Cold Mango Sticky Rice with Coconut Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A chilled twist on the classic Thai dessert featuring sweet mango, sticky rice, and rich coconut cream for a refreshing summer treat. This Thai-inspired recipe, ready in about 50 minutes, layers glutinous sticky rice, water, coconut milk 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 320 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.

Prep: 15 min Cook: 35 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear. Soak the rice in 1 1/4 cups water for at least 3 hours or overnight.
  2. Step 2: Drain the rice and steam it in a bamboo steamer or a fine mesh sieve set over boiling water for 20-25 minutes until tender and translucent.
  3. Step 3: In a saucepan, combine 1 cup full-fat coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt. Heat over medium heat, stirring until sugar dissolves and mixture is warm but not boiling.
  4. Step 4: Transfer the hot cooked sticky rice to a bowl and immediately pour 3/4 cup of the warm coconut milk mixture over it. Stir gently and let the rice absorb the coconut milk for 20 minutes, stirring occasionally.
  5. Step 5: To serve, place portions of sticky rice on plates, arrange 2 peeled and sliced ripe mangoes alongside, and drizzle with remaining coconut milk mixture. Add 1/4 cup chilled coconut cream on top and sprinkle 1 tbsp toasted sesame seeds for garnish. Serve chilled for a perfect summer dessert.

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