Mango Sticky Rice Thai Dessert

Olivia

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Mango sticky rice with coconut milk and fresh mango for a balanced plant-forward everyday dessert.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Dessert

Cuisine: Thai

Calories: 374

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

1 cup sticky rice
1½ cups water
1 cup coconut milk
¼ cup sugar
1 ripe mango sliced
¼ teaspoon salt
1 tablespoon sesame seeds or mung beans optional

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Equipment

5 Quart Pot

$29.49

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07/21/2026 01:03 pm GMT

small soup pot

Cooking Instructions

Rinse sticky rice under cold water.
Soak rice for at least 1 hour if possible.
Cook rice with water until tender.
In a saucepan, heat coconut milk with sugar and salt.
Stir until sugar dissolves.
Pour coconut mixture over cooked rice.
Let rice absorb the liquid.
Serve sticky rice with sliced mango.
Sprinkle sesame seeds or mung beans on top if desired.

Nutrition

Calories: 374kcalCarbohydrates: 60gProtein: 5gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.5mgSodium: 38mgPotassium: 261mgFiber: 2gSugar: 20gVitamin A: 561IUVitamin C: 19mgCalcium: 44mgIron: 3mg

Notes

Use ripe mango for best flavor.
Do not overcook rice to keep texture soft.
Serve slightly warm or at room temperature.

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