Authentic Thai Mango Sticky Rice Recipe

Mango Sticky Rice is a classic Thai dessert that pairs tender, coconut-infused glutinous rice with sweet, ripe mango. This version replaces refined sugar with date paste to deliver a refined-sugar-free, naturally gluten-free dessert that still tastes indulgent.

Ingredients

• 100 grams (3.5 ounces) Thai Sticky Rice or Thai Glutinous Rice
• 300 ml (10 fluid ounces) 100% Coconut Milk
• 60 grams (2.1 ounces) Medjool Dates
• 1/4 teaspoon Himalayan Salt
• 1 teaspoon Organic Corn Starch
• 1 ripe mango, peeled and sliced
• 1 teaspoon toasted Sesame Seeds

Instructions

1. Choose the correct rice. Use Thai glutinous (sticky) rice — regular rice will not give the proper texture. Black sticky rice is an acceptable alternative if preferred.
2. Soak the dry sticky rice in cold water for about 1 hour to remove excess surface starch. Drain and rinse the rice thoroughly before cooking.
3. Steam the soaked rice over low to medium heat for approximately 20 minutes, until the grains look translucent and tender.
4. While the rice cooks, make the coconut-date blend: combine coconut milk, pitted Medjool dates, and the salt in a high-speed blender and process until completely smooth. This replaces refined sugar and sweetens the dish naturally.
5. Reserve about two-thirds of the coconut-date mixture to fold into the cooked rice. Keep the remaining third for a thicker topping sauce.
6. To make the topping, warm the reserved coconut-date liquid in a small pan over low heat, then sift in the corn starch while stirring constantly. Cook until the sauce thickens to a velvety consistency, then remove from heat.
7. Place the steamed rice in a wide pan over low heat and pour the larger portion of the coconut-date blend over it. Stir gently until the rice absorbs the liquid and becomes glossy and fragrant.
8. Arrange the rice on a serving plate, fan slices of ripe mango beside it, and drizzle the thicker coconut sauce over the rice. Finish with a sprinkle of toasted sesame seeds.
9. Serve warm rice with cool mango slices for the best contrast and enjoy.

Tips

1. For pleasing contrast, serve warm sticky rice with cool mango slices; the temperature difference elevates the experience.
2. Steamed glutinous rice is done when the grains turn translucent and hold together without being mushy.
3. A pinch of salt balances the sweetness and highlights the coconut and mango flavors.
4. Traditional versions sometimes top the rice with fried mung beans for crunch. To keep this version lighter, toasted sesame seeds provide texture and flavor.
5. If you can find them, infusing the steaming water with Butterfly Pea flowers or pandan leaves gives the rice a natural blue, purple, or green tint and a gentle floral aroma.
6. When dining out, check that the thickening agent in the coconut sauce is corn starch and not wheat flour if you need the recipe to remain gluten free.

For authentic texture, use Thai sticky (glutinous) rice. Replacing refined sugar with blended dates produces a naturally sweet and refined-sugar-free sauce without sacrificing flavor. Any ripe, sweet mango will work if Thai varieties aren’t available. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat the rice gently and serve with fresh mango.