Cold Mango Sticky Rice with Coconut Cream
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 desserts 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.
Ingredients
- 1 cup glutinous sticky rice
- 1 1/4 cups for soaking water
- 1 cup, full fat coconut milk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 medium, peeled and sliced ripe mangoes
- 1 tbsp, for garnish toasted sesame seeds
- 1/4 cup, chilled coconut cream
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Cold Mango Sticky Rice with Coconut Cream take to make?
Total time is about 50 minutes (15 min prep + 35 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 Cold Mango Sticky Rice with Coconut Cream?
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 Cold Mango Sticky Rice with Coconut Cream?
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 Cold Mango Sticky Rice with Coconut Cream 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 Cold Mango Sticky Rice with Coconut Cream?
Thai 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.
