Thai Mango and Sticky Rice Salad with Chili and Coconut

Name: Thai Mango and Sticky Rice Salad with Chili and Coconut
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1½ cups (300 g) sweet sticky rice (glutinous rice), uncooked; 1¾ cups (420 ml) water; ¾ cup (180 ml) unsweetened coconut milk (full-fat); 3 tablespoons (40 g) palm sugar or light brown sugar; ½ teaspoon (3 g) kosher salt; 1 large (450 g) ripe mango (about 1 lb / 450 g), peeled, pitted, and sliced into ½-inch (1.25 cm) thick strips; ¾ large (250 g) English cucumber or Persian cucumber, halved lengthwise, seeded with a spoon, and thinly sliced on the bias; 1 whole (60 g) lime (about 2 oz / 60 g), zested and juiced; ¼ teaspoon (1.3 ml) red chili flakes (or Thai bird's eye chili, minced), to taste; ¼ cup (10 g) fresh mint leaves, roughly torn or left whole; ¼ cup (10 g) fresh cilantro leaves, roughly chopped; 1 small (40 g) shallot, very thinly sliced; 2 tablespoons (18 g) sesame seeds (white or black), toasted, toasted (optional)

From the MyKitchenBank Kitchen

A bright, refreshing salad of warm sticky rice tossed with silky coconut cream, paired with ripe mango, cucumber, and fresh herbs. A squeeze of lime and fiery chili flakes bring balance to the sweet and creamy elements, making this a perfect light meal or impressive side dish.

Prep: 20 min
Cook: 25 min
Wait: 15 min
Total: 1 hr
Makes: 4 servings (about 6 cups total)

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Ingredients

4 servings

1½ cups (300 g) sweet sticky rice (glutinous rice), uncooked
1¾ cups (420 ml) water
¾ cup (180 ml) unsweetened coconut milk (full-fat)
3 tablespoons (40 g) palm sugar or light brown sugar
½ teaspoon (3 g) kosher salt
1 large (450 g) ripe mango (about 1 lb / 450 g), peeled, pitted, and sliced into ½-inch (1.25 cm) thick strips
¾ large (250 g) English cucumber or Persian cucumber, halved lengthwise, seeded with a spoon, and thinly sliced on the bias
1 whole (60 g) lime (about 2 oz / 60 g), zested and juiced
¼ teaspoon (1.3 ml) red chili flakes (or Thai bird's eye chili, minced), to taste
¼ cup (10 g) fresh mint leaves, roughly torn or left whole
¼ cup (10 g) fresh cilantro leaves, roughly chopped
1 small (40 g) shallot, very thinly sliced
2 tablespoons (18 g) sesame seeds (white or black), toasted, toasted (optional)

Equipment (5)

Medium saucepan with a tight-fitting lid
Knife and cutting board
Large mixing bowl
Measuring cups and spoons
Small spoon or spatula

Steps

Before you start

Have all ingredients measured and prepped before you start cooking the rice
Choose a ripe mango that yields slightly to gentle pressure and smells fragrant at the stem end
If using canned coconut milk, shake well before opening to combine the cream and liquid

