Mango Sticky Rice with Condensed Milk: The Ultimate Thai Dessert Experience

Mango sticky rice with condensed milk adds a rich, creamy touch to the traditional Thai dessert — and it’s one of my personal favorites to make at home. When mango season hits, there’s nothing more comforting than sticky rice soaked in coconut and condensed milk, topped with fresh golden mango slices. This dessert is all about contrast: warm and cool, chewy and juicy, sweet and naturally tangy. In this article, I’ll show you how to make it perfectly every time, what sauce to use, how to top it, and whether to use coconut cream or milk — plus answers to common questions.

The Comfort of Mango Sticky Rice with Condensed Milk

A Sweet Story from My Table

I grew up in a kitchen filled with the scent of rice cooking and sweet tropical fruits on the counter. Mango sticky rice with condensed milk wasn’t something we had every day — but when we did, it felt like a celebration. I first learned the recipe from a neighbor who had lived in Bangkok. She showed me how to gently steam the rice and stir in coconut milk until it turned glossy and fragrant. But she added her own touch: a spoonful of condensed milk. That simple trick stuck with me, and it’s now part of my own tradition.

Every time I make this dish, I think back to that moment — the quiet hum of the rice cooker, the mangoes ripening on the windowsill, and the joy of sharing something special and sweet. This dish isn’t just dessert; it’s a reminder that food connects us to memories and to each other.

What Makes Condensed Milk So Good in This Recipe?

The beauty of mango sticky rice with condensed milk is in its texture and richness. While coconut milk adds fragrance and body, condensed milk gives the sauce a creamy, luxurious feel with extra depth. It clings to the sticky rice just enough to coat every grain without overwhelming the natural sweetness of the mango.

The trick is balance — not too much, not too little. Once the rice is cooked and mixed with coconut milk, I drizzle condensed milk on top just before serving. It creates a beautiful marbled look and a flavor that’s bold, sweet, and unforgettable.

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How to Prepare Mango Sticky Rice with Condensed Milk

Ingredients That Make the Magic Happen

Making mango sticky rice with condensed milk starts with a few essential ingredients — each one plays a role in creating the dessert’s signature flavor and texture. The star is glutinous rice, also called Thai sticky rice, known for its tender, chewy bite. Next comes coconut milk, which soaks into the hot rice, creating a rich base that’s enhanced with just the right touch of sweetened condensed milk.

Here’s everything you’ll need to prepare this luscious mango sticky rice with condensed milk:

• 1 cup Thai sticky rice (soaked overnight)
• 1 cup full-fat coconut milk
• 3 tablespoons granulated sugar
• ½ teaspoon sea salt
• 2 ripe yellow mangoes (Ataulfo or Nam Dok Mai are ideal)
• 3 tablespoons sweetened condensed milk (plus more for topping)
• Optional: toasted sesame seeds or crisp mung beans for garnish

Once soaked, the sticky rice is gently steamed until it becomes soft and fully cooked. This step is crucial — overcooked rice turns mushy, undercooked feels gritty. While the rice steams, the coconut sauce is made by heating coconut milk with sugar and salt until the flavors meld. The warm rice absorbs this sauce like a sponge, resulting in a soft and fragrant base.

Once it’s mixed, a few tablespoons of condensed milk are stirred into the rice. This is when mango sticky rice with condensed milk reaches its peak — rich, creamy, slightly caramelized, and full of layered flavor.

Step-by-Step: Build the Perfect Dessert

1. Soak and steam the rice: Rinse and soak the sticky rice for 6–8 hours, then steam over medium heat for 25–30 minutes until translucent.
2. Make the coconut base: In a small pan, warm the coconut milk, sugar, and salt over low heat — do not boil. Stir just until the sugar dissolves.
3. Combine and rest: Mix two-thirds of the warm sauce into the steamed rice. Cover and let sit for 10 minutes so the rice absorbs the flavors.
4. Add condensed milk: Gently stir in 2–3 tablespoons of sweetened condensed milk. It brings a rich, creamy depth that defines the dessert’s signature flavor.
5. Slice the mangoes: Peel and slice the mangoes just before serving to preserve their color and freshness.
6. Assemble the dish: Shape the sticky rice on a plate, arrange mango slices on the side, drizzle extra condensed milk, and top with sesame seeds or mung beans.

Serving it warm enhances the flavors, allowing the coconut and condensed milk to shine. The sticky rice remains soft and comforting, the mango fresh and juicy, and the entire dish feels both indulgent and naturally sweet.

If you’re making this dish ahead of time, store the rice and mango separately. Reheat the rice gently and add the condensed milk topping just before serving to keep everything tasting fresh.

Sauces, Toppings & Custom Touches

What Sauce Goes on Mango Sticky Rice with Condensed Milk?

The beauty of mango sticky rice with condensed milk lies in the way the sauces work together. Traditionally, Thai mango sticky rice is served with a warm coconut milk sauce that’s lightly sweetened and slightly salty. It seeps into the sticky rice, giving it flavor and moisture without overwhelming the dish.

