Gluten-Free Vegan Thai Mango Sticky Rice

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 developed and reviewed.

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 recipe (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.

Prep: 20 min Cook: 30 min Serves 4 Thai cuisine 300 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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