Half-Sweet Mango Sticky Rice with Coconut Drizzle
A traditional Thai dessert featuring sticky rice paired with half a ripe mango and a rich coconut sauce. This thai-inspired desserts ready in about 45 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 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 cup glutinous sticky rice
- 1 1/4 cups water
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 whole ripe mango
- 1 tbsp toasted sesame seeds
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 water runs clear, then soak in water for at least 4 hours or overnight.
- Step 2: Drain rice and steam in a bamboo steamer or a fine mesh sieve over boiling water for 20-25 minutes until tender and translucent.
- Step 3: While rice steams, combine 1 cup coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt in a saucepan over medium heat. Stir until sugar dissolves and mixture is warm but not boiling, about 5 minutes.
- Step 4: Transfer steamed sticky rice to a bowl and slowly pour 3/4 cup of the warm coconut milk mixture over it, stirring gently to combine. Cover and let absorb for 20 minutes.
- Step 5: Peel and slice 1 whole ripe mango in half lengthwise, removing the pit. Cut one half into thin slices.
- Step 6: To serve, place a scoop of sticky rice on a plate, arrange half the sliced mango alongside, and drizzle with the remaining coconut milk sauce. Sprinkle 1 tbsp toasted sesame seeds on top for texture.
Frequently asked questions
How long does Half-Sweet Mango Sticky Rice with Coconut Drizzle take to make?
Total time is about 45 minutes (15 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 Mango Sticky Rice with Coconut Drizzle?
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 Mango Sticky Rice with Coconut Drizzle?
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 Mango Sticky Rice with Coconut Drizzle 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-Sweet Mango Sticky Rice with Coconut Drizzle?
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.
