Half-Sweet Thai Mango Sticky Rice with Coconut Cream

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A light take on the classic Thai dessert featuring half the usual sweetness, sticky rice, ripe mango, and a luscious coconut cream drizzle. 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 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
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 medium ripe mango, peeled and sliced
• 1 tbsp toasted sesame seeds

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 water runs clear. Soak rice in cold water for at least 4 hours or overnight, then drain.
2. Step 2: Combine soaked rice with 1 1/4 cups water in a rice cooker or steamer basket and cook until tender and translucent, about 20-25 minutes.
3. Step 3: Meanwhile, heat 1 cup coconut milk, 2 tbsp granulated sugar, and 1/4 tsp salt in a small saucepan over low heat, stirring until sugar dissolves and mixture is warm but not boiling.
4. Step 4: When sticky rice is done, transfer to a bowl and gradually pour 3/4 cup of the warm coconut milk mixture over rice, gently folding to combine. Cover and let rice absorb coconut milk for 15 minutes.
5. Step 5: Serve half-sweet sticky rice alongside slices of 1 medium ripe mango, drizzled with the remaining coconut milk mixture and sprinkled with 1 tbsp toasted sesame seeds.