This week on Two Souls One Spoon, we are taking you to Thailand by making the classic Thai dessert of mango sticky rice.

Mango sticky rice
Mango sticky rice

Serves 2

Country of origin: Thailand


For rice

200g glutinous rice, soaked in cold water for 6 hours

130ml coconut milk

4tbsp coconut palm sugar

1/2 tsp salt

For topping

100ml coconut milk

3 tbsp coconut sugar

1/4 tsp salt

1tbsp cornflour + 4 tbsp water, whisked


1 ripe mango, peeled and sliced

sesame seeds, to garnish


1. Drain the rice (that’s been soaking for 6 hours) in a sieve over the sink.

2. Meanwhile, boil the kettle and put a large pan on the stove, placing the sieve full of rice on top. 3. When the kettle is boiled, gently pour the water into the pan, making sure the water level does not reach the bottom of the sieve.

4. Put the stove on medium heat, cover pan with a tea towel and top with a lid. Set a timer for 30 minutes (check pan every 5-10 minutes to make sure the water hasn’t evaporated to avoid burning your pan).

5. When 30 minutes is up, set timer for 10 more minutes, and begin making the sauce.

6. In a small saucepan bring 130ml coconut milk to boil and add 1/2 tsp salt and 4tbsp sugar, stirring until dissolved. Keep warm.

7. When rice has been cooking for 40 minutes, transfer to a warm bowl and stir in the coconut milk mixture. Keep covered at room temperature.

8. While rice is standing, peel the mango and slice into 12 pieces, discarding the stone.

9. Make topping by boiling 100ml coconut milk in a pan along with 3tbsp coconut sugar, 1/4 tsp salt and cornflour mixture, stirring until sauce thickens.

9. Divide the rice into two and plate it up with 1/2 a mango each, a drizzle of the topping and sprinkling of sesame seeds for presentation and to add a slight crunch to the dish.

Watch us cooking:

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Hi, we're Matt & Lorna. Two travellers on one path hoping to share some of our experiences with you.

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