Thai Mango Sticky Rice (Rice Cooker)

Do you like your dessert cold or warm? Personally, I prefer my desserts warm. I even heat up some of my cakes if I have the option to. Well, I suppose the only exception will be ice-cream, but I’m not a big fan of ice-cream to begin with. Thai Mango Stick Rice should be no stranger to most people. It is one of the more popular dessert that people will order when they visit a Thai restaurant.
That warm, rich, mushy, and sweet sticky rice possess a complexity that makes you want to reach for more as you try to figure it out. It pairs so beautifully with the sweet & slightly tart mango that melts ever so gently in your mouth. And that sauce, oh that sauce… the one that I caught myself secretly wishing every-single-time that there was more of it. If I have to choose to have only 1 dessert for the rest of my life. This have got to be it. I will include a video link that demonstrates how to make the mango rose below.

Here is the video on how to cut and layer the mango rose: Mango Rose Video. It’s actually not as complicated as it looks. Took me about 5 minutes to put together this mango rose. So don’t be intimidated by it! πŸ™‚ Just remember if the mango is soft, cut thicker slices. If it is harder, then cut thinner slices.


Thai Mango Sticky Rice
Serves 4
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  1. 1 large ripe mango, skinned and sliced
  2. 1 cup sticky/glutinous rice
  3. 1-1/4 cup water
  4. 1 cup coconut milk
  5. 2-3 tbsp sugar
  6. 1/4 tsp salt
  1. Rinse your rice until water runs clear.
  2. Add rice and water in rice cooker pot and let stand for 30 minute.
  3. Turn on rice cooker and allow to cook.
  4. When rice is cooked, let it sit for 5 more minutes.
  5. Meanwhile, prepare sauce.
  6. Bring coconut milk, sugar, and salt to a boil.
  7. Lower heat to simmer until sugar dissolved and sauce thickened.
  8. Fluff the rice, then pour in 3/4 of the sauce into the rice.
  9. Mix to combine, then allow rice to absorb the coconut sauce. (about 10 minutes)
  10. Assemble the rice with sliced mango, and spoon sauce over.
  11. Serve warm.
Adapted from thaitable.com
Adapted from thaitable.com
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/

I’m submitting this to Kelly of Mum-bo-Jumbo and Jennifer of Nanna’s Wisdom link up party!


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  • Reply
    19 January, 2015 at 5:50 am

    Hi Sharon,

    Can I keep this dessert overnight? Do you think it will turned bad because of the coconut?

    Thank you.


    • Reply
      19 January, 2015 at 7:59 am

      Hi Lings,

      It keeps fine in the fridge. I made extra portions for the next day and it heats up fine in the microwave. πŸ™‚

  • Reply
    LY's Kitchen Ventures
    20 January, 2015 at 6:38 am

    Hi Sharon,

    I've been admiring your lovely creations and this is the first time I'm posting a comment in your blog. A big hello and I must let you know how much I love this dessert! YUms!!!! πŸ™‚

  • Reply
    20 January, 2015 at 8:37 pm

    This sounds delicious. And that mango rose is simply adorable!

  • Reply
    Kelly @ Mum-bo-Jumbo
    26 January, 2015 at 1:14 pm

    Congratulations! This post has been selected by Jennifer as her pick of the Mum-bo Monday Link Up Party 9 and will be featured this week!

  • Reply
    22 May, 2015 at 12:48 pm

    Nice combination mango with rice. It looks like so delicious.

  • Reply
    2 April, 2016 at 3:24 pm

    Hi may I know the cup size for the rice ? Is it rice cup or the 240 ml cup size ? Thank you very much

    • Reply
      Sharon Lam
      2 April, 2016 at 5:36 pm

      I used rice cup for this. πŸ™‚

      • Reply
        2 April, 2016 at 5:52 pm

        Thank you πŸ™‚

      • Reply
        2 April, 2016 at 6:25 pm

        Sorry, how about the water? Do I use the same rice cup or 240ml cup size ?

        Thanks again

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