Mango with Coconut Sticky Rice
This Thai-inspired recipe is sweet, creamy, and packed with vibrant flavors. The slices of fresh mango and warm coconut sticky rice perfectly complement one another for a gluten-free, vegan dessert you’ll be thinking about long after it’s gone.
Once upon a time, I would’ve thought you were crazy if you suggested a dessert made with rice. That was before I was introduced to incredible desserts like rice pudding and of course, coconut sticky rice.
Sticky rice desserts are popularly sold by street food vendors in Thailand and in Thai restaurants all over the world, most often served with freshly sliced mango.
The glutinous rice, also known as sweet rice, soaks up the sweet coconut milk mixture, becoming this glorious dessert that is both creamy and flavorful. It’s so simple, yet so incredibly delicious!
What will I need to make mango with coconut sticky rice?
To make this mouthwatering Mango with Coconut Sticky Rice, you only need six simple ingredients. You will need sweet rice, unsweetened coconut milk, sugar, salt, sesame seeds, and fresh mango.
In addition to your ingredients, you will also need the following kitchen tools: a medium bowl, a small bowl, a medium saucepan, and a small saucepan.
The whole recipe comes together in roughly an hour, but the rice can be made a few hours ahead of time if you’re planning on serving guests and want to get it prepped beforehand.
What is glutinous rice?
Primarily grown in East Asia and India, glutinous rice is an opaque grain with an extraordinarily low amylose content and becomes especially sticky when cooked. Despite its name, glutinous rice does not actually contain any gluten. The name comes from its sticky nature, which is why the grain is often referred to as ‘sticky rice.’ It’s commonly used in Asian cuisine, from Chinese dumplings to Thai coconut sticky rice.
How to Make Mango with Coconut Sticky Rice
- In a bowl, wash the rice repeatedly in cold water. Soak overnight if desired.
- Drain the rice and cook to package instructions.
- While the rice is cooking, bring coconut milk, sugar, and salt to a boil in a small saucepan.
- Remove from heat once sugar is dissolved and remember to keep the mixture warm.
- Transfer the cooked rice to a bowl and stir in your coconut milk mixture. Let the rice sit, covered until the mixture absorbs into the rice.
- Let the rice stand
- Slowly boil the remaining coconut milk with the remaining sugar and stir occasionally until dissolved.
- Transfer the sauce to a small bowl and chill until cooled and slightly thickened.
- To serve, mold ¼th cup servings of sticky rice onto dessert plates. Drizzle the rice with the sauce and sprinkle with toasted sesame seeds. Add mango to each plate and enjoy!
Recipe
Mango and Coconut Sticky Rice
Equipment
- Medium pot for rice
- Skillet for toasting Sesame Seeds
- cutting board
Ingredients
- 1 ½ cups sweet rice
- 1 ⅓ cups unsweetened coconut milk well shaken
- ⅓ cup plus 3 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon sesame seeds toasted lightly
- 1 large mango peeled, pitted, and cut into thin slices (at least 24)
Instructions
- Cook rice per package instructions
- Drain rice well and set aside.
- Bring 1 cup coconut milk to a boil with ⅓ cup sugar and salt.
- Once sugar is dissolved, remove from heat.
- Transfer cooked rice to a bowl, stir in coconut-milk mixture, and let stand until milk is absorbed.
- In a small skillet, slowly boil remaining ⅓ cup coconut milk with remaining 3 tablespoons sugar (or erythritol) until dissolved.
- Transfer sauce to a small bowl and chill until cool and thickened slightly.
- To serve, mold ¼ cup servings of sticky rice on dessert plates. Drizzle mound with sauce and sprinkle with toasted sesame seeds. Divide mango slices among plates.
Nutrition
Servings and Substitutions
These are some of my favorite serving styles and substitutions for Mango with Coconut Sticky Rice:
- For a pop of color that brightens up the whole dish, add a sprig of fresh mint to the plate.
- You can use any color of sesame seeds you like! The difference in flavor is small enough that it really doesn’t make a difference, it’s just a matter of which color you think best complements the dish. Tan sesame seeds complement the colors of the dish wonderfully, while black sesame seeds provide a beautiful color contrast.
- If you’re looking for a low-carb, healthier alternative; try making this dessert with cauliflower rice and erythritol as the sweetener. I’ve done it this way and it’s seriously phenomenal. It also makes for a clever way to sneak more veggies into your kids’ meals!
- My favorite dinner to pair with this dessert is my Chicken Green Curry. The bold and bright flavors of this classic Thai dish pair beautifully with Mango with Coconut Sticky Rice.
Make Ahead Ideas
Whether you’re serving for a dinner party or just like prepping your dishes ahead of time, this dish can be prepared a few hours prior to serving. Once you’ve added the coconut milk mixture to the sticky rice, you can keep it covered at room temperature for up to two hours before you’re ready to serve. Once it’s dessert time, simply prepare your sauce, plate, and enjoy! If there are leftovers, you can store the rice and sauce separately in the fridge for up to three days.