I can never resist the combo of sweet sticky rice, silky coconut sauce, and juicy mango, especially when it feels indulgent but stays lighter on sugar. This vegan, gluten-free dessert is proof that simple ingredients can make something truly irresistible.
I’m obsessed with Mango Sticky Rice because it hits every craving without trying too hard. The glutinous rice turns sweet and gooey, almost pudding-like, while ripe mangoes bring that juicy, sunny bite I can never resist.
And the coconut sauce? Rich, silky, and just salty enough to keep the sweetness in check.
I love that homemade version because it tastes cleaner, less sugary, and way more balanced than takeout. But it still feels like dessert dessert.
Glossy rice, fresh fruit, creamy sauce, little crunch on top if I’m feeling it. Simple.
Tropical. Totally satisfying.
Gluten-free, vegan, and dangerously easy to adore.
Ingredients
- Glutinous rice gets chewy and soft, which is the whole cozy point here.
- Water keeps the rice tender, not dry or weirdly stiff.
- Full fat coconut milk makes it creamy, rich, and honestly kind of dreamy.
- Granulated sugar brings that sweet balance without making it taste like candy.
- Fine salt keeps the coconut sauce from tasting flat.
Tiny thing, big help.
- Ripe mangoes add juicy freshness, plus that sunny sweetness you’ll crave.
- Toasted sesame seeds or mung beans give a nutty crunch, if you’re feeling fancy.
- Basically, it’s simple ingredients doing a lot of delicious work together.
Ingredient Quantities
- 1 cup glutinous rice (sweet rice)
- 1 cup water for soaking and steaming, plus extra as needed
- 1 1/2 cups full fat coconut milk, divided (about 1 1/4 cups for the rice and sauce, 1/4 cup reserved)
- 1/3 cup granulated sugar, plus 1 tablespoon extra for the reserved coconut milk
- 1/2 teaspoon fine salt, divided (about 1/4 teaspoon for the sauce and 1/4 teaspoon for the reserved coconut milk)
- 2 ripe mangoes, peeled and sliced
- 1 tablespoon toasted sesame seeds or toasted mung beans for garnish, optional
How to Make this
1. Rinse 1 cup glutinous rice under cold water until the water runs clear, then soak in 1 cup water for at least 4 hours or overnight.
2. Drain the soaked rice, transfer to a steamer basket or fine sieve set over boiling water, cover, and steam until tender about 20 to 25 minutes; if using a rice cooker, cook with a scant 1 cup water until done.
3. While the rice steams, combine 1 1/4 cups full fat coconut milk, 1/3 cup granulated sugar, and 1/4 teaspoon fine salt in a saucepan and warm over low heat, stirring until the sugar dissolves; do not boil.
4. Place the hot steamed rice in a bowl, pour the warm sweetened coconut milk over the rice, stir gently to combine, then cover and let sit 15 to 20 minutes so the rice absorbs the coconut milk.
5. In a small saucepan, warm the reserved 1/4 cup coconut milk with 1 tablespoon granulated sugar and 1/4 teaspoon fine salt just until the sugar dissolves; remove from heat and set aside for drizzling.
6. Peel and slice 2 ripe mangoes into thin slices or cubes while the rice rests.
7. To serve, mound the coconut sticky rice on plates, arrange sliced mango alongside or on top, and drizzle with the reserved sweetened coconut milk.
8. Sprinkle 1 tablespoon toasted sesame seeds or toasted mung beans over the rice and mango for garnish, if desired.
9. Serve warm or at room temperature. Store any leftovers in the refrigerator and rewarm gently before serving.
Equipment Needed
1. Fine mesh sieve or steamer basket (fits over a pot)
2. Large pot or steamer pot for boiling water
3. Rice cooker (optional alternative to steaming)
4. Medium saucepan for coconut milk sauce
5. Small saucepan for reserved coconut milk drizzle
6. Large mixing bowl for combining rice and coconut milk
7. Cutting board and sharp knife for mangoes
8. Measuring cups and spoons
9. Serving spoons or spatula and plates for plating and serving
FAQ
Mango Sticky Rice Recipe Substitutions and Variations
- Glutinous rice: short-grain Japanese sweet rice or soaked sushi rice cooked slightly longer for stickiness
- Full fat coconut milk: canned light coconut milk mixed with 2 tablespoons coconut cream or use half-and-half for less coconut flavor
- Granulated sugar: palm sugar or light brown sugar for deeper caramel notes, or simple syrup for easier dissolving
- Mangoes: ripe papaya or ripe peaches for similar texture and sweetness
Pro Tips
1. Soak the rice longer if you can, especially in cooler weather. An overnight soak makes the grains plumper and gives a silkier texture after steaming.
