Half-Portion Thai Mango Sticky Rice
A smaller serving of the classic Thai dessert of sweet sticky rice paired with ripe mango slices and coconut sauce. This thai-inspired desserts ready in about 35 minutes layers glutinous (sticky) rice, coconut milk, 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 2, 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
- 1/2 cup glutinous (sticky) rice
- 3/4 cup coconut milk
- 3 tbsp sugar
- 1/4 tsp salt
- 1 medium ripe mango, peeled and sliced
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Rinse 1/2 cup glutinous rice thoroughly until water runs clear. Soak rice in water for at least 4 hours or overnight, then drain.
- Step 2: Steam rice in a bamboo steamer or a covered pot with a rack over boiling water for 20 minutes until tender and translucent.
- Step 3: While rice steams, combine 3/4 cup coconut milk, 3 tbsp 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 steamed sticky rice to a bowl and pour 2/3 of the coconut sauce over it. Gently stir and cover, letting rice absorb sauce for 20 minutes.
- Step 5: Serve sticky rice with 1 medium peeled and sliced ripe mango on the side, drizzled with remaining coconut sauce and sprinkled with 1 tsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Portion Thai Mango Sticky Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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-Portion 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 Half-Portion 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 Half-Portion Thai Mango Sticky Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Portion Thai 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.
