Recipe

Fresh Mango Glutinous Rice

Sweet coconut sticky rice topped with juicy mango and a salty little drizzle that makes every bite pop.

By Matt Campbell

•

4.8

Mango sticky rice is one of those desserts that feels like a magic trick: three simple parts, one absolutely unfair result. You get warm, glossy coconut rice that clings just enough (in the best way), cool ripe mango that tastes like sunshine, and a coconut sauce that is sweet but also a little salty so you keep going back for “just one more bite.”

This version keeps everything accessible. No rare ingredients, no complicated technique, and no need to be a pastry person. If you can rinse rice and stir a pot, you can pull this off. Taste as you go, especially the sauce, and you will land exactly where you want: cozy, fragrant, and bright.

Why It Works

That classic sticky texture thanks to glutinous rice (also called sweet rice) and proper soaking.
Big coconut flavor without being heavy, because we season the rice while it is still hot so it absorbs everything.
Balanced sweetness from a lightly salted coconut sauce that keeps the mango tasting extra mango-y.
Make-ahead friendly since the rice and sauce can be prepped earlier and assembled fast.

Pairs Well With

Storage Tips

How to Store Leftovers

Store rice and sauce separately if possible. The rice stays nicer and the sauce stays pourable.
Refrigerate in airtight containers for up to 3 days.
To reheat sticky rice: sprinkle 1 to 2 tablespoons water per cup of rice, cover, and microwave in 20 to 30 second bursts until warm and soft. Or steam it for a few minutes.
Serve mango fresh. Cut mango right before serving for best texture and color. If you must store it, keep it chilled and use within 24 hours.
Freezing: you can freeze the coconut sticky rice for up to 1 month. Thaw overnight in the fridge, then reheat with a splash of water. Note: the texture may be slightly less tender after freezing, but it is still very snackable. Do not freeze the mango.

Common Questions

Is glutinous rice the same as regular white rice?

No. Glutinous rice (often labeled sweet rice) is a different type of rice that turns sticky and chewy when cooked. Regular jasmine rice will not give you the same texture.

Does glutinous rice contain gluten?

Nope. Despite the name, glutinous rice is gluten-free. “Glutinous” refers to its sticky, gluey texture after cooking, not wheat gluten.

Do I have to soak the rice?

For the best texture, yes. Soaking helps the grains cook evenly and turns the rice tender-chewy instead of tough in the center. Aim for at least 4 hours, or overnight in the fridge.

Can I make this without a steamer?

Yes, but it is a little finicky. A fine-mesh sieve set over a pot of simmering water works if you line it (parchment with holes or cheesecloth), keep the rice above the waterline, and cover it tightly so the steam stays trapped.

What mangoes are best?

Use whatever is ripe and fragrant. Honey (Ataulfo), Haden, or Kent are all great. If it smells sweet at the stem and gives slightly when pressed, you are in business.

My rice got hard after chilling. Did I mess it up?

Nope. Sticky rice firms up in the fridge. Reheat with a splash of water and it will loosen back up.

Can I reduce the sugar?

Absolutely. Start with 1/4 cup (50 g) sugar in the rice mixture and 2 tablespoons (25 g) in the sauce, then adjust. Keep a pinch of salt in the sauce, it is the secret handshake.

Can I use something besides cornstarch in the sauce?

Yes. Cornstarch is the easy, reliable thickener most home cooks have. If you want a more traditional vibe, swap in rice flour or mung bean starch in the same amount, then simmer gently until it lightly thickens.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Fine-mesh sieve or colander (for rinsing and draining)
Steamer basket or bamboo steamer (best)
Parchment paper with holes or cheesecloth (to line the steamer)
Medium saucepan (for coconut sauce)
Small whisk or spoon
Cutting board and sharp knife (for mango)
Measuring cups and spoons (or a kitchen scale, even better)

No steamer? A fine-mesh sieve over a pot can work, but it is fussier. Make sure the mesh is very fine and line it with parchment or cheesecloth so the rice does not fall through, then keep the water at a steady simmer (not a hard boil) for even steaming.

