Perfect Sticky Rice with Coconut Cream and Mango Recipe Easy Step by Step Guide

Let me tell you, the moment you catch the sweet, warm aroma of coconut cream mingling with sticky rice, you’re instantly transported to a tropical paradise. The velvety texture of perfectly steamed sticky rice combined with rich, luscious coconut cream and the bright burst of ripe mango is downright irresistible. I still remember the first time I made this perfect sticky rice with coconut cream and mango—honestly, it felt like I’d uncovered a treasure. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma introduced me to this classic Thai dessert during a family trip. It was a rainy weekend, and the sticky rice was warming up the whole kitchen while the mangoes sat ripe on the counter. Ever since, it’s become a staple for our family gatherings—and my friends couldn’t stop sneaking spoonfuls off the serving dish (and I can’t really blame them!).

You know what? This recipe feels like a warm hug on a plate, dangerously easy to make, and perfect for potlucks, sweet treats for your kids, or just brightening up your Pinterest cookie board with something a little different. I’ve tested it multiple times in the name of research, of course, and it never fails to deliver pure, nostalgic comfort. Honestly, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having spent years refining this perfect sticky rice with coconut cream and mango recipe, I can confidently say it’s a winner in every kitchen. I’ve had it chef-tested and family-approved, and I’m excited to share what makes it stand out:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed—most are pantry staples you probably already have.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or those sunny weekend treats.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, which says a lot!
• Unbelievably Delicious: The texture combo of creamy coconut and sticky rice with juicy mango is pure comfort food magic.

This recipe isn’t just another sticky rice dish—it’s the best version I’ve found. The secret lies in soaking the rice just right and gently folding in coconut cream for that ultra-smooth, rich flavor. Plus, balancing sweetness without overpowering the natural mango freshness makes it a standout. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction.

Whether you want to impress guests without breaking a sweat or treat yourself to something memorable, this recipe fits the bill.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with the mango adding that seasonal pop of freshness. Here’s what you’ll need:

For the Sticky Rice

• 1 cup glutinous (sticky) rice (also called sweet rice; look for Thai or Lao brands for best results)
• 1 ½ cups water (for soaking and steaming)

For the Coconut Cream Sauce

• 1 cup canned coconut milk (full-fat for creaminess; I prefer Thai Kitchen brand)
• ⅓ cup granulated sugar (adjust to taste)
• ¼ teaspoon salt (balances sweetness perfectly)

For Serving

• 2 ripe mangoes, peeled and sliced (choose sweet, fragrant varieties like Ataulfo or Nam Dok Mai)
• Toasted sesame seeds or mung beans (optional, for garnish and crunch)

If you want to customize, you can swap the sugar with palm sugar for a deeper flavor or use coconut cream instead of coconut milk for an even richer sauce. For a vegan option, this recipe is naturally dairy-free, so no worries there!

Equipment Needed

To make perfect sticky rice with coconut cream and mango, you’ll need a few kitchen essentials:

• Steaming basket or bamboo steamer: Ideal for steaming sticky rice evenly. If you don’t have one, a fine-mesh sieve or colander over a pot with a lid works too.
• Medium saucepan: For heating the coconut cream sauce gently without curdling.
• Mixing bowls: For soaking the rice and combining the sauce ingredients.
• Wooden spoon or spatula: To fold the coconut cream into the rice without mashing it.

I’ve tried steaming sticky rice with both a bamboo steamer and a metal one, and honestly, bamboo adds a subtle earthy aroma that’s worth it if you have one. For budget-friendly setups, just use a heatproof colander with a clean kitchen towel to prevent rice grains from falling through. Remember to keep your steaming basket clean and dry before each use to avoid unwanted flavors.

Preparation Method

1. Rinse and Soak the Rice: Place 1 cup of glutinous rice in a bowl and rinse under cold water until the water runs clear (usually 3-4 times). Then, soak the rice in 1 ½ cups of water for at least 4 hours or overnight. This soaking step is crucial for that signature chewy texture.
2. Prepare the Steamer: Set up your steaming basket over a pot of boiling water. Make sure the water doesn’t touch the rice. Line the basket with cheesecloth or a clean kitchen towel to prevent grains from falling through.
3. Steam the Rice: Drain the soaked rice and spread it evenly in the steamer basket. Cover and steam for 20-25 minutes. Halfway through, give the rice a gentle stir to allow even cooking. You’ll know it’s done when the grains are tender but sticky, not mushy.
4. Make the Coconut Cream Sauce: While the rice steams, combine 1 cup coconut milk, ⅓ cup sugar, and ¼ teaspoon salt in a saucepan. Warm over low heat, stirring occasionally until sugar dissolves—don’t let it boil or it may separate. Remove from heat once smooth and fragrant.
5. Combine Rice and Coconut Sauce: Transfer the steamed rice to a mixing bowl. Pour about ¾ of the warm coconut sauce over the rice. Gently fold the sauce into the rice with a wooden spoon until well combined. Cover and let it sit for 20-30 minutes to absorb the flavors fully.
6. Prepare the Mango: While the rice absorbs the sauce, peel and slice 2 ripe mangoes into thin, even pieces. If mangoes aren’t in season, try frozen mango chunks thawed gently.
7. Serve: Spoon the sticky rice onto plates, arrange mango slices on the side, and drizzle the remaining coconut cream sauce over the top. Sprinkle with toasted sesame seeds or mung beans for a little crunch.

