Cooking Lucid
Mango Sticky Rice
Sweet coconut sticky rice topped with ripe mango slices. Thailand's beloved dessert — creamy, fragrant, and impossibly good.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — Sticky rice
- 1 cup glutinous rice (soaked 4 hours or overnight)
- 1 can (14 oz) coconut milk
- ½ cup sugar
- ½ tsp salt
Step 2 — Coconut sauce and mango
- ½ cup coconut milk
- 2 tbsp sugar
- ¼ tsp salt
- 2 ripe mangoes (sliced)
- Toasted sesame seeds or mung beans (optional)
Instructions
- 1
Steam rice
Drain soaked rice. Steam in a cheesecloth-lined steamer 25–30 minutes until tender and translucent.
- 2
Season rice
Warm ¾ of the coconut milk with sugar and salt. Fold into hot rice. Let rest 20 minutes to absorb.
- 3
Serve
Make a thicker coconut sauce with remaining milk, sugar, and salt. Mound rice on plates, fan mango slices alongside. Drizzle sauce and sprinkle sesame seeds.
Nutrition per serving: 420 cal · 5g protein · 72g carbs · 14g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
