Half-Sweet Coconut Mango Sticky Rice

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A luscious Thai-inspired dessert featuring half the usual sugar, with creamy coconut milk and ripe mango slices over sticky rice. This Thai-inspired recipe, ready in about 40 minutes, layers glutinous sticky rice, water, coconut milk 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 380 calories and feeds 3, 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 water
• 1 cup coconut milk
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 large, peeled and sliced ripe mango
• 1 tbsp, for garnish toasted sesame seeds
• 1 tbsp, for garnish toasted shredded coconut

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup glutinous sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
2. Step 2: Combine the soaked rice with 1 1/4 cups fresh water in a rice cooker or pot, and cook until tender and sticky, about 20 minutes.
3. Step 3: In a small saucepan, heat 1 cup coconut milk with 1/4 cup granulated sugar and 1/4 tsp salt over low heat, stirring until sugar dissolves but do not boil.
4. Step 4: Once the rice is cooked, transfer it to a bowl and pour 3/4 cup of the warm coconut milk mixture over it, stirring gently. Cover and let it absorb for 15 minutes.
5. Step 5: Serve the coconut-infused sticky rice topped with peeled and sliced 1 large ripe mango. Drizzle with remaining coconut milk and garnish with 1 tbsp toasted sesame seeds and 1 tbsp toasted shredded coconut.