Warm Spiced Mango Sticky Rice with Coconut Sauce
Traditional Thai dessert of sweet mango slices served with warm sticky rice soaked in coconut milk and lightly spiced with pandan and cardamom. This thai-inspired desserts ready in about 55 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 320 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 sticky rice
- 1 1/4 cups water
- 1 1/4 cups coconut milk
- 1/3 cup granulated sugar
- 1/4 tsp salt
- 3, crushed cardamom pods
- 1, tied in a knot pandan leaf
- 2, peeled and sliced ripe mangoes
- 2 tbsp toasted sesame seeds
Instructions
- Step 1: Rinse 1 cup glutinous sticky rice under cold water until water runs clear, then soak in water for at least 4 hours or overnight.
- Step 2: Drain the soaked rice and place it in a steamer lined with cheesecloth. Add 3 crushed cardamom pods and 1 knotted pandan leaf on top for fragrance.
- Step 3: Steam the rice over boiling water for 25-30 minutes until tender and translucent, checking occasionally to ensure water does not evaporate.
- Step 4: While rice steams, in a small saucepan, combine 1 1/4 cups coconut milk, 1/3 cup granulated sugar, and 1/4 tsp salt. Heat over medium heat, stirring until sugar dissolves and mixture is hot but not boiling.
- Step 5: Remove cardamom pods and pandan leaf from the steamed rice, then transfer rice to a bowl and pour 3/4 of the hot coconut milk mixture over it. Stir gently, cover, and let absorb for 20 minutes until creamy.
- Step 6: To serve, place warm sticky rice on plates, arrange slices from 2 ripe peeled mangoes alongside, and drizzle with remaining coconut sauce.
- Step 7: Sprinkle 2 tbsp toasted sesame seeds over the top for a nutty finish.
Frequently asked questions
How long does Warm Spiced Mango Sticky Rice with Coconut Sauce 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 Warm Spiced Mango Sticky Rice with Coconut Sauce?
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 Warm Spiced Mango Sticky Rice with Coconut Sauce?
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 Warm Spiced Mango Sticky Rice with Coconut Sauce 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 Warm Spiced Mango Sticky Rice with Coconut Sauce?
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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