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Mango Sticky Rice

  • Author: Sydney
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x
  • Category: Dessert
  • Cuisine: Thai
  • Diet: Vegan


A sweet dessert made with sticky white rice in a sweet coconut milk, fresh ripened mango, and a coconut cream sauce.  Topped with toasted sesame seeds. 


  • 1 cup sticky white rice (search for long-grain white rice or glutinous rice in the grocery store)
  • 1 can unsweetened coconut milk
  • 2 ripe mangos, sliced
  • 1/3 heaping cup of sugar
  • 1/2 teaspoon of salt
  • Toasted sesame seeds


  1. Steam your sticky right rice according to instructions on bag (using a 2:1 ratio of water to rice, bring to a boil in an uncovered pot for about 5-7 minutes, then reduce to a simmer, cover, and let cook for another ~15 minutes).
  2. While rice is cooking, bring coconut milk to a boil with sugar and salt until it dissolves.  Turn off heat, but keep warm until rice is ready.
  3. Combine rice and 3/4 of the sweetened coconut milk. Reserve the other 1/4 of milk.  Let it sit and cook a bit until the rice absorbs the milk.  This will take roughly 30 minutes.  
  4. Place 1/4 of reserved coconut milk in the fridge to let it cool and thicken.  Slice mango and get ready to plate.
  5. Mold rice and plate on a dish with the sliced mango, sprinkle with toasted sesame seeds, and serve with a small serving of the reserved sweet coconut cream.  

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