Four-Ingredient Thai Mango Sticky Rice
A classic Thai dessert featuring sticky rice cooked in coconut milk served with ripe mango slices and a simple coconut sauce made from only four key ingredients. This thai-inspired desserts ready in about 40 minutes layers glutinous rice, coconut milk, sugar 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 3, 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
- 1/3 cup sugar
- 1/4 tsp salt
- 1 large, peeled and sliced ripe mango
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, then soak it in water for at least 4 hours or overnight.
- Step 2: Drain the soaked rice and steam it in a bamboo steamer or a fine mesh sieve over boiling water for 20 minutes, ensuring it becomes tender and sticky.
- Step 3: While steaming, combine 1 cup coconut milk, 1/3 cup sugar, and 1/4 tsp salt in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot but not boiling, then remove from heat.
- Step 4: Transfer the steamed sticky rice to a bowl and pour 3/4 cup of the warm coconut milk mixture over it, gently folding to combine. Let it absorb the coconut milk for 15 minutes.
- Step 5: Serve the sticky rice topped with sliced 1 large ripe mango and drizzle with remaining coconut milk sauce.
Frequently asked questions
How long does Four-Ingredient Thai Mango Sticky Rice 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 Four-Ingredient Thai Mango Sticky Rice?
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 Four-Ingredient Thai Mango Sticky Rice?
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 Four-Ingredient Thai Mango Sticky Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Four-Ingredient Thai Mango Sticky Rice?
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.
