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Mango Sticky Rice - The sweet gooey, nutty sticky rice is served with lucious coconut cream and sliced mango. It’s so refreshing and comforting. This low-sugar version is not only easy to prepare, but also much healthier. #glutenfree #vegan #vegetarian
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5 from 2 votes

Mango Sticky Rice

Mango sticky rice is my favorite summer dessert. The sweet gooey, nutty sticky rice is served with lucious coconut cream and sliced mango. It’s so refreshing and comforting! This low-sugar version is not only easy to prepare, but also much healthier. {Gluten-Free, Vegetarian}
Prep Time10 mins
Cook Time30 mins
Pre-soak the rice1 hr
Total Time40 mins
Course: Dessert
Cuisine: Thai
Keyword: street food
Servings: 4 servings
Calories: 269kcal
Author: Maggie Zhu

Ingredients

  • 1 cup raw sticky rice
  • 1 cup coconut milk
  • 2 to 4 tablespoons sugar (*Footnote 1)
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 big ripe mango , peeled and sliced
  • Toasted sesame seeds for garnish (Optional)

Instructions

  • Rinse the sticky rice with tap water and use your hand to gently stir it. Drain the water to remove the excess starch. Repeat once, then add water to cover. Soak the sticky rice for a minimum of 1 hour, up to 5 hours. Rinse again and drain the water.
  • Transfer the rice to a heatproof bowl, add about 2 inches of water to your steamer (not into the rice), place the heatproof rice bowl on the steaming rack in the steamer, and cover the steamer. Turn to medium-high heat to bring the water to a boil. When the steam starts to come out of the pot, turn to medium heat. Steam for 20 to 25 minutes, until the rice is cooked through, with no hard raw bits in the middle. Remove the pot from the stove. Let sit, covered, while you prepare the sauce.
  • Add the coconut milk, sugar, and salt to a saucepan. Cook over medium heat until the mixture is hot and the sugar is melted. Do not bring the coconut sauce to a boil.
  • Combine the cornstarch and 4 tablespoons water in a small bowl. Stir to completely dissolve the cornstarch. Add half of the slurry to the sauce. Stir immediately to thicken the sauce. You can adjust the thickness of the sauce by slowly adding a bit more water or cornstarch slurry, if needed. The sauce shouldn’t be too thick, but should coat the back of a spoon.
  • Carefully remove the sticky rice bowl from the steamer with your oven mitts on. Pour half of the sauce into the bowl. Stir to mix well.
  • The mango sticky rice is ready to serve when the rice mixture and the sauce cool to room temperature. You can serve it or store the extra sauce and the sauce-rice mixture separately in the fridge until ready to serve, up to 3 days. The sauce will further thicken when cooled. Stir in more coconut milk to dilute the sauce if it gets too thick.
  • To serve, transfer the coconut rice into serving bowls or plates. Place the sliced mango on the side. Pour a few spoonful of the extra coconut sauce on top of the rice. Garnish with toasted sesame seeds, if using.
  • If you use refrigerated sticky rice, you can gently heat it in the microwave to bring it to room temperature before serving, for a better texture. However, it’s highly recommended to serve the rice when it’s fresh, for best results. Do not freeze the sticky rice, as it will create a very tough texture.

Notes

If you prefer a sweeter dessert, start with 4 tablespoons sugar. If you enjoy a less sweet dessert like me, 2 to 3 tablespoons will work great.

Nutrition

Serving: 4g | Calories: 269kcal | Carbohydrates: 34.4g | Protein: 2.9g | Fat: 15.1g | Saturated Fat: 12.9g | Sodium: 207mg | Potassium: 299mg | Fiber: 3.4g | Sugar: 19.5g | Calcium: 10mg | Iron: 1.1mg