Creamy Mango Sticky Rice Delight Recipe Easy Homemade Dessert for Summer

Let me tell you, the scent of sweet, ripe mangoes blending with warm coconut-infused sticky rice wafting from my kitchen is enough to make anyone’s mouth water. The first time I made this creamy mango sticky rice delight, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to tell me stories about this traditional Thai dessert that felt like a warm hug in every bite. I only recently stumbled upon the recipe during a lazy summer weekend, trying to recreate that nostalgic comfort I hadn’t tasted in years.

Honestly, my family couldn’t stop sneaking spoonfuls off the serving dish while it cooled down (and I can’t really blame them!). This creamy mango sticky rice delight has become a staple for our summer gatherings and a sweet treat for potlucks or when you just want to brighten up your Pinterest cookie board with something exotic yet dangerously easy. You know what’s great? It’s the perfect balance of creamy, sweet, and fruity that makes summer feel like a celebration every time you dig in. After testing this recipe multiple times (in the name of research, of course), I promise you’re going to want to bookmark this one for your next sunny day cravings.

Why You’ll Love This Creamy Mango Sticky Rice Delight Recipe

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite. Here’s why this creamy mango sticky rice delight stands out:

• Quick & Easy: Comes together in under 40 minutes, perfect for busy summer afternoons or last-minute dessert needs.
• Simple Ingredients: You likely already have most of these pantry staples on hand, no fancy trips necessary.
• Perfect for Summer: This cool, refreshing dessert is a fantastic way to enjoy mango season or bring a tropical vibe to any table.
• Crowd-Pleaser: Always gets rave reviews from kids, adults, and even picky eaters who swear by the creamy texture.
• Unbelievably Delicious: The creamy coconut sticky rice paired with juicy mango chunks is next-level comfort food that feels both indulgent and fresh.

What really makes this recipe different is the way the sticky rice is cooked slowly with coconut milk until it’s perfectly tender and creamy—no gummy or dry bites here. The subtle saltiness in the coconut sauce balances the sweetness wonderfully, and I like to add a touch of toasted sesame seeds for that extra nutty crunch. This isn’t just another mango sticky rice recipe—it’s my best version, tested and perfected for the ultimate summer dessert experience.

Whether you’re impressing guests or treating yourself (because, let’s face it, you deserve it), this dish brings a soul-soothing satisfaction that’s hard to beat.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find at your local market, and you can swap a few to suit your preferences or dietary needs.

• For the Sticky Rice:
  • 1 cup glutinous (sticky) rice, rinsed (look for Thai sweet rice or sushi rice)
  • 1 1/2 cups coconut milk (full-fat for best creaminess)
  • 1/2 cup granulated sugar (adjust to taste)
  • 1/4 teaspoon salt (balances the sweetness)
• For the Mango:
  • 2 large ripe mangoes, peeled and sliced (Ataulfo or Kent varieties work beautifully)
• For the Coconut Sauce:
  • 1/2 cup coconut milk
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
• For Garnish:
  • Toasted sesame seeds or mung beans (adds delightful crunch)
  • Fresh mint leaves (optional, for a pop of color and freshness)

Pro tip: I prefer Thai Kitchen brand coconut milk for a rich, creamy texture, but any full-fat coconut milk will do. If you’re after a dairy-free, vegan option, this recipe naturally fits the bill. For gluten-free eaters, the entire dish is safe as is—just double-check your cornstarch or thickener brand.

Equipment Needed

• Medium-sized bowl for soaking the rice
• Steamer basket or bamboo steamer (alternatively, a fine mesh sieve over a pot of boiling water works well)
• Medium saucepan for cooking the coconut sauce
• Wooden spoon or spatula for stirring sticky rice
• Measuring cups and spoons
• Sharp knife and cutting board for slicing mangoes
• Serving plates or bowls

If you don’t have a traditional steamer, you can use a metal colander lined with cheesecloth placed over a pot of boiling water—just make sure it’s covered tightly to trap the steam. Personally, I like bamboo steamers because they add a subtle aroma and are super easy to clean. For budget-friendly options, a simple metal steamer basket fits right inside most pots and does the job perfectly.

Preparation Method

1. Soak the sticky rice: Rinse 1 cup of glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. (This step hydrates the grains and helps achieve that perfect sticky texture.)
2. Steam the rice: Drain the soaked rice and place it in your steamer basket lined with cheesecloth. Steam over boiling water for 20-25 minutes, gently fluffing halfway through. The rice should be tender and slightly translucent when done.
3. Prepare the coconut mixture: While the rice steams, combine 1 1/2 cups coconut milk, 1/2 cup sugar, and 1/4 teaspoon salt in a saucepan. Warm over medium heat, stirring until the sugar dissolves. Do not boil. Remove from heat once warm and well combined.
4. Mix rice with coconut milk: Transfer the steamed sticky rice to a large bowl. Pour the warm coconut milk mixture over the rice and gently fold to combine. Cover and let it absorb for about 30 minutes—the rice will soak up the coconut goodness, becoming creamy and tender.
5. Make the coconut sauce: In a small saucepan, mix 1/2 cup coconut milk, 1 tablespoon sugar, and 1/4 teaspoon salt. Bring to a gentle simmer. If you want a thicker sauce, stir in the cornstarch slurry and cook until slightly thickened, about 2-3 minutes. Set aside.
6. Prepare the mangoes: Peel and slice the mangoes into thin, even pieces. Fresh, ripe mangoes provide the best sweetness and texture.
7. Assemble the dish: Spoon a generous portion of the creamy sticky rice onto serving plates. Arrange mango slices alongside or on top. Drizzle with the warm coconut sauce and sprinkle toasted sesame seeds or mung beans for texture.
8. Serve immediately: This dessert is best enjoyed fresh at room temperature or slightly chilled. (If refrigerated, let it come to room temp before serving for the creamiest texture.)

