Honey-Lime Mango Sticky Rice Cups
Miniature sticky rice cups flavored with honey and lime, topped with ripe mango chunks for a tropical dessert experience. This thai-inspired desserts (gluten-free) ready in about 45 minutes layers glutinous rice, coconut milk, granulated sugar 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 220 calories and feeds 6, 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 rice
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 large, peeled and diced ripe mango
- 2 tbsp honey
- 1 tbsp fresh lime juice
- 1 tbsp toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear, then soak rice in water for at least 4 hours or overnight.
- Step 2: Drain soaked rice and steam in a bamboo steamer or metal sieve over boiling water for 20-25 minutes until tender and translucent.
- Step 3: While rice cooks, combine 1 cup coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt in a saucepan over medium heat, stirring until sugar dissolves and mixture is warm but not boiling.
- Step 4: Transfer steamed rice to a bowl and pour 3/4 cup of the warm coconut milk mixture over it, stirring gently to combine. Let it absorb for 20 minutes.
- Step 5: In a small bowl, mix 2 tbsp honey with 1 tbsp fresh lime juice.
- Step 6: Divide sticky rice evenly into 6 small serving cups, top each with diced mango from 1 large fruit, then drizzle 1 tsp honey-lime mixture over each.
- Step 7: Sprinkle 1 tbsp toasted sesame seeds evenly over cups and serve at room temperature or chilled.
Frequently asked questions
How long does Honey-Lime Mango Sticky Rice Cups 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 Honey-Lime Mango Sticky Rice Cups?
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 Honey-Lime Mango Sticky Rice Cups?
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 Honey-Lime Mango Sticky Rice Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Honey-Lime Mango Sticky Rice Cups gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
