Time for the easy and tasty Filipino mango sticky rice! This dessert is sweet and creamy - very tropical! It's a great treat for beginners and mango lovers. Anyone who's into the flavors of mango and sticky rice will find this recipe irresistible!
Also, try my savory Filipino-Style Omurice or this classic Biko (Filipino Sweet Sticky Rice) for your next meal.
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Why You’ll Love This Recipe
This recipe is naturally dairy-free. It also uses simple pantry ingredients, which makes it beginner-friendly. No baking required. Just soak, steam, and mix!
It's a little chewy, but creamy and soft, too. The coconut milk adds richness, while fresh mango gives bright sweetness.
Mangoes are rich in vitamin C and antioxidants. Coconut cream also provides healthy fats for energy. It’s a dessert that feels indulgent but includes nourishing ingredients.
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 mango sticky rice was created 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
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.
- Soak the rice in cold water for at least 4 hours or overnight.
- 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.
- Bring to a gentle simmer over medium heat.
Steam the Sticky Rice
- Line a steaming basket with cheesecloth or banana leaves.
- Spread the drained sticky rice evenly inside. Do not press it down.
- Cover with a lid or clean kitchen towel.
- 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 tender, translucent, and sticky.
Make the Coconut Sticky Rice Mixture
- In a saucepan over low heat, combine coconut milk, sugar, and salt.
- Stir until sugar dissolves. Do not let it boil.
- 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 skip soaking the rice—it ensures the perfect sticky texture.
- 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.
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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!
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