Glazed Mango Sticky Rice with Toasted Coconut
A classic Thai dessert with warm sticky rice glazed in sweet coconut milk, topped with ripe mangoes and crunchy toasted coconut. This thai-inspired desserts (gluten free, vegetarian) ready in about 50 minutes layers glutinous (sticky) rice, coconut milk, granulated 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 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 1/2 cups coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 2 medium, peeled and sliced ripe mangoes
- 1/4 cup toasted shredded coconut
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear. Soak the rice in water for at least 4 hours or overnight.
- Step 2: Drain the soaked rice and steam it in a steamer basket lined with cheesecloth over boiling water for 25-30 minutes until tender and translucent.
- Step 3: Meanwhile, in a small saucepan, combine 1 1/2 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Heat over medium, stirring occasionally, until sugar dissolves and mixture is warm but not boiling.
- Step 4: Transfer the steamed rice to a bowl and pour three-quarters of the warm coconut milk mixture over it. Stir gently and let the rice absorb the coconut milk for 15 minutes.
- Step 5: To serve, spoon the coconut-glazed sticky rice onto plates, arrange sliced mangoes (2 medium) on the side, drizzle with remaining coconut milk mixture, and sprinkle 1/4 cup toasted shredded coconut on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Glazed Mango Sticky Rice with Toasted Coconut 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 Glazed Mango Sticky Rice with Toasted Coconut?
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 Glazed Mango Sticky Rice with Toasted 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 Glazed Mango Sticky Rice with Toasted 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.
Is Glazed Mango Sticky Rice with Toasted Coconut gluten free?
Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
