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Mango Sticky Rice

Course Dessert
Cuisine American
Keyword Mango Sticky Rice
Prep Time 10 minutes
Cook Time 25 minutes
Servings 8


  • 3 cups sticky rice, soaked overnight in water and drained
  • 2 cups coconut milk
  • 2 - 3 tbsp sugar turbinado, cane, brown,
  • 1/2 teaspoon salt
  • 3 ripe mangoes


  • Steam the sticky rice until soft.
  • Meanwhile, place the coconut milk in a pot and heat over medium heat until hot. Do not boil. Add the sugar and salt and stir to dissolve completely.
  • When the sticky rice is cooked, turn it out into a large bowl and pour 1 cup of the hot coconut milk over; reserve the rest. Stir to mix the liquid into the rice, then let stand for 20 minutes to an hour to allow the flavors to blend.
  • Peel and chop the mangoes.
  • If you want to serve individually, place a round mound of rice on a plate and top with chopped mango.
  • Stir the remaining sweetened coconut milk thoroughly, transfer to a small serving bowl and pass it separately, with a spoon, so people can spoon on extra.