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Mango Coconut Sticky Rice Pudding

Creamy coconut-infused sticky rice paired with ripe mango slices and drizzled with coconut sauce.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Thai, Tropical
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Sticky Rice Pudding
  • 1 cup glutinous (sticky) rice
  • 1.5 cups coconut milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 ripe mangoes peeled and sliced
  • 1 tbsp toasted sesame seeds or shredded coconut optional garnish
  • 1 tsp vanilla extract optional

Equipment

  • Steamer or rice cooker
  • Small saucepan
  • Mixing bowl
  • Spatula

Method
 

  1. Rinse sticky rice until water runs clear. Soak 30 min, then drain.
  2. Steam rice 20–25 min until tender.
  3. Heat coconut milk, sugar, salt, and vanilla in a saucepan until sugar dissolves. Do not boil.
  4. Pour 2/3 of coconut sauce over cooked rice, mix gently, let absorb 10 min.
  5. Place sticky rice in serving bowl, top with mango slices, drizzle remaining coconut sauce.
  6. Garnish with toasted sesame seeds or shredded coconut. Serve warm or slightly chilled.

Notes

Use ripe mangoes for the best flavor. Rice can be made ahead and warmed gently before serving.