Microwave Mango Coconut Sticky Rice Pudding
A quick twist on a classic Thai dessert combining coconut-infused sticky rice with sweet mango, ready in minutes using the microwave. This thai-inspired desserts ready in about 20 minutes layers sweet 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 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
- 1/2 cup sweet glutinous rice
- 1 cup coconut milk
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1, peeled and sliced ripe mango
- 1 tbsp, for garnish toasted sesame seeds
Instructions
- Step 1: Rinse 1/2 cup sweet glutinous rice under cold water until water runs clear, then soak in 1 cup water for 30 minutes.
- Step 2: Drain rice and transfer to a microwave-safe bowl; add 1/4 cup water, cover loosely, and microwave on high for 5 minutes.
- Step 3: Stir in 1 cup coconut milk, 1/4 cup granulated sugar, and 1/4 tsp salt into the cooked rice; microwave uncovered for another 3-4 minutes until the mixture thickens and the rice is tender.
- Step 4: Let the sticky rice sit for 5 minutes to absorb the flavors and thicken further.
- Step 5: Serve warm or at room temperature topped with 1 ripe peeled and sliced mango and a sprinkle of 1 tbsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Microwave Mango Coconut Sticky Rice Pudding take to make?
Total time is about 20 minutes (10 min prep + 10 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 Microwave Mango Coconut Sticky Rice Pudding?
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 Microwave Mango Coconut Sticky Rice Pudding?
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 Microwave Mango Coconut Sticky Rice Pudding 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 Microwave Mango Coconut Sticky Rice Pudding?
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.
