Sweet Sticky Rice with Mango and Coconut
A simple, elegant dessert featuring perfectly steamed rice soaked in coconut milk and topped with ripe mango slices. This filipino-inspired desserts ready in about 150 minutes layers glutinous rice, coconut milk, mangoes 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 cup glutinous rice
- 1 cup coconut milk
- 1 large mangoes
- 2 tablespoons sugar
- 1/4 teaspoon salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse glutinous rice under cold water until water runs clear, then soak in 2 cups water for 2 hours.
- Step 2: Drain rice and transfer to a steamer basket lined with parchment paper.
- Step 3: In a saucepan, combine 1 cup coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt. Heat over medium-low, stirring until sugar dissolves (do not boil).
- Step 4: Pour coconut milk mixture evenly over rice in the steamer basket.
- Step 5: Steam over boiling water for 25 minutes until rice is tender and translucent.
- Step 6: Let rest for 5 minutes, then transfer to a serving plate.
- Step 7: Slice 1 large mango into thin slices and arrange on top of the rice.
Frequently asked questions
How long does Sweet Sticky Rice with Mango and Coconut take to make?
Total time is about 150 minutes (125 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 Sweet Sticky Rice with Mango and Coconut?
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 Sweet Sticky Rice with Mango and Coconut?
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 Sweet Sticky Rice with Mango and Coconut 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 Sweet Sticky Rice with Mango and Coconut?
Filipino 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.
What others are saying
- ★★★★★
Loved it! Made this for my family reunion and everyone asked for the recipe. The mango was perfectly ripe.
- ★★★★★
This is the real deal! My Filipino grandmother would approve of the authentic flavors.
- ★★★★☆
Great dish, but the coconut cream took way longer to thicken than the recipe said.
