Daughter Thai’s Mango Sticky Rice Recipe

Daughter Thai’s menu is packed with delicious, traditional dishes. But we skipped straight to dessert with this sticky sweet treat.

Daughter Thai Mango Sticky Rice | June 2022 | Denver Life Magazine
Photo by Jason Sinn.

“Mango sticky rice is a traditional Summer street food that we serve as a dessert here in America. In Thailand, we also enjoy this special treat as a way to take a break from the stresses of life.”—Dueanphen Rungrueand, Owner, Daughter Thai Kitchen & Bar

Mango Sticky Rice

Yields: 4 servings


1 c. Thai sticky rice
2 c. Coconut Syrup
1 ½ c. Salty Sweet Coconut Cream
4 fully ripe sweet mangos sesame seeds for garnish


Cook sticky rice in water for two hours. Rinse the soaked rice until the water runs clear, then drain well and steam rice for 20 minutes. Remove from steam device to flip rice then return to steamer for another 10 minutes. Keep hot and combine with Coconut Syrup. Mix well, cover and let the rice steep and cool down for 30 minutes, stirring once after 15 minutes. Arrange mango on top of rice. Spoon coconut cream topping over and sprinkle with sesame seeds. Serve immediately.

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Coconut Syrup


¾ c. coconut milk
1 c. sugar
¼ tsp. salt


Combine coconut milk, sugar and salt in a small pot and set over high heat. Bring to a boil stirring until the sugar has fully dissolved.

Salty Sweet Coconut Cream


1 c. coconut milk
¼ c. sugar
1 tsp. salt
2 tsp. rice


Combine coconut milk, sugar and salt in a small saucepan and whisk in the rice. Set the pan over medium heat and whisk until the mixture thickens–about two minutes. Remove from heat and set aside to use as a topping.