Save Thai mango sticky rice cups turn a classic dessert into an easy-to-serve treat that always brings a crowd together. There is something magical about coconut-infused sticky rice paired with sweet ripe mango and just a hint of salt, and serving it in individual portions makes it perfect for parties or a cozy family night.
The first time I made these cups at home for friends was after a trip to Thailand the flavor instantly took me back and now it is my go-to when mangoes come into season.
Ingredients
- Glutinous sweet rice: creating the signature chewy texture soaking before steaming is key for tender grains
- Water: for soaking and steaming filtered water helps preserve the taste
- Coconut milk: full fat brings luscious creaminess always check for high coconut content for best flavor
- Granulated sugar: adds sweetness choose pure cane sugar for a clean finish
- Salt: brightens the coconut and mango using fine sea salt ensures an even blend
- Large ripe mangoes: juicy and sweet ripe Ataulfo or Nam Dok Mai mangoes offer the smoothest texture
- Toasted sesame seeds or mung beans: these are optional but add crunchy interest and nutty aroma toast just before serving for peak freshness
- Fresh mint leaves: optional but offer a beautiful herbal aroma look for unblemished sprigs
Instructions
- Rinse and Soak the Rice:
- Measure the glutinous rice into a colander and rinse under cold running water rubbing gently until the water runs mostly clear this removes surface starch and prevents gumminess. Place rinsed rice in a large bowl and cover with at least three inches of fresh water allowing it to soak for at least four hours or overnight for best results
- Steam the Rice:
- Drain soaked rice thoroughly and spread onto a cheesecloth lined steamer basket. Bring a pot of water to a gentle simmer and set the basket over the steam. Cover tightly and steam for twenty five to thirty minutes rotating once halfway through until rice turns translucent and is tender to the bite
- Prep the Coconut Sauce:
- While the rice is steaming pour coconut milk into a saucepan. Add sugar and salt. Place over low heat and stir constantly until the sugar fully dissolves and the mixture feels silky and thickened slightly but do not let it boil. Once smooth reserve a quarter cup of this mixture in a small bowl for later
- Combine Rice and Coconut:
- When the sticky rice is finished steaming transfer it immediately to a large mixing bowl. Pour the warm coconut sauce except for the reserved portion over the rice and fold together with a spatula being careful not to mash the grains. Cover and let rest for fifteen minutes so the rice absorbs all that coconut richness
- Slice the Mango:
- While rice rests peel your mangoes and cut thick slices away from the pit. Arrange them on a plate and set aside. For neater presentation slice into thin fans. If the mango is very ripe it practically peels itself
- Assemble Cups:
- Spoon sticky rice evenly into small dessert cups or bowls pressing it gently. Layer or fan mango slices over the top. Drizzle with the reserved coconut sauce to make the layers look glossy and inviting
- Add Garnishes and Serve:
- Finish each cup with a sprinkle of toasted sesame seeds or mung beans and a small mint sprig if using. Serve warm or at room temperature as desired
Save Whenever I select mangoes at the market I look for sweet floral-smelling fruit with smooth unblemished skin. Every summer my kids help peel and slice the mangoes and there are always giggles about the juiciest pieces disappearing before they even reach the bowls.
Storage Tips
Sticky rice tends to dry out if left uncovered. Always store leftovers in an airtight container in the refrigerator. To reheat sprinkle a little water over the rice and microwave on low power in short bursts covering with a damp paper towel so it returns to its original soft texture. Garnish with fresh mango just before serving.
Ingredient Substitutions
If glutinous rice is unavailable try sushi rice for a similar texture though the end result will not be quite as chewy. Maple syrup can be used instead of granulated sugar for a subtle depth. Black sticky rice brings a dramatic color twist and extra nuttiness though it will need slightly longer soaking and steaming.
Serving Suggestions
These cups make a standout finish to any Thai meal or as a cool afternoon snack with iced tea. For an elegant party presentation layer the rice and mango in small shot glasses. Add a dusting of edible flower petals or edible gold for extra festive flair.
Save Enjoy every spoonful of this fragrant dessert alone or with loved ones—each cup brings a little taste of Thailand right to your kitchen.
Recipe FAQ Section
- → How do I make the sticky rice tender?
Soak glutinous rice for at least 4 hours, then steam in a cheesecloth-lined basket until fully tender.
- → What type of coconut milk should I use?
Full-fat coconut milk provides the richest flavor and creamy texture for the sauce.
- → Can I prepare cups ahead of time?
Yes, assemble before serving for best texture, but all elements can be made in advance and stored separately.
- → Are there substitutions for sesame seeds?
Toasted mung beans or even coconut flakes add a nice crunch alternative as garnish.
- → Is this dessert suitable for gluten-free diets?
Absolutely, glutinous rice is naturally gluten-free. Always double-check labels on coconut milk.
- → Can I use black sticky rice for color?
Yes, black sticky rice offers a dramatic look and a slightly nutty flavor.