Half-Sweet Coconut Mango Sticky Rice
A luscious Thai-inspired dessert featuring half the usual sugar, with creamy coconut milk and ripe mango slices over sticky rice. This thai-inspired desserts 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Half-Sweet Coconut Mango Sticky Rice take to make?
Total time is about 40 minutes (10 min prep + 30 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-Sweet 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-Sweet 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-Sweet Coconut Mango Sticky Rice for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Sweet 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.
