Thai Sticky Rice With Mango

This is a very famous Thai Dessert.

Total Time: 45 minutes
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serve: 6


  • 2 cups Thai Jasmine rice ( I used Jasmine rice instead of Sticky rice)
  • 400 ml coconut cream
  • 6 to 7 Thai yellow sweet mango
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon sesame seeds


  1. Wash and drain Jasmine rice.
  2. Add the rinsed rice to the pot along with an equal amount of water.
  3. Cook on medium heat on gas for 15 minutes. Fluff with a fork.
  4. In a pot, add 400ml coconut cream over medium heat, and keep stirring and cooking until fully dissolved. when coconut cream mixture comes to boil, turn off the heat.
  5. Put the fresh sticky rice into a mixing bowl, and begin to slowly add the coconut cream and sugar mixture. You’ll combine all of it, but add it spoon by spoon and work it slowly into the rice. Once all combined you should be left with shimmering sticky rice that’s almost a grainy pudding in texture. Your sticky rice is ready, cover it with cling wrap so it doesn’t get crusty.
  6. For the mango, first peel the skin, then cut off the meat from either side off the mango seed, and slice the mango into large bite-sized pieces.
  7. On a plate, first, add a portion of sticky rice top it with mango, sprinkle on some sesame seed.