Thai Mango Sticky Rice Cups

When a rich, sweet aroma fills your kitchen, bringing memories of tropical beaches, you know it’s time to indulge in something special. Thai Mango Sticky Rice Cups are a delightful treat that combines soft, sticky rice with luscious coconut milk and ripe mango slices. This recipe takes about 1 hour, but the fusion of flavors makes it worth every minute. It works perfectly because the creamy coconut and sweet mango create a harmonious balance that will transport your taste buds to Thailand.

This recipe is ideal for those who love Thai desserts or want to impress guests at gatherings and celebrations. Serve these cups at summer parties or festive occasions, and you can easily prepare the rice ahead of time for convenience.

Why You’ll Love This Recipe

• The glutinous rice becomes perfectly tender and sticky, making it easy to mold.
• A luscious coconut milk sauce enhances both flavor and creaminess.
• Fresh mango adds a vibrant, fruity contrast, making every bite refreshing.
• Each cup is an elegant individual serving, perfect for sharing.

What You’ll Need

Here’s what you need to create these delightful cups.

For the Rice

• 1.5 cups glutinous rice, rinsed
• 1.5 cups coconut milk
• 0.5 cup granulated sugar
• 0.5 tsp salt

For the Topping Sauce

• 0.5 cup coconut milk
• 1 tbsp sugar
• 0.25 tsp salt

For Serving

• 3 ripe mangoes, sliced

Use sweet Thai mangoes for best flavor.

Substitutions & Swaps

• Glutinous rice: Use jasmine rice for a different texture.
• Coconut milk: Almond or soy milk can be alternatives.
• Granulated sugar: Substitute with brown sugar for a deeper flavor.
• Mangoes: Any sweet fruit can work as a topping.

How to Make It

Begin this delightful journey with these simple steps.

Rinse and soak

Rinse the glutinous rice under cold water until the water runs clear, then soak it for at least 4 hours to allow it to soften.

Steam the rice

Steam the soaked rice for 20–25 minutes, or until it becomes tender and sticky. Ensure the steamer is covered tightly to retain steam.

Heat the coconut mixture

In a saucepan, heat 1.5 cups of coconut milk, 0.5 cup of granulated sugar, and 0.5 tsp of salt over medium heat until the sugar dissolves completely.

Pour and absorb

Carefully pour the coconut mixture over the hot, steamed rice. Stir gently to combine, then let it absorb the flavors for about 20 minutes.

Prepare the topping sauce

In a small bowl, whisk together 0.5 cup of coconut milk, 1 tbsp of sugar, and 0.25 tsp of salt. Allow this mixture to cool slightly before using.

Assemble the cups

Scoop the sticky rice into cups, top with sliced mango, and drizzle the coconut topping sauce over each serving for a refreshing finish.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, texture changes upon freezing.
Reheat: Microwave on low for 30 seconds.

Tips for Best Results

• Ensure the rice is fully soaked for maximum stickiness.
• Use a bamboo steamer for authentic texture and flavor.
• Adjust the sweetness of the topping sauce to your taste.
• Garnish with sesame seeds or toasted coconut for added crunch.

Serving Suggestions

• Pair with jasmine tea for a delightful dessert experience.
• Offer at summer barbecues for a refreshing treat.
• Serve alongside other Asian-inspired dishes for a themed dinner.