1
Rinse and prepare rice
- Place sticky rice in a fine-mesh strainer and rinse under cool running water, stirring gently with your hand, for about 2 minutes until the water runs mostly clear.
- This removes excess starch and helps the rice cook evenly.
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Tip: Don't over-rinse—you want some starch to remain so the grains stay sticky.
2
Cook sticky rice
- In a medium saucepan, combine the rinsed rice with 1¾ cups (420 ml) water.
- Bring to a boil over high heat, then immediately reduce to low, cover tightly with a lid, and simmer for 15 minutes without lifting the lid.
- Remove from heat and let sit, covered, for 10 minutes to allow the rice to finish steaming and absorb any remaining moisture.
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Ready when: Water is completely absorbed and grains are translucent and sticky
Tip: Keep the lid on the entire time—opening it releases steam and will cause unevenly cooked rice.
3
Make coconut dressing
- While the rice cooks, heat the coconut milk, palm sugar, and salt in a small saucepan over medium heat, stirring gently until the sugar dissolves completely, about 2–3 minutes.
- Do not boil.
- Remove from heat and set aside to cool slightly.
- You should have about ¾ cup (180 ml) of dressing.
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Ready when: Sugar is fully dissolved and mixture is smooth and creamy
Tip: Avoid boiling the coconut milk, which can cause it to separate or become grainy.
4
Transfer and dress rice
- Fluff the hot rice gently with a fork to separate the grains slightly.
- Pour the warm coconut dressing over the rice and gently fold to combine using a small spatula or wooden spoon, being careful not to break the grains.
- Let the rice absorb the dressing for 5 minutes at room temperature.
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Ready when: Rice is evenly coated and dressing is mostly absorbed
Tip: Fold gently to keep the sticky grains intact; rough stirring will make the rice mushy.
5
Prepare vegetables and herbs
- While the rice absorbs the dressing, prepare the mango, cucumber, shallot, mint, and cilantro as described in the ingredients list.
- Have everything ready in separate piles on your cutting board.
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Tip: Slice the mango close to serving time so it stays fresh and doesn't oxidize.
6
Assemble salad
- Transfer the warm coconut rice to a large mixing bowl.
- Add the sliced mango, cucumber, shallot, mint, and cilantro.
- Zest the lime directly over the salad, then squeeze the lime juice evenly over the top.
- Sprinkle with chili flakes to taste (start with ¼ teaspoon for medium heat) and gently fold everything together until just combined, keeping some structure in the mango slices.
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Ready when: Salad is evenly mixed with no dry rice visible
Tip: Fold gently to keep the mango from breaking apart; you want distinct slices, not mango sauce.
7
Finish and serve
- Divide the salad among four bowls or plates.
- Sprinkle each serving with toasted sesame seeds if using.
- Serve while the rice is still warm or at room temperature, with extra lime wedges and chili flakes on the side for those who want more heat.
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Tip: Toasting the sesame seeds in a dry skillet over medium heat for 1–2 minutes brings out their nutty flavor and aroma.

Good to know

Tips

For the most vibrant presentation and flavor, choose a mango that is ripe but still holds its shape—slightly firm to a gentle squeeze. Too-soft mangoes will fall apart when folded.
If you don't have a shallot, a small red onion (¼ of one) sliced very thin works in a pinch, though the flavor will be sharper and more onion-forward.
Toast your sesame seeds in a dry skillet over medium heat for 60–90 seconds, shaking often, to bring out their nutty aroma—this makes a big difference in the final dish.
For a spicier version, add minced fresh Thai bird's eye chili or jalapeño directly to the rice when dressing it, rather than relying only on chili flakes.

Make ahead

The rice can be cooked up to 4 hours ahead, dressed with the coconut mixture, and kept at room temperature. The vegetables can be prepped (mango, cucumber, shallot, herbs) 1–2 hours ahead and kept separately in the refrigerator. Assemble the salad no more than 15 minutes before serving so the mango stays fresh and the rice doesn't dry out.

Storage & reheating

Leftover salad keeps in an airtight container in the refrigerator for up to 2 days, though the mango may soften and the rice will firm up slightly as it cools. To serve again, bring to room temperature or gently warm in the microwave for 30–45 seconds per portion. The salad is best fresh, so plan accordingly.

Substitutions

ripe mango (about 1 lb / 450 g) → ripe pineapple (about 2 cups / 330 g fresh chunks), drained if canned. Pineapple adds a tangier sweetness and pairs beautifully with coconut. Use the same weight and adjust chili to taste.
unsweetened coconut milk (full-fat) → coconut cream (canned or fresh) mixed with 3 tablespoons coconut water or milk. If you prefer a richer, thicker dressing, use coconut cream straight from the can; add a splash of water to reach the same consistency.
palm sugar or light brown sugar → honey, maple syrup, or light brown sugar (use the same amount by weight). Honey and maple syrup bring different floral or earthy notes but work well in the coconut dressing. Taste and adjust sweetness as needed.
sweet sticky rice (glutinous rice) → jasmine rice or short-grain white rice cooked normally. The texture will be less creamy and sticky, but the salad will still be delicious. Cook rice according to package directions and proceed as written.