Best Mango Sticky Rice with Coconut
Authentic Thai dessert featuring sweet sticky rice, ripe mango, and creamy coconut milk sauce for a perfect balance of flavors. This thai-inspired asian ready in about 60 minutes pairs sticky rice, coconut milk, medium ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup sticky rice
- 1/2 cup coconut milk
- 2 medium ripe mango
- 3 tbsp sugar
- 1/4 tsp salt
- 2 cups water
Instructions
- Step 1: Rinse 1 cup sticky rice under cold water until water runs clear, then soak in 2 cups water for 30 minutes. Drain and steam in a rice cooker or steamer basket for 20 minutes until tender.
- Step 2: While rice steams, heat 1/2 cup coconut milk, 3 tbsp sugar, and 1/4 tsp salt in a small saucepan over medium heat, stirring constantly until sugar dissolves and mixture thickens slightly (about 5 minutes).
- Step 3: Once rice is steamed, transfer to a bowl and gently fold in 1/4 cup of the warm coconut sauce. Cover with a damp cloth to keep warm.
- Step 4: Slice 2 ripe mangoes into thin slices, then serve mango slices alongside the sticky rice. Drizzle with remaining coconut sauce just before eating.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best Mango Sticky Rice with Coconut take to make?
Total time is about 60 minutes (35 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best Mango Sticky Rice with Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sticky rice from drying out.
Can I substitute ingredients in Best Mango Sticky Rice with Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best Mango Sticky Rice with Coconut for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best Mango Sticky Rice with Coconut?
Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
