Roasted Mango Coconut Sticky Rice
A tropical twist on traditional sticky rice, combining roasted mango slices with creamy coconut-infused glutinous rice for a luscious dessert. This thai-inspired desserts ready in about 55 minutes layers 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 300 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 rice
- 1 1/4 cups coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 2 medium, peeled and sliced ripe mangoes
- 1 tbsp toasted sesame seeds
- 2 tbsp toasted shredded coconut
Instructions
- Step 1: Rinse 1 cup glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
- Step 2: Drain the rice and steam it in a bamboo steamer or a heatproof dish set over boiling water for 25-30 minutes until tender and sticky.
- Step 3: While the rice cooks, combine 1 1/4 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt in a small saucepan. Warm over medium heat, stirring until sugar dissolves, then remove from heat.
- Step 4: Transfer the steamed rice to a large bowl and gradually pour in about 1 cup of the warm coconut milk mixture, stirring gently to combine. Cover and let absorb for 20 minutes.
- Step 5: Preheat the oven to 400°F (200°C). Arrange 2 medium peeled and sliced mangoes on a baking sheet lined with parchment paper. Roast for 10-12 minutes until tender and lightly caramelized.
- Step 6: Serve the sticky rice topped with the warm roasted mango slices, sprinkle with 1 tbsp toasted sesame seeds and 2 tbsp toasted shredded coconut for texture and flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Mango Coconut Sticky Rice take to make?
Total time is about 55 minutes (15 min prep + 40 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 Roasted Mango Coconut Sticky Rice?
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 Roasted Mango Coconut Sticky Rice?
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 Roasted Mango Coconut Sticky Rice 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 Roasted Mango Coconut Sticky Rice?
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.