When condensed milk is added to this base, it changes everything. The texture becomes thicker, creamier, and richer — almost like a light caramel glaze. Instead of just soaking in, it clings to the rice and adds a luxurious layer of sweetness that pairs beautifully with fresh mango. This isn’t just a twist — it’s a creamy upgrade that turns a classic into something even more satisfying.

To make the ideal sauce for your mango sticky rice with condensed milk, blend coconut milk, sugar, and salt together on low heat. After the rice absorbs most of it, finish by spooning sweetened condensed milk over the top for added richness. This two-part sauce — one mixed into the rice, the other drizzled over — gives each bite both depth and balance.

What Do They Sprinkle on Top of Mango Sticky Rice?

You’ve likely seen mango sticky rice topped with more than just sauce. That’s where the crunch comes in. Thai street vendors and home cooks often finish the dish with toasted yellow mung beans or sesame seeds. These toppings are small but important — they add texture and a nutty, savory finish that contrasts perfectly with the soft, sweet base.

Here are a few common toppings for mango sticky rice with condensed milk:

• Crispy mung beans: Lightly toasted and scattered over the rice for crunch
• Toasted sesame seeds: Bring a warm, nutty flavor that complements the sweetness perfectly.
• Coconut cream drizzle: For even more richness, some drizzle pure coconut cream alongside the condensed milk
• Shaved coconut: A more decorative, tropical option

While these toppings are traditional, feel free to get creative. Crushed peanuts, slivered almonds, or even a pinch of flaky salt can add dimension to the final presentation.

No matter what you choose, the goal is contrast: creamy and chewy, soft and crisp, sweet and just a touch savory. That’s what makes mango sticky rice with condensed milk such an unforgettable experience.

Coconut Milk or Coconut Cream — What’s Best for the Perfect Dish?

Coconut Milk or Coconut Cream: What’s Traditionally Used?

A common question when making mango sticky rice is whether to use coconut cream or coconut milk. The traditional version almost always calls for coconut milk — it’s lighter, absorbs easily into the rice, and gives it a smooth, mildly sweet flavor. However, when making mango sticky rice with condensed milk, you can elevate the dish by combining both coconut milk and coconut cream.

Coconut milk is perfect for soaking into the freshly steamed sticky rice. It delivers that soft, comforting texture the dish is known for. But coconut cream adds thickness and richness. When used as a finishing touch, it brings out deeper flavor and a silkier finish — especially when paired with condensed milk. That’s why many modern recipes for mango sticky rice with condensed milk use coconut milk for the base and a drizzle of coconut cream on top, right before serving.

If you’re aiming for a light, everyday version, stick with coconut milk. But if you want that extra layer of indulgence, finish it with a swirl of coconut cream and a generous drizzle of condensed milk. It’s a combination that transforms a traditional favorite into something truly special.

How to Make the Rice Rich, Creamy, and Perfect Every Time

For the best texture in your mango sticky rice, always soak the glutinous rice for at least 6 hours. This step softens the grains and helps them cook evenly. Once soaked, steam the rice — not boil — to maintain the chewy, sticky quality that defines this dish. Right after steaming, the rice should be mixed with a warm coconut milk mixture made with sugar and a pinch of salt. Let it rest for 10 minutes, covered, so the flavors can soak in completely.

Now comes the magic. Stir in sweetened condensed milk while the rice is still warm. This gives mango sticky rice with condensed milk its creamy richness and caramel-like sweetness. If you want to take it further, add a tablespoon of coconut cream before serving for that café-style finish.

The mango is just as important as the rice. Pick ripe, fragrant mangoes that are naturally sweet and soft. Slice them right before serving to keep them fresh, juicy, and full of color. Pair the warm sticky rice with the cool mango slices and top it all off with condensed milk. That contrast — warm rice, cool fruit, creamy topping — is what makes this dessert so unforgettable.

Whether you use just coconut milk or add coconut cream for extra richness, mango sticky rice with condensed milk is a dish that balances comfort and indulgence in every bite. Once you master the texture and layering, it becomes one of those recipes you’ll return to again and again — especially when mangoes are in season.

Conclusion

Mango sticky rice with condensed milk isn’t just dessert — it’s comfort, tradition, and indulgence all in one bowl. With the creamy richness of coconut milk, the sweet silkiness of condensed milk, and the vibrant freshness of ripe mango, this Thai favorite is easy to recreate at home. Whether you keep it traditional or add your own twist with coconut cream and toasted toppings, it’s the kind of dish that brings joy to every bite.

So next time mango season rolls around, skip the store-bought sweets and treat yourself to something that feels homemade and heartfelt. This mango sticky rice with condensed milk is tested in my kitchen, shared with love, and meant to be enjoyed freely — just the way cooking should be.

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Frequently Asked Questions About Mango Sticky Rice with Condensed Milk