Recipe

Sweet & Spicy Mango Sticky Rice

Classic coconut sticky rice meets juicy mango and a zesty chili lime syrup for a dessert that is creamy, bright, and just spicy enough to keep you coming back.

By Matt Campbell

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4.8

A bowl of coconut sticky rice topped with sliced ripe mango, toasted sesame seeds, and a glossy chili lime syrup on a wooden table in natural light

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Mango sticky rice is already a top tier dessert: creamy coconut rice, fragrant mango, and that little salty edge that makes the sweet stuff pop. But today we are giving it the kind of upgrade that makes you do a double take in the best way. Think: zesty lime, a sticky sweet syrup, and a gentle chili heat that shows up at the end like, hi, I am here too.

This version is for people who want dessert to feel alive. It is still cozy and comforting, still very much a spoonable cloud of coconut rice. It is also brighter, zingier, and more interesting than the standard. No hard to find ingredients. No chef-y panic. Just a few smart moves that make a familiar favorite taste brand new.

Why It Works

Perfect sticky texture: Using glutinous rice (sweet rice) plus a proper soak gives you that tender, clingy bite without turning gummy.
Coconut sauce that actually tastes like coconut: A quick warm infusion with salt makes the rice rich and aromatic, not just sweet.
Sweet and spicy balance: Chili heat is kept controlled with a simple syrup approach so it is warm, not overwhelming.
Bright finish: Lime zest and juice cut through the coconut richness so every bite tastes fresh.
Mostly hands-off: Steaming does the heavy lifting, and you can make the sauces while the rice cooks.

Pairs Well With

Storage Tips

Storage Tips That Keep It Good

Sticky rice is best the day you make it, when it is plush and warm. That said, leftovers can still be great if you store and reheat them with a little care.

How to refrigerate

Store rice and mango separately in airtight containers. Mango gets watery and dull if it sits on warm rice.
Keep the coconut sauce and chili lime syrup separate too, if possible. This makes reheating easier and the flavors stay clean.
Refrigerate up to 3 days.

How to reheat sticky rice

Microwave rice in a bowl, loosely covered, with 1 to 2 teaspoons water per serving. Heat in 20 to 30 second bursts, stirring once, until steamy and soft.
Or steam it: place rice in a heatproof bowl, set in a steamer, and warm 5 to 8 minutes.

Can you freeze it?

You can freeze the sticky rice (without mango) for up to 1 month. Thaw overnight in the fridge, then reheat with a splash of water. The texture will be slightly less silky, but still very snackable.

Common Questions

Do I have to use glutinous rice?

For true mango sticky rice, yes. Glutinous rice (often labeled sweet rice or sticky rice) is what gives that signature cling and chew. Jasmine or basmati will taste good, but the texture will be totally different and the sauce will not absorb the same way.

What if I do not have a bamboo steamer?

No problem. Use a metal steamer basket set over a pot with a tight lid. Line the basket with parchment paper with a few holes poked in it, or use a clean damp cheesecloth so the rice does not fall through.

How spicy is this?

As written, it is a gentle warmth, not a dare. You can make it milder by using less chili or skipping the seeds, or hotter by adding more chili and a pinch of crushed red pepper.

Can I use canned mango or frozen mango?

Fresh ripe mango is the magic here. Frozen mango works in a pinch if thawed and drained well, but it will be softer and a little less fragrant. I would skip canned mango for this one since it is often syrupy and one-note.

Why is my rice hard in the middle?

Usually one of three things: it was not soaked long enough, it did not steam long enough, or your steamer ran low on water. First, make sure there is still simmering water in the pot. If the rice is close but still firm, steam 5 to 10 minutes more. If it seems dry, lightly sprinkle 1 to 2 tablespoons water over the rice, cover, and keep steaming. Next time, soak longer for the most even texture.

Can I make it dairy-free?

Yes, it is naturally dairy-free since it uses coconut milk.

Is it vegan?

It can be. Use brown sugar (instead of honey) in the syrup, and make sure your sugar is vegan-friendly if that matters to you.

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 strainer
Medium pot with lid (for steaming setup)
Steamer basket or bamboo steamer
Parchment paper or cheesecloth (to line steamer)
Small saucepan (or two), for coconut sauce and syrup
Microplane or fine grater (for lime zest)
Sharp knife and cutting board

The first time I made mango sticky rice at home, I tried to be all precise and professional about it. Then I tasted it and realized something important: this dessert does not need perfection, it needs contrast. Rich coconut. Juicy fruit. A little salt. So I started playing with the part that makes my brain happy, the bright and spicy edge. Lime zest went in. A tiny chili syrup happened. Suddenly it went from “great takeout dessert” to “why am I eating this standing at the counter like a gremlin” levels of good.