18 Delicious Mango Sticky Rice Recipes for Sweet Cravings

Craving something sweet, tropical, and downright irresistible? Look no further than mango sticky rice—the luscious Thai dessert that’s equal parts creamy, chewy, and fruity. Whether you’re a first-timer or a seasoned pro, we’ve rounded up 18 mouthwatering recipes to satisfy every sweet tooth, from classic versions to creative twists. Get ready to dive into a world of coconut-infused bliss—your taste buds will thank you!

Classic Thai Mango Sticky Rice

This dreamy dessert combines sweet, ripe mangoes with creamy coconut-infused sticky rice—pure tropical bliss in every bite.

Ingredients:

• 1 cup glutinous (sticky) rice
• 1 1/2 cups water (for soaking)
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Soak the rice: Rinse glutinous rice until water runs clear, then soak in 1 1/2 cups water for 30 minutes. Drain.
2. Steam the rice: Transfer rice to a steamer basket lined with cheesecloth. Steam over simmering water for 20 minutes until tender.
3. Make coconut sauce: In a saucepan, warm coconut milk over medium heat. Stir in 1/3 cup sugar and 1/2 tsp salt until dissolved. Remove from heat.
4. Combine: Transfer hot rice to a bowl and pour 3/4 of the coconut sauce over it. Gently fold to coat, then let sit 10 minutes to absorb.
5. Serve: Plate rice with mango slices, drizzle with remaining sauce, and sprinkle with sesame seeds if using.

The magic here? The rice soaks up the coconut sauce like a sponge, turning luxuriously rich while keeping its chewy texture—no mushy grains allowed!

Tip: For extra fragrance, add a pandan leaf to the coconut sauce while heating (remove before serving).

Coconut Milk Mango Sticky Rice

This tropical dessert is a creamy, dreamy combo of sweet mango and fragrant sticky rice—perfect for satisfying summer cravings or impressing guests with minimal effort.

Ingredients:

• 1 cup glutinous (sticky) rice
• 1 (13.5 oz) can full-fat coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Rinse the sticky rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
2. Steam the rice in a bamboo steamer or sieve lined with cheesecloth over boiling water for 20 minutes, or until tender and translucent.
3. In a small saucepan, warm the coconut milk over medium heat. Stir in the sugar (1/3 cup) and salt (1/4 tsp) until dissolved. Remove from heat.
4. Transfer the cooked rice to a bowl and pour 3/4 of the coconut milk mixture over it. Gently fold to coat, then let sit for 10 minutes to absorb the liquid.
5. Divide the rice into bowls, top with mango slices, and drizzle with the remaining coconut milk. Sprinkle with sesame seeds if using.

The magic here? The rice soaks up the coconut milk like a sponge, turning luxuriously rich while keeping its irresistible chew. Serve slightly warm for the best texture.

Tip: For extra flair, use an ice cream scoop to mold the rice into neat rounds before plating.

Grilled Mango Sticky Rice

This tropical twist on classic sticky rice brings smoky-sweet flavors to your backyard—perfect for summer cookouts or a fancy dessert night in.

Ingredients:

• 1 cup glutinous rice (also called sticky rice)
• 1 (13.5 oz) can coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 ripe but firm mangoes, sliced into 1/2-inch wedges
• 1 tbsp neutral oil (like vegetable or grapeseed)
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Soak the rice: Rinse glutinous rice in cold water until water runs clear. Soak in 2 cups water for at least 4 hours or overnight. Drain.
2. Steam the rice: Place rice in a steamer lined with cheesecloth. Steam over boiling water for 20 minutes until tender and translucent.
3. Make the sauce: In a small saucepan, warm coconut milk, sugar, and salt over medium heat, stirring until sugar dissolves (about 3 minutes). Pour 3/4 of the sauce over the hot rice, folding gently to coat. Let sit 10 minutes to absorb.
4. Grill the mangoes: Brush mango wedges with oil. Grill over medium-high heat for 1–2 minutes per side until lightly charred.
5. Serve: Scoop rice into bowls, top with grilled mango, drizzle with remaining sauce, and sprinkle with sesame seeds if using.

The grill caramelizes the mango’s natural sugars, adding depth to the creamy coconut rice—a match made in dessert heaven.

Tip: For extra texture, sprinkle crushed roasted peanuts over the top before serving.

Vegan Mango Sticky Rice

This tropical-inspired dessert is creamy, fragrant, and just sweet enough—perfect for impressing guests or treating yourself after a long day.

