Mango Sticky Rice
Glutinous rice steamed until sticky and sweet, soaked in coconut milk, and served alongside ripe mango. The classic Thai dessert, no substitutions needed.
By Vegan Cook — published 5 August 2026
Ingredients
Serves 4.
- 5 cupsThai glutinous (sticky) rice, rinsed and soaked at least 4 hours or overnight
- 1 cupfull-fat coconut milk, 1 tin
- 3 tbspsugar
- 1/2 tspsalt
- 2ripe mangoes, peeled and sliced
- 1 tbspcoconut cream, to drizzle, optional
- 1 tbsptoasted sesame seeds, to serve, optional
Cookware
- Steamer basket lined with muslin or cheesecloth
- Small saucepan
Method
Read each step end-to-end before starting.
- 01
Soak the rice
Rinse the glutinous rice until the water runs clear, then soak in plenty of cold water for at least 4 hours or overnight. Drain well before steaming — this soaking time is not optional, the rice won't cook properly without it.
- 02
Steam the rice
Line a steamer basket with damp muslin, add the drained rice in an even layer, and steam over boiling water for 20-25 minutes, until the grains are translucent and tender, flipping the rice halfway through for even cooking.
- 03
Make the coconut sauce
While the rice steams, warm the coconut milk, sugar and salt in a small saucepan over low heat, stirring until the sugar dissolves. Do not let it boil.
- 04
Combine
Transfer the hot steamed rice to a bowl and pour about two-thirds of the warm coconut sauce over it. Stir gently to combine, then cover and let it sit for 15-20 minutes so the rice absorbs the liquid and turns glossy and sticky.
- 05
Serve
Spoon the rice alongside the sliced mango, drizzle with the remaining coconut sauce and the coconut cream if using, and finish with sesame seeds.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.