Summer Mango Sticky Rice Dessert Recipe

There's something magical about the sweet aroma of ripe mangoes paired with the creamy richness of coconut-infused sticky rice. This classic Thai dessert, known as Mango Sticky Rice, is the perfect way to celebrate summer’s sunniest fruit in the most indulgent way possible.

this Recipe

I first tasted this dish at a small beachside café in Phuket, where it was served chilled on a banana leaf with a drizzle of warm coconut sauce. It instantly became a favorite. Now, every summer, I recreate it at home whenever mangoes are in season. It’s quick, easy, and always a crowd-pleaser.

Whether you're hosting a backyard BBQ or just want a tropical treat after dinner, this Mango Sticky Rice will transport your taste buds straight to Southeast Asia.

Let’s dive into why this sweet summer dessert deserves a spot on your table.

Why You’ll Love This Summer Mango Sticky Rice Dessert

Get ready to fall head over heels for this creamy, dreamy tropical treat. Mango Sticky Rice may sound exotic, but it’s surprisingly simple to make—and even more delightful to eat.

First, it's unbelievably easy. With just a few ingredients and basic cooking tools, you can have a restaurant-worthy dessert on the table in under an hour. No fancy techniques or special skills needed.

Second, it's a showstopper for summer gatherings. The golden mango slices and glossy white sticky rice drizzled with coconut sauce make for a stunning, colorful presentation. Your guests will be impressed before they even take a bite.

This recipe is also budget-friendly. Glutinous rice, coconut milk, and mangoes are all affordable ingredients—especially during peak mango season. You'll get maximum flavor for minimal cost.

Finally, it’s naturally gluten-free and can be easily made vegan. It’s one of those rare desserts that checks off most dietary boxes while still feeling indulgent and special.

Once you try it, you’ll want to make it all season long—trust me.

Ingredients Notes

The beauty of this Mango Sticky Rice lies in its simplicity. Each ingredient has a distinct role in creating the perfect balance of sweet, creamy, and chewy textures that make this dessert so unforgettable.

Glutinous rice (also called sticky rice or sweet rice) is the heart of this dish. Despite the name, it doesn’t contain gluten. When steamed, it becomes soft, chewy, and slightly translucent—ideal for soaking up the rich coconut sauce. Be sure to soak it ahead of time for the best texture.

Coconut milk provides the creamy, fragrant base for the sauce. Use full-fat canned coconut milk for a rich flavor and smooth consistency. Avoid the boxed versions meant for drinking—they're too thin and won’t give you the luxurious texture this dessert needs.

Fresh mangoes are the star of the show. Look for ripe Ataulfo or Thai mangoes, which are sweet, buttery, and easy to slice. The riper the mango, the better the contrast with the savory-sweet rice.

Sugar and salt may seem like small players, but they’re crucial. The sugar sweetens the coconut milk, while a touch of salt balances the sweetness and elevates the mango’s flavor. Don't skip the salt—it’s the secret to a well-rounded dessert.

You won’t need much in the way of special equipment, but a bamboo steamer or mesh steamer basket is ideal for cooking the rice. If you don’t have one, a metal colander over a pot of boiling water will also do the trick.

How To Make This Summer Mango Sticky Rice Dessert

Creating this luscious dessert is easier than you think. The key steps are soaking the rice, steaming it just right, and crafting a coconut sauce that hits all the right notes.

Start by rinsing your glutinous rice several times until the water runs clear. Then soak it for at least 4 hours or overnight. This ensures the grains cook evenly and develop their signature sticky texture without getting mushy.

Once soaked, drain the rice and steam it for about 20–25 minutes. You want the grains to be tender but still have a slight bite. Don’t skip the steaming—it’s what gives the rice that beautiful, chewy consistency. While the rice is cooking, it’s a great time to prepare your sauce.

In a saucepan, combine coconut milk, sugar, and a pinch of salt over medium heat. Stir gently until the sugar dissolves completely and the mixture is warmed through—do not let it boil. Set aside about a third of the sauce for drizzling on top, and use the rest to soak the rice.

Once the rice is cooked, transfer it to a mixing bowl and immediately pour in the larger portion of the warm coconut sauce. Gently fold to combine. Let it sit for about 10–15 minutes so the rice can absorb all that delicious flavor.

To serve, peel and slice your fresh mangoes into thin wedges. Plate a generous scoop of coconut sticky rice alongside the mango slices. Finish with a drizzle of the reserved coconut sauce and, if desired, a sprinkle of toasted sesame seeds or mung beans for texture.

From start to finish, this dessert takes about 45 minutes of active prep time, plus a bit of soaking. It's absolutely worth the wait.

Storage Options

This dessert is best enjoyed fresh, but it does store fairly well if you have leftovers (though that’s rarely the case!).

Store any leftover sticky rice in an airtight container in the refrigerator for up to 3 days. Keep the reserved coconut sauce in a separate container to prevent the rice from getting soggy.

The mango slices are best cut fresh, but if you need to prep ahead, store them in a sealed container with a bit of lemon or lime juice to prevent browning. They’ll keep for about 2 days in the fridge.

When you're ready to enjoy it again, gently reheat the sticky rice in the microwave with a splash of coconut milk to loosen it up. Serve with fresh mango and extra sauce for a nearly-as-good-as-new experience.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt based on your taste and what you have on hand.

If mangoes aren’t in season, try grilled pineapple, lychee, or even peaches as an alternative fruit topping. The rice and coconut combination pairs beautifully with a range of tropical fruits.

Want to make it even creamier? Stir a tablespoon of sweetened condensed milk into the coconut sauce for a richer finish. This adds a little extra sweetness and a silky texture that’s hard to resist.

For a healthier twist, replace some of the sugar with maple syrup or honey. Just keep in mind that these will slightly change the flavor profile of the sauce.

You can also infuse your coconut milk with pandan leaves while heating it for an extra layer of aroma and depth. Just remove the leaves before pouring the sauce.

And for a crunchier finish, top the dessert with crushed peanuts, toasted coconut flakes, or even a small scoop of vanilla ice cream to turn it into a tropical sundae.

Feel free to make it your own—the foundation is simple, and the possibilities are endless.

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