Sweet Coconut Sticky Rice with Mango

Why You’ll Love This Recipe

This dessert is simple yet incredibly satisfying. The sticky rice is rich and slightly salty from the coconut milk, which beautifully complements the natural sweetness of the mango. It’s naturally gluten-free and offers a comforting texture with a tropical twist that feels both indulgent and refreshing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• glutinous (sticky) rice
• coconut milk
• sugar
• salt
• ripe mangoes, sliced
• sesame seeds or mung beans (optional, for garnish)

Directions

1. Rinse the sticky rice under cold water until the water runs clear, then soak it for at least 4 hours or overnight.
2. Drain the rice and steam it for about 20–25 minutes until tender.
3. In a saucepan, gently heat coconut milk with sugar and salt, stirring until dissolved. Do not boil.
4. Once the rice is cooked, transfer it to a bowl and pour most of the coconut mixture over it. Stir gently to combine.
5. Cover and let the rice absorb the coconut mixture for 20–30 minutes.
6. Slice the ripe mangoes.
7. Serve the sticky rice with mango slices and drizzle with the remaining coconut sauce.
8. Sprinkle with sesame seeds or mung beans if desired.

Servings and timing

This recipe serves about 4 people.
Preparation time is approximately 15 minutes (plus soaking time of 4 hours or overnight), with a cooking time of 30 minutes.

Variations

You can substitute mango with other fruits like ripe papaya or banana. For added flavor, infuse the coconut milk with pandan leaves while heating. A drizzle of coconut cream on top can make it even richer.

Storage/Reheating

Store leftover sticky rice in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving with a splash of coconut milk to restore moisture. Mango is best sliced fresh before serving.

FAQs

What type of rice should I use?

Glutinous or sticky rice is essential for the correct texture.

Can I use regular rice instead?

No, regular rice will not achieve the same sticky consistency.

Do I have to soak the rice?

Yes, soaking helps the rice cook evenly and achieve its signature texture.

Can I use canned coconut milk?

Yes, canned coconut milk works perfectly.

How sweet is this dessert?

It has a balanced sweetness, but you can adjust the sugar to taste.

Can I make it ahead of time?

Yes, but it’s best enjoyed fresh or slightly warm.

Why is my rice too dry?

It may need more coconut sauce or additional steaming.

Can I serve it cold?

Yes, but it’s traditionally served warm or at room temperature.

What mango is best?

Ripe, sweet varieties with smooth flesh work best.

Can I freeze sticky rice?

Freezing is not recommended as it can affect the texture.

Conclusion

Sweet Coconut Sticky Rice with Mango is a timeless dessert that beautifully combines creamy, sweet, and fruity elements. With its comforting texture and tropical flavor, it’s a delightful treat that’s sure to impress and satisfy.

Sweet Coconut Sticky Rice with Mango

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A classic Thai-inspired dessert featuring soft sticky rice infused with sweet coconut milk and served with ripe, juicy mango. This dish is rich, comforting, and perfectly balanced with tropical flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Steaming
• Cuisine: Thai
• Diet: Vegan

Ingredients

• 1 cup glutinous (sticky) rice
• 1 1/2 cups coconut milk
• 1/3 cup sugar
• 1/2 teaspoon salt
• 2 ripe mangoes, sliced
• 1 tablespoon sesame seeds or mung beans (optional)

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Instructions

1. Rinse the sticky rice under cold water until the water runs clear, then soak for at least 4 hours or overnight.
2. Drain the rice and steam for 20–25 minutes until tender.
3. In a saucepan, gently heat coconut milk, sugar, and salt, stirring until dissolved without boiling.
4. Transfer cooked rice to a bowl and pour most of the coconut mixture over it, stirring gently to combine.
5. Cover and let the rice absorb the coconut mixture for 20–30 minutes.
6. Slice the mangoes.
7. Serve the sticky rice with mango slices and drizzle with remaining coconut sauce.
8. Garnish with sesame seeds or mung beans if desired.

Notes

• Use ripe, sweet mangoes for best flavor.
• Do not skip soaking the rice for proper texture.
• Reheat with a splash of coconut milk to restore moisture.
• Infuse coconut milk with pandan leaves for extra aroma.
• Best served warm or at room temperature.

Nutrition

• Serving Size: 1 serving
• Calories: 330 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 10 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 0 mg