Thai Mango Sticky Rice Cooker

This irresistible Thai Mango Sticky Rice recipe is your ticket to an iconic Southeast Asian dessert—right from your kitchen with easy rice cooker prep. Fragrant, chewy sticky rice gets infused with rich coconut sauce and served with perfectly ripe mango. It is comfort food at its dreamy best and comes together with very little fuss.

Honestly this recipe brings back memories of wandering Bangkok night markets and savoring the sticky sweet cold mango after a hot day. Once you realize how simple it is you might find yourself making it whenever mangoes are in season

Ingredients

• Sweet rice: Also called glutinous or sticky rice This rice is critical for chewy texture Look for short grain and buy from a fresh batch at your Asian market if you can
• Water: This is what cooks the rice and ensures that perfect chewiness
• Ripe mangoes: The juicier and more fragrant the better Look for fruit that smells sweet and gives slightly at the stem
• Full cream coconut milk: Use a thick good quality brand like Chaokoh Shake the can before opening for the creamiest texture
• Brown sugar: Gives the coconut sauce a deep caramel flavor If you want a more classic Thai taste try palm sugar
• Salt: Just a bit to balance all the sweetness and make the coconut flavor pop
• Toasted sesame seeds: Optional but I love the gentle crunch and nutty contrast

Step-by-Step Instructions

Rinse and Cook the Rice:

Use a fine mesh sieve to rinse sweet rice under cold water until the water runs clear This removes starch and helps keep the grains separate Put 1 cup of rinsed rice and 1 and a half cups water into the rice cooker Press start and let the machine do its thing It should take about 25 minutes

Prepare the Mangoes:

While the rice is cooking take your mangoes and peel them Use a sharp knife to slice the cheeks off the pit and then slice each cheek into thin strips Try for even pieces with no strings

Make the Coconut Sauce:

Pour 2 cups full cream coconut milk into a saucepan Add brown sugar and salt Set the pan over medium heat and stir steadily until the sugar dissolves and the sauce thickens a little Usually this will take three minutes Take it off the heat as soon as it is glossy and just starting to coat your spoon

Combine Rice and Coconut Sauce:

When the rice is finished transfer it to a bowl Pour about a quarter cup of coconut sauce onto the rice Stir and cover Let the rice absorb for five minutes During this time the rice will become extra fragrant and creamy For a wetter sticky rice add more sauce

Serve and Garnish:

Spoon sticky rice onto serving plates Nestle the sliced mangoes alongside Drizzle with extra coconut milk sauce and finish with a scattering of toasted sesame seeds Eat immediately and savor every bite

Pin it

Mango is always the star for me Nothing beats the floral aroma of a ripe mango in this dessert and it reminds me of sharing sticky rice on a warm evening with my cousins everyone reaching for more

Storage tips

Store extra sticky rice in an airtight container in your fridge and use within three days The rice can firm up when cold so I sprinkle on a drop of water and reheat gently in the microwave Always store mangoes and coconut sauce separately and assemble just before serving for best texture

Ingredient substitutions

If mangoes are not in season try using ripe peaches nectarines or even jackfruit For an extra layer of flavor some cooks like to add a pandan leaf to the coconut milk while heating Wide flaked coconut can pinch hit for sesame seeds if needed

Serving suggestions

This dessert shines on its own but it is also beautiful paired with iced green tea or Thai coffee For special occasions I add a pinch of toasted coconut flakes and a few mint leaves to make it look extra festive

Cultural history

Mango sticky rice is a classic street dessert all over Thailand but especially famous during mango season It is often enjoyed after spicy food to help cool your palate and is a big part of Songkran New Year feasts

Frequently Asked Questions

→ What type of rice is best for this dessert?

Sweet or glutinous rice is ideal, as it gives the chewy, sticky texture needed for this classic treat.

→ Can I use regular rice instead of sweet rice?

Sweet rice is recommended, but in a pinch, sushi rice may work, though the texture will differ.

→ How do I achieve a creamy coconut sauce?

Simmer coconut milk with sugar and salt until slightly thickened, then pour over the warm sticky rice.

→ Should mangoes be ripe for serving?

Yes, ripe mangoes offer the best sweetness and texture to balance the creamy rice.

→ Is palm sugar suitable in place of brown sugar?

Palm sugar provides a more traditional caramel note. Brown or regular sugar works well too.

→ Can I garnish with anything besides sesame seeds?

Crushed roasted peanuts or mung beans add a nice crunch if sesame seeds are not available.