The first time I made mango sticky rice at home, I was convinced it would be one of those restaurant-only desserts. Then I realized it is basically a coordination exercise: cook rice, warm coconut, slice mango, try not to “taste test” half the sauce straight from the spoon. Now it is my go-to when I want something that feels special but does not wreck my kitchen. Also, serving it warm with cold mango is the kind of contrast that makes you look around like, “Why don’t we do this every week?”

Fresh Mango Glutinous Rice

(4.8 Reviews)

Prep Time 15 minutes (plus 4 hours soaking)

Cook Time 25 minutes

Total Time 4 hours 40 minutes

Servings 4

Ingredients

For the sticky rice

1 1/2 cups glutinous rice (sweet rice) (about 300 g)
1 cup full-fat coconut milk (240 mL)
1/3 cup granulated sugar (about 65 to 70 g)
1/2 teaspoon kosher salt

For the coconut sauce

3/4 cup full-fat coconut milk (180 mL)
2 to 3 tablespoons granulated sugar (25 to 38 g), to taste
1/4 teaspoon kosher salt (plus more to taste)
1 1/2 teaspoons cornstarch (about 4 g)
2 tablespoons water (30 mL)

For serving

2 large ripe mangoes, peeled and sliced
1 to 2 tablespoons toasted sesame seeds or toasted mung beans (optional)
Fresh mint (optional)

Ingredient note: Look for glutinous rice in Asian markets, international aisles, or online. It may be labeled “sweet rice” and is usually opaque white.

Coconut milk note: You will use 1 3/4 cups (420 mL) coconut milk total. One standard 13.5 oz can is usually around 1 2/3 cups (about 400 mL), so you may come up a splash short. Grab 2 cans to be safe, or top off with a little water if needed. Also, brands vary. If your coconut milk is very thick, loosen it with a tablespoon or two of water so it warms and mixes smoothly.

Optional flavor note: If you have pandan (leaf or extract), you can add a small piece/teaspoon while warming the coconut milk for the rice, then remove it. Totally optional, very good.

Instructions

Soak the rice. Rinse glutinous rice in cool water until the water runs mostly clear. Cover with plenty of water and soak at least 4 hours, or overnight in the fridge. Drain well.
Steam the rice. Line a steamer basket with parchment paper with a few holes poked in it (or cheesecloth). Spread the drained rice in an even layer. Steam over simmering water, covered, for 20 to 25 minutes, until the rice is tender and sticky. Doneness cue: the grains should look more translucent, and a few grains should squish easily between your fingers with no hard center. Check at 20 minutes. If it still feels firm, steam 5 minutes more.
Season the rice while it is hot. In a saucepan over medium-low heat, warm 1 cup (240 mL) coconut milk with 1/3 cup (65 to 70 g) sugar and 1/2 teaspoon salt, stirring until dissolved. Do not let it come to a rolling boil. Transfer the hot steamed rice to a bowl, pour the warm coconut mixture over it, and stir gently. Cover and let sit 10 to 15 minutes so the rice absorbs (drinks up) the coconut.
Make the coconut sauce. In the same saucepan, warm 3/4 cup (180 mL) coconut milk with 2 to 3 tablespoons (25 to 38 g) sugar and 1/4 teaspoon salt over medium-low heat. In a small bowl, whisk cornstarch with water to make a slurry. When the coconut milk is steaming, whisk in the slurry and cook 1 to 2 minutes, stirring, until slightly thickened. It should coat a spoon but still pour easily. Taste and adjust sugar or salt.
Slice the mango. Peel and slice mangoes into thin pieces. Keep them chilled while the rice stays warm.
Assemble and serve. Spoon warm coconut sticky rice into bowls or plates, top with mango slices, and drizzle with coconut sauce. Finish with toasted sesame seeds or mung beans if using.

Matt’s tiny tricks

If your sauce thickens too much, whisk in a splash of warm water or coconut milk until it loosens up.
If your rice feels a little dry, add 1 to 2 tablespoons warm coconut milk and fold gently.
Salt is not optional. A small pinch turns sweet coconut from flat to unforgettable.

Nutrition information is estimated.

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