Mango Sticky Rice is a famous Thai dessert. Sweet sticky rice and fruit go really well together. I added some peaches, so I made this a mango & peach sticky rice.
For this recipe, you need to use Thai white glutinous rice. This is important because you can’t get the right texture with regular white rice. You should be able to find Thai white glutinous rice at any Asian grocery store.
This dessert is so simple yet so delicious. The cooked rice is mixed with sweet coconut milk syrup and served with thin slices of mango and peaches. Finished by drizzling some salty coconut sauce on top and you’re all set for dessert.
Sticky rice is best eaten the day it is made, as the texture of the rice will not be as good after cooled and reheated. However, you can store leftovers in the fridge or even freeze them. See instructions below.
Tools & Equipment
- Aluminium foil
- Cutting board
- Finemesh strainer
- Large bowl
- Medium bowl
- Medium saucepan
- Peeler
- Rice cooker
- Sharp knife
- Silicone spatula
- Small pot
Recipe Tips
How to Cook the Rice: I used my rice cooker with the “sweet rice” program. If you don’t have a rice cooker, you can go with the steaming method. To do this, cover the rice with room temperature water and let it soak for at least 4 hours. Drain the rice well and line a steamer rack with a thin white dish towel, place the rice on the towel and fold the edges of the towel over the rice to form a package. Leave some space around the rice to allow steam to come up. Steam over boiling water for 25-30 minutes.
Make Ahead: You can make the salted coconut sauce and the coconut syrup up to a few days ahead. Reheat the syrup before macerating the rice.
Rinse the Rice very well until the water runs clear. This can take up to 4-5 times. The perfect texture for this sticky rice is sticky, but still chewy. There should be no gumminess between the grains. Excess starch will lead to gumminess. That is why this step is very important.
Ingredients for Mango & Peach Sticky Rice
Photo On the left: Ingredients for the rice. On the right: Mango and peaches for serving.
Photo On the left: Ingredients for the coconut syrup. On the right: Ingredients for the salted coconut sauce.
Directions – How to Make Mango & Peach Sticky Rice
Make the Rice
Place the rice in a large bowl and cover with cold water, then vigorously swish with your hand to release loose starch. Pour off the water and repeat the washing 3-4 more times until the water runs clear. Drain the rice very well.
Add rice and water to your rice cooker and start the “sweet rice” mode, which takes 30-35 minutes. If your rice cooker only has a brown rice function, it’s worth trying that out. Let the rice sit for 10-15 minutes after the timer goes off.
Make the Coconut Syrup
While the rice is cooking, combine coconut milk, sugar and salt. Bring to a boil over medium heat and cook until the sugar is completely dissolved, for about 2 minutes. Remove from the heat and cover with a lid to keep warm.
Make the Salted Coconut Sauce
Stir together rice flour and water until there are no more lumps. In a small pot combine the rice flour slurry, coconut milk and salt.
Bring to a boil and cook over medium-high heat, stirring constantly, until the mixture has thickened, for about 5 minutes.
Finish the Sweet Sticky Rice
Place the rice into a large bowl and pour the syrup over the rice immediately. Stir with a silicone spatula to break up any lumps, then cover with aluminum foil and let sit for 20 minutes.
Fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for another 20 minutes. Wash and dry mango and peaches. Peel mango, then cut mango and peaches into thin slices.
Serve the sweet sticky rice with slices of mangos and peaches. Spoon salted coconut sauce over the rice and enjoy.
Storing and Freezing Instructions
Storage: This mango & peach sticky rice is best served the day it is made. You can keep it at room temperature for one day, after that store the rice in the fridge for up to 3 days. Reheat in the microwave with a damp paper towel until steaming hot to let the rice regain softness. Cool to room temperature before serving.
Freezing Instructions: You can freeze sticky rice in an airtight container or in a ziplock bag for up to 1 month. The texture will be a bit compromised, but it is still good. To reheat, cover the rice with a damp paper towel and microwave until it is steaming hot. Let cool to room temperature before serving. The rice will only regain its softness when it is fully reheated.
My Summary for Mango & Peach Sticky Rice
Difficulty: Simple.
Taste & Texture: This sticky rice is sweet, because of the coconut milk syrup and the sweetness of the mango and peach slices. Drizzling salty coconut milk sauce over the rice adds a perfect contrast to the sweetness of this dessert. The texture of the rice is soft and chewy.
Time: Preparing and making the rice takes about 45 minutes. Making the coconut syrup, coconut sauce and preparing the fruit is done in about 20 minutes. Finishing the sticky rice takes about 50 minutes.
More SUMMER Recipes
- Berry Meringue Cake
- Limoncello Tiramisu
- Mango Royale Pie
- Peach Swirl Cheesecake Bars
- White Chocolate Cheesecake
