Mango Sticky Rice with Coconut Sauce and Crispy Mung Beans Recipe

Introduction

Mango and sticky rice is a classic Thai dessert that beautifully balances creamy coconut-infused rice with sweet, ripe mangoes. This simple yet indulgent treat is perfect for warm days or anytime you crave a taste of the tropics.

Ingredients

• 1 cup white Thai sticky rice (uncooked)
• 2 tablespoons split yellow mung beans (yellow moong dal)
• 3 sweet ripe mangoes (preferably Ataulfo, Honey, or Champagne)
• 3/4 cup full-fat unsweetened coconut milk
• 1/2 teaspoon table salt
• 1/3 cup + 1 tablespoon granulated sugar
• 3/4 cup full-fat unsweetened coconut milk (additional)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon table salt

Instructions

1. Step 1: Wash the rice in a fine-mesh sieve under running water until the water runs mostly clear. Transfer to a bowl, cover with water, and refrigerate for at least 6 hours or overnight.
2. Step 2: Prepare a steamer pot by bringing water to a boil. Line the steamer basket with a damp cheesecloth or thin kitchen towel. Drain the rice and spread it evenly on the cloth, fold the edges over the rice, cover, and steam on high heat for 18–22 minutes until fully cooked.
3. Step 3: While the rice steams, make the coconut syrup by mixing 3/4 cup coconut milk, 1/2 teaspoon salt, and 1/3 cup plus 1 tablespoon sugar in a small saucepan over medium heat. Stir until it boils, then remove from heat and cover.
4. Step 4: Transfer the cooked rice to a heatproof bowl and pour the coconut syrup over it. Stir well, cover with plastic wrap, and let it sit for 20 minutes. Stir again, cover, and let sit another 20 minutes or until ready to serve (up to 2 hours).
5. Step 5: Place the yellow mung beans in a small saucepan, cover with about an inch of cold water, bring to a simmer over medium heat, then remove from heat, cover, and let sit for 10 minutes. Drain, rinse with cold water, and dry with a kitchen towel.
6. Step 6: Lightly grease a skillet with neutral oil and heat over medium-high. Toast the mung beans until golden, stirring frequently. Remove from heat, transfer to a plate, and let them crisp as they cool.
7. Step 7: To make the coconut sauce, whisk 3/4 cup coconut milk, 2 tablespoons sugar, 1 1/2 teaspoons cornstarch, and 1/4 teaspoon salt in a small saucepan. Simmer over medium heat, stirring constantly until thickened to a caramel sauce consistency. Add water if too thick.
8. Step 8: To serve, divide the coconut sticky rice between plates, add peeled and sliced mangoes, spoon the coconut sauce over the top, and sprinkle with toasted mung beans.

Tips & Variations

• Use Ataulfo or Honey mangoes for the creamiest, sweetest flavor.
• If you don’t have a steamer, a metal colander over a pot of boiling water works as a substitute.
• For a nutty twist, sprinkle toasted sesame seeds along with mung beans.
• If sticky rice is unavailable, glutinous rice labeled as “sweet rice” can be used.

Storage

Store leftover coconut sticky rice and mangoes separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice gently in the microwave or in a steamer until warm, then add fresh mango slices before serving. Coconut sauce can be stored refrigerated for 2-3 days and stirred before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular jasmine rice instead of sticky rice?

Regular jasmine rice won’t give you the same sticky texture that is essential for this dish. Sticky rice (glutinous rice) is best for that authentic chewy and creamy consistency.

What if I can’t find yellow mung beans?

You can omit the mung beans if unavailable. They add a crunchy texture and nutty flavor but the dish is still delicious without them.

Mango Sticky Rice with Coconut Sauce and Crispy Mung Beans Recipe

Print Recipe

★★★★★

5 from 135 reviews

Mango and Sticky Rice is a classic Thai dessert featuring sweet, creamy coconut-infused sticky rice paired with ripe, juicy mangoes and topped with a luscious coconut sauce and crunchy toasted mung beans. This tropical treat balances rich coconut flavors with the natural sweetness of mango, making it a refreshing and satisfying dessert.

