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Watermelon Mochi Recipe

Mango Sticky Rice

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5 from 84 reviews

Mango Sticky Rice is a classic Thai dessert that pairs luxuriously tender, sweet sticky rice with creamy coconut sauce and fresh, juicy mango slices. Naturally gluten-free and vegan, this easy homemade version uses less sugar than takeout but delivers the same satisfying tropical flavors and luscious textures.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 to 6 servings

Ingredients

For the Sticky Rice

  • 1 cup uncooked sticky (glutinous) rice

For the Coconut Sauce

  • 1 can full-fat coconut milk (13.5 oz / 400 g)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch (optional, for thickening)

For Serving

  • 3 ripe mangoes, peeled and sliced
  • Toasted sesame seeds (optional, for garnish)

Instructions

  1. Soak the Rice: Rinse the sticky rice with tap water, gently stirring by hand. Drain and repeat once more to remove excess starch. Cover with cold water and soak for at least 1 hour or overnight in the fridge. After soaking, rinse and drain again.
  2. Steam the Rice: Transfer the rice to a heatproof bowl. Add about 2 inches of water to your steamer (ensure water does not touch the rice), place the rice bowl on the steaming rack, and cover. Bring water to a boil on medium-high, then reduce to medium when steam emerges. Steam for 20–25 minutes until the rice is fully cooked and no raw bits remain. Leave covered off the heat while you prepare the sauce.
  3. Make the Coconut Sauce: While the rice cooks, add coconut milk, sugar, and salt to a saucepan. Cook over medium or medium-low heat, stirring, until the sugar dissolves and the mixture is hot. Do not let it boil.
  4. Thicken the Sauce (If Needed): If the coconut milk is thin, mix the cornstarch with 4 tablespoons water to make a slurry. Add half of the slurry to the hot coconut sauce, stirring to thicken. Adjust thickness as needed—the sauce should coat the back of a spoon but not be too thick.
  5. Combine Rice and Sauce: Carefully remove the steamed rice bowl. Pour 1 cup of coconut sauce over the rice and stir well until absorbed.
  6. Cool and Serve: Let the coconut rice and sauce cool to room temperature or lukewarm. To serve, place about 1/3 cup of coconut rice on small bowls or plates, add sliced mango on the side, spoon extra coconut sauce on top, and garnish with toasted sesame seeds if desired.

Notes

  • Most full-fat coconut milk is creamy enough and may not require cornstarch. Use it only if your coconut milk is thin or you prefer a thicker sauce.
  • For a dessert-sized portion, use about 1/3 cup rice and half a mango per serving. For a larger snack, increase to 1/2 cup rice per person (makes 4 generous servings).
  • Mango Sticky Rice is best served slightly warm or at room temperature. Leftovers can be refrigerated, but the rice may harden—gently re-steam or microwave to soften.
  • Use the ripest, sweetest mangoes for the best flavor contrast with the creamy rice.
  • Author: Sophia
  • Prep Time: 10 minutes (plus 1 hour soaking)
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 288 kcal
  • Sugar: 24.9 g
  • Sodium: 276 mg
  • Fat: 12.9 g
  • Saturated Fat: 11.1 g
  • Unsaturated Fat: 1.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 42.4 g
  • Fiber: 2.8 g
  • Protein: 3.1 g
  • Cholesterol: 0 mg

Find it online: https://sophiasplate.com/watermelon-mochi-recipe/