Ingredients:

• 1 cup glutinous rice (also called sticky rice)
• 1 (13.5 oz) can full-fat coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 ripe mango, peeled and thinly sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Soak in 1.5 cups water for at least 30 minutes (or up to 4 hours).
2. Drain the rice and steam in a bamboo basket or steamer lined with cheesecloth for 20 minutes over medium-high heat until tender and glossy.
3. While the rice cooks, warm the coconut milk, sugar, and salt in a small saucepan over low heat, stirring until the sugar dissolves (about 3 minutes). Remove from heat.
4. Transfer the hot rice to a bowl and fold in 3/4 of the coconut milk mixture. Cover and let sit for 10 minutes to absorb the liquid.
5. Divide the rice into bowls, top with mango slices, and drizzle with the remaining coconut milk. Sprinkle with sesame seeds if using.

The magic here? The rice soaks up the coconut milk like a sponge, turning luxuriously rich without any dairy. The fresh mango adds a bright contrast that keeps each bite balanced.

Tip: For extra flavor, stir a pandan leaf into the coconut milk while warming it—just remove before mixing with the rice.

Gluten-Free Mango Sticky Rice

This tropical dessert is a dreamy combo of sweet mango, creamy coconut rice, and a hint of salt—naturally gluten-free and irresistibly fragrant.

Ingredients:

• 1 cup glutinous rice (also called sticky rice)
• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight.
2. Drain the rice and steam in a bamboo steamer or rice cooker for 20 minutes until tender and translucent.
3. In a small saucepan, warm the coconut milk, sugar, and salt over medium heat, stirring until the sugar dissolves (about 3 minutes).
4. Pour 3/4 of the coconut mixture over the cooked rice, folding gently to coat. Let it sit for 10 minutes to absorb the liquid.
5. Divide the rice into bowls, top with mango slices, and drizzle with the remaining coconut sauce. Sprinkle with sesame seeds if using.

The magic here? The rice soaks up just enough coconut milk to stay tender without turning mushy—perfect with juicy mango!

Tip: For extra flair, use a cookie cutter to shape the rice into rounds before plating.

Pandan Infused Mango Sticky Rice

This tropical twist on classic mango sticky rice gets a fragrant upgrade with pandan, making it as aromatic as it is delicious.

Ingredients:

• 1 cup glutinous rice (sticky rice)
• 1 1/4 cups coconut milk, divided
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 pandan leaves, knotted (or 1/2 tsp pandan extract)
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight, then drain.
2. Steam the rice in a bamboo steamer or sieve lined with cheesecloth over boiling water for 20 minutes, until tender and translucent.
3. In a small saucepan, combine 1 cup coconut milk, sugar, salt, and pandan leaves. Warm over medium heat, stirring until sugar dissolves (about 3 minutes). Remove pandan leaves.
4. Pour the warm coconut mixture over the cooked rice, folding gently to coat. Let sit for 10 minutes to absorb.
5. Serve the rice topped with mango slices, drizzle with remaining 1/4 cup coconut milk, and sprinkle with sesame seeds.

The pandan infuses the rice with a subtle floral note that pairs magically with the creamy coconut and sweet mango—like a tropical vacation in every bite.

Tip: For extra fragrance, tuck a pandan leaf under the rice while steaming.

Black Sticky Rice with Mango

This Thai-inspired dessert is a dreamy combo of chewy coconut-infused black rice and sweet, juicy mango—perfect for impressing guests or treating yourself!

Ingredients:

• 1 cup black sticky rice (also called glutinous rice)
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Rinse the black sticky rice under cold water until it runs clear. Soak the rice in 3 cups of water for at least 4 hours (or overnight).
2. Drain the rice and transfer to a saucepan. Add 1 1/2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until the rice is tender and has absorbed the water.
3. In a small saucepan, warm the coconut milk over medium heat. Stir in the sugar and salt until dissolved (about 2 minutes). Pour half the mixture into the cooked rice, stirring gently to coat. Let sit for 10 minutes to soak up the flavor.
4. Divide the rice among bowls. Top with mango slices, drizzle with the remaining coconut milk, and sprinkle with sesame seeds if using.

The contrast of warm, nutty rice with cool, floral mango is pure magic—plus, the vibrant colors make it Insta-worthy!

Tip: For extra creaminess, swap half the water with coconut milk when cooking the rice.

Caramelized Mango Sticky Rice

This tropical twist on classic sticky rice turns dessert into a showstopper with golden caramelized mango and creamy coconut rice.

