Coconut Sticky Rice with Mango Recipe

A plate of coconut sticky rice with fresh mango slices and coconut sauce drizzled on top. — Coconut sticky rice with mango, served warm with coconut sauce.

5.0 from 1 vote

Coconut sticky rice with mango is a Southeast Asian dessert that pairs soft, sweet glutinous rice with ripe mango and a silky coconut sauce. In Cambodia, it is known as bai damnoep svaytoum and is especially popular during mango season, when the fruit is at its sweetest and most fragrant.

This version keeps things simple. The rice cooks in the microwave, so you do not need a steamer or a rice cooker. The coconut sauce comes together in a small saucepan in just a few minutes. The result is a warm, creamy dessert with fresh mango that feels special but is easy enough for a weeknight.

What You Need

The ingredient list is short. Glutinous rice, sometimes sold as Thai sticky rice, gives the dessert its characteristic chewy texture. Full-fat coconut milk provides richness and body. A little sugar and salt balance the sweetness. Ripe mango is essential for serving.

This recipe uses half a can of coconut milk for the rice and the other half for the sauce. The sauce is lightly thickened with cornstarch, so it clings to the rice instead of turning watery. If you have made Cambodian coconut sauce before, this is the same idea in a smaller quantity.

Equipment

Microwave-safe bowl with lid: To cook the soaked glutinous rice with water until tender.
Measuring cups: To measure the rice, water, and coconut milk accurately.
Mixing bowl: To soak the rice and later mix it with the coconut milk mixture.
Small saucepan: To heat the coconut sauce until it is smooth and lightly thickened.
Whisk or spoon: To stir the sauce so the cornstarch dissolves without lumps.
Serving plates or shallow bowls: To plate the sticky rice with mango and drizzle the sauce over the top.

How to Make Coconut Sticky Rice with Mango

Step 1: Soak and Rinse the Rice

Put 2 cups of glutinous rice in a medium bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, wash the rice a few times under cool water and drain it well.

Step 2: Microwave the Rice

Transfer the drained rice to a microwave-safe bowl. Add 2¼ cups of water. Cover the bowl with a lid and microwave on high for 14 minutes, or until the rice is fully cooked and tender. Let the bowl stand for a minute before removing the lid.

Step 3: Mix the Rice with Coconut Milk

While the rice is still hot, add ½ can of coconut milk, a dash of salt, and 2 tablespoons of sugar. Mix well so the coconut milk coats every grain. Set the rice aside to cool slightly before serving.

Step 4: Make the Coconut Sauce

In a small saucepan, combine the remaining ½ can of coconut milk, ¼ cup sugar, 1 teaspoon cornstarch, and a pinch of salt. Whisk well before turning on the heat. Cook over low heat, stirring often, until the sauce is hot and begins to bubble gently. Turn off the heat. The sauce will thicken more as it cools.

Step 5: Serve with Mango

Spoon the warm sticky rice onto plates. Arrange slices of ripe mango on the side or on top. Drizzle the coconut sauce over the rice and mango. Serve right away.

Cooking Tips

Soak the rice for the full 30 minutes. This helps the grains cook evenly in the microwave and gives the dessert its chewy texture.
Use full-fat coconut milk for the creamiest result. Light coconut milk will work, but the sauce will be thinner.
Stir the cornstarch into the cold coconut milk before heating. This prevents lumps from forming in the sauce.
Taste the sauce after it thickens. A tiny extra pinch of salt can balance the sweetness if needed.

How to Serve

Coconut sticky rice with mango is best served warm or at room temperature. The contrast between the warm, creamy rice and the cool, juicy mango is part of what makes it so good. Spoon extra coconut sauce over each portion at the table.

For a larger dessert spread, you can serve it alongside other Cambodian desserts and drinks. If you enjoy coconut desserts, our Cambodian glutinous rice with egg custard is another recipe that uses sweet coconut sticky rice in a different way.

Recipe Notes

Leftover sticky rice should be stored in an airtight container in the refrigerator and eaten within 3 days. Dry glutinous rice keeps best in a cool, dry place in a sealed container, as recommended for dry goods by the USDA Food Safety and Inspection Service. Reheat leftover rice gently with a splash of coconut milk so it loosens up again.

Frequently Asked Questions

Can I cook the rice in a rice cooker instead of the microwave?

Yes. Cook the soaked and drained glutinous rice in a rice cooker with the same amount of water, following your rice cooker’s instructions for sticky rice. The microwave method in this recipe is simply a convenient alternative.

Can I make the coconut sauce ahead of time?

Yes. Make the sauce and let it cool completely. Store it in a covered container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave, stirring well, before serving.

What type of mango works best?

Use a ripe, sweet mango. In Southeast Asian cooking, varieties like Nam Dok Mai are valued for their floral sweetness, but any ripe mango with soft, juicy flesh will work well here.

Final Thoughts

This coconut sticky rice with mango is a simple way to bring a classic Southeast Asian dessert into your own kitchen. The microwave does most of the work, and the coconut sauce comes together in minutes. Serve it while the rice is still warm, with plenty of fresh mango on the side.

Coconut Sticky Rice with Mango Recipe

5.0 from 1 vote

Course: DessertCuisine: CambodianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

996

kcal

Total time

minutes

Glutinous rice is soaked, cooked until tender, and mixed with sweetened coconut milk. It is served warm with fresh mango slices and a lightly thickened coconut sauce. This version uses the microwave for the rice, making it beginner-friendly and convenient.

Ingredients

2 cups glutinous rice (Thai sticky rice)
Water, for soaking and cooking (2¼ cups for cooking)
1 can (about 400 ml) coconut milk, divided in half
2 tablespoons sugar, for the rice
Pinch of salt, for the rice
¼ cup sugar, for the coconut sauce
1 teaspoon cornstarch, for the coconut sauce
Pinch of salt, for the coconut sauce
Ripe mango, sliced, for serving

Directions

In a medium bowl, soak the glutinous rice in water for 30 minutes. After 30 minutes, wash the rice a few times and drain well.
Put the drained rice in a microwave-safe bowl. Add 2¼ cups of water. Cover with a lid and microwave on high for 14 minutes, or until the rice is tender and cooked through.
While the rice is hot, mix in ½ can of coconut milk, a dash of salt, and 2 tablespoons of sugar. Stir well and let the rice cool slightly.
For the sauce, combine the remaining ½ can of coconut milk, ¼ cup sugar, 1 teaspoon cornstarch, and a pinch of salt in a small saucepan. Whisk well before heating. Cook over low heat, stirring often, until hot and gently bubbling. Turn off the heat. The sauce will thicken as it cools.
Serve the warm sticky rice with sliced mango and drizzle the coconut sauce over the top.