Mango Sticky Rice with Toasted Coconut

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

A tropical dessert featuring sweet sticky rice, ripe mango slices, and toasted coconut, drizzled with pandan-infused coconut milk. This thai-inspired asian ready in about 50 minutes pairs sticky rice, mango, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 30 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak sticky rice in water for 30 minutes. Drain, then steam for 15-20 minutes until tender.
  2. Step 2: In a small saucepan, combine coconut milk, pandan extract, brown sugar, and 1/4 cup water. Heat over medium heat, stirring until sugar dissolves and the mixture thickens slightly.
  3. Step 3: Transfer cooked rice to a serving bowl. Pour the coconut milk mixture over the rice, stirring to coat.
  4. Step 4: Top with cubed mango and toasted coconut flakes. Serve chilled or at room temperature.

Frequently asked questions

How long does Mango Sticky Rice with Toasted Coconut take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mango Sticky Rice with Toasted Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sticky rice from drying out.

Can I substitute ingredients in Mango Sticky Rice with Toasted Coconut?

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 Sticky Rice with Toasted Coconut 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 Sticky Rice with Toasted Coconut?

Thai asian 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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