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Mango Sticky Rice

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Say hello to your new favorite dessert: Mango Sticky Rice! This traditionally Thai dish is rich, creamy, and perfectly sweetened naturally! This version does not require soaking, making the process shorter. Whether you’re a longtime lover of this popular dessert or trying it for the first time, this stovetop method will have you coming back for more. Grab your ripe mangoes and get cooking!
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Mango Sticky Rice (No Soak!)

Get ready for the easiest, creamiest, most satisfying mango sticky rice you’ve ever had—no soaking required. This quick and healthier take on the classic Thai dessert cuts the fuss without skimping on flavor. The secret? A high-quality, full-fat coconut milk. I use Edward & Sons Native Forest Organic Simple Coconut Milk because it nails the texture and richness every single time, and I never have trouble finding it in stores.

I went with a rice that is likely already in your pantry to make this recipe as approachable as possible, and the whole thing comes together in under 30 minutes. Thank goodness, because the original recipe has something like an 8-hour soak time! It’s naturally vegan, gluten-free, and made with refined sugar–free ingredients, so you can feel great about enjoying it on repeat.

Whether you’re hosting a dinner party, craving something sweet and tropical, or just looking for a fresh way to enjoy ripe mangoes, this one ticks all the boxes: warm, rich, creamy, refreshing, and bright—just the way a summer dessert should be. It truly is one of my favorite Better Than Takeout recipes to date, and once you taste it, you’ll understand why! 

What is Thai Mango Sticky Rice?

Mango sticky rice, also known as khao niao mamuang, is a beloved Thai dessert made from glutinous (or sticky) rice, coconut milk, and ripe mangoes. The sticky rice is cooked and mixed with a sweetened coconut sauce, then served with fresh mango slices and a drizzle of extra coconut sauce on top. It’s traditionally eaten warm or at room temperature and often garnished with toasted mung beans or sesame seeds. You likely have seen it on a menu at least once in your life and maybe even had second thoughts about having rice for dessert, but let me tell you – this recipe will change your mind forever!

Sticky Rice with Mango Ingredients

This simplified version uses accessible ingredients and comes together on the stovetop with no overnight soaking. Here’s what you’ll need:

  • Jasmine or Calrose sticky rice: Going with jasmine rice for this recipe is definitely the more approachable option, but if you want a more authentic texture, I would suggest going with the calrose sticky rice.
  • Full-fat coconut milk: Don’t go with lite coconut milk; a full fat coconut milk is essential for this recipe. I would also suggest going with a high-quality brand like Nature’s Forest for the perfect creamy richness.
  • Granulated sweetener: Monkfruit or allulose works beautifully for a refined sugar-free option.
  • Sea salt: A pinch helps balance the sweetness and intensify the coconut flavor.
  • Cornstarch or tapioca flour: Thickens the coconut sauce just enough to coat the rice without being runny.
  • Fresh mangoes: Look for ripe, juicy, and fragrant ones. I’ve seen a few recipes that used frozen mango chunks, but it doesn’t quite give the same experience.
  • Black sesame seeds: Add a nutty crunch and striking visual contrast.
  • Fresh mint: Optional, but lovely for brightness and garnish.

How to Make Mango Sticky Rice

Making this sticky rice is simple, fast, and doesn’t require specialty equipment.

Cook the Sticky Rice

Rinse your jasmine or calrose rice thoroughly until the water runs clear; this helps prevent clumping and gives the rice a better texture. Add the rinsed rice to a saucepan with water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and let it cook for 15–20 minutes until all the water is absorbed.

Make the Coconut Sauce

While the rice cooks, combine a full can of Edward & Sons’ Organic Coconut Milk with your granulated sweetener in a separate saucepan. Bring it to a gentle simmer over medium heat and let it bubble for about 5 minutes. In a small bowl, whisk together cornstarch or tapioca flour with water, then stir it into the coconut milk mixture to thicken slightly.

Combine and Rest

Once the rice is done, pour about two-thirds of the warm coconut sauce over the rice and gently mix. Let it sit and cool for at least 10 minutes so the rice can absorb the coconut flavor fully.

Assemble and Serve

Using a small bowl or scoop, shape the sticky rice into rounded mounds and plate them. Arrange sliced ripe mango around the rice, drizzle with the remaining coconut sauce, and garnish with black sesame seeds and fresh mint for a stunning finish.