Note: If the sticky rice seems too dry, you can add a splash more coconut milk when mixing. Also, be patient steaming the rice properly—it’s the key to getting that signature creamy chewiness.

Cooking Tips & Techniques for Creamy Mango Sticky Rice Delight

Achieving the perfect creamy mango sticky rice delight is all about the balance of textures and flavors. Here are some tips I’ve picked up over multiple attempts:

• Use glutinous rice: Don’t substitute regular rice! Glutinous or sticky rice is what gives this dessert its characteristic chewy, sticky texture.
• Soaking the rice: This step is crucial. It softens the grains so they cook evenly and become tender without drying out.
• Steaming, not boiling: Steaming preserves the texture and prevents the rice from becoming mushy. If you try boiling, it often turns out too wet.
• Don’t rush the coconut milk absorption: Let the rice sit covered with the coconut milk mixture for at least 30 minutes—it transforms the rice from plain to luscious.
• Sugar adjustment: Taste your coconut milk mixture before mixing. Depending on the sweetness of your mangoes, you might want to tweak the sugar levels.
• Toast your garnishes: Lightly toasting sesame seeds or mung beans adds a nutty crunch that contrasts beautifully with the creamy rice.
• Timing is everything: Prepare the sticky rice first, then the mangoes last so they stay fresh and juicy.

I once forgot to soak the rice overnight, and it turned out tough as chewing gum—lesson learned! Also, stirring gently when mixing coconut milk avoids breaking down the rice too much, keeping a pleasant bite.

Variations & Adaptations for This Creamy Mango Sticky Rice Delight

Want to switch things up? Here are some ideas I’ve tried or heard about that keep this dessert exciting:

• Berry Mango Fusion: Add fresh blueberries or sliced strawberries alongside mangoes for a colorful, tangy twist.
• Chocolate Coconut Sticky Rice: Stir in a tablespoon of cocoa powder into the coconut milk mixture for a tropical-chocolate combo that’s surprisingly good.
• Vegan & Nut-Free: This recipe is naturally vegan, but if you want to swap out sesame seeds, try toasted pumpkin seeds for crunch without nut allergens.
• Quick Microwave Method: For a faster version, cook the sticky rice in the microwave with coconut milk in a covered dish, stirring every 5 minutes until tender.
• Spiced Variation: Add a pinch of cardamom or cinnamon to the coconut milk while cooking for a warm, aromatic note.

Personally, I adore the berry mango fusion when fresh berries are in season—it adds a lovely freshness and pops of color that make the dish perfect for summer brunches.

Serving & Storage Suggestions

This creamy mango sticky rice delight shines best when served fresh at room temperature or slightly chilled. Serve it on pretty plates, garnished with a few mint leaves and a sprinkle of toasted sesame seeds for a picture-perfect presentation.

It pairs wonderfully with a light jasmine tea or a chilled coconut water to keep things tropical and refreshing. If you’re serving at a party, consider small dessert bowls or even mini mason jars for easy, elegant portions.

Leftovers can be stored covered in the refrigerator for up to 2 days. When reheating, warm gently in the microwave for 20-30 seconds, then stir to restore creaminess. Be mindful not to overheat, or the rice can become tough.

Flavors actually deepen if you let the sticky rice sit in the coconut mixture overnight—just bring it to room temperature before serving to get that silky texture back.

Nutritional Information & Benefits

One serving of creamy mango sticky rice delight (about 1 cup) contains approximately:

Calories	320 kcal
Carbohydrates	55g
Fat	8g
Protein	3g
Fiber	2g

This dessert offers a good source of energy through the sticky rice carbs and healthy fats from coconut milk. Mangoes contribute vitamin C, antioxidants, and fiber, promoting digestion and immune health. The dish is naturally dairy-free and gluten-free, making it accessible for many dietary needs.

From a wellness perspective, it’s a delightful treat that feels indulgent without heavy cream or artificial ingredients, so you can enjoy a little tropical sunshine guilt-free.

Conclusion

In a nutshell, this creamy mango sticky rice delight is a must-try if you crave a sweet, comforting dessert that’s refreshingly simple yet packed with flavor. Whether you’re new to sticky rice or a seasoned fan, this recipe offers a perfect balance of creamy coconut richness and juicy mango sweetness that’s hard to beat.

Feel free to tweak the sugar or add your favorite twists—the recipe is forgiving and friendly to customization. I love this dish because it reminds me of those lazy summer afternoons with family, sharing stories and spoons of pure, nostalgic comfort.

Go ahead, give it a whirl, and let me know how your creamy mango sticky rice delight turns out! Don’t forget to share your favorite variations or photos—I love hearing from you. Happy cooking and even happier eating!

FAQs About Creamy Mango Sticky Rice Delight

Can I use regular rice instead of sticky rice?

Sticky rice is essential for this recipe’s unique texture. Regular rice won’t provide the same creamy, chewy experience.

How do I know when the sticky rice is cooked properly?

The rice should be tender, sticky but not mushy, and slightly translucent. It should hold together when pressed but still be soft.

Can I prepare this dessert ahead of time?

Yes! You can make the sticky rice and coconut sauce a day in advance. Store separately and combine before serving. Mangoes are best sliced fresh.

What if I can’t find fresh mangoes?

Frozen mango chunks (thawed) work in a pinch, but fresh ripe mangoes provide the best flavor and texture.

Is this recipe vegan and gluten-free?

Absolutely! This dessert is naturally vegan and gluten-free as it contains no animal products or gluten ingredients.

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