Mango Sticky Rice — Thai Dessert with Pakistani Chaunsa
Steam glutinous rice, dress with sweet coconut milk, serve with ripe Chaunsa slices. Serves 4. Ready in 60 min.
Why this recipe works
Thai mango sticky rice is traditionally made with Thai Nam Doc Mai mango — but Pakistani Chaunsa rivals or exceeds it for this dessert. The honey-jasmine notes of Chaunsa pair beautifully with coconut and glutinous rice.
What's great about this approach
- Restaurant-quality at home
- Naturally gluten-free
- Make-ahead components
- Showcases premium mango
What to watch for
- Glutinous rice is non-negotiable — regular rice won't work
- Soak the rice ahead — at least 4 hours, ideally overnight
- Steam, don't boil
At a glance
| Prep time | Cook / set time | Servings | Difficulty |
|---|---|---|---|
| 20 min | 40 min | 4 | Intermediate |
Ingredients
- 1 cup glutinous (sticky) rice
- Water for soaking
- 1 cup coconut milk
- 1/3 cup sugar (palm sugar is traditional)
- 1/2 tsp salt
- 2 ripe Chaunsa mangoes
- 1 tbsp toasted sesame seeds for garnish
Best mango for this recipe: Nawabpuri Chaunsa or Mosami Chaunsa — see notes in step 1 for why.
Step-by-step instructions
- Rinse the glutinous rice 3–4 times until water runs clear. Soak in cold water for at least 4 hours, ideally overnight.
- Drain rice. Steam in a steamer basket lined with cheesecloth for 25–30 minutes until tender and translucent.
- While rice cooks, gently heat coconut milk with sugar and salt until sugar dissolves. Don't boil.
- Reserve 1/3 cup of the sweet coconut milk for serving.
- When rice is done, transfer to a bowl. Pour the larger portion of sweet coconut milk over and stir gently. Cover and let absorb for 20 minutes.
- Peel and slice the mangoes. Serve mounds of sticky rice with mango slices alongside.
- Drizzle the reserved coconut milk over and sprinkle with sesame seeds.
Tips from our family kitchen
- Use full-fat coconut milk for richness
- Pakistani Chaunsa is sweeter than Thai Nam Doc Mai — reduce sugar slightly
- Leftover sticky rice keeps 2 days, reheat with a splash of water
Frequently asked questions
Can I use regular rice instead of glutinous?
No — the sticky texture comes from glutinous rice. Substituting changes the dish entirely.
Does Chaunsa work for this Thai dessert?
Yes — Pakistani Chaunsa actually excels here. Many chefs prefer it to Thai mango.
How do I steam without a steamer?
Use a colander over a pot of boiling water, covered with foil and a lid.
Need fresh, naturally-ripened mangoes for this recipe?
Every recipe on this site is tested with mangoes from our family farm in Pir Khursheed Colony, Multan — hand-picked, naturally ripened (zero calcium carbide), and cold-chain shipped Pakistan-wide. Browse our 2026 harvest
— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan
