This creamy Filipino mango sticky rice combines soft glutinous rice, rich coconut milk, and sweet ripe mangoes. This easy tropical dessert is comforting, refreshing, and perfect for summer snacks or just satisfying mango cravings at home!
If you love sweet rice dishes, try my classic Biko (Filipino Sweet Sticky Rice).
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Why You’ll Love This Recipe
This creamy Filipino mango sticky rice recipe is naturally dairy-free and beginner-friendly. Classic Asian flavors inspire it, and it uses simple pantry ingredients only. No baking required—just soak, steam, and mix!
Mangoes are rich in vitamin C and antioxidants. Coconut cream also provides healthy fats for energy. The coconut milk adds richness, while the fresh mango gives bright sweetness.
If you're looking for a Filipino dessert that feels indulgent but includes simple and healthy ingredients, you'll definitely love this recipe!
The Story Behind Filipino Mango Sticky Rice
This dessert shows how much Filipinos love tropical fruits and sticky rice. In the Philippines, mangoes grow a lot. Combining rice and coconut is common in many Filipino sweets. So the dish is both comforting and familiar.
Where Filipino Mango Sticky Rice Comes From
Some believe that mango sticky rice originated in Southeast Asia. Filipinos use local fresh ripe mangoes in the dish. Later on, it became a famous Filipino dessert served in celebrations.
When is this Dish Typically Enjoyed?
It's usually served in the summertime when mangoes are harvested. It's also served at fiestas or when gathering with family and friends. It's also a great potluck dessert and merienda.
Ingredients
Listed below are all the ingredients you will need:
- Thai glutinous rice
- Water
- Coconut milk
- Sugar
- Salt
- Ripe mangoes
- Cornstarch (optional)
- Toasted sesame seeds or crushed peanuts (optional)
- Toasted coconut flakes (optional)
See the recipe card for quantities.
Special Tip: Get fresh and healthy ingredients from our partner, Thrive Market! Newbies get 30% off + a free gift with this link!
Instructions
Rinse and Soak the Rice
1. Rinse Thai glutinous rice several times in cold water until the water runs clear.
2. Soak the rice in cold water for at least 4 hours or overnight.
3. Drain completely before steaming.
Set Up the Steamer
4. Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket.
5. Bring to a gentle simmer over medium heat.
Steam the Sticky Rice
6. Line a steaming basket with cheesecloth or banana leaves.
7. Spread the drained sticky rice evenly inside. Do not press it down.
8. Cover with a lid or clean kitchen towel.
9. Steam for 25–30 minutes.
10. After 15 minutes, gently flip or stir the rice to cook evenly.
11. Continue steaming for another 10–15 minutes until tender, translucent, and sticky.
Make the Coconut Sticky Rice Mixture
12. In a saucepan over low heat, combine coconut milk, sugar, and salt.
13. Stir until sugar dissolves. Do not let it boil.
14. Transfer cooked sticky rice to a bowl.
15. Gradually pour the warm coconut mixture over the rice, gently folding to combine.
16. Cover and let sit for 15–20 minutes to absorb the flavors.
Prepare the Coconut Sauce
17. In a small saucepan over low heat, combine coconut milk, sugar, and salt.
18. If thickening, dissolve cornstarch in water and stir into the sauce.
19. Simmer for 1–2 minutes until slightly thickened.
Assemble and Serve
20. Place a serving of sticky rice on a plate.
21. Arrange mango slices beside the rice.
22. Drizzle with coconut sauce.
23. Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.
24. Serve and enjoy immediately.
Substitutions & Variations
- Ingredient Swap
If you can't find Thai glutinous rice, you can use any other labelled sticky rice. - Variation
For a lighter version, try using light coconut milk.
For a deeper flavor, use brown sugar instead of white. - Mistake to Avoid
Do not skip soaking the rice. It helps create the perfect soft and chewy texture.
Storage Tip
Sticky rice does not freeze well, so store leftovers in the refrigerator for up to 2 days only. Keep mango slices separate from the rice and sauce. Only combine when ready to serve.
