Mango Sticky Rice
A creamy, tropical Thai-inspired dessert made with coconut-infused sticky rice, fresh mango slices, and a silky coconut sauce. This naturally vegan and gluten-free recipe is fiber-rich, nourishing, and absolutely delicious — perfect for both special occasions and everyday enjoyment.
Equipment
- 1 Fine Mesh Sieve
- 1 large pot (for steaming)
- 1 kitchen towel & lid (to cover while steaming)
- 1 medium saucepan (for coconut rice mixture)
- 1 small saucepan (for coconut sauce)
- 1 Mixing Spoon
- 1 sharp knife (for slicing mangoes)
Ingredients
For the Sticky Rice:
- 1 ¼ cups 250 g glutinous rice, uncooked
- 1 cup 240 ml canned coconut milk
- ¼ cup 50 g sweetener of choice (organic sugar, coconut sugar, or erythritol)
- ⅓ teaspoon sea salt
For the Coconut Sauce:
- ½ cup 120 ml canned coconut milk
- 1 ½ tablespoons sweetener of choice
- 1 ½ teaspoons cornstarch or tapioca flour
- 1 pinch sea salt
For Serving:
- 1 –2 large mangoes peeled and sliced
- 1 tablespoon toasted sesame seeds or coconut flakes for garnish
Instructions
- Rinse and Soak the Rice: Place the uncooked glutinous rice in a fine-mesh sieve and rinse it thoroughly under cold running water. Continue rinsing until the water runs almost clear — this removes excess starch and prevents the rice from turning gummy. Once rinsed, place the sieve over a large bowl or pot filled with clean water, making sure the rice is fully submerged. Allow the rice to soak for at least 1 hour. For best texture, soak for 3 hours or even overnight if you have the time. A longer soak results in softer, evenly cooked grains.
- Prepare for Steaming: After soaking, discard the soaking water and refill the pot with fresh water, filling it about one-third to halfway full. Place the sieve or a steamer basket with the rice over the pot.The rice should be suspended above the simmering water and not in direct contact with it. Cover the sieve with a clean kitchen towel and secure it with a lid to trap the steam.
- Steam the Sticky Rice: Bring the water in the pot to a gentle boil, then reduce it to a simmer. Allow the rice to steam for 30–50 minutes, depending on your soaking time. If you soaked the rice for just 1 hour, steaming will take closer to 50 minutes. If soaked overnight, the rice may be ready in about 30 minutes. Check occasionally by tasting a few grains — the rice should be tender, sticky, and slightly translucent when done.
- Infuse the Rice with Coconut Milk: While the rice is steaming, prepare the coconut mixture. In a medium saucepan, combine 1 cup of coconut milk, ¼ cup sweetener, and ⅓ teaspoon salt. Bring the mixture to a gentle boil over medium heat, stirring frequently to dissolve the sweetener. Taste and adjust the sweetness to your preference. Once the rice is fully steamed, transfer it to the saucepan with the hot coconut mixture. Stir well so every grain is coated. Cover the pot and let the rice rest for 45–60 minutes — this allows the coconut flavor to soak in and gives the rice its signature creamy texture.
- Cook the Coconut Sauce: In a small saucepan, whisk together ½ cup coconut milk, 1 ½ tablespoons sweetener, 1 ½ teaspoons cornstarch (or tapioca flour), and a small pinch of salt. Place the pan over medium heat and bring the mixture to a boil, whisking constantly to prevent lumps. Reduce to a simmer and cook for about 1 minute, or until the sauce thickens slightly to a smooth, pourable consistency. Remove from heat and let it cool briefly.
- Slice the Mangoes: Just before serving, peel the mangoes and slice the flesh away from the pit. Cut the fruit into thin slices or cubes, depending on your preference. For the most beautiful presentation, slice lengthwise into even strips. Use ripe, fragrant mangoes for the best flavor and natural sweetness.
- Assemble the Dessert: To serve, scoop about ⅓ cup of the warm coconut sticky rice onto a plate or shallow bowl. Arrange fresh mango slices neatly beside the rice. Drizzle a generous spoonful of the coconut sauce over the rice for extra creaminess.
- Garnish and Enjoy: Finish with a sprinkle of toasted sesame seeds or coconut flakes for added texture and a nutty aroma. Serve immediately while the rice is warm and the mango is fresh. Each bite should be a delightful balance of creamy, sweet, and fruity flavors.
Notes
- Use glutinous rice only (also called sticky rice) — regular rice will not give the same chewy, sticky texture.
- Soaking time matters: the longer you soak, the faster and more evenly the rice steams.
- Always steam, don’t boil — boiling glutinous rice makes it mushy and loses authenticity.
- Choose ripe, sweet mangoes with a golden color and fragrant aroma for the best flavor.
- You can make this dessert refined sugar-free by using maple syrup, coconut sugar, or erythritol.
- Use full-fat coconut milk for rich creaminess, or light coconut milk for a lower-calorie version.
- For garnish, try black sesame seeds for contrast or toasted coconut flakes for crunch.
- Serve the rice slightly warm and the mango fresh and cool for the perfect balance.
