Gluten-Free Vegan Thai Mango Sticky Rice
A classic Thai dessert featuring sweet coconut-infused sticky rice paired with ripe mango slices for a refreshing and naturally gluten-free treat. This thai-inspired desserts (vegan, gluten free) ready in about 50 minutes layers glutinous (sticky) rice, coconut milk, palm sugar or brown 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 300 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 coconut milk
- 1/2 cup palm sugar or brown sugar
- 1/4 tsp salt
- 2 medium ripe mango, peeled and sliced
- 1 tbsp toasted sesame seeds
- 1 1/2 cups water
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear. Soak in 1 1/2 cups water for at least 4 hours or overnight.
- Step 2: Drain soaked rice and steam over boiling water in a rice steamer or a bamboo steamer lined with cheesecloth for 20-25 minutes until translucent and tender.
- Step 3: While rice cooks, combine 1 1/4 cups coconut milk, 1/2 cup palm sugar, and 1/4 tsp salt in a small saucepan. Heat over low heat, stirring until sugar dissolves and mixture is warm but not boiling.
- Step 4: Transfer hot steamed sticky rice into a bowl and slowly pour 3/4 of the warm coconut milk mixture over it. Stir gently, cover, and let the rice absorb the coconut milk for 20 minutes.
- Step 5: Serve the sticky rice topped with sliced 2 medium ripe mangoes and drizzle remaining coconut milk over the top. Garnish with 1 tbsp toasted sesame seeds for a nutty crunch.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Vegan Thai Mango Sticky Rice take to make?
Total time is about 50 minutes (20 min prep + 30 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 Gluten-Free Vegan 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 Gluten-Free Vegan 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 Gluten-Free Vegan Thai Mango Sticky Rice 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 Gluten-Free Vegan Thai Mango Sticky Rice vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
