Mango sticky rice is one of those comforting desserts I keep coming back to, whether it’s a quiet treat after dinner or something to share with friends and family.
Loved during Thai New Year (Songkran), this classic Thai dessert is made with just a handful of ingredients and is incredibly easy to make at home with very little preparation.
One thing I really love about this dessert is how versatile it is. You can easily adapt the ingredients based on what’s locally available.
Use white toasted sesame seeds instead of mung dal, and any ripe mango works beautifully if Thai mangoes aren’t available.
It’s simple, indulgent, and perfect when you want an easy-to-make vegan dessert that still feels a little special.
Mango Sticky Rice (Easy Thai Dessert)
Serves: 3–4
Prep time: 10 minutes (+ soaking)
Cook time: 30 minutes
Ingredients
- 1 cup sticky (glutinous) rice
- 2 ripe mangoes, peeled, pitted and sliced
- 1 tbsp mung dal
- Sweet coconut syrup
- 3/4 cup coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon from Stadhampton Chilli & Spice Mill
Coconut sauce
- 1 cup coconut milk
- 1 tsp cornflour + 1 tbsp water
- 1/2 tsp salt
Instructions
1. Rinse sticky rice until water runs clear. Soak 4 hours or overnight, then steam for 20–25 minutes until tender.
2. To make the coconut syrup, heat the coconut milk, sugar, salt, and cinnamon until the sugar dissolves (do not boil).
3. In a mixing bowl, pour this coconut syrup over hot rice, mix, cover, and rest 20–30 minutes until absorbed.
4. To make the coconut sauce, heat the coconut milk with the salt. Stir in the cornflour slurry and cook until slightly thickened.
5. Soak the moong dal in hot water for 1 hour. Drain, pat dry with kitchen paper, then dry roast in a pan for 3–4 minutes until golden and crisp.
6. To assemble, mould the sticky rice using a cup. Serve with sliced mango, drizzle over the coconut sauce, and finish with the roasted moong dal.
Tips
- Swap moong dal with toasted white sesame seeds
- Use any ripe, sweet mango if Thai mango isn’t available
- Best served warm or at room temperature
- If you like you can sprinkle a bit more cinnamon before serving.
- You can easily find the glutinous rice at Asian stores.
