Mango Sticky Rice

Mango sticky rice

This has to be the easiest dessert dish ever. I think I made it a little too sweet, so I would recommend using less sugar, especially because mango is really sweet itself. My version is very quick and very dirty, but it still tasted really good.

Mango sticky rice


  • Sticky (glutinous) rice, this is different from jasmine and other types of rice, it should say “glutinous” on the side
  • Coconut milk*
  • Sugar
  • 1 mango

* 1 small can (~150 mL) of coconut milk would do 3-4 small servings, if you want more, use a bigger can


  1. Rinse and soak rice. If you’re in a pinch (ie you’re impatient) you can just rinse it
  2. Cook rice. I used a rice cooker, I’m sure there are other ways, but rice cookers make it much easier. I used a 1:2 rice water ratio.
  3. Cut up the mango into chunks
  4. When the rice is almost done or as soon as the rice cooker goes to “warm” instead of “cook”, mix your coconut milk and sugar. I remember someone telling me almost equal parts, but I found that that makes it way too sweet. I would just keep adding a tablespoon of sugar until it’s as sweet as you want.
  5. If you are hard core, you heat up the sweetened coconut milk in a saucepan, but I used the microwave (about 2 minutes on high) to heat it up
  6. Add most of the sweetened coconut milk to the rice still in the rice cooker, let it sit there for at least 10 minutes
  7. Dish out the rice, add the mango chunks and then pour a little more coconut milk on it if you so desire
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