Mango Sticky Rice Recipe

If you’re craving something tropical, comforting, and a little bit playful, this Mango Sticky Rice Recipe will quickly become your new favorite treat. I absolutely love how this version combines luscious fresh mango with chewy little sticky rice balls and the pearly texture of sago—it’s like a party in your mouth! It’s refreshing yet satisfying, and once you get the hang of making those tender sticky rice balls, you’ll find it surprisingly easy to whip up anytime.

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Ingredients You’ll Need

Each ingredient plays a key role here—from the creamy coconut milk that ties everything together to the glutinous rice balls that add that signature chewiness mango sticky rice is known for. I always recommend using ripe, juicy mangoes for the best flavor, and don’t skip the soaking step for your sticky rice balls—trust me on this one.

• Sago pearls: These tiny tapioca pearls bring a soft, slightly chewy texture that complements the sticky rice balls perfectly.
• Mango flesh: Choose a sweet, ripe mango for maximum flavor and natural sweetness.
• Coconut milk: Use full-fat coconut milk for that rich, creamy consistency that makes the dish sing.
• Glutinous rice balls: These small sticky rice balls are essential for that chewy bite that makes this recipe unique.

Variations

One of the things I love about this Mango Sticky Rice Recipe is that it’s so easy to tweak to your taste or what you have on hand. Sometimes I like to blend some mango directly into the coconut milk for a smoother, more luscious sauce, while other times I leave the mango diced for a fresh bite.

• Use frozen mango: I’ve done this when fresh mangoes weren’t in season, and it works great if you thaw them properly before using.
• Add a pinch of salt to coconut milk: A little sting of salt balances the sweetness beautifully—this trick always surprised my family.
• Swap sago with tapioca pearls: If sago is hard to find, small tapioca pearls work fine and give similar results.
• Make it vegan: This recipe is naturally dairy-free, but just double-check your glutinous rice balls don’t have any added non-vegan ingredients.

How to Make Mango Sticky Rice Recipe

Step 1: Cook the Sago Pearls to Perfection

Start by boiling a large pot of water—the ratio of water to sago should be at least 10:1 because sago absorbs a lot of water. Once the water is rolling, add in your sago pearls and give it a gentle stir so they don’t stick to the bottom. Cover the pot and let it simmer for about 20 minutes. You’ll know they’re almost done when you spot tiny white dots in their centers—this is helpful because overcooking will make them mushy, and undercooking leaves a hard center. Then, just turn off the heat, cover, and let them sit for another 20 minutes so they finish cooking gently in the residual heat. Drain and rinse the sago under cold water to stop the cooking process and keep them from clumping. I like to keep them in a bowl of cool water until I’m ready to assemble.

Step 2: Boil the Glutinous Rice Balls (Tang Yuan)

In a separate pot, bring water to a boil and add your sticky rice balls. Give them a gentle stir right away so they don’t stick together or to the pot. Once they float to the surface, let them simmer for an extra minute to make sure they’re fully cooked through. Remove them quickly and place them in bowl of cold water to prevent sticking and preserve their chewy texture. Pro tip: don’t overcook these or they’ll become gummy, and never skip the cold water bath after draining!

Step 3: Prepare Your Mango

Pick a ripe mango that’s fragrant and slightly soft. Peel and dice half of the mango into bite-size pieces—this will give you those fresh juicy chunks in every spoonful. For the other half, I like to mash it or blend it with the coconut milk for a silky smooth mango sauce that ties everything together. If you have a blender, it literally takes two minutes, but you can also mash by hand for a chunkier, rustic feel.

Step 4: Assemble and Chill

Now comes the fun part. In a serving bowl, layer your cooked sago pearls, the chewy sticky rice balls, and the diced mango pieces. Pour over the coconut milk and mango puree, then give it a gentle stir to combine everything. I usually like to make this a few hours ahead and pop it in the fridge—the flavors meld and it turns into a refreshingly cool dessert that’s perfect any time of day.

How to Serve Mango Sticky Rice Recipe

Garnishes

I like topping mine with a sprinkle of toasted sesame seeds or a few crushed roasted peanuts for a subtle crunch that contrasts beautifully with the creaminess. Sometimes, if I’m feeling fancy, I’ll drizzle a little coconut cream on top for extra richness and visual appeal. Fresh mint leaves can add a lovely pop of color and a hint of freshness as well.

Side Dishes

While this is often enjoyed as a standalone dessert, I’ve paired mango sticky rice with light Thai snacks like coconut custard or pandan jelly for a sweet Thai-themed afternoon tea. It also makes a perfect finish after spicy meals where you want something cool and soothing.

Creative Ways to Present

For special occasions, I’ve tried serving this in individual glass jars layered with mango puree, sticky rice balls, and coconut milk topped with edible flowers or gold leaf for a wow factor. You can also mold the sticky rice balls and sago into fun shapes with silicone molds for little festive bites. It’s a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftover mango sticky rice in an airtight container in the fridge for up to two days. Keep the sticky rice balls and sago submerged in some coconut milk or a touch of water to prevent them from drying out. I’ve noticed they hold up well if you plan to enjoy them within a day or two.

Freezing

This isn’t the best candidate for freezing because the texture of the sticky rice balls and sago can become mushy and unpleasantly chewy once thawed. I recommend making just enough to enjoy fresh or refrigerate for a short time.

Reheating

When reheating, I gently warm the coconut milk and mango mixture on the stove or microwave, then stir it into the sticky rice and sago. However, I prefer this dessert chilled, so reheating is usually just a matter of bringing everything to room temperature or enjoying cold straight from the fridge.

FAQs

Final Thoughts

I absolutely adore this Mango Sticky Rice Recipe because it’s a vibrant, comforting dessert that instantly transports me to sunny days and warm smiles. Whether you’re treating yourself on a hot afternoon or sharing with friends who love something a bit different, it never disappoints. Give it a try—you’ll be amazed how simple ingredients come together into such a beautiful, joyful bowl of happiness. I can’t wait to hear what you think!

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