Ingredients:

• 1 cup glutinous (sticky) rice, soaked overnight
• 1 (13.5 oz) can coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 ripe but firm mangoes, sliced into 1/2-inch wedges
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Steam the rice: Drain soaked rice and steam in a bamboo basket or steamer over boiling water for 20 minutes until tender.
2. Make coconut sauce: In a saucepan, warm coconut milk, granulated sugar, and 1/2 tsp salt over medium heat until sugar dissolves (3 minutes). Pour over cooked rice, stir gently, and let soak 10 minutes.
3. Caramelize mangoes: Melt butter in a skillet over medium-high heat. Add mango wedges and sprinkle with brown sugar. Cook undisturbed for 2 minutes per side until deeply golden.
4. Serve: Fluff rice with a fork, top with caramelized mangoes, and drizzle any pan sauce over. Sprinkle with sesame seeds if using.

The contrast of warm, coconut-sweetened rice with buttery caramelized mango is pure magic—especially when the mango juices seep into the rice.

Tip: For extra fragrance, stir a pandan leaf into the coconut sauce while heating (remove before serving).

Matcha Mango Sticky Rice

This vibrant twist on classic mango sticky rice swaps coconut for earthy matcha, creating a dessert that’s as Instagram-worthy as it is delicious.

Ingredients:

• 1 cup glutinous rice (also called sticky rice)
• 1 1/4 cups water
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon matcha powder (culinary grade)
• 1/2 cup canned coconut milk (full-fat)
• 1 ripe mango, sliced
• 1 teaspoon toasted sesame seeds (optional)

Instructions:

1. Soak the rice: Rinse glutinous rice under cold water until the water runs clear. Soak in 1 1/4 cups water for at least 30 minutes (or up to 4 hours).
2. Cook the rice: Without draining, bring the rice and soaking water to a boil in a small pot. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 more minutes.
3. Make the matcha sauce: In a small saucepan over medium heat, whisk together 1/4 cup sugar, 1/2 teaspoon salt, 1 tablespoon matcha powder, and coconut milk until smooth. Heat just until warm (do not boil), stirring constantly.
4. Combine: Gently fold the warm matcha sauce into the cooked rice until fully coated. Let sit for 5 minutes to absorb flavors.
5. Serve: Divide rice into bowls, top with mango slices, and sprinkle with sesame seeds if using.

The matcha’s grassy bitterness balances the mango’s sweetness perfectly, while the sticky rice stays satisfyingly chewy—no mushy texture here!

Tip: For extra coconut flavor, swap half the water with coconut water when soaking the rice.

Turmeric Mango Sticky Rice

This vibrant twist on classic mango sticky rice gets its golden hue and earthy warmth from turmeric, balancing the sweetness of ripe mango perfectly.

Ingredients:

• 1 cup glutinous rice (sticky rice), soaked overnight
• 1 1/2 cups coconut milk, divided
• 1/4 cup granulated sugar
• 1/2 tsp ground turmeric
• 1/4 tsp salt
• 1 ripe mango, peeled and sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Drain the soaked rice and steam in a bamboo basket or steamer for 25 minutes until tender.
2. In a small saucepan, warm 1 cup coconut milk over medium heat. Stir in 1/4 cup sugar, 1/2 tsp turmeric, and 1/4 tsp salt until dissolved. Remove from heat.
3. Transfer the cooked rice to a bowl and pour the turmeric-coconut mixture over it. Fold gently to coat evenly. Let sit for 10 minutes to absorb the liquid.
4. Serve warm, topped with sliced mango, a drizzle of the remaining 1/2 cup coconut milk, and sesame seeds if using.

The turmeric adds a subtle earthiness that makes this dessert feel both indulgent and wholesome—like sunshine on a plate!

Tip: For extra fragrance, stir a pandan leaf into the coconut milk while warming (remove before mixing with rice).

Spiced Mango Sticky Rice with Cardamom

This fragrant, tropical dessert balances creamy coconut rice with juicy mango and warm cardamom—a cozy twist on the classic Thai treat.

Ingredients:

• 1 cup glutinous (sticky) rice, rinsed and soaked for 30 minutes
• 1 (13.5 oz) can full-fat coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp ground cardamom
• 1/4 tsp salt
• 2 ripe mangoes, sliced
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Steam the soaked rice in a bamboo steamer or rice cooker for 20 minutes until tender and glossy.
2. In a saucepan over medium heat, whisk together the coconut milk, sugar, cardamom, and salt. Simmer for 3 minutes, stirring until the sugar dissolves.
3. Pour half the coconut mixture over the hot rice, folding gently to coat. Let sit for 10 minutes to absorb.
4. Divide the rice among bowls, top with mango slices, and drizzle with the remaining coconut sauce. Sprinkle with sesame seeds.

