just for special occasions—once you see how simple it is, you’ll want to make it all summer long.

First, it’s shockingly easy to prepare. With just a few pantry staples and some fresh mangoes, you can whip up this dish in under an hour. Most of the time is hands-off, letting the rice soak and steam while you prep everything else.

It’s also incredibly budget-friendly. Sweet rice (also called glutinous rice) and canned coconut milk are inexpensive staples, and fresh mangoes are widely available in summer at low prices. You don’t need any exotic tools or ingredients, just a pot and a little patience.

The flavor is where this dessert truly shines. The combination of creamy coconut, chewy sticky rice, and juicy, ripe mango creates a contrast of textures and a harmony of sweet, floral notes. It’s exotic yet comforting, indulgent yet refreshing.

Lastly, it’s a crowd-pleaser that’s naturally gluten-free and dairy-free, making it suitable for guests with dietary restrictions. Serve it in small portions or dress it up for a dinner party—it always gets rave reviews.

Ready to make it? Let's take a closer look at what goes into this dish.

Ingredients Notes

This dessert relies on just a few key ingredients, but each one plays a critical role in bringing out the flavor and texture that makes mango sticky rice so beloved.

Glutinous rice (also called sticky rice or sweet rice) is the foundation. Don’t substitute with jasmine or regular white rice—it won’t have the same chewy, sticky texture. Look for it at Asian grocery stores or in the international aisle. Be sure to soak it for several hours or overnight for best results.

Coconut milk gives the dish its creamy richness. Go for full-fat canned coconut milk to get that thick, velvety texture and deep flavor. Shake the can well before opening to blend the cream and liquid.

Sugar and salt are used to season the coconut sauce. A pinch of salt enhances the sweetness and balances the richness of the coconut. Traditional Thai recipes often use palm sugar, but granulated white sugar works just as well.

Fresh mangoes are the star of the show. Choose ripe but firm mangoes with bright orange-yellow flesh. Varieties like Ataulfo or Champagne mangoes are ideal for their silky texture and intense flavor.

You won’t need much in terms of equipment—just a large bowl for soaking the rice, a pot with a steamer basket or bamboo steamer, and a small saucepan for making the coconut sauce. A rice paddle or silicone spatula helps keep the rice from sticking.

How To Make This Summer Mango Sticky Rice Dessert

Making mango sticky rice might seem intimidating at first, but it’s surprisingly straightforward once you get the hang of it.

Start by soaking your glutinous rice for at least 4 hours or overnight. This softens the grains and ensures they cook evenly. Drain the rice and steam it using a traditional bamboo steamer or a metal steamer basket lined with cheesecloth. Steam for about 25–30 minutes until the grains turn translucent and tender.

While the rice is steaming, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and a pinch of salt. Warm it gently over medium heat until the sugar dissolves completely, but don’t let it boil. Reserve about ⅓ cup of this sauce for drizzling.

Once the rice is done, transfer it to a large bowl and pour in the warm coconut sauce (minus the reserved portion). Stir gently with a spatula or rice paddle to avoid breaking the grains. Cover the bowl with a towel and let it sit for 20 minutes to absorb the coconut flavor fully.

While the rice rests, peel and slice your mangoes. The best way is to cut along the sides of the pit, then score the flesh into cubes or slices without cutting through the skin. Invert the skin to fan out the slices for a beautiful presentation.

To assemble, spoon a portion of the coconut-infused sticky rice onto a plate or bowl. Arrange the mango slices beside it, and drizzle with the reserved coconut sauce. Optionally, sprinkle with toasted sesame seeds or mung beans for a bit of crunch.

The whole process takes about 45 minutes from start to finish (plus soaking time). The end result is a silky, aromatic dessert that tastes like pure sunshine.

Storage Options

Mango sticky rice is best enjoyed fresh, but you can store leftovers if needed. The texture changes slightly when chilled but remains delicious.

Store any leftover sticky rice in an airtight container in the refrigerator for up to 3 days. The rice may firm up as it chills, so let it come to room temperature or gently reheat it before serving.

Fresh mango slices should be stored separately in a sealed container and used within 1–2 days for the best flavor and texture. Keep them chilled to maintain their freshness.

To reheat the rice, sprinkle a little water or coconut milk over it and microwave it in short bursts, covered with a damp paper towel. This helps restore its soft, chewy texture.

Variations and Substitutions

This recipe is a great base for experimenting, especially with seasonal fruits and alternative ingredients.

Try swapping out the mango for other tropical fruits like pineapple, papaya, or lychee. While mango is traditional, these fruits add their own unique twist and work well with the coconut rice.

If you can’t find glutinous rice, sushi rice can be a short-term substitute. It won’t be as sticky, but it still has a pleasant, chewy texture that pairs well with coconut.

For a twist on the sauce, infuse the coconut milk with pandan leaves while it heats. This adds a fragrant, vanilla-like aroma commonly found in Thai desserts.

Want to make it even more special? Add a scoop of coconut ice cream or a drizzle of salted caramel on top. It turns this simple dessert into a showstopper.

Don’t be afraid to make this recipe your own. Whether you're using what’s in your pantry or adapting it for dietary needs, mango sticky rice is endlessly adaptable and always satisfying.

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