Half-and-Half Coconut Mango Sticky Rice
A tropical dessert featuring half coconut milk and half fresh mango slices served over warm sticky rice infused with pandan. This thai-inspired desserts 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
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 in room temperature water for 4 hours.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Half-and-Half Coconut Mango Sticky Rice take to make?
Total time is about 50 minutes (10 min prep + 40 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 Half-and-Half Coconut 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 Half-and-Half Coconut 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 Half-and-Half Coconut 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.
What goes well with Half-and-Half Coconut 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.