The cardamom’s floral warmth elevates the mango’s sweetness, while the toasted sesame adds a nutty crunch—perfect for impressing guests with minimal effort.

Tip: For extra fragrance, bruise 2 whole cardamom pods and steep them in the coconut milk (remove before serving).

Chocolate Drizzle Mango Sticky Rice

This tropical-meets-decadent twist on classic mango sticky rice swaps the usual coconut drizzle for rich chocolate—perfect for satisfying sweet cravings with a hint of luxury.

Ingredients:

• 1 cup glutinous rice (sticky rice), rinsed and soaked overnight
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes, peeled and sliced
• 1/4 cup semi-sweet chocolate chips
• 1 tsp coconut oil

Instructions:

1. Steam the rice: Drain soaked rice and steam in a bamboo basket or steamer over boiling water for 25 minutes until tender.
2. Make the sauce: In a saucepan, warm coconut milk over medium heat. Stir in 1/3 cup sugar and 1/2 tsp salt until dissolved. Simmer for 3 minutes, then remove from heat.
3. Combine: Transfer cooked rice to a bowl and pour half the coconut sauce over it. Gently fold to coat. Let sit for 10 minutes to absorb flavors.
4. Melt chocolate: Microwave chocolate chips and 1 tsp coconut oil in 20-second bursts, stirring until smooth.
5. Serve: Divide rice among plates, top with mango slices, and drizzle with remaining coconut sauce and melted chocolate.

The contrast of cool mango, creamy rice, and glossy chocolate makes every bite a mini vacation—plus, it’s surprisingly simple to impress guests with!

Tip: For extra texture, sprinkle toasted sesame seeds or crushed peanuts over the chocolate drizzle.

Almond Crunch Mango Sticky Rice

This tropical-inspired dessert combines creamy coconut rice, sweet mango, and a crispy almond topping for a satisfying contrast of textures.

Ingredients:

• 1 cup glutinous rice (sticky rice)
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes, sliced
• 1/4 cup chopped toasted almonds
• 1 tbsp toasted sesame seeds
• 1 tbsp honey

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
2. Steam the rice for 20 minutes in a bamboo steamer or rice cooker until tender.
3. In a small saucepan, warm the coconut milk, sugar, and 1/2 tsp salt over low heat, stirring until dissolved (about 3 minutes). Pour over the cooked rice and let it soak for 15 minutes.
4. In a dry skillet, toast the almonds and sesame seeds over medium heat for 2–3 minutes until fragrant. Drizzle with 1 tbsp honey and stir to coat, then remove from heat.
5. Serve the coconut rice topped with mango slices and a generous sprinkle of the almond crunch mixture.

The honey-glazed almonds add a delightful crunch against the silky rice and juicy mango—perfect for impressing guests at summer gatherings.

Tip: For extra coconut flavor, stir a pandan leaf into the rice while steaming (remove before serving).

Toasted Coconut Mango Sticky Rice

This Toasted Coconut Mango Sticky Rice is a tropical dream—creamy, fragrant, and just sweet enough to feel like dessert without being overwhelming.

• 1 cup glutinous rice (sticky rice)
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 1 ripe mango, sliced
• 1/4 cup shredded coconut (unsweetened)
• 1 tsp toasted sesame seeds (optional)

1. Rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight, then drain.
2. Steam the rice for 20–25 minutes until tender (or use a rice cooker’s “sticky rice” setting).
3. In a small saucepan, warm the coconut milk over medium heat. Stir in the sugar and salt until dissolved, then remove from heat.
4. Fold the warm coconut milk mixture into the cooked rice until fully absorbed. Let sit for 10 minutes to thicken.
5. Toast the shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until golden.
6. Serve the sticky rice topped with mango slices, a sprinkle of toasted coconut, and sesame seeds (if using).

The contrast of warm, coconut-infused rice with cool, juicy mango is pure magic—plus, toasting the coconut adds a nutty crunch that takes it over the top.

Tip: For extra richness, drizzle leftover coconut milk from the can over the plated dessert.

Lime Zest Mango Sticky Rice

This tropical twist on classic mango sticky rice gets a bright kick from zesty lime, balancing the sweetness of ripe mango and creamy coconut.

Ingredients:

• 1 cup glutinous (sticky) rice, rinsed and soaked overnight
• 1 (13.5 oz) can coconut milk
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes, peeled and sliced
• 1 tbsp lime zest (from about 2 limes)
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Steam the rice: Drain soaked rice and steam in a bamboo steamer or rice cooker for 20 minutes until tender and glossy.
2. Make the sauce: In a small saucepan, warm the coconut milk, sugar, and 1/2 tsp salt over medium heat, stirring until sugar dissolves (about 3 minutes). Remove from heat.
3. Combine: Fold half the coconut sauce into the hot rice, then let sit covered for 10 minutes to absorb. Reserve the remaining sauce for serving.
4. Serve: Divide rice among bowls, top with mango slices, and drizzle with reserved sauce. Sprinkle with 1 tbsp lime zest and sesame seeds (if using).

