Coconut Sticky Rice with Mango
Sweet sticky rice steamed in rich coconut milk served with ripe mango slices and a sprinkle of toasted sesame seeds. This vietnamese-inspired desserts ready in about 40 minutes layers glutinous rice, coconut milk, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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 glutinous rice
- 1 cup coconut milk
- 1/2 cup water
- 1/3 cup sugar
- 1/4 tsp salt
- 1 large, peeled and sliced ripe mango
- 2 tbsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear. Soak rice in water for at least 4 hours or overnight.
- Step 2: Drain rice and place in a steamer basket lined with cheesecloth. Steam over boiling water for 20 minutes.
- Step 3: In a saucepan, combine 1 cup coconut milk, 1/3 cup sugar, and 1/4 tsp salt. Heat over medium-low heat, stirring until sugar dissolves.
- Step 4: Transfer steamed sticky rice to a bowl and slowly pour the warm coconut milk mixture over it, stirring gently. Let rice absorb the coconut milk for 15 minutes.
- Step 5: Serve the coconut sticky rice topped with sliced 1 large ripe mango and sprinkle 2 tbsp toasted sesame seeds on top for a nutty finish.
Frequently asked questions
How long does Coconut Sticky Rice with Mango take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Coconut Sticky Rice with Mango?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Coconut Sticky Rice with Mango?
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 Coconut Sticky Rice with Mango 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 Coconut Sticky Rice with Mango?
Vietnamese desserts 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.
