Vegans Do Thai Food: Mango Sticky Rice

Vegan Gluten-Free Thai Mango Sticky RiceToday I’m sharing a mango sticky rice recipe for a summer ready Thai meal in partnership with The Plant Strong Vegan! Margaret and I both LOVE Thai food so it was only fitting that our first collab be Thai themed. Don’t forget to check out Margaret’s recipe for crispy spring rolls after reading my post!

Vegan Gluten-Free Thai Mango with Sticky Rice

Vegan Thai Mango with Coconut Sticky RiceAs I mentioned, I have a serious Thai food obsession. Thomas and I eat Thai food at least twice a week. Our go-to is Plumeria Vegetarian here in San Diego because nearly everything on the menu is vegan and gluten-free friendly! But there’s only so many times we can go there in one week without being embarrassed (seriously, they know exactly what we order every time.) So I decided to recreate one of my favorite Thai dishes, mango sticky rice!

There has been quite a few times where I’ve had mango with sticky rice cravings during the summer. It’s the perfect poolside snack or dessert. I love that it’s fairly healthy, depending on how sweet you make it. Summer is the perfect time of year to make it since mangoes are so ripe and sweet this time of year. It’s fairly easy to make and will keep well in the fridge for a few days after too. Just don’t forget to make Margaret’s crispy spring rolls to accompany it :)

Vegan Thai Mango Sticky Rice

Thai Mango Sticky Rice

Serves 4

Adapted from Easy Vegan


1 1/2 cups sweet rice*

1 can coconut milk

1/4 cup organic cane sugar

1/2 tsp salt

1 ripe mango

Cheesecloth or muslin for cooking


1. Soak the rice in a large bowl for 6 hours or overnight. Rinse thoroughly and drain. Set aside.

2. Line a steamer basket with muslin or unbleached cheesecloth. Fill a medium pot with a few centimeters of water, the water shouldn’t be reaching the steamer basket. Add the basket and fill with the rice. Bring the water to a boil.

3. Reduce heat to medium and simmer for 30 minutes until the rice is translucent and tender. Remove from heat.

4. In a small pot, add the coconut milk, sugar, and salt. Whisk over low heat until the sugar has dissolved. Turn off the heat then add in the sticky rice. Mix well.

5. Cut the mango into slices, removing the peel as well. Serve each bowl of rice with a few slices of mango and a garnish of black sesame seeds.

Notes: You’ll most likely need to go to an Asian market to find the sweet rice. I found mine at Zion Market. Also, you can make the rice without the cheesecloth or muslin, just be sure your steamer basket’s holes are small enough so as the rice won’t fall through. Feel free to adjust the sugar in this as well. When I first made this,  I kept it mildly sweet with only 3 tablespoons of sugar but for the second try, I did 1/4 which I found to be sweet yet not overly so. 

Vegan Thai Mango Sticky Rice by Vegan À La Mode

I hope you enjoy all enjoy these! Don’t forget to check out Margaret’s vegan Thai recipe next! 

Plant Strong Vegan Crispy Baked Spring Rolls

4 Comments on Vegans Do Thai Food: Mango Sticky Rice

  1. Margaret
    July 17, 2015 at 3:51 pm (3 years ago)

    Thank you so much for collaborating with me! I love this recipe and all your beautiful photos <3 Hopefully we can collaborate again in the future <3

    • Karissa Bowers
      July 23, 2015 at 8:34 am (3 years ago)

      Thank you Margaret for coming up with the collab idea! It was such a treat to get to do this!

  2. Mandy
    July 20, 2015 at 9:52 pm (3 years ago)

    I grew up on my Oma’s sticky rice, so this brings about so many lovely memories. What a beautiful dish! How fun that the two of you collaborated – I’m looking forward to what you two have in store. <3

    • Karissa Bowers
      July 23, 2015 at 8:33 am (3 years ago)

      How sweet you grew up being able to enjoy it homecooked. I would always get it out so this was my first time making it at home!


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