Coconut Sticky Sweet Rice with Mango
Glutinous rice is cooked in creamy coconut milk and paired with sweet slices of mango for a delicious, aromatic dessert!
I’m such a sucker for this dessert. Coconut and mango are some of my favorite fruits on the planet, so that combination alone is good enough. But when you take that coconut milk, and basically have a bunch of sticky sweet rice soak it all up so each pellet tastes of sweet creamy coconut, it’s complete bliss. I can’t say how many times I would go to Thai restaurants just to have this for dessert, but fortunately I have figured out how to make it myself, and it really is so easy to pull together.
Coconut Sticky Sweet Rice with Mango
- 1 cup sweet glutinous rice
- 1.5 cups water
- 1 cup coconut milk from a can
- 1/2 cup sugar
- pinch of salt
- 1 ripe mango
- Cook the sweet rice together with the water in a rice cooker until the water is absorbed (the rice cooker senses this for you). If you don’t have one, bring the rice and water to a boil in a saucepan, reduce to simmer and cover, and cook for 15-20 minutes until the water has been absorbed.
- In another saucepan, combine the coconut milk, sugar, and pinch of salt over medium heat. Cook for about 5 minutes, until the sugar has dissolved (and don’t boil it, or you will lose some of that delicate coconut flavor). Remove from the heat, stir in the rice, and cover. Let it sit for 1 hour, so it can absorb all the coconut milk.
- Peel and thinly slice the mango, and serve it alongside a big heap of coconut sticky rice. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
25 Comments on “Coconut Sticky Sweet Rice with Mango”
Joanne, I’m considering making this for a party. My idea is to do little rice balls that can be served on a platter. Would you have any suggestions about how to do that?
Thanks for this great recipe!
Hi Luke, I apologize for the delay in reply. I’ve been out of town for the past month and a half. Were you wanting to keep the rice balls “moist” and as is? You could use a cookie scoop to portion them, but otherwise I think it may be too sticky. Or, you could possibly portion scoops into toasted flaked coconut, and use that to keep them from sticking to each other.
Yeah, you’re completely right! I ended up making them into balls and they were indeed too sticky as finger food. I admit I was a bit dumb for thinking otherwise, haha!! Covering them in toasted coconut flakes sounds like a great solution to the problem. I’m also wondering if some other sweat coating could work, like chocolate or peanut butter sauce then harden the balls/coating in the freezer (a bit like buckeyes if you’ve ever had them). Maybe this dish should just remain contently as a “spoon food”.
Thank you so much for your reply!
You may want to look up a recipe for Filipino karioka if you want a glutinous rice-based finger food dessert.
I looked up some photos. Looks delicious! Thanks for the suggestion!
When you say coconut milk, do you mean canned coconut milk, or the non-dairy coconut milk in the refrigerator section of the store?
Canned coconut milk. I don’t think the fridge section milk existed when I posted this recipe! I’ll update it.
I made this last night following the recipe as closely as possible. It turned out great! I love the flavor and the texture. This is something I’d definitely want to make again. To be honest, I would say the serving size should be for two rather than for four, haha!
For the readers: when you add the rice to the coconut milk concoction, it will seem rather watery, but don’t fret; after an hour the rice absorbs all of it and you’re left with amazingly thick, gooey, yummy sticky rice.
Now I’m curious about other dessert rice possibilities. What other sweet creations could I make with stick rice?
WHERE CAN I FIND SWEET GLUTINOUS RICE? i NORMALLY USE BOTAN CALROSE RICE FOR MY STICKY RICE IN THE RICE COOKER…WILL THAT WORK??
Hi Amy, I find it at my local grocery, in the Asian section. I’m not sure about the rice you have but it’s worth a try!
Does this need to be refrigerated after it’s done or how long can it be left out?
Hi Heather, yes, refrigerate any leftovers you may have. I believe for most foods two hours is acceptable to leave something out, but there are guidelines put out by the USDA that should be followed. Enjoy!
Do i keep the heat on while letting the rice soak in the coconut milk or no?
Hi Jessica, it is cooked for 5 minutes, then remove the pot from the heat. I apologize this wasn’t more clear and I have adjusted the recipe.
Hello, where do I buy that kind of rice? Could I just use regular?
Hi Rachel, you should be able to find it in the asian section of your grocery store, I get mine at whole Foods. I don’t recommend using regular since it’s not glutenous sweet rice. It won’t be quite the same.
I love sweet mango rice!!!
Did you soak & wash the rice before you boiled it? I’ve made sweet sticky rice before and would love to eliminate the soak/wash step if I can. Thanks!
Hi Nicole, I don’t bother doing that. Some do but I don’t. I think it’s just a matter of preference, but it should turn out fine either way =)
I love sweet rice, but it’s been years since I’ve cooked with it. Time to bring it back! This looks wonderful!
What a great combination, sounds wonderful! I love your little pink bowl and spoon!
I’ve never had fresh mango with rice pudding. It looks fantastic!
Love that pink serving dish and spoon.
Thanks! I got it from Crate & Barrel…I think it was only $2 or $3. Crate & Barrel always has the cutest dishes!!!
Oh – that looks amazing! My hubby would adore this one!
That looks so simple. What a great dessert. I’ve never made rice pudding and really need to.