Desserts

No-Cook Thai Mango Sticky Rice Dessert

Name: No-Cook Thai Mango Sticky Rice Dessert
Prep time: 20 min
Total time: 55 min
Yield: Serves 4
Ingredients: 200 grams sticky rice, preferably glutinous rice, soaked for at least 4 hours or overnight; 200 ml coconut milk, full fat for creamiest results; 50 grams palm sugar, finely chopped or grated; 2 grams salt, about 1/2 teaspoon; 2 pieces ripe mango, peeled and thinly sliced; toasted sesame seeds, to taste, for garnish (optional)

A classic Thai dessert featuring sweet sticky rice soaked in coconut cream served with fresh ripe mango slices. This no-cook recipe is easy to prepare and perfect for a quick, refreshing dessert.

By SociaCook Kitchen · October 14, 2026

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Prep time20 min

Cook time0 min

Rest / other35 min

Total time55 min

Servings4

DifficultyEasy

What you’ll need

Ingredients

Check ingredients as you go.

200 grams sticky rice, preferably glutinous rice, soaked for at least 4 hours or overnight
200 ml coconut milk, full fat for creamiest results
50 grams palm sugar, finely chopped or grated
2 grams salt, about 1/2 teaspoon
2 pieces ripe mango, peeled and thinly sliced
garnish
toasted sesame seeds, to taste, for garnish (optional)

One step at a time

Let’s make it

Prepare sticky rice
Drain the soaked sticky rice and steam it over boiling water in a steamer basket for about 20 minutes until tender and translucent. Cover tightly to keep steam in.
Prepare coconut sauce
While the rice is steaming, combine the coconut milk, palm sugar, and salt in a small saucepan and warm gently over low heat just until the sugar dissolves. Do not boil. Remove from heat and set aside.
Mix sticky rice with coconut cream
Once the sticky rice is cooked, transfer it to a large mixing bowl. Pour two-thirds of the warm coconut milk mixture over the hot sticky rice. Stir gently to mix, cover, and let the rice absorb the coconut cream for about 15 minutes.
Assemble dessert
Arrange the sliced mango on serving plates. Spoon the coconut-infused sticky rice alongside the mango slices.
Garnish and serve
Drizzle the remaining coconut milk sauce over the sticky rice and mango. Garnish with toasted sesame seeds if desired. Serve at room temperature or chilled.

A little kitchen wisdom

Tips & notes

Soak the sticky rice overnight for best texture. Use ripe, fragrant mangoes for authentic flavor. Warm the coconut sauce gently to dissolve sugar fully without boiling to preserve creaminess.

Saving it for later

Store leftover sticky rice and coconut sauce separately in airtight containers in the refrigerator for up to 2 days. Keep sliced mangoes refrigerated and consume within 1 day.