Summer Special: Delightful Mango Sticky Rice Recipe To Try

During the peak of mango season, one can relish in the divine pairing of succulent mangoes and sticky rice. The harmonious blend of luscious mangoes and sweet, creamy sticky rice in this classic dish creates a truly delightful flavour experience. Crafting your own mango sticky rice at home provides the opportunity to relish in the delectable essence of the tropics from the comfort of your own culinary space. The delectable combination of the tender rice and the aromatic coconut milk creates a harmonious balance of flavours that beautifully complements the succulent sweetness of the mangoes. Indulge in this exquisite culinary creation and savour the irresistible flavours of the season. Here's a recipe by Homechef Saista Shaikh with an Indian twist that used mostly native ingredients. You can replace the rice with gobindbhog rice too. 


1 cup glutinous rice/ white rice 

300 ml coconut milk 

1/2 cup sugar 

1 pinch salt 

1 tsp cornflour 

2 tbsp beetroot juice 

1 tsp sesame seeds / moong dal 

Cut ripe mangoes 


Wash the rice and add it to a pressure cooker, add a little more than double the amount of water. Also Add 1 tbsp sugar if the rice is not sweet in nature. Take 1 whistle on high flame and 2 whistles on low flame. Take coconut milk, add 1/2 cup sugar and a pinch of salt and heat it up. Once the sugar dissolves, remove half the portion and set aside. To the remaining half add cornflour slurry and mix well and cook till it thickens a bit then take it off heat. Once the rice is cooked add the coconut milk which was kept aside, also add some beetroot juice for a nice pink color (optional) and mix everything well. Roast the moong dal or sesame seeds till it gets golden and crunchy and add as a garnish. Remove the peel and cut the ripe mangoes into chunks or slice and plate.  

The history of mango sticky rice, a classic Thai delicacy, goes back many centuries and is steeped in Southeast Asian culinary customs. The origins of this delicious dessert can be traced back to the ancient kingdom of Lanna, located in what is now Northern Thailand, where sticky rice and mangoes abound. It has changed over the centuries into a dessert that is widely served during celebrations. Sticky rice with its distinctive aroma and flavour, prepared in creamy coconut milk and served with sweet, ripe mangoes, has become a national dish of Thailand. Mango sticky rice is a traditional Thai dish that has recently acquired popularity around the world thanks to its intriguing flavour profile that manages to be both modern and authentic.