Half-Sweet Thai Mango Sticky Rice with Coconut Cream
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 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 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
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
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. Soak rice in cold water for at least 4 hours or overnight, then drain.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Half-Sweet Thai Mango Sticky Rice with Coconut Cream 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 Thai Mango Sticky Rice with Coconut Cream?
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 Thai Mango Sticky Rice with Coconut Cream?
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 Thai Mango Sticky Rice with Coconut Cream 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 Thai Mango Sticky Rice with Coconut Cream?
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.
