Mango Sticky Rice

Creamy, sweet, and tropical, this Mango Sticky Rice is a comforting Thai-inspired dessert that’s easy to make at home. Glutinous rice is infused with ripe mango and topped with a luscious coconut sauce for the perfect balance of texture and flavour.

Recipe adapted from: Eden Grinshpan

Recipe

This recipe will make 6 servings

Ingredients:

  • For the Sticky Rice

    • 1 ½ cups glutinous rice

    • Pinch of salt

    • 1 ripe mango, sliced (reserve pit meat to mix into rice)

    • 2 tbsp chia seeds

    For the Coconut Sauce

    • 1 can full-fat coconut milk, divided

    • ⅓ cup white sugar

    • 1 tablespoon cornstarch

    • Pinch of salt

Equipment:

  • Rice cooker

  • Medium pot

  • Mixing bowls

  • Plastic wrap

  • Knife & cutting board

  • Measuring cups & spoons

  • Spoon or spatula

  • Fine Mesh Strainer

Directions:

  1. Rinse the Rice: Place the sticky rice in a fine mesh strainer and rinse under cold water for 30 seconds. This removes extra starch and helps the rice cook evenly.

  2. Cook the Rice: Add rinsed rice to a medium saucepan with 1¾ cups water. Bring to a boil, then immediately reduce heat to low. Cover and simmer for 15 minutes, or until water is absorbed and rice is tender. Turn off the heat and let it sit, covered, for another 10 minutes to finish steaming.

  3. Make the Chia Gel: While the rice cooks, make the chia mixture. In a small bowl, mix 2 tablespoons chia seeds with ¼ cup coconut milk (taken from the can). Let it sit for 10–15 minutes, stirring once or twice, until thick and gelled.

  4. In a medium pot add coconut milk, sugar, and a pinch of salt. Bring to a simmer over medium heat. Stir in the cornstarch and simmer on low until the sauce thickens. Stir the prepared chia gel into the sauce and mix well. Taste and adjust sweetness as desired.

  5. Slice the ripe mango. Scrape off any remaining fruit from the pit, finely chop it, and fold it into the cooked rice.

  6. Assemble: Scoop the mango-infused sticky rice into a bowl. Arrange sliced mango on the side. Pour warm coconut sauce over top and serve immediately.