Half-and-Half Coconut Mango Sticky Rice

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A tropical dessert featuring half coconut milk and half fresh mango slices served over warm sticky rice infused with pandan. This Thai-inspired recipe, ready in about 50 minutes, layers glutinous rice, coconut milk, water 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 280 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 rice
• 1/2 cup coconut milk
• 1/2 cup water
• 1/4 cup sugar
• 1/4 tsp salt
• 1 large, peeled and sliced ripe mango
• 2 leaves, tied in a knot pandan leaves
• 1 tbsp, for garnish toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear, then soak in room temperature water for 4 hours.
2. Step 2: Drain rice and place in a steamer lined with cheesecloth. Add 2 knotted pandan leaves on top and steam over boiling water for 20 minutes.
3. Step 3: Meanwhile, combine 1/2 cup coconut milk, 1/2 cup water, 1/4 cup sugar, and 1/4 tsp salt in a saucepan. Heat over medium heat, stirring until sugar dissolves, then remove from heat.
4. Step 4: After 20 minutes of steaming, remove pandan leaves and transfer rice to a bowl. Pour the warm coconut milk mixture over the hot sticky rice and gently stir to combine. Cover and let absorb for 20 minutes.
5. Step 5: To serve, plate half sticky rice and half freshly sliced mango from 1 large peeled mango. Sprinkle 1 tbsp toasted sesame seeds on top for a nutty finish.