Quick Coconut Mango Sticky Rice Pudding

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A creamy, naturally sweet dessert combining tender sticky rice with rich coconut milk and fresh mango slices. This Thai-inspired recipe, ready in about 35 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 340 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.

Ingredients

• 1 cup glutinous sticky rice
• 1 1/2 cups water
• 1 cup coconut milk
• 1/3 cup granulated sugar
• 1/4 tsp salt
• 1 large, peeled and sliced ripe mango
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear. Combine rice with 1 1/2 cups water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 1 cup coconut milk in a small saucepan over medium heat. Stir in 1/3 cup granulated sugar and 1/4 tsp salt until sugar dissolves and mixture is warm but not boiling.
3. Step 3: Remove cooked sticky rice from heat and gradually stir in 3/4 cup of the warm sweetened coconut milk, mixing gently until rice is fully coated and creamy. Let sit covered for 10 minutes to absorb.
4. Step 4: To serve, spoon sticky rice into bowls, top with generous slices of 1 large peeled mango, and drizzle remaining sweetened coconut milk over the top. Sprinkle 1 tbsp toasted sesame seeds for a nutty finish.