Thai Sticky Rice with Mango: traditional and sushi roll

When I go eat at a Thai restaurant, I never leave without a serving of sticky rice with mango. It’s ma favorite Thai dessert!

Since I had a few mangoes at home that a friend brought for me from Hainan I decided to give it a try and homemade this dish. I was surprised by how easy it was!

Here is the recipe, just make sure to use sweet, ripe mangoes and good quality sticky rice.

Ingredients (serves 2):

  • 1 medium ripe mango
  • 1/2 cup of sticky rice
  • 1/3 cup of coconut milk (full fat)
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1 tsp black sesame seeds

Rinse the rice many time under cold water, then let it soak for at least 2 hours (better if overnight). Rinse it again several time, until the water is clear


Cook the rice in a steamer for about 20 min, using 1/2 cup + 2 tbsp of water.


In the meantime heat up the coconut milk together with the sugar and salt. Make sure that the seasoning is completely dissolved. Pour the hot milk onto the rice, stir gently, then cover with plastic wrap and let it sit on your kitchen counter for about 30 min. The rice will slowly absorb all the milk.


Peel and slice up the mango


and serve it next to the rice. You can sprinkle some black sesame seeds on top if you like.


OPTION 2: roll the rice and mango in a sushi rolls and impress your guests!




– LittleDani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.