Thai Mango Sticky Rice
A smaller serving of the classic Thai dessert of sweet sticky rice paired with ripe mango slices and coconut sauce. This thai-inspired desserts ready in about 35 minutes layers glutinous (sticky) rice, coconut milk, 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 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
- 1/2 cup glutinous (sticky) rice
- 3/4 cup coconut milk
- 3 tbsp sugar
- 1/4 tsp salt
- 1 medium ripe mango, peeled and sliced
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Rinse 1/2 cup glutinous rice thoroughly until water runs clear. Soak rice in water for at least 4 hours or overnight, then drain.
- Step 2: Steam rice in a bamboo steamer or a covered pot with a rack over boiling water for 20 minutes until tender and translucent.
- Step 3: While rice steams, combine 3/4 cup coconut milk, 3 tbsp sugar, and 1/4 tsp salt in a small saucepan. Heat over low heat, stirring until sugar dissolves and mixture is warm but not boiling.
- Step 4: Transfer steamed sticky rice to a bowl and pour 2/3 of the coconut sauce over it. Gently stir and cover, letting rice absorb sauce for 20 minutes.
- Step 5: Serve sticky rice with 1 medium peeled and sliced ripe mango on the side, drizzled with remaining coconut sauce and sprinkled with 1 tsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Mango Sticky Rice 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 Thai Mango 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 Thai Mango 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 Thai Mango Sticky Rice 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 Thai Mango 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.