2. When you mix the warm coconut milk into the hot rice, fold gently with a spatula and cover right away. Letting it rest undisturbed is key for the rice to fully absorb the coconut flavor and become creamy.
3. Keep the reserved coconut milk just warm, not hot, before drizzling. Hot milk can make the mangoes lose their fresh texture and can split the sauce. A quick taste check will help you balance sweetness and salt.
4. Pick mangoes that are fragrant with a little give when pressed; underripe fruit is too firm and starchy, overripe becomes mushy. If your mangoes are slightly underripe, let them sit on the counter for a day, then slice right before serving for the best contrast with the sticky rice.
Mango Sticky Rice Recipe
I can never resist the combo of sweet sticky rice, silky coconut sauce, and juicy mango, especially when it feels indulgent but stays lighter on sugar. This vegan, gluten-free dessert is proof that simple ingredients can make something truly irresistible.
4
servings
513
kcal
Equipment: 1. Fine mesh sieve or steamer basket (fits over a pot)
2. Large pot or steamer pot for boiling water
3. Rice cooker (optional alternative to steaming)
4. Medium saucepan for coconut milk sauce
5. Small saucepan for reserved coconut milk drizzle
6. Large mixing bowl for combining rice and coconut milk
7. Cutting board and sharp knife for mangoes
8. Measuring cups and spoons
9. Serving spoons or spatula and plates for plating and serving
Ingredients
1 cup glutinous rice (sweet rice)
1 cup water for soaking and steaming, plus extra as needed
1 1/2 cups full fat coconut milk, divided (about 1 1/4 cups for the rice and sauce, 1/4 cup reserved)
1/3 cup granulated sugar, plus 1 tablespoon extra for the reserved coconut milk
1/2 teaspoon fine salt, divided (about 1/4 teaspoon for the sauce and 1/4 teaspoon for the reserved coconut milk)
2 ripe mangoes, peeled and sliced
1 tablespoon toasted sesame seeds or toasted mung beans for garnish, optional
Directions
- Rinse 1 cup glutinous rice under cold water until the water runs clear, then soak in 1 cup water for at least 4 hours or overnight.
- Drain the soaked rice, transfer to a steamer basket or fine sieve set over boiling water, cover, and steam until tender about 20 to 25 minutes; if using a rice cooker, cook with a scant 1 cup water until done.
- While the rice steams, combine 1 1/4 cups full fat coconut milk, 1/3 cup granulated sugar, and 1/4 teaspoon fine salt in a saucepan and warm over low heat, stirring until the sugar dissolves; do not boil.
- Place the hot steamed rice in a bowl, pour the warm sweetened coconut milk over the rice, stir gently to combine, then cover and let sit 15 to 20 minutes so the rice absorbs the coconut milk.
- In a small saucepan, warm the reserved 1/4 cup coconut milk with 1 tablespoon granulated sugar and 1/4 teaspoon fine salt just until the sugar dissolves; remove from heat and set aside for drizzling.
- Peel and slice 2 ripe mangoes into thin slices or cubes while the rice rests.
- To serve, mound the coconut sticky rice on plates, arrange sliced mango alongside or on top, and drizzle with the reserved sweetened coconut milk.
- Sprinkle 1 tablespoon toasted sesame seeds or toasted mung beans over the rice and mango for garnish, if desired.
- Serve warm or at room temperature. Store any leftovers in the refrigerator and rewarm gently before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 307g
- Total number of serves: 4
- Calories: 513kcal
- Fat: 22g
- Saturated Fat: 19g
- Trans Fat: 0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.5g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 485mg
- Carbohydrates: 77.2g
- Fiber: 2.2g
- Sugar: 32.3g
- Protein: 4.6g
- Vitamin A: 180IU
- Vitamin C: 36mg
- Calcium: 31mg
- Iron: 2.1mg
