# Thai Mango Sticky Rice Recipe: Authentic Thai Street Food Style!

Learn how to make authentic Thai street food style coconut sticky rice with mango.

- Servings: 10 servings
- Total time: 390 min
- Cuisine: Thai
- Category: Dessert
- Language: en

## Ingredients

- 1 kg Thai sticky rice (ข้าวเหนียว)
- 800 ml coconut cream (หัวกะทิ)
- 150 g sugar (น้ำตาลทราย)
- 1 tsp salt (เกลือ)
- Sweet yellow mangoes (มะม่วงนำ้ดอกไม้)
- 100 g yellow mung beans (ถั่วเหลือง)
- 200 ml coconut cream (หัวกะทิ)
- 0.33 tsp salt (เกลือ)

## Instructions

1. Rinse the sticky rice 6-10 times, ensuring most starch is removed and the water is clear.
2. Soak the rice submerged in water for about 6 hours.
3. Steam the sticky rice for about 15 minutes until fully cooked using a steamer basket or other steamer, then set aside.
4. In a pot, add 800 ml of coconut cream on medium heat, stirring gently in one circular direction.
5. Add 150 g sugar and 1 tsp salt, continuing to stir and cook until fully dissolved.
6. When the coconut cream mixture comes to a boil, turn off the heat.
7. Put the hot steamed sticky rice into a heat-proof mixing bowl.
8. Slowly add the coconut cream and sugar mixture spoon by spoon into the rice, mixing it in gradually until all is combined and the rice is shimmering with a grainy pudding-like texture.
9. Cover the sticky rice with plastic to prevent it from getting crusty if not serving immediately.
10. In a separate sauce pan, add the remaining 200 ml of coconut cream and ⅓ tsp salt.
11. Stir on low heat until it comes to a boil, then turn off the heat and set aside in a bowl as a topping.
12. In a wok or frying pan, dry fry the yellow mung beans on low heat for a few minutes, stirring continuously until they turn golden and crispy.
13. Peel the mango, cut the meat from either side of the seed, and slice the mango into large bite-sized pieces.
14. On a plate, add a portion of sticky rice.
15. Top with sliced mango.
16. Sprinkle on some crispy mung beans.
17. Serve the extra coconut cream on the side.

## Equipment

- steamer
- pot
- wok / frying pan
- sauce pan
- mixing bowl

## Tips

- Use good quality coconut cream and juicy sweet mangoes.
- Rinse sticky rice thoroughly to remove starch.
- Soak sticky rice for 6 hours.
- Stir coconut cream in one circular direction to prevent curdling.
- Gradually add coconut cream to sticky rice to prevent mushiness.
- Cover sticky rice with plastic to prevent drying out if not eating immediately.
- Do not refrigerate sticky rice if possible to maintain texture and taste.

## Source

- Original video: https://www.eatingthaifood.com/thai-mango-sticky-rice-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/f2e79755-61a0-4ede-b95b-dbdc1813c899
- Extracted: 2026-05-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt