Thai Street-Style Mango Sticky Rice with Coconut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Sweet mango slices served over warm sticky rice soaked in rich coconut milk, finished with a drizzle of creamy coconut sauce and toasted sesame seeds. This thai-inspired street food ready in about 45 minutes blends glutinous (sticky) rice, coconut milk, granulated sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 3 Thai cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear. Soak the rice in water for at least 4 hours or overnight.
  2. Step 2: Drain the soaked rice and steam it in a bamboo steamer or a steaming basket over boiling water for 20-25 minutes until soft and translucent, stirring gently halfway through.
  3. Step 3: While rice steams, combine 1 1/4 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt in a saucepan. Heat over medium heat, stirring until sugar dissolves, then remove from heat.
  4. Step 4: Transfer the steamed sticky rice to a large bowl and pour 1 cup of the warm coconut milk mixture over it. Stir gently and cover the bowl, letting the rice absorb the coconut milk for 20 minutes.
  5. Step 5: To serve, place a generous scoop of sticky rice on a plate, arrange slices from 1 large peeled mango alongside, and drizzle with the remaining coconut milk mixture. Sprinkle 1 tbsp toasted sesame seeds over the top for a nutty finish.

Frequently asked questions

How long does Thai Street-Style Mango Sticky Rice with Coconut Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Thai Street-Style Mango Sticky Rice with Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Thai Street-Style Mango Sticky Rice with Coconut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thai Street-Style Mango Sticky Rice with Coconut Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Thai Street-Style Mango Sticky Rice with Coconut Sauce?

Thai street food like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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