Thai Mango Sticky Rice Cups — A Tropical Classic, Reimagined in Mini Form! 🥭💛

Hey there! If you’ve ever fallen in love with the rich, creamy, sweet magic of Thai mango sticky rice, you’re going to adore these Thai Mango Sticky Rice Cups. They take all the flavor and comfort of the traditional dessert — coconut-infused sticky rice, juicy golden mangoes, and a drizzle of sweet coconut cream — and serve it up in the cutest, individual-sized cups. They’re perfect for parties, family gatherings, or simply treating yourself to something special after dinner. Honestly, they look fancy but are super easy to make!

I love this version because it feels fresh, light, and perfectly portioned. The combination of warm sticky rice and cool, ripe mango never gets old — it’s tropical, comforting, and just the right amount of sweet. Let’s bring a little taste of Thailand to your kitchen!

Nutritional Benefits

This dessert might taste indulgent, but it’s packed with wholesome ingredients. Mangoes are rich in vitamins A and C, supporting glowing skin and a strong immune system. Coconut milk provides healthy fats that promote fullness and give your brain an energy boost. And sticky rice — while a simple carb — offers quick, clean energy and pairs perfectly with fruit-based desserts. If you want to make it a little lighter, you can reduce the sugar slightly or use light coconut milk. It’s dessert with a touch of sunshine and nourishment!

Adaptable Variations

• Vegan & Dairy-Free: It’s already naturally dairy-free — just make sure to use pure coconut milk and skip any condensed milk toppings.
• Healthier Sweeteners: Swap white sugar for coconut sugar, agave syrup, or maple syrup for a more natural sweetness.
• Flavor Boost: Add a pinch of salt or a splash of vanilla to the coconut sauce for depth and balance.
• Presentation Twist: Serve in mini glass jars or coconut shells for a beautiful tropical vibe!
• Seasonal Fruit Swap: Try with pineapple, kiwi, or even passionfruit when mangoes are out of season.

The Recipe

Ingredients (Makes 6–8 Cups)

• 1 cup glutinous (sticky) rice
• 1½ cups water
• 1 cup coconut milk (full-fat for creaminess)
• ¼ cup sugar (or to taste)
• ¼ teaspoon salt
• 2 ripe mangoes, peeled and sliced
• 2 tablespoons toasted sesame seeds or mung beans (for garnish)

For the Coconut Sauce (Topping):

• ½ cup coconut milk
• 1 tablespoon sugar
• 1 teaspoon cornstarch (mixed with 1 tablespoon water)
• Pinch of salt

Instructions

1. Rinse the rice: Rinse sticky rice under cold water until the water runs mostly clear. This removes excess starch for the perfect chewy texture.
2. Cook the rice: Combine rinsed rice and water in a pot. Bring to a boil, then reduce heat to low, cover, and cook for 12–15 minutes until the water is absorbed and the rice is tender.
3. Make the coconut mixture: While the rice cooks, heat 1 cup coconut milk, ¼ cup sugar, and salt in a small saucepan. Stir until the sugar dissolves, then remove from heat (don’t boil).
4. Combine: Pour the warm coconut mixture over the hot cooked rice. Stir well, cover, and let sit for 15–20 minutes so the rice soaks up all that creamy coconut goodness.
5. Make the coconut sauce: In another small saucepan, combine ½ cup coconut milk, 1 tablespoon sugar, and a pinch of salt. Stir in the cornstarch slurry and simmer gently until the sauce thickens slightly. Remove from heat and let it cool.
6. Assemble the cups: Spoon a layer of sticky rice into small dessert cups or jars. Top with fresh mango slices, drizzle the coconut sauce over the top, and sprinkle toasted sesame seeds or mung beans for a bit of crunch.
7. Serve: Enjoy immediately for a warm-cool contrast, or refrigerate for 30 minutes before serving if you prefer it chilled.

Practical & Valuable Tips

• Perfect sticky rice texture: Don’t skip the soaking step — it helps the rice absorb the coconut milk evenly for that authentic sticky, tender consistency.
• Use ripe mangoes: The sweeter and juicier the mango, the better! Ataulfo or honey mangoes are ideal for this dessert.
• Make-ahead tip: You can prepare the rice and sauce a day ahead. Just store separately and assemble when ready to serve for the best texture.
• Serving idea: Garnish with a sprig of mint or a tiny wedge of lime for a pop of color and freshness.
• Storage: Keep leftovers in the fridge for up to 2 days. Reheat the rice gently in the microwave and add a spoonful of fresh coconut milk before serving again.
• Quick flavor lift: A few drops of pandan extract or coconut essence make this dessert smell heavenly — just like at Thai street markets!

Frequently Asked Questions

1. Can I use regular rice? Not really — you need glutinous or sticky rice for the right texture. Regular jasmine rice won’t get that same chewy, creamy consistency.
2. Can I use canned coconut milk? Yes! In fact, canned full-fat coconut milk gives the richest flavor. Just shake the can before using to mix the cream and liquid.
3. Can I make it less sweet? Absolutely. Simply reduce the sugar in both the rice and sauce by half — the mango’s natural sweetness will balance everything beautifully.
4. Can I serve it warm or cold? Both work! Traditional Thai mango sticky rice is served slightly warm, but these mini cups taste amazing chilled too — especially on hot days.

Call to Action

Did you make these adorable Thai Mango Sticky Rice Cups? I’d love to see your tropical creations! Snap a photo and share it on Pinterest — and don’t forget to save this recipe for your next summer gathering or dessert craving. It’s a bite-sized taste of paradise in every spoonful. 🥭✨🍚