Mango sticky rice


Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Remember what I said about tom yum being my favourite Thai dish? Well, this is my favourite Thai dessert. Slippery slices of fresh mango and creamy glutinous rice, flooded with a salty coconut sauce reminiscent of salted caramel. If you’ve never had this before, sit tight. You’re in for a treat!


  • 1 cup (200 g) sticky rice, soaked in water for 2 hours or overnight
  • 1 cup (250 ml) coconut milk
  • 3 tablespoons white sugar
  • 1 pandan leaf, knotted – optional
  • 3 teaspoons rice flour
  • ½ teaspoon salt
  • 2 mangoes, peeled, halved and sliced
  • toasted sesame seeds and mint sprigs, to garnish


    Prepare a steamer basket by lining it with muslin cloth and setting it over a saucepan of boiling water. Drain the sticky rice and place it in the steamer basket, bringing the sides of the cloth over the rice to wrap it completely. Cover and steam for 10–15 minutes, until the rice is cooked through – it should still by slightly gummy.

    While the rice steams, put the coconut milk and sugar and pandan leaf, if using, in a small saucepan over medium heat. Bring to the boil and stir until the sugar has dissolved, then remove from the heat.

    When your rice is done, tip it out into a heatproof bowl. Pour half of the coconut milk mixture over it, then cover and leave it to absorb the liquid. Add the rice flour and salt to the remaining coconut milk mixture in the pan. Put it back over medium heat and stir constantly until the sauce has thickened.

    To serve, place half a mango on each plate. Spoon some rice alongside and drizzle with the coconut sauce. Garnish with toasted sesame seeds and a mint sprig, then eat up!