Mango and Coconut Sticky Rice with Toasted Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Southeast Asian dessert featuring sweet coconut-infused sticky rice paired with ripe mango slices and toasted sesame seeds for crunch. This asian-inspired desserts ready in about 40 minutes layers glutinous (sticky) 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 320 calories and feeds 4, 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.

Prep: 10 min Cook: 30 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup glutinous rice under cold water until water runs clear. Soak the rice in enough water to cover for at least 4 hours or overnight.
  2. Step 2: Drain the soaked rice and steam it in a bamboo steamer or a colander over boiling water for 20-25 minutes until tender and translucent.
  3. Step 3: While the rice steams, combine 1 cup coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt in a small saucepan. Warm over low heat, stirring until sugar dissolves, then remove from heat.
  4. Step 4: Transfer the steamed sticky rice to a mixing bowl and immediately pour in about 3/4 of the warm coconut milk mixture (about 3/4 cup). Stir gently to combine and let the rice absorb the coconut milk for 20 minutes.
  5. Step 5: To serve, spoon the coconut sticky rice onto plates, arrange 2 sliced ripe mangoes beside it, and drizzle with the remaining coconut milk mixture.
  6. Step 6: Sprinkle 2 tbsp toasted sesame seeds over the top for a nutty crunch.

Frequently asked questions

How long does Mango and Coconut Sticky Rice with Toasted Sesame 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 Mango and Coconut Sticky Rice with Toasted Sesame?

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 Mango and Coconut Sticky Rice with Toasted Sesame?

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 Mango and Coconut Sticky Rice with Toasted Sesame for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Mango and Coconut Sticky Rice with Toasted Sesame?

Asian 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.

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