The lime zest cuts through the richness of the coconut, making each bite refreshing yet indulgent—perfect for summer potlucks or a light dessert after spicy meals.

Tip: For extra fragrance, bruise a kaffir lime leaf in the coconut sauce while heating (remove before serving).

Rosewater Infused Mango Sticky Rice

This fragrant twist on classic mango sticky rice adds a floral note that pairs perfectly with sweet, juicy mango.

Ingredients:

• 1 cup glutinous rice (sticky rice), soaked overnight
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 1/2 tsp rosewater
• 2 ripe mangoes, peeled and sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Drain soaked rice and steam in a bamboo basket or steamer for 20 minutes until tender. Transfer to a bowl.
2. In a small saucepan, warm coconut milk over medium heat. Stir in 1/3 cup sugar and 1/4 tsp salt until dissolved. Remove from heat and mix in 1 1/2 tsp rosewater.
3. Pour 3/4 of the coconut mixture over the cooked rice, folding gently to coat. Let sit for 10 minutes to absorb.
4. Divide rice among plates, top with mango slices, and drizzle with remaining coconut sauce. Sprinkle with sesame seeds if using.

The rosewater’s delicate perfume elevates the tropical mango, while the sticky rice stays satisfyingly chewy—no mushy grains here!

Tip: For extra fragrance, add a drop of rosewater to the mango slices before serving.

Sesame Seed Mango Sticky Rice

This tropical twist on sticky rice balances sweet mango with nutty sesame for a dessert that feels indulgent yet refreshing.

Ingredients

• 1 cup glutinous (sticky) rice, rinsed and soaked for 4+ hours
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 ripe mango, sliced
• 2 tbsp toasted white sesame seeds
• 1 tsp toasted black sesame seeds (for garnish)

Instructions

1. Steam the rice: Drain soaked rice and steam in a bamboo basket or steamer lined with cheesecloth for 20 minutes until tender.
2. Make the sauce: While rice cooks, warm coconut milk, sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves (2–3 minutes). Remove from heat.
3. Combine: Transfer hot rice to a bowl and fold in 3/4 of the coconut sauce until fully absorbed. Let rest 10 minutes.
4. Toast sesame seeds: In a dry skillet over medium heat, toast white sesame seeds for 1–2 minutes until fragrant, shaking constantly.
5. Serve: Divide rice into bowls, drizzle with remaining sauce, and top with mango slices. Sprinkle with toasted white and black sesame seeds.

The contrast of creamy coconut rice, juicy mango, and crunchy sesame seeds makes every bite exciting. Tip: For extra fragrance, toast the sesame seeds with a pinch of salt before garnishing.

Brown Sugar Mango Sticky Rice

This Brown Sugar Mango Sticky Rice is a dreamy tropical twist on the classic Thai dessert—creamy, fragrant, and just sweet enough to feel like a treat.

• 1 cup glutinous rice (sticky rice)
• 1 (13.5 oz) can coconut milk
• 1/3 cup packed brown sugar
• 1/4 tsp salt
• 1 ripe mango, sliced
• 1 tbsp toasted sesame seeds (optional)

1. Rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight, then drain.
2. Steam the rice in a bamboo steamer or sieve lined with cheesecloth over boiling water for 20 minutes, until tender and translucent.
3. While the rice cooks, warm the coconut milk, brown sugar, and salt in a small saucepan over low heat, stirring until the sugar dissolves (about 3 minutes). Remove from heat.
4. Transfer the hot rice to a bowl and pour 3/4 of the coconut milk mixture over it. Gently fold to combine, then let sit for 10 minutes to absorb the liquid.
5. Divide the rice into bowls, top with mango slices, drizzle with the remaining coconut milk mixture, and sprinkle with sesame seeds (if using).

The magic here? The brown sugar adds a caramel-like depth that pairs perfectly with the bright mango—no one will guess how simple it is!

Tip: For extra coconut flavor, stir a pandan leaf into the coconut milk while warming (remove before serving).

Conclusion

With 18 irresistible mango sticky rice recipes, there’s a sweet treat here for every craving! Whether you’re a traditionalist or love a creative twist, these recipes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup on Pinterest for your next dessert adventure. Happy cooking!