Quick Coconut Mango Sticky Rice Pudding

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

A creamy, naturally sweet dessert combining tender sticky rice with rich coconut milk and fresh mango slices. This thai-inspired desserts 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.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 340 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. 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.

Frequently asked questions

How long does Quick Coconut Mango Sticky Rice Pudding take to make?

Total time is about 35 minutes (10 min prep + 25 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 Quick Coconut Mango 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 Quick Coconut Mango 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 Quick Coconut Mango Sticky Rice Pudding 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 Quick Coconut Mango 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.

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