• Author: Natalie
• Prep Time: 6 hours 20 minutes
• Cook Time: 40 minutes
• Total Time: 6 hours 60 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sticky Rice and Mung Beans

• 1 cup white Thai sticky rice (uncooked)
• 2 tablespoons split yellow mung beans (yellow moong dal)

Mangoes

• 3 sweet ripe mangoes (preferably Ataulfo, Honey, or Champagne varieties)

Coconut Syrup for Rice

• 3/4 cup full-fat unsweetened coconut milk
• 1/2 teaspoon table salt
• 1/3 cup + 1 tablespoon granulated sugar

Coconut Sauce

• 3/4 cup full-fat unsweetened coconut milk (remaining from above can)
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon table salt

Instructions

1. Wash and Soak the Rice: Place the sticky rice in a fine-mesh sieve and rinse under cold water until the runoff is mostly clear. Transfer the rice to a bowl, cover with water, and refrigerate for at least 6 hours or overnight to allow the grains to soften and prepare for steaming.
2. Cook the Rice: Fill the bottom of a steamer pot with water and bring it to a boil. Line the steamer basket with a damp cheesecloth or thin kitchen towel. Drain the soaked rice thoroughly, spread it evenly inside the cloth-lined steamer basket, then fold the cloth edges over the rice. Cover with a lid and steam on high heat for 18 to 22 minutes, until fully cooked and tender.
3. Make the Coconut Syrup: While the rice cooks, combine 3/4 cup full-fat coconut milk, 1/2 teaspoon salt, and 1/3 cup plus 1 tablespoon sugar in a small saucepan over medium heat. Stir continuously until the mixture boils, then remove from heat and cover to keep warm.
4. Combine the Rice and Syrup: Transfer the hot steamed rice to a heatproof bowl. Pour the coconut syrup evenly over the rice and stir well to combine. Cover the bowl tightly with plastic wrap and let it sit at room temperature for 20 minutes. Stir or fold the rice again, cover, and let it rest for another 20 minutes or up to 2 hours before serving.
5. Reconstitute the Mung Beans: Place the split yellow mung beans in a small saucepan and cover with about an inch of cold water. Bring to a gentle simmer over medium heat, then remove from heat, cover, and let soak for 10 minutes. Drain, rinse under cold water, and pat dry thoroughly with a kitchen towel.
6. Toast the Mung Beans: Lightly oil a large skillet with a neutral oil and heat it over medium-high. Once hot, add the mung beans and toast, stirring frequently, until they turn golden and fragrant, taking several minutes. Remove the toasted beans to a plate and allow to cool; they will crisp as they cool. Store leftover toasted mung beans in an airtight container for up to 1 month.
7. Make the Coconut Sauce: In a small saucepan, whisk together the remaining 3/4 cup coconut milk, 2 tablespoons sugar, 1 1/2 teaspoons cornstarch, and 1/4 teaspoon salt until the cornstarch dissolves. Place over medium heat and stir constantly until the sauce thickens to a thick but pourable consistency similar to caramel sauce. If it becomes too thick, thin it with a little water.
8. Assemble: Divide the coconut sticky rice onto serving plates. Peel and slice the mangoes and arrange them alongside the rice. Drizzle the prepared coconut sauce generously over the rice and mangoes, then sprinkle with the toasted crispy mung beans. Serve immediately and enjoy this delightful Thai dessert.

Notes

• Use white Thai sticky rice (also called sweet rice or glutinous rice) for the authentic texture; regular jasmine rice is not suitable.
• Soaking the rice overnight improves the texture and cooking process.
• If you cannot find yellow mung beans, you may omit them, but they add a traditional crunchy contrast.
• Steaming the rice with a cheesecloth helps to achieve perfect sticky rice consistency.
• The coconut milk should be full-fat and unsweetened for a rich and creamy flavor.
• The coconut sauce will thicken upon cooling; adjust thickness with water as needed.
• Store any leftover toasted mung beans in an airtight container to maintain crispness.

Keywords: Mango sticky rice, Thai dessert, coconut sticky rice, mango dessert, traditional Thai recipe