Mango & Sticky Rice

2 mangoes, sliced
2 cups sticky rice (also frequently labeled “glutenous rice” or “sweet rice”)
14 oz coconut milk
1/2 cup light brown sugar

In a medium bowl, cover the rice in warm water. Allow to soak 1 hour. Rinse and drain. Place in a large pot with 2 1/2 cups water. Bring to a boil, then cover and reduce heat. Cook for about 20 minutes or until the rice is tender. Meanwhile, bring the coconut milk, a pinch of salt and the brown sugar to a boil. Reduce heat and continue to cook until it has reduced slighly and is thicker. Place the warm rice into a bowl and pour the hot coconut milk over it. Stir to combine. Allow to sit 30 minutes before serving. Serve with sliced mango.

Yield: about 6 modest servings.

My thoughts:

Mango with sticky rice is my favorite dessert to get when we go to a Thai restaurant. It is super easy to make at home if you can find the glutenous rice. I like to make it with light coconut milk (although I have been served just plain sticky rice with mango, I like it best with the coconut) instead of the regular kind, it has pretty much the same flavor and a lot less saturated fat. Light coconut milk does take slightly longer to thicken then regular coconut milk so figure in a few minutes extra cooking time if you go to make this.


  1. Will you make this for me sometime? It’s also one of my favorite things.

  2. i made this just a few weeks ago and i loved it. yummy & sweet!

  3. That sounds & looks wonderful!!

  4. You can’t go wrong with mangoes and coconut!

  5. have you tried making this with black sticky rice? the nuttiness of the black rice makes for such an interesting combo with the coconut.

  6. Congrats, you’ve made mango look good enough that I’m almost willing to try it again.

    Almost, but not quite.

  7. Mango is my favorite fruit…add it to sticky rice and you’ve got a match made in heaven.(drool)

  8. Sticky Rice is something I’ve always wanted to try. I’ve never had it before. This looks really good.