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

Servings 4


  • 1 large ripe mango skinned and sliced
  • 1 cup sticky/glutinous rice
  • 1-1/4 cup water
  • 1 cup coconut milk
  • 2-3 tbsp sugar
  • 1/4 tsp salt


  • Rinse your rice until water runs clear.
  • Add rice and water in rice cooker pot and let stand for 30 minute.
  • Turn on rice cooker and allow to cook.
  • When rice is cooked, let it sit for 5 more minutes.
  • Meanwhile, prepare sauce.
  • Bring coconut milk, sugar, and salt to a boil.
  • Lower heat to simmer until sugar dissolved and sauce thickened.
  • Fluff the rice, then pour in 3/4 of the sauce into the rice.
  • Mix to combine, then allow rice to absorb the coconut sauce. (about 10 minutes)
  • Assemble the rice with sliced mango, and spoon sauce over.
  • Serve warm.


Adapted from thaitable.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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