Sweet and Savory Mango Sticky Rice Dumplings

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fusion dessert combining the chewy texture of glutinous rice dumplings with sweet mango and coconut cream for a tropical treat. This Thai-inspired recipe, ready in about 30 minutes, layers glutinous rice flour, warm water, ripe mango, peeled and diced 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 280 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: 20 min Cook: 10 min Serves 4 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 1 cup glutinous rice flour with 1/2 cup warm water, stirring until a smooth, pliable dough forms. Knead for 2 minutes until elastic.
  2. Step 2: Divide the dough into 12 equal pieces. Flatten each piece into a disk and place about 1 tbsp diced ripe mango in the center. Fold the dough around the mango and seal completely, forming smooth dumplings.
  3. Step 3: Bring a large pot of water to a gentle boil. Add the dumplings and cook for 6-7 minutes until they float to the surface and are tender.
  4. Step 4: While the dumplings cook, in a small saucepan, combine 1/2 cup coconut cream, 3 tbsp sugar, and 1/4 tsp salt. Warm over low heat, stirring until sugar dissolves and sauce is fragrant.
  5. Step 5: Drain dumplings and transfer to serving dishes. Drizzle with warm coconut cream sauce and sprinkle 2 tbsp toasted sesame seeds on top.

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