Mango Sticky Rice with Coconut Drizzle

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Thai dessert of warm coconut sticky rice served with fresh ripe mango and a rich coconut sauce. This Thai-inspired recipe, 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.

Prep: 15 min Cook: 30 min Serves 2 Thai cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Peel and slice 1 whole ripe mango in half lengthwise, removing the pit. Cut one half into thin slices.
  6. 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.

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