Slicing ripe mango into thin strips on a wooden cutting board

Toppings for Mango Sticky Rice

While the rice, coconut sauce, and mango combo is perfect on its own, you can mix it up by adding toasted coconut flakes, sliced almonds or even crushed peanuts for a bit of contrast in texture. This is typically a dessert recipe, and so enjoying this after any of my Better Than Takeout recipes will be the perfect Friday night, date night menu!

Why You’ll Love this Quick Mango Sticky Rice

You’re going to love this quick and easy mango sticky rice recipe because it’s naturally vegan, gluten-free, and comes together in just 30 minutes with no soaking required. It’s the perfect summer dessert: light, creamy, fragrant, and made with whole-food ingredients for a healthier spin on the traditional Thai classic. The rich coconut sauce, made with Edward & Sons’ full-fat coconut milk, gives the dish its luscious texture and flavor while keeping things simple and clean. Whether you’re cooking for a crowd or treating yourself, this version is a total time-saver and a guaranteed favorite.

Storing and Reheating the Sticky Rice

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water to loosen the rice.

Mango Sticky Rice FAQ

Which type of mangos to use? Ataulfo, Kent, or Keitt mangoes are best due to their sweetness and creamy texture. Avoid fibrous mangoes like Tommy Atkins.

Can I use canned mango? Fresh mango is preferred, but canned slices packed in juice (not syrup) can work in a pinch.

Do I need to soak the rice? Not with this method! Traditional recipes often require soaking for hours, but this no-soak technique uses just the right amount of water to steam the rice directly.

Can I make this ahead of time? Yes! You can prep the rice and sauce a day in advance. Just reheat gently before serving.

Does the type of rice matter? Yes! For the sticky, chewy texture, you’ll want to use jasmine rice, Calrose, or glutinous (sweet) rice. Avoid long grain rice, which doesn’t produce the same stickiness or texture.

Can I use white rice instead of sticky rice? Technically, yes, but you won’t get the same signature texture. Stick to short-grain sticky rice or jasmine rice.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

Thai Green Curry Coconut Soup

Chili Roasted Chickpea Mango Bowl with Coconut Rice

Gluten Free Mango Tart

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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rice with sliced mango, black sesame seeds, and mint in a white bowl
Jackie Akerberg

Mango Sticky Rice (No Soak!)

5 from 1 vote
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Say hello to your new favorite dessert: Mango Sticky Rice! This traditionally Thai dish is rich, creamy, and perfectly sweetened naturally! This version does not require soaking, making the process shorter. Whether you’re a longtime lover of this popular dessert or trying it for the first time, this stovetop method will have you coming back for more. Grab your ripe mangoes and get cooking!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Calories: 317

Equipment

  • stove

Ingredients
  

  • 1 cup jasmine rice, or calrose sticky rice
  • 1½ cup water
  • 14 oz canned full-fat Nature’s Forest Coconut Milk
  • ⅓ cup granulated sweetener of choice, I used monkfruit and allulose
  • ½ tsp sea salt
  • 1 tbsp cornstarch, or tapioca flour
  • 2 tbsp water
  • 2 mangoes, peeled and sliced
  • 1 pinch black sesame seeds, for sprinkling
  • fresh mint, to garnish

Method
 

  1. Rinse your rice thoroughly and drain
  2. Add to a saucepan with water and salt and bring to a boil. Reduce heat to low and cover, cooking for 15-20 minutes until all water has been absorbed.
  3. Meanwhile, combine the coconut milk and sweetener in a saucepan over medium heat and bring to a gentle simmer for about 5 minutes until bubbly, stirring constantly. Season with a pinch of salt.
  4. Add the tapioca flour or cornstarch to the water and stir, adding to the remaining sauce and whisking to combine, heating over medium heat until thickened.
  5. Pour about 2/3 of the sauce into the cooked rice and stir to combine. Let it cool completely.
  6. Spoon the rice into a small, rounded bowl to make 8 mounds and turn over on a serving plate or bowl.
  7. Arrange the mango around the rice and sprinkle with sesame seeds and a sprig of fresh mint. Enjoy!

Nutrition

Serving 1servingCalories 317kcalCarbohydrates 48gProtein 4gFat 22gSaturated Fat 19gPolyunsaturated Fat 0.3gMonounsaturated Fat 1gSodium 310mgPotassium 406mgFiber 2gSugar 14gVitamin A 1120IUVitamin C 39mgCalcium 36mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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2 Responses

  1. 5 stars
    I made this dessert for me and my mom, and we both loved it! She asks me to make it all the time. 🙂 The mango sticky rice is delicious, and packed with good for you ingredients! It fills you, but doesn’t feel heavy like a lot of other desserts.

    Reply
5 from 1 vote

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