Easy Mango Sticky Rice Recipe with Condensed Milk

Name: Easy Mango Sticky Rice Recipe with Condensed Milk
Cuisine: Thai
Ingredients: 2 cups glutinous rice, soaked overnight; 1.5 cups full-fat coconut milk, divided; 3 tbsp sugar; 0.5 tsp salt; 2 tbsp Sweet Cow Condensed Creamer; 2 large ripe mangoes, preferably Ataulfo; 1 tsp cornstarch; 1 tsp toasted sesame seeds

JANSFOOD USA

Sep 30

4 min read

Easy Mango Sticky Rice Recipe with Condensed Milk, Sweet Cow can, and mango sticky rice being drizzled with cream on a plate.

What Is Mango Sticky Rice and Why You Will Love It

Close your eyes for a second. Warm, fragrant rice. Silky coconut sauce pooling at the edges. Golden mango slices fanned out like sunshine on a plate. That is mango sticky rice, and once you make it at home, you will wonder why you ever waited.

The Story Behind This Classic Thai Dessert Recipe

Thai mango sticky rice, known as khao niao mamuang, is one of the most beloved street desserts in all of Southeast Asia. Vendors scoop it fresh from steaming pots, drizzle it generously with coconut sauce, and hand it over in little foam containers. It is humble. It is perfect. And now it is yours to make any weeknight you want.

Why Coconut Milk Makes All the Difference

Coconut milk is the soul of this dish. It soaks into the rice, perfumes the sauce, and creates that signature richness that makes every bite feel indulgent. No other ingredient comes close to what full-fat coconut milk does here. It is not optional. It is everything.

Ingredients You Need for Coconut Mango Sticky Rice

Choosing the Best Mango and Rice for This Recipe

Look for ripe Ataulfo or champagne mangoes. They are buttery, fiberless, and deeply sweet. For the rice, you need glutinous rice, also called sweet rice or sticky rice. It is not regular white rice. The starch structure is completely different, giving you that signature chew.

US Grocery Store Substitutes for Thai Ingredients

Can not find glutinous rice at a regular store? Check the Asian aisle or any Asian grocery. For a sweetener boost in the sauce, Sweet Cow Sweetened Condensed Creamer works beautifully and is easy to find online.

Ingredient	Quantity	Notes
Glutinous rice	2 cups	Soaked overnight
Full-fat coconut milk	1.5 cups	Divided for rice and sauce
Sugar	3 tbsp	White or coconut sugar
Salt	0.5 tsp	Balances sweetness
Sweet Cow Condensed Creamer	2 tbsp	Optional, sweetens sauce
Ripe mango	2 large	Ataulfo preferred
Cornstarch	1 tsp	Thickens the sauce
Toasted sesame seeds	1 tsp	For garnish

How to Make Easy Mango Sticky Rice Step by Step

No special equipment. No stress. Just a pot, a steamer basket, and about 30 minutes of active time.

How to Cook and Season the Glutinous Rice

Drain your soaked rice and steam it for 20 to 25 minutes until translucent and tender. While it steams, warm one cup of coconut milk with two tablespoons of sugar and a pinch of salt in a small saucepan. Pour that warm coconut mixture directly over the hot rice. Stir gently, then cover and let it absorb for 15 minutes. The rice will drink it all in and become glossy, fragrant, and absolutely irresistible.

How to Make the Creamy Coconut Sauce

In a small pot, combine the remaining half cup of coconut milk with one teaspoon of cornstarch, a pinch of salt, and one tablespoon of sugar over low heat. Stir constantly until the sauce thickens slightly into a pourable, silky consistency. To make it richer and sweeter, stir in a spoonful of Condensed Milk from Sweet Cow. It adds a gentle creaminess that takes the sauce to another level entirely.

Serve the seasoned rice mounded in a bowl. Lay your mango slices alongside. Spoon that warm coconut sauce generously over everything. Finish with toasted sesame seeds.

That first bite. Chewy rice, cool sweet mango, silky warm sauce. It hits differently every single time.

Frequently Asked Questions

What type of rice is used for mango sticky rice and where can I find it in the US?

The rice used for sticky rice with mango is glutinous rice, sometimes labeled sweet rice or Thai sticky rice. It is widely available at Asian grocery stores, online retailers, and increasingly in the international aisle of larger US supermarkets. It must be soaked for at least four hours before cooking for the best texture.

Can I use canned coconut milk to make the coconut sauce for mango sticky rice?

Yes. Full-fat canned coconut milk is actually ideal for this easy mango sticky rice recipe. It delivers the richest flavor and the creamiest sauce. Avoid light versions since they produce a thinner, less satisfying result.

Is mango sticky rice served warm or cold and can it be made ahead of time?

Traditional thai mango sticky rice is served at room temperature or slightly warm. The rice firms up when refrigerated, so if making ahead, reheat it gently with a splash of coconut milk before serving.

Does Jans Food USA offer wholesale or bulk purchasing options for retailers and food distributors looking to stock Asian pantry ingredients?

Yes. Jans Food USA works with asian food distributors, wholesale asian food distributors, and food wholesaler partners across the country. As a trusted name in asian food imports, Jans serves as a reliable Indonesian Food Distributor USA partner and connects wholesale distributors and asian wholesale distributors with quality pantry staples and snacks. Retailers and asian food wholesaler accounts can explore options through Faire or contact Jans directly. Jans also operates as an evaporated filled milk manufacturer through the Sweet Cow product line.

Can frozen mango be used instead of fresh mango in this recipe and how does it affect the texture?

Frozen mango works as a substitute but thaw it completely and pat it dry first. The texture will be softer and slightly more watery than fresh. For the best coconut mango sticky rice experience, ripe fresh mango is always the top choice when in season.