Thai Coconut Rice With Mango

“An important part of ripe-mango flavour comes from the luscious lactones that murmur of coconut at the back of your palate.”

Niki Segnit The Flavour Thesaurus

With the quote above, Niki Segnit is explaining the ubiquitous popularity of the Thai dish, coconut sticky rice with mango – it’s sold everywhere as street food, and in smart restaurants. Her suggested finishing touch is black sesame seeds, but I think a couple of shakes of furikake is the perfect finale. Serve with sizzling Sichuan sea bass.

  • 200g Thai sticky rice
  • 2 tbsp golden caster sugar
  • ½ tsp smoked salt
  • 200-240ml (1 cup) coconut milk
  • 1 mango – peeled and cut into large cubes – go here – to the video at the bottom of the page – for how
  • 1 tbsp Furikake seasoning, or a handful of sesame seeds


  1. Soak the rice overnight and drain
  2. Then either cook in the microwave (850W, high) with 360ml/1½ cups water, having covered with clingfilm and made a couple of slits in the film with a sharp knife for 10-15 minutes, until the water is absorbed.



Bring the rice and 300ml/1¼ cups water to the boil in a saucepan and cover. Simmer for 10-15 minutes until the water is absorbed.

  1. Meanwhile dissolve the sugar and salt in the coconut milk over a low heat
  2. Once dissolved slowly pour into the cooled rice
  3. Mix in the furikake or sesame seeds, and serve topped with the cubed mango
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