FAQs
Creamy Filipino Mango Sticky Rice
Ingredients
For the Sticky Rice:
- 1 cup Thai glutinous rice also called sticky rice
- Water for soaking and steaming
For the Coconut Sticky Rice Mixture:
- 1 ¼ cups coconut milk full-fat
- ⅓ cup sugar
- ½ teaspoon salt
For the Coconut Sauce:
- ½ cup coconut milk
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 teaspoon cornstarch optional, for thickening
- 1 tablespoon water for dissolving cornstarch, optional
For Serving:
- 2 ripe mangoes peeled and sliced
- 1 tablespoon toasted sesame seeds or crushed peanuts optional
- 1 tablespoon toasted coconut flakes optional
Instructions
Rinse and Soak the Rice
- Rinse Thai glutinous rice several times in cold water until the water runs clear to remove excess starch and help the rice cook evenly.
- Soak the rice in cold water for at least 4 hours or overnight to achieve the perfect texture.
- Drain completely before steaming.
Set Up the Steamer
- Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket, ensuring the rice is not submerged.
- Bring to a gentle simmer over medium heat.
Steam the Sticky Rice
- Line a steaming basket with cheesecloth or banana leaves to prevent sticking.
- Spread the drained sticky rice evenly inside. Do not press it down—airflow is key for even cooking.
- Cover with a lid or a clean kitchen towel to trap steam.
- Steam for 25–30 minutes.
- After 15 minutes, gently flip or stir the rice to cook evenly.
- Continue steaming for another 10–15 minutes until the rice is tender, translucent, and sticky.
Make the Coconut Sticky Rice Mixture
- In a saucepan over low heat, combine coconut milk, sugar, and salt.
- Stir until the sugar dissolves. Do not let it boil—just warm the mixture.
- Transfer cooked sticky rice to a bowl.
- Gradually pour the warm coconut mixture over the rice, gently folding to combine.
- Cover and let sit for 15–20 minutes to absorb the flavors.
Prepare the Coconut Sauce
- In a small saucepan over low heat, combine coconut milk, sugar, and salt.
- If thickening, dissolve cornstarch in water and stir into the sauce.
- Simmer for 1–2 minutes until slightly thickened.
Assemble and Serve
- Place a serving of sticky rice on a plate.
- Arrange mango slices beside the rice.
- Drizzle with coconut sauce.
- Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.
- Serve and enjoy immediately.
Notes
- Do not boil the coconut mixture, as it may separate.
- Best served fresh, but leftovers can be refrigerated for up to 2 days and gently reheated before serving.
Watch The Recipe Video!
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Recipes for Every Moment
Craving something tropical? This easy Filipino mango sticky rice recipe will bring you sweet comfort in a short amount of time!
sheeeenypieeexczx says
This is my FAAVVEEEE!!!!!
Simply Bakings Kitchen Team says
Me too! I'm glad you like it! 🙂
Sweeite18 says
Oooooh! This looks yummyyyyyyy!
Simply Bakings Kitchen Team says
Because it is very yummy! 😁
Lizzy says
Delicious recipe, Lainey! Love how easy it was to make!
Simply Bakings Kitchen Team says
Thanks Lizzy! It is very delicious. I couldn't resist sharing it!
Ani says
Delicious! Thank you!
Simply Bakings Kitchen Team says
You're welcome!
Janey says
Made this yesterday and everyone loved it, thanks Lainey!
Simply Bakings Kitchen Team says
Awww that's great to hear. I'm glad you and your family loved it! 😊
Ching says
Wow. Simple yet delicious! 🙂
Simply Bakings Kitchen Team says
It's the perfect combo, isn't it Ching? 😁
Maisaci says
yummy 😋
Simply Bakings Kitchen Team says
Yes, very yummy 😁
Kian Cablinda says
I tried this once in Thailand. Never thought it would be possible for me to make it myself. Thank you, Simply Bakings!