Summer Mango Sticky Rice Dessert Recipe

There's something undeniably magical about the combination of juicy, sun-ripened mangoes and sweet coconut-infused sticky rice. This classic Thai dessert hits all the right notes: creamy, fragrant, and just the right amount of sweet, it's the perfect way to cool down on a hot summer day.

I first tasted mango sticky rice on a trip to Chiang Mai, where it was served in a little banana leaf bowl at a bustling night market. I’ve been hooked ever since. Now, every summer when mangoes are at their peak, I bring that memory home by making this delightful dessert in my own kitchen.

Why You’ll Love This Summer Mango Sticky Rice Dessert

If you’ve never tried mango sticky rice before, get ready to fall head over heels for this tropical treat. It's not just delicious—it’s surprisingly simple to make and always a crowd-pleaser.

Refreshing and Light: Unlike heavy cakes or puddings, this dessert feels light and refreshing. The natural sweetness of ripe mango pairs beautifully with the subtle richness of coconut-infused rice.

Easy to Make at Home: While it may look restaurant-fancy, making mango sticky rice at home is easier than you’d think. With a few pantry staples and fresh mangoes, you can whip it up without any special culinary skills.

Naturally Gluten-Free and Dairy-Free: This dessert is a dream for anyone with dietary restrictions. It’s made without gluten or dairy, yet it feels indulgent and luxurious.

Perfect for Summer Gatherings: Whether you’re hosting a barbecue or attending a picnic, this mango sticky rice travels well and impresses guests every time.

Once you make it, don’t be surprised if it becomes your new go-to summer dessert.

Ingredients Notes

The beauty of this dish lies in its simplicity. Just a few carefully chosen ingredients come together to create something truly memorable.

Glutinous Rice (Sticky Rice): This is the backbone of the dessert. Look for Thai sweet rice or glutinous rice at Asian grocery stores. It’s what gives the dish its signature chewy, sticky texture. Don't substitute with regular rice—it won't have the same effect.

Fresh Mangoes: The star of the show. Use ripe, juicy mangoes—Ataulfo (also known as Champagne mangoes) are ideal for their smooth texture and vibrant sweetness. Make sure they’re slightly soft to the touch and fragrant for best results.

Coconut Milk: Full-fat coconut milk is key here. It gives the sticky rice its rich, creamy base and provides the sauce that gets drizzled over the top. Shake the can well before opening to ensure it’s fully mixed.

Sugar and Salt: A touch of sugar sweetens the coconut milk, while a small pinch of salt enhances all the flavors and balances out the sweetness.

You won’t need much in the way of equipment—just a steamer (or a makeshift one), a saucepan, and a bowl to soak the rice. That’s it!

How To Make This Summer Mango Sticky Rice Dessert

Creating mango sticky rice at home is easier than you might expect. Here’s how it all comes together.

Start by soaking your glutinous rice in water for at least four hours, or overnight if you have the time. This softens the grains and helps them cook evenly when steamed. Drain the rice before cooking.

Next, steam the rice in a cheesecloth-lined steamer basket for about 20–25 minutes until tender and sticky. Don’t try to boil it—it needs to be steamed for that perfect chewy texture.

While the rice is steaming, prepare the coconut sauce. Combine coconut milk, sugar, and a pinch of salt in a saucepan. Warm it gently over medium heat, stirring until the sugar dissolves completely. Do not let it boil—just warm it through.

Once the rice is done, transfer it to a large bowl and immediately pour two-thirds of the warm coconut sauce over it. Stir gently to combine, cover, and let it sit for 20 minutes. The rice will absorb the coconut flavor and become glossy and tender.

To serve, peel and slice your mangoes into thin wedges. Spoon a mound of sticky rice onto each plate, top with fresh mango slices, and drizzle with the reserved coconut sauce. A sprinkle of toasted sesame seeds or mung beans adds a nice bit of crunch, though this is optional.

From start to finish, this dessert takes about 40 minutes (not counting the rice soaking time). What you get is an irresistibly creamy, fruity treat that looks beautiful and tastes even better.

Storage Options

Mango sticky rice is best enjoyed fresh, but if you have leftovers, they can be stored for later.

Store the sticky rice and coconut sauce in separate airtight containers in the refrigerator for up to 3 days. This helps maintain the rice’s texture and prevents it from becoming soggy.

Sliced mango should also be stored separately in a covered container in the fridge. Mangoes can become mushy if left too long, so it’s best to slice them fresh right before serving.

When you’re ready to enjoy the leftovers, gently reheat the sticky rice in the microwave with a splash of water or extra coconut milk to restore its softness. The coconut sauce can also be rewarmed gently on the stove.

Try to avoid freezing this dessert, as the texture of both the mango and the rice can degrade after thawing.

Variations and Substitutions

One of the great things about mango sticky rice is how adaptable it is. Whether you're working with what's in season or looking to put a twist on tradition, there are plenty of ways to make it your own.

If mangoes aren’t available, try substituting with other tropical fruits like ripe peaches, papaya, or even grilled pineapple. The coconut sticky rice base pairs well with many fruits.

For a nuttier flavor, you can cook the rice with a splash of pandan extract or a knotted pandan leaf. This adds a subtle floral aroma that's common in Southeast Asian cooking.

If you're cutting back on sugar, try using a natural sweetener like maple syrup or coconut sugar in the coconut milk sauce. It gives a slightly different flavor profile but still tastes delicious.

Want to add more texture? Top the dish with toasted coconut flakes, crushed peanuts, or even a scoop of coconut ice cream for an extra special treat.

No steamer? No problem. Place a metal strainer over a pot of simmering water, line it with cheesecloth, and cover with a lid. It works just as well in a pinch.

However you make it, this Summer Mango Sticky Rice Dessert is a warm-weather delight worth sharing. Don’t be afraid to experiment and make it your own—your taste buds will thank you!

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