Pro tip: If your rice feels too dry after steaming, sprinkle a tablespoon of water and steam for another 5 minutes. And honestly, using fresh ripe mangoes makes all the difference—it’s worth hunting them down for the perfect balance.

Cooking Tips & Techniques

Sticky rice with coconut cream and mango might look simple, but a few tricks make all the difference:

• Soak, don’t skip: Soaking the rice is non-negotiable. It softens the grains and prevents a gritty texture—trust me, I learned this the hard way.
• Steaming, not boiling: Boiling sticky rice makes it mushy. Steaming keeps the grains separate yet chewy.
• Low and slow on the sauce: Heat the coconut milk gently and don’t boil. Otherwise, it breaks and looks unappetizing.
• Absorption time: Letting the rice sit with the coconut sauce ensures it soaks up that rich flavor. Patience pays off!
• Multitasking tip: While the rice steams, prepare your mango slices and sauce to save time. Just keep the sauce warm but off direct heat.

One time, I rushed the steaming and ended up with crunchy bits—lesson learned! Also, stirring the rice halfway through steaming avoids uneven cooking. And if you want that silky texture, fold the coconut cream gently so the rice grains stay intact.

Variations & Adaptations

While the classic recipe is a star, it’s fun to switch things up:

• Dietary Adaptation: For a lower-sugar version, reduce sugar in the coconut sauce or use natural sweeteners like maple syrup. You can also swap mango for sliced peaches or kiwi for a tangy twist.
• Seasonal Variation: In winter, swap fresh mango for canned lychee or pineapple chunks—just drain well. Or try topping with toasted coconut flakes for extra texture.
• Cooking Method: If you don’t have a steamer, pressure cooker methods work—just use the pot-in-pot method to steam rice gently without soaking the bottom.
• Flavor Twists: Add a splash of pandan extract to the coconut sauce for a fragrant note, or sprinkle finely chopped mint leaves when serving for freshness.

Personally, I once tried adding a pinch of cardamom to the coconut sauce, which gave it a cozy, exotic vibe—definitely worth experimenting!

Serving & Storage Suggestions

Sticky rice with coconut cream and mango is best served warm or at room temperature. The contrast of creamy rice and cool mango is just perfect. For presentation, arrange mango slices neatly beside or on top of the rice, and drizzle extra coconut sauce right before serving.

It pairs beautifully with jasmine tea or a light, fruity white wine if you’re feeling fancy. If you want a full meal vibe, try serving it alongside grilled chicken or Thai-style salads.

To store leftovers, place in an airtight container and refrigerate for up to 2 days. Reheat gently by steaming or microwaving with a damp paper towel to keep the rice moist. Flavors actually deepen overnight, so it’s great for making ahead. Avoid freezing, as the texture of sticky rice can become hard and grainy.

Nutritional Information & Benefits

This recipe is a comforting indulgence that also brings some nutritional perks. One serving (about 1 cup sticky rice with mango and coconut sauce) provides roughly 300-350 calories, with healthy fats from coconut milk and natural sugars from mango. It’s gluten-free and dairy-free, making it accessible for many dietary needs.

Mangoes bring vitamin C, fiber, and antioxidants, while coconut milk offers medium-chain triglycerides that some studies suggest support energy and metabolism. Of course, it’s a treat, so moderation is key, but it’s a delightful way to enjoy tropical flavors without processed ingredients.

Conclusion

There you have it—the perfect sticky rice with coconut cream and mango recipe that’s surprisingly simple but packed with flavor. It’s one of those dishes you’ll want to make again and again, whether for a special occasion or just because you deserve a sweet moment. Feel free to tweak the sweetness or add your favorite toppings to make it truly your own.

I love this recipe because it reminds me of family, warmth, and those quiet, joyful kitchen moments. Now, I’d love to hear how your sticky rice turns out! Drop a comment or share your variations—you never know who you’ll inspire next. Happy cooking, and remember: good food is all about sharing and savoring those little victories!

FAQs

What type of rice is best for sticky rice with coconut cream and mango?

Use glutinous (sticky) rice, sometimes called sweet rice. It’s essential for that chewy, sticky texture. Regular jasmine or long-grain rice won’t give the same results.

Can I make this recipe without a steamer?

Yes! You can use a fine-mesh sieve or colander over a pot with boiling water, covered tightly with a lid. Just make sure the rice doesn’t touch the water and steam it gently.

How ripe should the mangoes be?

Choose mangoes that are fragrant, slightly soft to the touch, and bright in color—ripe but not mushy. This ensures sweetness and the best texture contrast with the rice.

Can I prepare sticky rice with coconut cream ahead of time?

Absolutely. You can steam the rice and mix it with coconut cream a few hours ahead, then keep it covered at room temperature or in the fridge. Just reheat gently before serving.

Is this recipe suitable for a vegan diet?

Yes! It’s naturally vegan since it uses coconut milk instead of dairy and plant-based ingredients throughout.

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