Summer Mango Sticky Rice Dessert Recipe

There’s something magical about the sweet, tropical aroma of ripe mangoes paired with warm, creamy coconut sticky rice. This Summer Mango Sticky Rice Dessert is the ultimate warm-weather treat — silky, fragrant, and utterly satisfying with every bite.

I first discovered this dish on a beach in southern Thailand, served in a banana leaf and eaten with a plastic fork. It was simple, yet unforgettable. Now, it’s my go-to dessert whenever mangoes are at their peak, and guests always rave about it.

The best part? It’s surprisingly easy to make at home with just a handful of ingredients. Let’s dive into what makes this dessert so irresistible.

Why You'll Love This Summer Mango Sticky Rice Dessert

This isn’t just a dessert — it’s a tropical escape on a plate. From its creamy texture to the refreshing burst of mango, you’re going to find a lot to love here.

First and foremost, this recipe is incredibly easy to make. You don’t need any fancy equipment or professional culinary skills. With basic kitchen tools and a little patience, anyone can whip this up.

It’s also budget-friendly. While it feels luxurious and indulgent, the ingredients — sticky rice, coconut milk, sugar, and fresh mango — are simple and affordable.

Another big plus? It’s naturally gluten-free and vegan (as long as you use plant-based sugar), making it perfect for a variety of dietary needs without compromising on flavor.

And finally, this dessert is just plain beautiful to serve. Bright yellow mango slices draped over pearly white rice with a drizzle of coconut sauce — it’s a stunner at dinner parties or family get-togethers.

Once you try it, you’ll see why it’s a summer staple in so many tropical countries.

Ingredients Notes

What makes this Summer Mango Sticky Rice Dessert shine is its simplicity. Each ingredient plays an important role, and quality really counts here.

Sticky rice, also known as glutinous rice or sweet rice, is essential. It has a unique texture — chewy, tender, and slightly elastic — that’s perfect for soaking up the coconut sauce. Don’t substitute with regular rice; it won’t yield the same results.

Coconut milk provides the creamy base for the sauce. Go for full-fat canned coconut milk for the richest flavor and best texture. Light versions are too thin and won’t give you that velvety finish.

Sugar is used to sweeten the coconut milk. I prefer using granulated white sugar for a clean, neutral sweetness, but you can also use coconut sugar or maple syrup for a hint of caramel depth.

Fresh mangoes are the star of the show. Choose ones that are ripe but not mushy. They should yield slightly to pressure and have a fragrant, fruity smell. Ataulfo or honey mangoes work wonderfully due to their buttery texture and vibrant color.

Lastly, while not required, a pinch of salt in the coconut mixture helps balance the sweetness and enhances all the flavors. You’ll also need a steamer or a bamboo basket to properly cook the sticky rice — a rice cooker won't deliver the same authentic texture.

How To Make This Summer Mango Sticky Rice Dessert

Creating this tropical dessert at home is easier than you think. Here’s how to do it step by step.

Start by rinsing the sticky rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Then, soak the rice in water for at least 4 hours, or preferably overnight, to help it steam evenly.

After soaking, drain the rice and steam it in a bamboo basket or a steamer lined with cheesecloth for about 25–30 minutes, or until it’s tender and sticky but not mushy. While the rice is cooking, you can prepare your coconut sauce.

In a small saucepan, combine the coconut milk, sugar, and a pinch of salt. Heat gently over medium-low heat, stirring frequently, until the sugar dissolves. Do not let it boil. Reserve about a third of the sauce for drizzling, and pour the rest over the cooked sticky rice.

Let the rice sit and absorb the coconut mixture for 20–30 minutes. This step is key to getting that rich, creamy flavor infused into every grain. The texture should be moist but not soupy.

To serve, slice your mangoes into thin, even strips or cubes. Spoon a portion of the sticky rice onto each plate, arrange the mango slices alongside, and drizzle with the reserved coconut sauce. Sprinkle with sesame seeds or mung beans for extra texture, if desired.

From start to finish, the process takes a little over an hour (not including soaking time). The result? A luscious, comforting, tropical dessert that’s as beautiful as it is delicious.

Storage Options

If you find yourself with leftovers — rare, but it happens — you can definitely store them for later.

Keep the coconut sticky rice and mangoes in separate airtight containers in the fridge. The rice will stay fresh for up to 3 days, while the mango is best enjoyed within 1–2 days for peak flavor and texture.

To keep the rice from drying out, store it with a little extra coconut sauce or a damp paper towel over it. Reheat gently in the microwave with a splash of water or coconut milk to restore its softness.

Avoid freezing the mango slices, as their texture turns mushy when thawed. However, the coconut sticky rice itself can be frozen for up to a month. Thaw overnight in the fridge before reheating.

Variations and Substitutions

One of the best things about this dish is how customizable it can be to suit your taste or what you have on hand.

Try swapping out the mango for other tropical fruits like papaya, pineapple, or lychee. Each brings a unique flavor profile that pairs wonderfully with the creamy rice.

For extra richness, some versions of this dish include a topping of coconut cream thickened with a bit of cornstarch. It creates a luscious, pudding-like texture that’s absolutely dreamy.

If you can’t find sticky rice, sushi rice is your next best bet. While not quite as chewy, it still absorbs the coconut sauce nicely and mimics the overall feel of the dish.

You can also experiment with sweeteners. Brown sugar, palm sugar, or agave syrup each add a different depth to the coconut sauce.

However you tweak it, the soul of this dessert remains: creamy rice, sweet fruit, and that unmistakable taste of summer in every bite. Don’t be afraid to make it your own!

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